Giant Pringle
About this build
Instant mashed potato is shaped into a curved giant Pringle, baked and seasoned with salt and paprika. The archive records the moulding experiment.
Archive summary updated
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Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Ingredients: 60g tin of smash (to start) Hot water Baking paper Salt Paprika (or your pringle flavouring of choice) Some ingenious moulding solution
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Depending on just how pimped you want your pringle, throw as much smash as required into a bowl (we used about 60g) and add boiling water gradually. Mix it up – you want a smooth doughy, but fairly firm consistency in order that it sticks together and doesn’t form smush (rather than smash – geddit?). Add slightly more smash if it looks too watery.
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Place one sheet of baking paper on a flat surface and plop your pre-pringle smash on top. Flatten it a little with your hands (make sure you’ve washed ’em!) and form it into a circle shape. Pop another sheet of baking paper on top of the smash and with a rolling pin, roll the smash as flat and thin as you can to about an even (even is important) ‘coin depth’. Peel off the top layer of baking paper, trim and…
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Giant Pringle: the archived recipe
Condensed from the original account by Laura Hethertington and Oliver Lockett, published 2014-06-25. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- About 60 g of Smash instant mashed potato, from a 60 g tin to start
- Boiling water
- Salt
- Paprika, or your Pringle flavouring of choice
- Baking paper and an improvised curved mould (the contributors lined up drinks cans)
The Smash is given as about 60 g and the water is added by feel until the dough is firm; the seasoning is to taste. The oven figure is written as 200C in the account. The contributors describe their can mould as patent pending.
Method recorded
- Put the Smash in a bowl and add boiling water gradually, mixing to a smooth, fairly firm dough that holds together; add a little more Smash if it looks watery.
- Place the dough on a sheet of baking paper, flatten it by hand into a circle, cover with a second sheet and roll it as thin and evenly as you can, to about the thickness of a coin. Peel off the top sheet, trim and re-roll until you have a good circle.
- Drape the flat disc over the curved mould to give it the Pringle shape.
- Bake at 200C until golden brown around the edges; the contributors’ took about 20 minutes.
- Sprinkle with salt and a generous amount of paprika.
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The original account
Ingredients:
60g tin of smash (to start)
Hot water
Baking paper
Salt
Paprika (or your pringle flavouring of choice)
Some ingenious moulding solution
Step 1
Depending on just how pimped you want your pringle, throw as much smash as required into a bowl (we used about 60g) and add boiling water gradually. Mix it up – you want a smooth doughy, but fairly firm consistency in order that it sticks together and doesn’t form smush (rather than smash – geddit?). Add slightly more smash if it looks too watery.
Step 2
Place one sheet of baking paper on a flat surface and plop your pre-pringle smash on top. Flatten it a little with your hands (make sure you’ve washed ’em!) and form it into a circle shape. Pop another sheet of baking paper on top of the smash and with a rolling pin, roll the smash as flat and thin as you can to about an even (even is important) ‘coin depth’. Peel off the top layer of baking paper, trim and re-roll until you get a good circle.
Step 3
Using your ingenious moulding solution (ours was drinks cans lined up end to end, but shush – its patent pending) form your flat pringle into a pringle-y shape.
Step 4
Crank your oven up to 200C and get cooking. When it turns a golden brown colour round the edges, it’s time to come out – ours took about 20 minutes.
Step 5
Add salt and a generous sprinkling of paprika and – ta da – one pimped pringle! Enjoy!
