Secrets To A Perfect Mash & Thanksgiving Round-Up

Well… It’s that time of year again! The holidays are nearing and Thanksgiving is only in a couple of days. Yet, it doesn’t feel so much like thanksgiving here, since the Brits don’t celebrate it and especially because I’m so busy with all the FBC organizing, leaving me no time to host it.

I did however manage to have my fair share of all the trimmings, in the run up and over the last several posts. But, before I round-up all the Thanksgiving recipes I’ve posted over the last month, I want to take a minute to say hello & warm welcome to all my new subscribers. I’ve noticed an immense increase in readers and subscribers over the last couple of weeks and this makes me really, really happy.

Ok. Fine. I’m hopeless at lying! It makes me run around my house naked, pulling spasticated carthweels while I yell at the top of my lungs: “Wohoo…They must be bonkers!”

My husband’s threatened to leave me for ~~mickey~~ Minnie mouse, if I keep doing it. I don’t think she’ll have him, though.

Anyway… Just want to say mucho grassy-ass for stopping by!

So, where were we… Yes, Thanksgiving round-up!

How about making this green bean casserole… a few of you already got busy testing it… It’s won many converts. Yes.

Make these golden brown, crispy roasties…they make a scrumptious side.

Don’t forget the cranberry sauce! (Excuse the messy photo-taken one year ago exactly. Oh, I knew me when…)

I’ve been told that this is the best pumpkin pie ever.

Make Grandma’s cinnamon rolls on Thanksgiving morning. It would make her proud. And, you’re tummy will sing with joy!

So, what makes the perfect mash?

1) Type of potatoes- do you go for high starch (low moisture) or low starch (high moisture)? I personally prefer low starch potatoes (fingerlings or Charlottes, Yukon gold (US) are in the middle) because they keep their shape well when cooked in water and I find they yield creamier results while, not neccessarily the smoothest. High starch potatoes (King Edward, Maris Piper, Russets) disintegrate easily and yield really smooth, fluffy potatoes. So, it all depends on your preference.
2) Cooking the potatoes-Don’t overcook the potatoes. Do not boil but rather let them simmer. Remove them once you can easily pierce them with a knife. Make sure that you have chopped the potatoes into even sizes- so there is consistent cooking. Salting the water adds depth of flavor. Anyway potatoes and salt were made for each other- you still have to get the balance right, though.
3) Drain them well. Put them back in the pot and let any remaining water evaporate.
4) Don’t overwork the potatoes. Do not use a food processor or blender! They cut throught the cellulose starch cells and lead to gummy, glue-like, sticky, cafeteria mashed potatoes. Use a potato ricer or a potato masher- the zigzag one.
5)When adding milk, butter or cream, make sure they are warm or at room temperature.

So, let’s get to it.

The Perfect Mashed Potatoes
Cast of Characters

1 kg potatoes of choice, peeled and rinsed
100g butter- more or less to taste
150ml milk- more or less to taste
Salt & Pepper to taste

The Nitty-Gritty

Cut the potatoes into quarters- making sure they are as even as possible, in order to cook evenly.

Cover them with water, add salt and bring to a boil. Quickly lower and allow to simmer for about 20 minutes. Test them with a knife- if it goes through them smoothly, then they are ready. Cooking time will depend on the potatoes…so you will need to test them.

Drain the potatoes then return to the pot, on a low flame, and let any remaining water evaporate. It shouldn’t take longer than 30 seconds.

Pass a few at a time throught the ricer.

Next add all the ingredients you want- butter, cream, salt, pepper, mushrooms, spring onions, etc…

And using a fork, mix it all together in no more than 2 laps. Taste and season accordingly. Always remember the more you work the potatoes the more they will become like gum.

Eh, voila. Your perfect mash!

Happy Thanksgiving x

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Posted in: mash, mash potatoes, mashed potatoes, thanksgiving

18 Responses to “Secrets To A Perfect Mash & Thanksgiving Round-Up”

Divina

25. Nov, 2009

We don’t really celebrate Thanksgiving in the Philippines. We usually eat out than prepare dishes at home. But the dishes look really good. The mashed potatoes are to die for.
uberVU - social comments

25. Nov, 2009

Social comments and analytics for this post…

This post was mentioned on Twitter by dksfood: New Blog Post: Secrets to perfect mashed potatoes and Thanksgiving round up! http://bit.ly/7PnGee...
Chris Bourne

25. Nov, 2009

This really is the complete ‘Thanksgiving’ Experience.
My only concern would be the fact after eating all the amazing dishes above that i would be rooted to whatever couch was close to hand for days!… Brilliant !

Thanking you kindly for all your wonderful and jaw dropping
picture’s.
Entertaining by Evie

25. Nov, 2009

The pumpkin pie is beautiful! I love mashed potatoes, but I actually don’t mind if they have a few chunks in them. My advice would be to be careful of going bonkers on the garlic. I love garlic, but I’ve made the mistake of including too much. Yikes!
Sarah, Maison Cupcake

25. Nov, 2009

You’ve been busy! Mashed potato… the ultimate comfort food. It goes to show that a little attention to something simple pays bucketloads. I have been guilty of resorting to Smash lately (very useful for impatient toddler) but consider my wrist slapped and I must do the real thing properly.
sabastien

25. Nov, 2009

those potatoes are mouth watering! i wish i could be at your table for thanksgiving dinner, your famillies lucky!
Holty

25. Nov, 2009

Always wanted to know how to make proper mash. Seriously!

Cheers for that Beth.x.
Global Patriot

25. Nov, 2009

I’ve been looking for the “perfect” mashed potato recipe, and now I’ve found it, just a day before Thanksgiving – thanks Beth!
Mowie

25. Nov, 2009

I loooooooooove mash! And such a great thanksgiving post. Ready for Saturday? =) xxx
Sari

26. Nov, 2009

Great post, I love love love mash, it’s such a all time favourite comforting food! Incredible you still have time to post while organizing FBC. Looking forward to meeting you on Saturday!
Bethany

26. Nov, 2009

Thanks everyone! Happy Thanksgiving! xx
tasteofbeirut

27. Nov, 2009

Yumm…I felt like having mashed potatoes again looking at your pics. For me the only requirement for the best potatoes: they must be Lebanese and come from the vegetable garden near our house!
Manggy

27. Nov, 2009

Those DO look perfect! I just made some but was stingy on the butter, so they were very dry
Greedy Diva

29. Nov, 2009

Ooh – I love a big creamy dollop of mash. Delectable! Great to meet you at the FBC event on Saturday, Bethany. Congratulations on organising such a great day – your hard work paid off! Hope to see you again soon.
Kitchen Butterfly

29. Nov, 2009

Beth chic….you rock. Rock, Rock, Rock. As does Chris….celebrate him . FBC was WOW………………now I know for sure I’m not crazy, not deluded, and ‘not normal’ . I am so glad I came – excellent job you did. With lutta…XXXX
Hélène

01. Dec, 2009

Oh my! everything looks so delicious, especially that pumpkin pie. I would have more than one piece. Cheers!
Krista

01. Dec, 2009

All of these look splendid, but I have a hankering to try that pumpkin pie!! I have a dear friend visiting this weekend so perhaps I can experiment on her. Thanks for taking time to share all these with us!
Karine

02. Dec, 2009

Everything looks indeed very delicious! Thanks for sharing

"I'm tickled pink to have you here & I'd love to hear from you! So, drop me a note, exchange your secrets or just have a nibble x"

Mad About Chickpeas-Hummus B’ Lahme

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Posted in: chickpeas, hummus, hummus awarma, hummus b lahme, hummus b tahini, minced lamb, olive oil, tahini

39 Responses to “Mad About Chickpeas-Hummus B’ Lahme”

Chris Bourne

12. Jan, 2010

Well all i can say is the wind in this part of the world has increased tenfold!….but its worth it. Lovin’ this
Sarah, Maison Cupcake

12. Jan, 2010

I love proper hummus and I love minced lamb too so the combination of them together is a real winner in my book.
Kerrin @ MyKugelhopf

12. Jan, 2010

I am so with you B ! I absolutely love chick peas, and always find myself adding them to any dish when possible, my latest was in a frittata with caramelized onions, mmm ! And hummus with lots of tahini is my fave. Love this post, makes me love chick peas even more. Can’t wait to try your recipe.

Do you make your own Arabic bread to serve with? Would love to see that recipe too… Beautiful pics by the way, as always !
Mustapha

12. Jan, 2010

Mmm.. This is one of my favorite breakfast meals! (yes breakfast), Of course, one shouldn’t forget the pickles, mint & Tomatoes on the side!
Bethany

12. Jan, 2010

Agreed. I’ve had it for breakfast…it is the ultimate!
Mowie @ Mowielicious

12. Jan, 2010

This is my ultimate favourite Lebanese dish. I could eat it all day and all night.

Having said that, I’ve never had it for breakfast!
Jamie

12. Jan, 2010

Oooh both chick peas and lamb? My absolute favorites and this dish looks so extraordinarily delish! Love it! Breakfast? Really? Interesting, but I see that I could eat this anytime, anywhere!

Congrats on the new blog! Wow! Truly dynamic you are!
shayma

12. Jan, 2010

huge huge fan of humus b’lahme. it’s not easy to photograph white foods, your photos came out lovely. i also like humus the way an egyptian friend has taught me- chickpeas, olive oil and a dash of cumin powder. sometimes the tahineh is too strong for me (only sometimes!) best wishes, shayma
Bethany

12. Jan, 2010

Hi Shayma and thanks for your lovely comment If the chicpeas are left chunky then I believe you are talking about this one http://www.dirtykitchensecrets.com/mad-about-chickpeas-hummus-balila/ I do love that version as well…
Jeanne @ Cooksister

12. Jan, 2010

Ooooh – I think I’m in love! Chickpeas are fantastically versatile ( I also serve thm instead of mashed potato – mashed with some slow-cooked sliced onions in lots of olive oil with amoky paprika). I like the etymology lesson too – I’m a sucker for words
Cherine

12. Jan, 2010

I’m mad about chickpeas too. Love the photos, they’re so appetizing!! Congrats on the new blog. I’ll take a peek at it.
Trissa

12. Jan, 2010

Congratulations on your new blog! I’ll head over to check it soon. In the meantime thanks for sharing the information on hummus! Who would have thought a chickpea could be so interesting. You managed to pull it off!
Asha@FSK

12. Jan, 2010

Sighhh.. if this isn’t comfort food, I don’t know what is!! Add to that, home cured lamb… you lucky lucky thing ) Does your dad sell them by any chance??
Kitchen Butterfly

12. Jan, 2010

You know what I’ll be making next as I have a huge bottle of Tahini, a rather large tin of chickpeas and some pomegranate molasses……Thanks for the inspiration!

Congrats on the Nomad Telegraph……………it looks gorgeous. Wow!!!!!!!!
Miranda

12. Jan, 2010

mmh…this looks incredible. i would love some of that about now!
Happy Cook

12. Jan, 2010

My daughter love chickpea too. When she was little she used to cakk them indian balls It is a really unique way of serving them with the meat.
Global Patriot

12. Jan, 2010

Beautiful dish, though I was expecting the savory lamb to stand on its own. What a surprise to see the pomegranate molasses on the list of ingredients, fabulous twist!
The Cooking Ninja

12. Jan, 2010

mmm…I love chick peas too. That dish is delicious.

Congrats on your new blog.
Maunika

12. Jan, 2010

Beth love hummus loads. I cud eat it with anything. Never tried it like this with minced lamb but have had it with diced lamb in restaurants. I definitely going to make this one. Your recipe looks really good.
Sarka

12. Jan, 2010

I don’t know if I love chickpea but I definitely like it! I bought a glass of tahini couple of months ago to make hummus (aka hummus b’ tahini) at home but never did it. Now you inspired me to try it.
Congrats of your new blog – wonderful!
Cynthia

12. Jan, 2010

I’m with you – a serious lover of chickpeas.

Hey, did you hear that feature on the BBC about the “row” over whose hummus is the best – Lebanese or Israeli?
Ben

13. Jan, 2010

Very nice post! I must admit that I don’t know much about hummus, other than eating them once or twice at parties, but I really want to make something with them now.
Bethany

13. Jan, 2010

Hey Cynthia! Yes I did and I’ve actually been thinking about writing up a post on my thoughts on the whole thing…I think I will now.
Katherine

13. Jan, 2010

I like chickpeas too. What a great combination, chickpeas, pinenuts and lamb mince. Now I’m hungry.
shayma

13. Jan, 2010

hi beth, the recipe from your link is very nice- but different than the one i am referring to. the hummus w/o tahineh she taught me involves whizzing the chickpeas and adding lemon, salt and cumin powder, that’s all. in fact claudia roden has the simple decription/recipe for it in her book, The New Book of Middle Eastern Food. x shayma
The Grubworm

13. Jan, 2010

Oh my word, i am in Hummus heaven! Hummus is one of those things i can eat over and over again, and there is nothing like the home made stuff. I’m excited by the recipe for Hummus B’Lahme – the combination of lamb and pinenuts works so well. Those photos are great too.
meeta

13. Jan, 2010

i love chickpeas too in almost any form and especially served with tahini! this with the meat looks great too and i can’t wait to get to dubai to start eating this stuff!
Su-yin

13. Jan, 2010

This looks fabulous – I love pine nuts as well and I think it’s brilliant that you’ve added this to the hummus. And you have meat in it as well, could it get any better?
deeba

13. Jan, 2010

I adore the ‘cast of characters’…you have me craving for some right now Beth! I love your foodie adventures! YUM!!
Bethany

13. Jan, 2010

Shayma- sent ya an email x
Grubworm- AMEN!
Su-yin: it’s diiiiiivine!
Deeba: I wanna hold youuuur haaaaand! XX
Bethany

14. Jan, 2010

I’m bringing you some this weekend
Barbara Bakes

14. Jan, 2010

The pine nuts sound like a great addition. I really need to get more brave about using chickpeas. This looks delicious!
tasteofbeirut

15. Jan, 2010

I too love hummos and sizzling pieces of fatty lamb! Yum! Your photos are splendid!
Chris Bourne

15. Jan, 2010

Need your food need your food!
Manggy

18. Jan, 2010

I went to an all-hummus restaurant in NY a few months ago and I absolutely loved it! This looks fantastic!
Ladybird

19. Jan, 2010

Hummus rocks! And it is sooo good for you, always a bonus
Kate/Kajal

19. Jan, 2010

I can see myself wiping this dish clean. I am a huge fan of Lebanese/Arabic food, and this is absolutely delcious ! The the kinda stuff that i love ! Awesome post, gr8 pictures I’m loving it !!!
diva

19. Jan, 2010

oh beth! ME TOO!! mad about chickpeas. i used to eat em outta the can just like that. lol.
beautiful houmous. i like having houmous wraps or sandwiches. so yummy!
barbara

08. Feb, 2010

I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.

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