hi guys I’m going to show you another
one of my family favorite recipes mashed
potato Meyer style this videos for
somebody who maybe has a little less
confidence in the kitchen maybe doesn’t
really get it right all the time or if
you’re just looking for different ways
to jazz up your mash keep watching this
is for you I’m going to show you how to
make basic mashed potato cheesy mash
mustard mash Irish style mash chilly
mash and root veg mash this is not like
my other videos this one is a little bit
more fun see these boxes they’re buttons
now if you click any one of them buttons
you will be taken straight to that part
of the recipe so if you want to find out
how to make my cheesy mash click on the
cheese if you want to find out how to
make my chili mash click on the chilli I
think you get the idea let’s get started
basic mashed potato my way you’re going
to need about 6 potatoes I like to use
Maris pipers because they’re quite a
flowery potato we’ve also got some
butter some milk some salt and some
freshly ground pepper and some Namek
equipment-wise
you’re going to need a medium pot a
wooden spoon a colander a potato masher
and the most important one a speed
peeler let’s get started
sometimes when you peel potatoes with a
knife you start off of a big round
potato and then you end up with like a
minute to cube so I think it’s best
always use a peeler because you’re not
getting hardly any waste I’ve already
got some boiling water with some salt
going in the pot already boy look at all
chuck it in the pan for work and it just
carries on boiling I don’t have to wait
around I can’t be bothered with all that
cut the potatoes into just little thick
slices
that way it has the time when
you’re putting things into a hot pan
always put it in away from me if you go
back that way whatever’s going to splash
it with a special up your arms and on
your hands and you’ll probably get
burned
put the lid back on and we’ll leave
those to boil just until they’re soft
enough for the tip of the knife to go
through without any real struggle the
waters change color they’re definitely
ready we’re going to drain these off
starting to go a bit white round the
edges leave them in the colander over
the heat because we want them to steam
off the the liquid a little bit more we
don’t want wet mash that’s come off
while they’ve been sitting there get rid
of that we’re going to get our potatoes
back in to the pan we want to put a
little knob of butter and a small splash
of milk a little bit of pepper and a
little bit more salt and mash you can’t
over mashed potatoes so don’t worry
about that I like to just push down and
a half turn creamy fluffy mesh why don’t
you just love a bit of that now going to
liven it up with some fresh nutmeg so
the fine side of the grater one two
three four five then that will just give
it a nice light fragrance try it with it
if you like it fine if you don’t fine
it’s up to you a lot of people like to
serve it from the pan I’m going to stick
it in a bowl and there you go mashed
potatoes my way don’t forget if you want
to find out other ways to jazz up your
mash click the buttons and it will take
you straight to that part of the recipe
this basic mash goes fantastically well
with my chicken and bean casserole if
you want to see the videos for that
recipe just click the link now if you’d
like to try any of the other flavors
don’t forget click the buttons
cheesy mesh this is a firm favorite in
my house my kids love it with baked
beans you could try it on top of a fish
pie with some fish fingers try it with
whatever you want we’ve already got our
basic mesh we made earlier my kids like
strong cheddar so that’s what I use I’m
going to need about 50 grams just grate
the cheese into the mesh try not to eat
them before you finished which I always
do if you’ve got little bits like that
as some nice surprise for rivers plate
that ends up on just mix it in if you’d
use red Leicester you could use mild
cheddar you could even use blue cheese
whatever you like some cheese’s will
melt really really easily some might
take a little bit longer some might not
melt completely at all but that’s all
part of the fun if you want it to melt
completely if you just put it back over
the heat a little bit and stir it but it
won’t hurt you if it doesn’t beautiful
fluffy creamy cheesy mash if you’d like
to try any of the other flavors don’t
forget click the buttons right chili
mash one of my personal favorites
love chili got our basic mash recipe and
a nice fresh red chili we don’t want it
to be knock your head off hot we just
want it to be nice little kick nice
little bit of fragrance so we’re rolling
it just to loosen all the seeds just
push them out down the end and we want
to get this as well because this is the
membrane and this is where all the heat
is be careful when you’re preparing
chilies don’t rub your eyes don’t touch
yourself anywhere intimate
hopefully you won’t be doing that when
you’re cooking anyway but we’ll leave
that alone we’re going to put these down
and we’re going to chop them quite
finely go at your own speed and keep
chopping until you get nice little fine
bits of chilling out there chuck it all
in lovely mix it in nicely then that
just look so pretty beautiful
little red speckles in the white clouds
of mash and there you go chilli mash my
way if you’d like to try any of the
other flavours don’t forget click the
buttons Irish style mash here I’ve got
five spring onions and a small handful
of fresh chives 50 mils of milk just
slightly warm on the stove in a little
pan obviously I’m going to need our
basic mashed potato recipe as well the
Irish have a mash called colcannon which
has onions and cabbage or sometimes peas
in it this is a bit more of a simple
version still as tasty but not so fussy
get the spring onions slice these nice
and thin
get a nice sharp knife gets the job done
half the time we’re going to take these
spring onions and we’re going to put
them into the warm milk just soften them
slightly and to take the edge of raw
onion away for we don’t want to
overpower the mash and just have it
tasting that raw onion so while they’re
in there softening I’m going to chop the
chives nice and fine chives are a soft
herb that just got a hint of onion check
them straight into the mesh beautiful
these should be nice and soft now we’re
going to cook them all the way through
because remember we still want that bit
of bite we just want to take off the
harshness now you don’t want to get all
of that milk in otherwise it’ll make our
mesh really wet mix those
let’s get that on plate so there you go
Irish style mash my way if you’d like to
try any of the other flavors don’t
forget click the buttons mustard mash
now this goes fantastically well with
sausages and onion gravy we all love
bangers and mash give it a go let’s get
started
this is English whole-grain mustard
it’s mustard with mustard seeds in not
only does it look pretty it tastes
fantastic I’ve made English mustard mash
it’s lovely but I prefer this because it
looks a little bit posh as well so we
want to get a nice big teaspoon for I’m
going to just drop that in to our basic
mash that we made earlier mix that all
in beautiful fluffy and spic early it
smells amazing so there you go must have
mash my way if you’d like to try any of
the other flavors don’t forget click the
buttons
root veg mash today I’m using carrots
and parsnips but you can use whatever
you like anything that grows under the
ground is fine so you could use Swedes
you could turn lips you could use sweet
potatoes we’re going to have to go back
a little bit because for this recipe
we’re only using four potatoes instead
of six
now I’ve already sliced those up got
some boiling salted water potatoes are
going to go straight into there and then
we’re going to get on and do the
parsnips and carrots peel news and the
carrots nice sharp knife so the knife
does the work and you don’t have to you
want to cut them around about the same
thickness as you cut the potatoes we
want them all to cook at the same time
otherwise you love lumpy mesh and no one
likes lumpy mesh carrots and parsnips
are quite sweet so it’ll be a little bit
sweeter than usual mash this mash is
another great way if your kids are fussy
and they don’t like veg or if you’ve got
fussy adults because we know there are a
few of those as well that are not really
keen on veg this is a great way to hide
vegetables clearly it they’ll love it
tell them it was full of edge they never
believe you want to leave this to boil
until everything’s soft and the knife
can go in without any pressure potatoes
yet they’re done parsnips yep they’re
done carrots perfect so we’re going it
off we want to just leave the pan with
the colander on top just for a minute or
so that’s the excess water that we’ve
collected so we’ll get rid of that and
then we’ll throw these back in the pan
we need a nice novel butter and a little
splash of milk let’s mash this up push
down nice and hard
maybe a half twist we’ll work it off
before we get look at that orange
freckles changing the color of the mush
put a nice pinch of salt a little bit of
pepper and finally a little bit of fresh
nutmeg it just lifts it that little bit
one two three four five
all right smells lovely perfect and then
oh well done so you just want to eat
that right now so you’ve got to the end
of this video which means you’ve more
than likely watched all of my ways how
to make mash if you’ve got your own tips
and techniques or have any ideas that
you’d like to share please write them
down in the comments box below we’re one
big happy family at the jamie oliver’s
foodtube that includes you sharing is
caring
so get right if you like this recipe and
you want to see more of mine or any of
the other games from jamie oliver’s
foodtube don’t forget click this link
and subscribe
one of my family favorite recipes mashed
potato Meyer style this videos for
somebody who maybe has a little less
confidence in the kitchen maybe doesn’t
really get it right all the time or if
you’re just looking for different ways
to jazz up your mash keep watching this
is for you I’m going to show you how to
make basic mashed potato cheesy mash
mustard mash Irish style mash chilly
mash and root veg mash this is not like
my other videos this one is a little bit
more fun see these boxes they’re buttons
now if you click any one of them buttons
you will be taken straight to that part
of the recipe so if you want to find out
how to make my cheesy mash click on the
cheese if you want to find out how to
make my chili mash click on the chilli I
think you get the idea let’s get started
basic mashed potato my way you’re going
to need about 6 potatoes I like to use
Maris pipers because they’re quite a
flowery potato we’ve also got some
butter some milk some salt and some
freshly ground pepper and some Namek
equipment-wise
you’re going to need a medium pot a
wooden spoon a colander a potato masher
and the most important one a speed
peeler let’s get started
sometimes when you peel potatoes with a
knife you start off of a big round
potato and then you end up with like a
minute to cube so I think it’s best
always use a peeler because you’re not
getting hardly any waste I’ve already
got some boiling water with some salt
going in the pot already boy look at all
chuck it in the pan for work and it just
carries on boiling I don’t have to wait
around I can’t be bothered with all that
cut the potatoes into just little thick
slices
that way it has the time when
you’re putting things into a hot pan
always put it in away from me if you go
back that way whatever’s going to splash
it with a special up your arms and on
your hands and you’ll probably get
burned
put the lid back on and we’ll leave
those to boil just until they’re soft
enough for the tip of the knife to go
through without any real struggle the
waters change color they’re definitely
ready we’re going to drain these off
starting to go a bit white round the
edges leave them in the colander over
the heat because we want them to steam
off the the liquid a little bit more we
don’t want wet mash that’s come off
while they’ve been sitting there get rid
of that we’re going to get our potatoes
back in to the pan we want to put a
little knob of butter and a small splash
of milk a little bit of pepper and a
little bit more salt and mash you can’t
over mashed potatoes so don’t worry
about that I like to just push down and
a half turn creamy fluffy mesh why don’t
you just love a bit of that now going to
liven it up with some fresh nutmeg so
the fine side of the grater one two
three four five then that will just give
it a nice light fragrance try it with it
if you like it fine if you don’t fine
it’s up to you a lot of people like to
serve it from the pan I’m going to stick
it in a bowl and there you go mashed
potatoes my way don’t forget if you want
to find out other ways to jazz up your
mash click the buttons and it will take
you straight to that part of the recipe
this basic mash goes fantastically well
with my chicken and bean casserole if
you want to see the videos for that
recipe just click the link now if you’d
like to try any of the other flavors
don’t forget click the buttons
cheesy mesh this is a firm favorite in
my house my kids love it with baked
beans you could try it on top of a fish
pie with some fish fingers try it with
whatever you want we’ve already got our
basic mesh we made earlier my kids like
strong cheddar so that’s what I use I’m
going to need about 50 grams just grate
the cheese into the mesh try not to eat
them before you finished which I always
do if you’ve got little bits like that
as some nice surprise for rivers plate
that ends up on just mix it in if you’d
use red Leicester you could use mild
cheddar you could even use blue cheese
whatever you like some cheese’s will
melt really really easily some might
take a little bit longer some might not
melt completely at all but that’s all
part of the fun if you want it to melt
completely if you just put it back over
the heat a little bit and stir it but it
won’t hurt you if it doesn’t beautiful
fluffy creamy cheesy mash if you’d like
to try any of the other flavors don’t
forget click the buttons right chili
mash one of my personal favorites
love chili got our basic mash recipe and
a nice fresh red chili we don’t want it
to be knock your head off hot we just
want it to be nice little kick nice
little bit of fragrance so we’re rolling
it just to loosen all the seeds just
push them out down the end and we want
to get this as well because this is the
membrane and this is where all the heat
is be careful when you’re preparing
chilies don’t rub your eyes don’t touch
yourself anywhere intimate
hopefully you won’t be doing that when
you’re cooking anyway but we’ll leave
that alone we’re going to put these down
and we’re going to chop them quite
finely go at your own speed and keep
chopping until you get nice little fine
bits of chilling out there chuck it all
in lovely mix it in nicely then that
just look so pretty beautiful
little red speckles in the white clouds
of mash and there you go chilli mash my
way if you’d like to try any of the
other flavours don’t forget click the
buttons Irish style mash here I’ve got
five spring onions and a small handful
of fresh chives 50 mils of milk just
slightly warm on the stove in a little
pan obviously I’m going to need our
basic mashed potato recipe as well the
Irish have a mash called colcannon which
has onions and cabbage or sometimes peas
in it this is a bit more of a simple
version still as tasty but not so fussy
get the spring onions slice these nice
and thin
get a nice sharp knife gets the job done
half the time we’re going to take these
spring onions and we’re going to put
them into the warm milk just soften them
slightly and to take the edge of raw
onion away for we don’t want to
overpower the mash and just have it
tasting that raw onion so while they’re
in there softening I’m going to chop the
chives nice and fine chives are a soft
herb that just got a hint of onion check
them straight into the mesh beautiful
these should be nice and soft now we’re
going to cook them all the way through
because remember we still want that bit
of bite we just want to take off the
harshness now you don’t want to get all
of that milk in otherwise it’ll make our
mesh really wet mix those
let’s get that on plate so there you go
Irish style mash my way if you’d like to
try any of the other flavors don’t
forget click the buttons mustard mash
now this goes fantastically well with
sausages and onion gravy we all love
bangers and mash give it a go let’s get
started
this is English whole-grain mustard
it’s mustard with mustard seeds in not
only does it look pretty it tastes
fantastic I’ve made English mustard mash
it’s lovely but I prefer this because it
looks a little bit posh as well so we
want to get a nice big teaspoon for I’m
going to just drop that in to our basic
mash that we made earlier mix that all
in beautiful fluffy and spic early it
smells amazing so there you go must have
mash my way if you’d like to try any of
the other flavors don’t forget click the
buttons
root veg mash today I’m using carrots
and parsnips but you can use whatever
you like anything that grows under the
ground is fine so you could use Swedes
you could turn lips you could use sweet
potatoes we’re going to have to go back
a little bit because for this recipe
we’re only using four potatoes instead
of six
now I’ve already sliced those up got
some boiling salted water potatoes are
going to go straight into there and then
we’re going to get on and do the
parsnips and carrots peel news and the
carrots nice sharp knife so the knife
does the work and you don’t have to you
want to cut them around about the same
thickness as you cut the potatoes we
want them all to cook at the same time
otherwise you love lumpy mesh and no one
likes lumpy mesh carrots and parsnips
are quite sweet so it’ll be a little bit
sweeter than usual mash this mash is
another great way if your kids are fussy
and they don’t like veg or if you’ve got
fussy adults because we know there are a
few of those as well that are not really
keen on veg this is a great way to hide
vegetables clearly it they’ll love it
tell them it was full of edge they never
believe you want to leave this to boil
until everything’s soft and the knife
can go in without any pressure potatoes
yet they’re done parsnips yep they’re
done carrots perfect so we’re going it
off we want to just leave the pan with
the colander on top just for a minute or
so that’s the excess water that we’ve
collected so we’ll get rid of that and
then we’ll throw these back in the pan
we need a nice novel butter and a little
splash of milk let’s mash this up push
down nice and hard
maybe a half twist we’ll work it off
before we get look at that orange
freckles changing the color of the mush
put a nice pinch of salt a little bit of
pepper and finally a little bit of fresh
nutmeg it just lifts it that little bit
one two three four five
all right smells lovely perfect and then
oh well done so you just want to eat
that right now so you’ve got to the end
of this video which means you’ve more
than likely watched all of my ways how
to make mash if you’ve got your own tips
and techniques or have any ideas that
you’d like to share please write them
down in the comments box below we’re one
big happy family at the jamie oliver’s
foodtube that includes you sharing is
caring
so get right if you like this recipe and
you want to see more of mine or any of
the other games from jamie oliver’s
foodtube don’t forget click this link
and subscribe
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