The Perfect Mashed Potato?

Sammy-Jo_2

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!

chocolatepennyfarthing

Do you add butter to your mash before freezing?

rachbc

Sammy-Jo wrote: »

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 kitchenless

meritaten

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!

spendingmad

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?

Thanks

MrsRogers

Yes of course they will be yummy

hot.chick

yep - will make lovely fluffy mash

spendingmad

Thanks - thought it would, just wanted some reassurance

Penelope_Penguin

AFAIK, steaming potatoes helps to preserve the vitamins

I'll add this to the existing thread on making mash where it might help others.

pinkmami

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!