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The Perfect Mashed Potato?
Comments
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I've now found an existing thread on the perfect mash
so I'll add this thread to it to keep ideas together 
Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
I always use hot milk in my mash and it doesn't go lumpyBlessed are the cracked for they are the ones that let in the light
C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
Not Buying it 2015!0 -
Hello all,
first post in this section of the forum - please be gentle, I'm a newbie!
Have appreciated a number of the threads already here.
I wanted to ask for peoples tips for making the perfect mashed potato. My nan used to make heavenly mash when I was a nipper, and I just don't seem able to perfect it!
I've tried a variety of methods - I have a masher, a fork, tried with vitalite (works well, but not quite right), milk (again nearly).
Should I try with cream?
Also, would an electric whisk make any difference?
I'm trying to get something quite thick texture-wise.
All help and suggestions gratefully recieved folks!It's getting harder & harder to keep the government in the manner to which they have become accustomed.0 -
You might want to start with the ideal potato. As to what that is, I don't know!
Have you not used butter?.....0 -
I use butter and milk, but have also used cream and mayo when they've needed to be used up.0
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If you lend someone a tenner and never see them again, it was probably worth it.0
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On the cooking programs they do their mash with a ricer? I fancy one myself...
http://www.amazon.co.uk/s/ref=nb_ss_w_h_?url=search-alias%3Daps&field-keywords=ricer&x=0&y=0He who asks is a fool for five minutes, but he who does not ask remains a fool forever.
If you really cant knit very well, then practise drumming with the needles...
:j
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I bought a ricer recently & it's going back because it's too fiddly to use, the potato gets cold by the time you push it all through, & it's a pain to cleanTia_Maria06 wrote: »On the cooking programs they do their mash with a ricer? I fancy one myself...
http://www.amazon.co.uk/s/ref=nb_ss_w_h_?url=search-alias%3Daps&field-keywords=ricer&x=0&y=0
I'm going back to mashing in butter then beating in hot milk0 -
Thanks all!
I'm off to a meeting, but will be reviewing & clicking on links very soon!
Keep them coming!
Yes, have tried butter. Thing is, I'm trying to get a "thicker" consistency.
There's more than one type of potato!!:eek:;) I generally use reds. Would others make a significant difference?It's getting harder & harder to keep the government in the manner to which they have become accustomed.0 -
Gigervamp - what was the effect of using cream in the mash?It's getting harder & harder to keep the government in the manner to which they have become accustomed.0
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