How do you make scrummy HM chips & Mash?

Littlemiss-lotsofdebt · 20 March 2006 at 3:01PM

We absolutely love chips and mash in our house (not very healthy I know), and whilst OH can make fab mash, it's always lumpy if I make it. I haven't made HM chips before, and tend to just buy frozen oven ones.

Does anyone have any tips on how to make lump free mash and HM chips that don't involve frying?

comping_cat · 20 March 2006 at 3:04PM

Ive stopped having lumpy mash since i bought a potato ricer, put the potato in, squeeze and it comes out lovely, especially with lots of butter!!!. Home made chips, depends on how healthy i am being, if im using a fryer (lots of oil) i just cut the raw potatoes into chips and fry, if im using less oil, i cut into chunks, par boil for 5 - 10 mins (dont want them to break up) and then lightly coat them in oil and put in the oven for about 30 mins, turning occasionally.

otterspasm · 20 March 2006 at 3:09PM

Hi there,
I make HM chips like you would make potato wedges...Slice potatoes into chips, put in a bowl and pour in about a tablespoon or two of oil, stir the chips around until they're coated and put on a baking sheet in the oven for about 35 minutes. At about 200 degrees. You can par-boil them first if you want to and they'll need less time in the oven. Or you can add you favourite herbs and spices to the oil in the bowl to make them extra tasty. I love adding chilli powder or a cajun spice mix. MMMMMmmmmmm! HTH.

bluesnice · 20 March 2006 at 3:10PM

We have 'healthy' fish n chips occaisionally at home. I use a delia recipe for the chips.

Basically you need some fluffy small potatoes (I find maris pipers the best), keep the skin on, give them a good clean and let them dry well (or use kitchen roll) and then cut them into wedges. Dry them off again with kitchen roll, put into a bowl and mix with a splash of olive oil and a bit of salt. Lay them on a baking tray and pop into the oven on gas mark 8 for 30 mins (or however long it takes or how cooked you like them!) The skins are crunchy and the insides fluffy. Lovely.

I grill the fish rather than fry, but I do buy a tin of mushy peas! I'm afraid I can't comment on the mash as i get the OH to do it. He adds some butter and a splash of milk and elbow grease!

otterspasm · 20 March 2006 at 3:11PM

Oh I forgot....to make my mash smooth I just steam the potatoes until they are very soft....cutting them up small cuts down the cooking time. Lots of butter and milk.

Strepsy · 20 March 2006 at 3:19PM

I'd say lump-free mash is partly the responsibility of the potato. I've been buying Desiree potatoes all through winter and these seem to be the best quality at the mo that I've found. Sometimes it will say on the pack what they're suitable for but you should be able to achieve lump-free mash with any old potato. If they're not great then cook them slower. Turn down as soon as the water boils and simmer very gently. Cook until they're very soft and starting to fluff around the edges. Check the middles with a fork if you're unsure and if any appear firm break them in half with the fork and give them a few more minutes. I give the pan a good shake up and down after emptying the water to break them up a little, then mash with a normal masher. Basically, if your potatoes are cooked properly you won't get lumpy mash.

mirakl · 20 March 2006 at 3:22PM

I have to echo what's already been said about potato ricers, they're fab! I bought one and wouldn't ever make mash without it now. Any of my friends and family who have eaten my mash now go straight out and buy one for themselves.

melt71 · 20 March 2006 at 4:07PM

I have problems with lumpy mash as well

I did make some yummy potato wedges at the weekend and they went down a treat.

microwave 5 or 6 small/med potatoes for between 5-10 minutes (use your judgement, they should only be partly cooked).
Let them cool for a few minutes then cut them into wedges with the skins left on. Put them into a container with olive oil, paprika and cayenne pepper and shake.
Add them to a baking tray and cook in a medium/hot oven until they start to get crispy. Much nicer than shop bought ones.

finc · 20 March 2006 at 5:12PM

I can't stand mash but my family love it.

I cook the potatoes until they're soft but not breaking up. While they're draining i heat the milk and marg/butter in the pan gently. When the butter's melted I sometimes add a bit of grated mozzarella and melt it in.

Then take off the heat and add the potatoes. Mash then when they're all mixed up I sort of mix/stir it with the masher and it all goes really smooth and creamy. It doesn't take as long as it seems to do all that, about 2-3 minutes.

I remember watching something once where they said never add cold milk to mash as this makes it lumpy. It could be complete rubbish but it stuck in my head anyway.

Penny-Pincher!! · 20 March 2006 at 5:27PM

Our chip night is Friday normally. OH does them and they are lovely!! Its always best to double fry them.

He peels and cuts the spuds into chip shapes and puts them in deep fryer on a medium heat for about 4-5 mins, then he takes them out and puts the temp up on high the fries for a further 2-3 minutes and they are totally delish!

PP
xx

black-saturn · 20 March 2006 at 5:31PM

I always cook my chips in the oven and use about a matchbox sized piece of dripping. Part boil the potatos first for about 7 minutes, cut into chip sizes and then put in the oven with the dripping. Makes them lovely.

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How do you make scrummy HM chips & Mash?

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