We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
The Perfect Mashed Potato?
Options
Comments
-
Do you have to grease the individual tins? What a great idea ! I am returning to work 9-3 in September so am looking for ideas on time saving. These threads are gr8!0
-
Do you add butter to your mash before freezing?Jan Grocery challenge
Budget £350 - Spent £64.45 to date0 -
Do you have to grease the individual tins? What a great idea ! I am returning to work 9-3 in September so am looking for ideas on time saving. These threads are gr8!
nope once its frozen hard it kinda pops out with a nudge from a palate knife! One lump does dd perfectly if I need to feed her in a hurry! I started doing it after I bought frozen mash whilst kitchenlessPeople seem not to see that their opinion of the world is also a confession of character.
Ralph Waldo Emerson0 -
Use King Edward or Desiree or as a last resort Maris Pipers. then warm up half a cup of milk (for the large saucepan size full of spuds) with a knob of butter. dont boil it just warm it til the butter melts. then mash your potatoes with either a hand masher or a ricer. add the warm milk and butter slowly and beat in with a wooden spoon. until the mash has the consistency you like. then add a shake or two of WHITE pepper. taste and adjust the seasoning.
this is how i like to make my mash (and btw - NO-ONE can be called picky if they like powdered mash!!! that stuff is awful!)
sorry - forgot to say - when the potatoes come to the boil turn them down to a fast simmer and dont just leave them boiling. leaving them on the boil means that the outside will cook too fast and they will go a bit sludgy. let them cook more gently and you will be rewarded for your patience by the spuds staying firm enough to mash and not becoming potato soup!0 -
Quick Question - I am making a cottage pie and have the mince bubbling away on the hob. Can I put the potatoes in a steamer pan above mince to cook them and then make the mash? Will it work?
Thanks0 -
Yes of course
they will be yummy
Goal - We want to be mortgages free :j
I Quit Smoking March 2010 :T0 -
yep - will make lovely fluffy mash0
-
Thanks - thought it would, just wanted some reassurance0
-
AFAIK, steaming potatoes helps to preserve the vitamins
I'll add this to the existing thread on making mash where it might help others.:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
I use any kind of potato be it maris P, plain old white or King Eds.....anything goes. Boil, mash, add warm milk, knob of butter & beat the living daylights out of it! Add a sprinkling of dried parsley to add a bit of taste & beat again....and serve!0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 351K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.6K Spending & Discounts
- 244K Work, Benefits & Business
- 598.9K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.3K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards