The Perfect Mashed Potato?

Zazen999

Yeah - it definitely makes good glue. I made it for the OH's DD once like that - i was running short on time and I heard him whisper - you don't have to eat it if you don't want to!!!

We saw it on Hell's Kitchen last year, whisking mash and have done it that way ever since, adding the milk and butter/marg if there are still some lumps in it. Which there usually are because home grown spuds tend to fall apart before the middles are done.

We also make too much on purpose, as I have it cheesed up and grilled on toast/pitta bread for breakfast the next morning. I'm getting hungry now!

If you've got any tomatoes around, just try adding one to the cheese onion and potato pie - just chop it up and mix it in. It really boosts the flavour.

trying-very-trying

Ooops, looks like I'm in the minority here, but when I do a massive big pot of tatties, I add some butter, black pepper, mustard or horseradish sauce and use the dough hooks on the mixer.
Turns out really good mash, not at all gluey like some are saying. Well at least we like it, and dd always takes some home-she LOVES my mashed tatties.

Zazen999

Dough hook = fine
Blender - with blade = glue

HotLips_2

I generally steam my potatoes for my mash as I find it too watery otherwise. Alternatively I put whole potatoes in the micro (after pricking) and then scoop out the middles for mash and keep the skins to fill with cheese and ham etc. I add butter (probably too much :rotfl: ) & or olive oil, salt and pepper, yummy!!!!

Scubabe

We bought a potato ricer from Ikea for £4, and use that every time, it makes PERFECT potatoes each and every time. Also, you don't need to peel the potatoes first, as the ricer catches the skins! Very handy bit of kit!!

Ness

floyd

Another vote a potato ricer, I have always used one and its great for getting the stringy bits out of sweet potatoes for mashing as well.

I rice the potatoes then add a pat of butter, little salt and a splash of milk then beat with a wooden spoon for short while until the extras are well mixed. I freeze it in blocks then sometimes add pesto, fish poaching milk or mustard when I make pie topping with it

angelnikki

I think the secret to not having lumpy mash is simply to cook the potatoes for long enough

My mash used to be lumpy, but I've learnt to boil the potatoes for a bit longer until they're falling apart when you drain them. Then, once drained, put them back into the pan and stir in a big knob of butter using a fork or a whisk. The potato will be almost mashed just from doing this. Then use a masher to finish it off and add some milk and stir. My mash is always really creamy and lump free now

Nikki x

moggylover

Zazen999 wrote: »

Yeah - it definitely makes good glue. I made it for the OH's DD once like that - i was running short on time and I heard him whisper - you don't have to eat it if you don't want to!!!

We saw it on Hell's Kitchen last year, whisking mash and have done it that way ever since, adding the milk and butter/marg if there are still some lumps in it. Which there usually are because home grown spuds tend to fall apart before the middles are done.

We also make too much on purpose, as I have it cheesed up and grilled on toast/pitta bread for breakfast the next morning. I'm getting hungry now!

If you've got any tomatoes around, just try adding one to the cheese onion and potato pie - just chop it up and mix it in. It really boosts the flavour.

Try gowing a different variety of spud next year. The popular varieties in the shops (like estima, marfona, etc) are good chippers, not so good for mashing. King Edwards and Maris Piper and Nadine are much better potatoes as all rounders (but are more expensive both as potatoes and seed potatoes). Sometimes the cheaper potatoes are a false economy if you are not a great chip or jacket eater - as that is what the bulk of our commercial spuds appear to be grown for nowadays, that and the fact that they are big croppers compared to the others - but I have a feeling that they crop big by absorbing more water than the better breeds. Sometimes less IS more!

If you grow your own there is another good all rounder called Escort which is emminently suitable for growing organically - but tends to be a bit small again.

This gives some explanation about how to choose your spuds - but I would not agree with ALL of their recommendations.


http://www.britishpotatoes.co.uk/potato-varieties/#allrounders

http://www.allotment.org.uk/vegetable/potato/potato-flavour-type.php

The second link is better, although I would again not agree with all the reommendations, but then it appears that some of them might be okay during a short cropping time, less acceptable for main crop general use.

Personally, I will not buy Estima, Wilja, Romano or Marfona potatoes (as I buy mine by the sack for all round use) and find that they are all inclined to stay hard for ages and then turn to water.

We don't eat chips, nor very much in the way of jackets - so I want my potatoes to boil, mash, roast and wedge for the main part - and pick and choose accordingly.

Saxon makes good mash - not so good for roasties cos it doesn't "fluff" on the outside on par boiling.

God! How anal! I'm even fussy about my spuds!:rolleyes:

trying-very-trying

moggylover wrote: »

Try gowing a different variety of spud next year. The popular varieties in the shops (like estima, marfona, etc) are good chippers, not so good for mashing. King Edwards and Maris Piper and Nadine are much better potatoes as all rounders (but are more expensive both as potatoes and seed potatoes). Sometimes the cheaper potatoes are a false economy if you are not a great chip or jacket eater - as that is what the bulk of our commercial spuds appear to be grown for nowadays, that and the fact that they are big croppers compared to the others - but I have a feeling that they crop big by absorbing more water than the better breeds. Sometimes less IS more!

If you grow your own there is another good all rounder called Escort which is emminently suitable for growing organically - but tends to be a bit small again.

This gives some explanation about how to choose your spuds - but I would not agree with ALL of their recommendations.


http://www.britishpotatoes.co.uk/potato-varieties/#allrounders

http://www.allotment.org.uk/vegetable/potato/potato-flavour-type.php

The second link is better, although I would again not agree with all the reommendations, but then it appears that some of them might be okay during a short cropping time, less acceptable for main crop general use.

Personally, I will not buy Estima, Wilja, Romano or Marfona potatoes (as I buy mine by the sack for all round use) and find that they are all inclined to stay hard for ages and then turn to water.

We don't eat chips, nor very much in the way of jackets - so I want my potatoes to boil, mash, roast and wedge for the main part - and pick and choose accordingly.

Saxon makes good mash - not so good for roasties cos it doesn't "fluff" on the outside on par boiling.

God! How anal! I'm even fussy about my spuds!:rolleyes:

Lots of useful information there though, and there was me think a spud was just a filler on the plate.

webwalker

I just boil them till they are soft enough to get o fork through them with no resistance, drain off all the water and let them stand for about a minute so more moisture evaporates then pour in a little milk, add a knob off butter then mash them, I have an old fashioned potato masher but it was new when I got married! As for scones, red leicester is a good cheese, beware of processed cheese.