Mash Additions

We tend to add extra bits to mash so that it matches our pies (and moods). Some ingredients are best added directly to the warmed cream and butter, to ensure even mixing. Others, such as cheese, need to be stirred in after mashing and herbs are added right at the end.

We’ve listed our favourite pre & post mash additions below, so have a go and see if you can find your mash made in heaven…

PRE-MASH ADDITIONS

Roast garlic – roast a whole bulb of garlic in a moderate oven until tender. Pop out the flesh from the garlic skin and add to the cream and butter mix.

Smoked paprika – add 2 tsp smoked paprika to the cream and butter mix.

Mustard – add 1 tbsp wholegrain, English or Dijon mustard to the cream and butter mix.

Horseradish – add 1 tbsp creamed horseradish to the cream and butter mix.

Black pepper – add a good pinch of freshly ground black pepper to the cream and butter mix.

POST-MASH ADDITIONS

Cheddar – grate 150g Cheddar cheese after mashing and stir through.

Champ – finely chop 1 large bunch of spring onions and stir them through.

Chives – finely chop a bunch of chives and stir them in at the end.

Boursin – crumble in a Boursin cheese at the end and stir through.

Black pudding – fry 200g good-quality black pudding in a little oil, then crumble it into the mash.