Forest Showcase Mash and texture with Gareth Jenkins of the Speech House Hotel
Head chef of the Speech House Hotel Gareth Jenkins shows a few simple steps to add texture to a dish using mashed potato
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00:00To elevate the mash, I've done something very similar, but it is mash, but it's very simple, just takes a bit of time, so if you've got a bit more time in the day, you can easily get this done.
00:08We'll make your mashed potato as usual, you can flavour it whatever you want. This time, I'm going to flavour the mash with wholegrain mustard, which is what I've done to this croquette.
00:16It's literally mashed potato, mustard, a little bit of butter, and then you can put it in any shape you want.
00:22I like to do nice cylinders like this one, so I just roll it out using a piping bag, if you have a piping bag at home, or you can put in some cling film and roll it into a nice cylinder, that's probably perfect.
00:32Put it in your freezer until it goes rock hard, because then when you get it out, you can flour, egg, breadcrumbs, a simple paté to it, and you get a nice crispy potato.
00:42Basically, it's got a bit of extra texture to the dish, which is another way we do it in the restaurant.
00:46So instead of just having a smooth, silky mash, you'll have a smooth, silky mash, coated in breadcrumbs, so you get that crunch and the softness on the dish,
00:52which is something you've got to think with a lot when we're doing menus, is the texture of everything, as well as if the flavours all work together.
00:58So yeah, you can easily, if you've got a fryer at home, you can do it in that, you can fry it in a pan.
01:02Everyone has air fryers now, if you just spray a bit of oil on there, you can put it in the air fryer, you can get a nice crispy mashed potato basically.
01:08Yeah, I wasn't going to do it today, but it takes at least 24 hours, so if you want to wait around that long.