A few weeks ago I was invited along to an evening dedicated to potatoes. But not just any kind of potatoes. No, this was a celebration of Idahoan potatoes. Recently launched in the UK, Idahoan have been providing the people of America with a range of convenient instant potato products for around 60 years now, and this evening was all about proving just how good this product is.
Hosted by ex-Masterchef contestants Billy and Jack, we were treated to a seven-course taster menu. And yep you guessed it, each course contained a potato element somewhere within the dish. All we had to do was guess whether it was made with fresh potatoes, or Idahoan’s instant products.
In all honesty, I thought this was going to be a pretty easy task. Instant mash isn’t something I enjoy eating, and I felt quietly confident that I would get the majority correct. Seven courses later, and with a score of three out of the possibly seven, I was made to eat my words.
Now don’t get me wrong, I’d still rather a bowl of freshly made mash potato, but as a convenient option when making things like gnocchi, bubble and squeak and crispy croquettes, I certainly wouldn’t snub Idahoan. It’s a bit wetter than regular mash so recipes do need to be slightly adjusted, but it’s nothing a little extra flour can’t sort out. Here is a recipe inspired by my Idahoan dining experience, and one that everyone will love!
(Makes a lot!)
1 packet of Idahoan Buttery Perfect Mash (109g)
100g grated mature cheddar
1 large egg
175g plain flour
180g panko breadcrumbs
Salt and fresh black pepper
- Pour contents of packet into large bowl and add 475ml of boiling water. Leave for one minute and then fluff up with a fork.
- Add in egg, flour, cheese, nduja and season with salt and fresh black pepper. Mix well until all combined and then cover and put into the fridge until completely cooled.
- Once cooled, heat the vegetable oil to around 170C in a large heavy-based saucepan (only fill to a third) until hot enough that a breadcrumb sizzles when dropped in.
- Meanwhile, pour the panko breadcrumbs out on to a plate and then begin to shape your croquettes. Fully coat in panko breadcrumbs and then set to one side. As mentioned above, Idahoan is a bit wetter than regular mash so you may have to work a little faster!
- Cook in batches for around 2-3 minutes, or until golden brown, making sure the oil reaches back up to 170C between batches. Use kitchen towel to drain once removed from the oil.
- Sprinkle with salt and fresh black pepper and then tuck in!