Seriously, I think the name of this dish is even OTT for Nigella. The nutmeg was also a really good idea and lifted the dish to a new level. With the zest I just put bit shaved bits of zest in and pulled them out when I was mashing the rest, the recipe was a bit unclear if that was right or if it was meant to be finely grated. I didn’t have time to dwell on it. In fact, I’d probably add another apple. The amount of butter and cream is just ridiculous and yes, it did taste lovely, but I’m not one for saturated fat just for the sake of saturated fat. Would I make this again? Most definitely. But I would at least halve the amount of butter and cream. At least.
Heaven and earth mash
- 2.5kg floury potatoes
- 3 eating apples (Nigella used Pink Ladies, I used Granny Smiths)
- zest of 1 lemon
- 150g butter
- 175ml double cream
- 1tsp freshly grated nutmeg
- Peel and halve (or quarter if they’re really large) potatoes and cook in salted boiling water for 30 minutes.
- Add the peeled, cored and quartered apples and lemon ride and cook for another 20 minutes or until soft.
- Drain and put through a ricer or mash back into the hot pan in which you have let the butter melt with the cream while you are draining the apples and potatoes.
- Add the nutmeg and season with some salt
- Beat everything together and serve.
In the recipe Nigella talks about the two critical components to good mash – one is to puree them and the second is to aerate them. So, even though it’s all been mashed, you have to give it a good beating with a wooden spoon before serving.
She talks about how never ever make mash in a processor as it does something to the potato starch that means you end up with glue. I went through a phase of making mash in the processor because I liked that claggy glue silken smooth mash that you got, so there you go. Take from that what you will.
This serves 10 – and I’d believe it.