The Perfect Mashed Potato?

Gigervamp

lemonjelly wrote: »

Gigervamp - what was the effect of using cream in the mash?

The taste was lovely and creamy!

If you want the consistancy to be thicker, just use less milk.

elljay20

Hi lj,

i'm renowned in my family for my mash, rice and gravy!!

for my mash i use maris piper pots, and a little milk, real butter and craime fresh.
boil the pots for about 20 mins, until they slide off the fork when you stab them. then drain and cover with a teatowel for a couple of mins to absord the excess steam/water. then add a good couple of slices of butter, a tiny splosh of milk and a good loaded tablespoon of the creme fraish! then just mash and mash!
hope this helps,
elljay

frivolous_fay

James King talked about 'michelin star mash' on TV at the weekend a while back.
I believe the top chefs' secret was 50% butter :eek:
My figure may be out, but it was certainly something gobsmackingly unhealthy like that!

Penny-Pincher!!

I prefer butter (quite alot) and salt, mash with a masher (old fashioned type), then maybe add a bit more butter and a splash of milk.

OH prefers using a ricer, then adding a small amount of butter, then milk and salt for creaming.....not buttery enough for me though!...lol.

When we have had dinner parties, I have used then Kenwood mixer and added cream, butter and salt for the more watery mash to pipe under fish, chicken or steak on top IYKWIM.

Always use a good quality spud for mash like Maris Piper. Dont over mash or it will go like glue.

PP
xx

SailorSam

elljay20 wrote: »

Hi lj,

i'm renowned in my family for my mash, rice and gravy!!

for my mash i use maris piper pots, and a little milk, real butter and craime fresh.
boil the pots for about 20 mins, until they slide off the fork when you stab them. then drain and cover with a teatowel for a couple of mins to absord the excess steam/water. then add a good couple of slices of butter, a tiny splosh of milk and a good loaded tablespoon of the creme fraish! then just mash and mash!
hope this helps,
elljay

I laughed when i read the measurements of stuff going into your mash.
When i first left home, i knew nothing, meals just came on the table, i'd never given much thought about how they got there, or where the dirty dishes went afterwards.
I enrolled in a class for Chinese cooking, this little Chinese man was showing us how to do rice but did'nt say how much. When he was asked he held out his hands cupped together and said, 'this much'.

elljay20

SailorSam wrote: »

I laughed when i read the measurements of stuff going into your mash.
When i first left home, i knew nothing, meals just came on the table, i'd never given much thought about how they got there, or where the dirty dishes went afterwards.
I enrolled in a class for Chinese cooking, this little Chinese man was showing us how to do rice but did'nt say how much. When he was asked he held out his hands cupped together and said, 'this much'.

lol, i don't do measurements!!! just whack it in till it tastes nice!! for my rice it's just a cupful and twice as much water, turmeric oil and butter!

lisa2905

I've just had an all plastic ricer for my birthday (oh what an exciting life I have!!) apart from the metal disk bit that the potato pushes against and its FAB !!! It was from Lakeland and the whole lot just goes in the dishwasher. and over the years I've done all sorts of mashers !!! Bit of butter and milk. In fact the health conscious could not put anything in it comes out so good! Honestly its one of the best birthday pressies I had oh and me slow cooker !!! I also do big batches of mashed pots and freeze. This masher thing does suede and other veg to mix in with the potato for a change too.

Skint_Catt

Defo maris pipers. I get good mash just by adding low fat spread (would prefer butter but hey!) and adding milk until creamy - though my OH is a bit better at mashing the h&ll out of it to make it REALLY good!

C xx

Mazzarati2000

Have you tried adding an egg? The heat from the potatoes cooks it, & it emulsifies things I find. I use a little butter, salt, pepper, start mashing, & then add in the egg & keep mashing until there are no lumps left... I then finish with a splash of milk, & correct the seasoning. On a side note, my Grandmother used to Steam the potatoes on top of the veg on the aga. I don't have an aga :-( (yet, - maybe one day ;-) ) but I do have a steamer & find that it's an easier way to do my potatoes than boiling, as well as having a timer, they also seem to absorb less moisture helping to keep the mash thicker....

Maz x

stevenhp1987

I've found that Maris Piper potatos seem to make the best mash - so lovely that it doesn't even need milk, a knob of butter works wonders, and a tad salt when boiling.

Although recently I've been partial to smart price instant mash which is lovely!