Donal Skehan's ultimate potato masterclass
As our comfort food week continues, Donal’s in the kitchen with the ultimate potato masterclass. From the classic baked spud, to his best-ever mash - Donal’s got everything you need for a cosy night in.
Donal’s jacket potato night
Serves: 4
Ingredients
For the Potatoes:4 baking potatoesOlive oilSea salt & ground black pepper
For the Bacon, Blue Cheese & Caramelised Red Onion topping:2 tbsp butter2 red onions, sliced6 slices streaky bacon, cooked150g blue cheese, crumbled
For the Creamy Mushroom topping:1 tbsp butter1 clove garlic, finely sliced250g mushrooms, roughly torn150ml crème fraîcheSmall handful parsley, roughly chopped
For the Marmite and Cheese potatoes:100g softened butter3-4 tsp Marmite150g grated Cheddar cheeseSour cream and chopped chives, to serve
Method
For the Potatoes:
1. Heat the oven to 200˚C.
2. Prick the potatoes all over, rub with olive oil and salt and place on a baking sheet or directly on the middle shelf of the oven and bake for 1 hour and 30 minutes, or until the skin is crisp and the potatoes are tender when pierced with a fork. At this point the potatoes sliced open with a cross and are ready for your filling of choice.
For the Bacon, Blue Cheese & Caramelised Red Onion topping:
1. Heat a generous knob of butter in a pan over a medium heat and slowly fry the onions for about 35 minutes or until golden and sticky. Season with salt. When caramelised, put aside for filling.
2. Add a good knob of butter to each potato and top with the caramelised onions, crumbled blue cheese and bacon.
For the Creamy Mushroom topping:
1. Melt the butter in a frying pan over medium high heat.
2. Add the garlic and mushrooms and cook until the mushrooms are tender.
3. Add the crème fraîche and stir through until the mushrooms are completely coated. Season with salt and pepper and stir through the chopped parsley.
4. Add a good knob of butter to each potato and top with the mushrooms and some parsley.
For the Marmite and Cheese potatoes:
1. To make the marmite butter, beat together the softened butter and marmite until blended.
2. Scoop out the cooked centres of the potatoes and place in a bowl. Add the marmite butter and cheese and mix together.
3. Spoon into the potato skin and place back in the oven for 10 minutes to heat through. Remove from the oven, spoon on some sour cream and sprinkle over the chopped chives.
Velvet mashed potato
Serves: 4
Ingredients
1kg floury potatoes, peeled and cut into even sized pieces50g unsalted butter80 ml whole milk50ml double cream, plus extra if neededPinch of salt & white pepper
Method
1. Put the potatoes into a pan of cold salted water. Bring to the boil then simmer gently for 10-12 minutes, or until tender.
2. When the potatoes are done, take the pot off the heat and drain the water before returning the potatoes to the pot and placing over a very low heat for a minute or so to dry out.
3. Heat the butter, milk and cream together in a small pan.
4. Mash the potatoes with a masher or you can use a ricer. You don’t want to overwork the potatoes or too much starch will be released and they will become gluey rather than fluffy.
5. Add the butter and milk mix and plenty of seasoning and mash till smooth then serve. If it is still a little thick add a drizzle more cream or a splash of milk.