Mash Potato

mash potato, looking for these recipes? check this for 5 best mash potato: Mash potato , mash potatoes , Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato , Mash Potato Cakes , mash potato

Mash Potato Cakes

image credit: Free 2Roam


Serves 4 servin

  • 1 Large Egg beaten
  • 1 medium Carrots diced fine or grated
  • 3-4 medium sized Potatoes, peeled diced, boiled and mashed
  • Handful Parsley diced fine
  • 1 medium onion, diced fine
  • Any other vegetables of choice, diced small
  • to taste Salt and Pepper
  • Oil to shallow Fry
  • 4 Tbsp Chickpea Flour
  • Steps

  • In a bowl add all the diced vegetables and mash potato Change
  • Season with salt and other spices of choice Change
  • Add the egg, beaten, to the vegetables and mash potato and mix well. Change
  • Once the egg and mash mixture is well mixed and has formed a heave batter. Add 4 table spoons of chickpea/Gram flour and mix again
  • Using a pan over medium flame, heat the oil and add spoonfuls of the batter to the oil in the pan
  • Fry approximately 3 minutes on each side, keep checking to make sure it doesn’t burn. Cook till its a golden brown colour And the outer crust is crunchy! Change
  • Repeat until all the batter is done. Place golden brown potato cakes to cool on a napkin and serve with flavoured dips of your choice!!!
  • Mash potato

    image credit: melina.dauhiong


    2 servings

  • 1 big potato
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp evaporated milk
  • 1 tbsp butter
  • Steps

    30 mins

  • Boil the potato for 20 minutes
  • Put the potato into a bowl. And mash it with spoon.
  • Put salt, pepper, butter, and milk and then mix it well.
  • Use ice cream scoop to take the mash potato. Garnish with basil, if you like. Enjoyy
  • mash potatoes


    2 servings

  • 3 small potatoes
  • 1 tsp yellow mustard
  • 2 tsp mayo
  • 1/2 cup milk
  • 2 tsp cream cheese
  • 1 oz cubed ham
  • 1 tsp butter
  • 1 salt
  • 1 pepper
  • 1 all season salt
  • Steps

    10 mins

  • microwave potatoes high 3min
  • take skins off potatoes
  • mix all ingredients in a bowl
  • add salt, pepper and or, all season salt
  • mash potato


  • 1 bawang putih n merah
  • 1 kuah black pepper
  • 1 air
  • 1 kiub ayam
  • 1 lada sulah
  • Steps

  • butter
  • tumis bawang (blender)
  • tambah air
  • Perencah black pepper
  • letak kiub ayam
  • tambah white pepper
  • Herb Roasted Lamb Rack with Juslie, Ruby Reduction & Mash Potato

    image credit: Chef KLP


  • Rack Herb Roasted Lamb
  • 200 g Lamb Rack (4 bones)
  • to taste Seasoning
  • 1 tbsp Worcestershire sauce
  • 1 tsp Vinegar
  • 1 spring Rosemary
  • 6-7 Garlic
  • 1 cup Breadcrumb
  • 150 gm Parsley
  • Lamb Juslie
  • 1/4 cup Tomato puree
  • 2 tbsp Red Wine
  • 2 cups Lamb stock
  • to taste Seasoning
  • Ruby Reduction
  • 2 tbsp Butter
  • 1 finely chopped Shallot
  • 2 minced Garlic
  • 1 cup Ruby Pot
  • 3 cup Chicken/Beef stock
  • to taste Seasoning
  • 1 spring Rosemary
  • as needed Mashed potatoes
  • 4 Potatoes
  • 50 gm Butter
  • as needed Cream
  • to taste Seasoning
  • Seasonal Vegetables
  • 1 Bell Pepper
  • 2-3 Blnched Baby Carrot
  • 2-3 Blanched Asparagus
  • 1 Bok Choy
  • to taste Seasoning
  • Steps

  • Marinate the lamb rack with Worcestershire sauce, Vinegar, Rosemary, Garlic and seasoning. Change Change
  • Tie or stitch the rack with string to hold the shape properly. Change
  • Blend the breadcrumb, parsley and rosemary together. Coat the lamb rack in the mixture. Change Change
  • Put the crumb coated rack in a baking tray, wrap the tray with aluminum foil and bake it in a preheated oven on 200°C for 25 minutes.
  • For Juslie : Take the tray out, keep the rack aside, and deglaze the same tray with lamb stock. Transfer the deglazed liquid in a deep pot and put the pot on heat.
  • Add tomato puree and red wine and simmer the mixture for 20 minutes. Add the seasoning and turn off the flame. Strain the sauce and keep aside. Change
  • For Ruby Reduction: Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender. Stir in Pot and boil it for 5 minutes.
  • Add chicken or beef stock, rosemary sprig and boil until liquid is reduced to 1/3 cup, strain sauce and set aside. Change
  • Boil the potatoes, peel and grate using a grater. Melt butter in a pan, put the grated potatoes and mix well.
  • Add cream and seasoning and mix it again until it starts separating from pan. Change
  • Cut the vegetables as per your choice and blanch them in boiling water. Put the veggies quickly in iced water after taking out from boiling water. Saute in a pan using little amount of butter. Season it properly and keep aside. Change Change
  • Before Service: Take out the string from lamb rack and cut between the rib bones. Change
  • It’s ready for presentation. Change Change
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