lump free mash

calleyw

Here is a link to the british potato council


Tells you what potatoes are good for each thing. Some nice recipes ideas as well.


A ricer it is then.


Yours

Calley

arkonite_babe

If the potatoes are dry and floury then you will get nice smooth creamy mash, if the potatoes are "wet" trhen they tend to be very starchy and go gloopy. The potato council site is a good one, anything from a 5 rating upwards to a 9 should make good mash

foreverskint

desire potatoes definately make the best mash in the world. yummy

Smiley_Mum

When you see White Potatoes at the supermarket then, what kind are they, just dreg potatoes or what??? You get Desiree, King Edwards, Golden Wonders, Roosters, Maris Pipers etc etc, so White Potatoes...

Anne_Marie_2

Smiley_Mum wrote:

When you see White Potatoes at the supermarket then, what kind are they, just dreg potatoes or what??? You get Desiree, King Edwards, Golden Wonders, Roosters, Maris Pipers etc etc, so White Potatoes...

You are not wrong Smiley_Mum, no wonder no one knows the best kind of potatoes to use for what. Shall we start a campaign for proper labelling of potatoes, with best uses for each type?
And who has ever seen a white potato anyway? All the ones I buy are covered in skin, with varying degrees of dirt attached. Once peeled, the colour ranges from cream, light cream, yellowish cream etc etc.........never yet seen a "white" potato.
I will not go on any further, the whole supermarket marketing con drives me nuts, and I want to have a nice, calm evening!

calleyw

I assumed that when smiley_mum said white potatoes what she meant was not reds. As reds only have red skin and not red flesh. So in reality all potatoes once peeled are white.

I bought a value 12.5 kg bag from tescos and they where Estima and just over £3.

Thought that was better then buying every week and working out how many potatoes I need.


Yours

Calley

SnowyOwl_2

Just want to witter on again about the mashing side of things. I just use a bog standard masher, but put the saucepan on the floor, then you can get a bit more weight into the mashing action. A bit extreme, but it does make it lots easier.

Sarahsaver

I like slightly lumpy mash, can't stand milk in it, and the BEES KNEES is mashed potato with garam masala and cheese. Try it and you will be addicted!;)

Smiley_Mum

Anne_Marie wrote:

You are not wrong Smiley_Mum, no wonder no one knows the best kind of potatoes to use for what. Shall we start a campaign for proper labelling of potatoes, with best uses for each type?
And who has ever seen a white potato anyway? All the ones I buy are covered in skin, with varying degrees of dirt attached. Once peeled, the colour ranges from cream, light cream, yellowish cream etc etc.........never yet seen a "white" potato.
I will not go on any further, the whole supermarket marketing con drives me nuts, and I want to have a nice, calm evening!

I try to buy either Roosters or Desiree potatoes, good flavour. The Desiree I find are good when roasted, or when I do potato wedges to go with the chilli. Bought the white ones just to see what they were like, but they had no flavour. I can economise but not on me spuds.

I remember when I was little and my gran used to do mince and tatties, really tasty, the potatoes were cooked in their skins and they had good flavour to them. Used to put a sprinkle of sugar on the spuds, I don't do it anymore... honest.

skintchick

I use cheap pots, cut them small, boiled for 20 mins, drain leaving a tiny bit of water in the pan, mash using normal masher, add butter, mash again, if needed add splash of milk, mash agian. Serve.

If you mash before adding lubricant you get a smoother result. Same goes for packet soups - mix powder with tiny bit of water first, then add extra liquid.