Mash Recipes

I came up with the idea to create a series of mash potatoe recipes to take the mickey of the party leaders. The ingredients relate to the tastes of the party, the more personal side of the politician.
I have an idea that we would create flyers and give one ingredient out to members of the public.
It could be a good addition to our website and encourage users to put up their favourite mash recipe. The recipes are as follows;

John’s National Standard Mash
2 lbs. Karaka Potatoes, diced
2 garlic cloves, peeled
1 c (4 ounces) crumbled blue cheese
½ c super blue milk
2 Tbs chopped fresh parsley
¼ tsp ground black pepper

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.

Phil’s Nanny Goat Mash
3 lbs. Red Rascal potatoes, diced
1 ¼ tsp salt, divided
2 Tbs butter
¾ c (6 ounces) goat cheese
¼ tsp freshly ground black pepper
1 c Green milk
2 Tbs finely chopped fresh chives

1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
2. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.

Jeanette’s Green onion and Cauliflower Mash
3 lbs. fresh cauliflower, cut into florets (about 8 1/2 cups)
1 tsp olive oil
3 cloves garlic, thinly sliced
1 c chopped green onions
1 c soy milk
2 Tbs soy margarine
¾ tsp ground black pepper
½ tsp salt

Preheat oven to 260°C.
Toss oil, cauliflower, and garlic on a jelly-roll pan. Bake at 260°C for 20 minutes or until lightly browned, stirring occasionally. Place cauliflower mixture in a large bowl. Add onions and remaining ingredients to cauliflower mixture; mash with a potato masher.

Tariana’s Local Kai Mash
2 large bunches watercress, thick stems trimmed
2 lbs Red Kumara, washed and unpeeled
1/3 c whipping cream
2 Tbs butter
¼ c bourbon
Tbs sweet vermouth
1 tsp sugar
½ tsp salt
Pepper, to taste

1. Preheat oven to 220ºC. Place potatoes on a baking sheet. Bake at 220ºC for 1 hour or until soft. Let cool; peel. Place potatoes in a large mixing bowl.
2. Bring medium saucepan of water to boil. Add watercress and blanch 10 seconds. Drain. Pat dry and chop watercress.
3. Heat cream and butter in a small saucepan until butter is melted. Add cream mixture and remaining ingredients to potatoes. Mash together with a spoon or fork until liquid is absorbed.
4. Spoon into a 2-quart baking dish. Bake at 180°C for 10 minutes or until warm. Serve immediately

Jim’s Banal Mash
3 lbs Desiree potatoes, diced
½ c Green milk
3 Tsp butter
Salt and pepper to taste
Place potatoes large saucepan with lightly salted water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.

Rodney’s Round Cheese Weight loss Mash
1 ½ (8-ounce) rounds Camembert cheese
4 ½ lbs diced peeled Agria Potatoes
½ c yellow milk
¾ tsp Salt
¾ tsp freshly ground black pepper
Chopped fresh chives (optional)

Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired.

Rodney’s’ Nutritional Information
Calories: 198 (20% from fat)
Fat: 4.4g (sat 2.8g, mono 1.3g, poly 0.1g)
Protein: 7.9g
Carbohydrate: 30.7g
Fibre: 2g
Cholesterol: 13mg
Iron: 1.5mg
Sodium: 310mg
Calcium: 82mg

Peter Dunne’s Extra Creamy Mash
3 lbs Rua potatoes, diced
2 c grated aged cheddar cheese
½ c cream
1/3 c sour cream
2 tsp butter
2 cloves of garlic
Salt and pepper to taste

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency. Garnish with a sprinkle of aged cheddar.