How do you make scrummy HM chips & Mash?

Quackers

I like lumpy mash

shammyjack

Celariac mash is lovely ! 50% flowery potatoe such as King Edward or Estima and 50% Celariac.

Gives a great combination of flavour and texture as the celariac remains a little crunchy.

Got some celariac and parsnip wedges in the oven at the moment ( put in a bag with a lttle olive oil and herbs and spices of your choice then toss around and roast ), to go with my FREE sirloin steak ( compliments of Tescos overpricing policy ) and a large mixed salad + a couple of glasse of Argentinian Malbec . YUMM !

shammy

brokenwings

for mash i boil my tatoes ( smaller chunks than usual for quicker cooking)
when theyre soft but not breaking up i drain them, put them back in the warm saucepan with a splash of milk ( just a drop ) a knob of butter and fresh ground salt and pepper , mash with a masher then finish off with an electric hand whisk ( tip from delia )
have never had lumpy mash since

if im putting it on top of beef mince for cottage pie i somethimes add horseradish sauce to it instead of milk - and sometimes if i have cream in the fridge that needs using ill put that in

havent mastered chips im afraid - no matter how hot my fat is my chips are always soggy - bleugh.

dora37

I thought my mash was reasonably lump free until reading on here a few months back about how fab potato ricers are - so when I was in IKEA, I decided to buy one......and yes they are FAB and wouldn't be without one now.

When you put the potatoes in and squeeze it - it comes through like that game 'barber shop' where the plasticine comes through the head! (You'd probably have to be about 30 - 40 to know what I'm on about!!)

alikat_3

Carrying on from Shammyjack adding parsnip(s) (even if parsnips are not to your taste) gives mash a lovely sweet taste & is lovely with Pork.

I only fry in olive oil now, & surprisingly it scores top marks for both roast potatoes & chips & is very cheap in Lidl.

seraphina

For mash I use Maris Piper spuds, peel, boil until knife slides through, drain off water and let them sit in their own steam, covered by a tea towel.

They then go straight into the Kenwood Chef and I let that mash them - I can't make mash otherwise!

For chips (and wedges) the trick is to make sure the potatoes are as dry as possible - wipe with a tea towel or kitchen roll first.

mandy_moo_1

once i've boiled my potatoes for mash, i drain all the water off, add a knob of marg and a couple of tbsps of warm milk, then use an electric hand mixer to mix it all up...learnt this one from a Delia book, and we NEVER have lumpy mash!! :T

i don't add any milk tho, if it's going on top of Shepherd's Pie, cos it'd be too soft!!

arkonite_babe

For totally lump free mash what you need is a potato ricer.
http://www.lakelandlimited.co.uk/product.aspx/!6532

Ikea do them too, a bit cheaper if there is one near you.

Beatifull lump free mash, every time.

HTH

reverie

I am lazy with homemade chips, just cut chip shapes, spray with oil/water spray on a single layer on baking tray and bake. Pretty good for no hassle but they do not bear much resemblance to chip shop style.

For mash, I always use a whisk and whip my mash, with butter, wholegrain mustard, s&p, cheese, milk/cream. Put it back in the oven with more cheese on top until bubbly. One of my favourite comfort foods. Not good for the diet

apple_mint

If you are having sausage and mash, a good dollop of dijon mustard mashed in with the potatoes makes a lovely savoury mash .... yummy .... I think I'll have this tonight with the pork chops I've taken out of the freezer.