How do you make scrummy HM chips & Mash?

wigginsmum

Mmm - having pork/apple sausages, caramelized onions in gravy, peas and wholegrain mustard mash tonight. I have a tendency to sometimes undercook potatoes for mash so need to watch that, but once I've drained them I add real butter and splosh of milk and then pound them to smithereens. Of course if I couldn't be bothered to do it properly, I'd just call 'em 'crushed potatoes' a la wine bar

Littlemiss-lotsofdebt

Thanks everyone :beer:, I'm going to print the whole thread out and attempt mash tomorrow night. Will definitely be getting myself a potato ricer, as they sound great!

I'll let you know how I get on.

xx

alikat_3

Something I meant to add & which I don't think was mentioned is using warmed milk rather than cold seems to make the texture of mash smoother when using a normal masher.

dbs

I always save any vegetable water left over fom boiling or steaming and use to mash my potatoes to save on using butter or milk and its more of a healthy option.