Masha: A new toy in the kitchen

Sometimes some of the basic things can be luxurious, with a little extra love.  Mashed potato can be such a fundamental part of everyday meals, and adding a few extras to it to really make it more indulgent.  And lets face it butter and cream make everything taste better.

Good mashed potato can just require a little bit of arm work, with a ricer or potato masher being the usual weapon of choice. So it was with interest that I learnt about the Masha and was keen to trial it.  The marketing material says it couldn’t be easier or more convenient.  And it is true to its label!  I found it so much quicker to mash vegetables, but also the clean up was a fraction of the normal time. Just pull apart and pop in the dishwasher.

From a foodie perspective the Masha doesnt overwork the potato, avoiding the gluggy mess.  And the special Rotor Cone presses vegetables through the mesh rather than cutting it. 

To trial it I selected two kitchen basics – Paris Mash and Babaganoush.

Paris Mash
600g potatoes  (eg Desiree, Sebago, or Coliban)
200g unsalted butter (yes – 200 grams!)
200ml milk

  1.  Place the wash unpeeled potatoes in a large saucepan and cover with cold water. Use similar sized potatoes to ensure they cook at a similar speed. Add a teaspoon of salt and bring to the boil, then simmer for 25–30 minutes until cooked.
  2.  Drain and ensure all moisture has gone from the potatoes. They will look dry.
  3.  Peel the potatoes while warm and return to the pot.
  4.  Bring the milk to the boil.
  5.  Place the mash potato over low heat and add 50g of butter.  Using the Masha partially process.  Add 50 ml of milk and process until combined. Repeat until all of the butter and milk has been added and the mash is indulgently creamy. Season with salt to taste.
  6.  Serve immediately.

1 large eggplant
1 glove garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
½ teaspoon of cummin (dry roasted and finely ground)
salt and peper to taste

  1. Chargrill the eggplant over BBQ coals, rotating it around until the skin is completely charred, about 15-20 minutes. Roast in a moderate oven until very soft. Let the eggplant cool.
  2. Peel the eggplant, cut into chucks and put in a bowl.  Process the eggplant with the Masha until smooth.
  3. Add minced garlic and cummin to the eggplant puree. Stir in the tahini, olive oil and lemon juice. Sometimes its necessary to add more lemon juice and tahini to get the desired balance in taste. Process again with the Masha if required. Season to taste.
  4. Place in a bowl to serve and drizzle with olive oil.

Disclaimer: Masha was provided by Prep to trial for this review.

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