The Perfect Mashed Potato?

frivolous_fay

MrsE wrote: »

I never have it lumpy no matter what method I use.

But I'm looking for mash like the TV chefs do it - pomme puree, rather than just lumpless mash IYKWIM.

On one of the Saturday cooking shows they showed how michelin star mash is made - and the answer (IIRC) was 50% butter :eek:

hotcookie101

frivolous_fay wrote: »

On one of the Saturday cooking shows they showed how michelin star mash is made - and the answer (IIRC) was 50% butter :eek:

From a times online article by gordon ramsey:-

Making a perfect potato pur!e starts with choosing the right potato that holds its texture and absorbs a lot of cream and butter without “splitting” - when I worked for Joel Robuchon he was famed for his pomme pur!e, and it was only 30 per cent potato. For the best flavour, boil the potatoes in their skins, peel while hot wearing rubber gloves, then push them through a wire drum sieve. You could also achieve a similar texture with a mouli or old-fashioned potato “ricer”

EEK! Even I draw the line at 30% potato mash :eek::eek:

Pink.

Hi MrsE, To make pomme puree the way that chefs make it, it´s not the method of mashing that makes the difference, but the ingredients which are usually masses of butter and cream which clearly wouldn´t fit with your diet. I do like lashings of butter and cream or milk in my mash which is fine if only eating it once in a while, but not exactly healthy eaten on a regular basis. There´s an earlier thread on making perfect mash that might help...I´m on a foreign computer at the moment and can´t work out how to link (or do paragraphs :rolleyes:) but when I can I´ll add a link for you. Pink Edit Some links that might help: lump free mash Mash potato in a food processor? Mash, boring mash!!!

Penelope_Penguin

Pink-winged wrote: »

There´s an earlier thread on making perfect mash that might help...

Here it is - perfect mashed potato

I'd agree -the success of most chefs is based on butter and cream

Penny. x

L.L_2

adding mustard gives it a good taste, although not sure if this helps for slimming world or not!

russetred

The only way I can achieve perfect lump free mash is to get DH to do it!

hot.chick

use an electric hand mixer, the one with 2 metel baloon thingys on the bottom, I also put in some skimmed milk and a dollop of extra low fat cream cheese - perfect creamy mash every time.

MrsE_2

hot.chick wrote: »

use an electric hand mixer, the one with 2 metel baloon thingys on the bottom, I also put in some skimmed milk and a dollop of extra low fat cream cheese - perfect creamy mash every time.

Thats what I used to use, my old one was good, but they new one turns it to glupe.

foreign_correspondent

My brother makes nice mash - he mashes it with a standard masher then whisks it up with a fork!

brazilianwax

Maris piper spuds could be the answer here. They make fabulous mash with or without additions.

I miss mash