Mash, boring mash!!!

Galtizz

Thanks Judi :A Didn't mean to hijack your thread, I've been trying to find out how to do it for ages.

System

Thats ok

Galtizz wrote:

Thanks Judi :A Didn't mean to hijack your thread, I've been trying to find out how to do it for ages.

purplepatch

badgermonkey wrote:

Mix some sauteed chopped leeks in and use as a topping for shepherds pie or fish pie...mmm!

I bet it would make nice bubble-and-squeak-esque patties too.

I can vouch for this - it is yummy. When I do this mash we always enjoy it more than whatever we're eating it with.

Glad

I mix sauteed leeks into white rice too, especially if the dish I'm serving rice with hasn't a lot of sauce, gives the rice a lovely flavour :j

pavlovs_dog

surprsied no one has mentioned to make sure that your basic mash is being done "properly"

the peeps in the know recommend marris piper or king edwards as the best taters to use.

parboil them in lightly salted water until tender

drain, and then mash with butter (for flavour) and milk to make it creamy (add milk gradually - put too much in and you just end up with a gloopy mess). some people use a mixer to get it extra creamy, but i find doing it by hand works just as well

also...dairylea triangles in mash give it a lovely subtle cheese flavour

brocolli, cauliflower, parsnip, swede, carrot etc all mash down well and tatse nice mixed with mash

thats all i can think of at the mo.

Ticklemouse

There was a tip in this weeks Sunday Times mag from 'a top chef'. He recommended putting as much butter as spuds in.:eek: He said your mouth would thank you for it. But your waist/heart/wallet won't, thanks all the same.

pavlovs_dog

experts...pffft! *lol*

!!!!!! that for a laugh, what the folk on here dont know aint worth knowing

Galtizz

Queenie wrote:

Judi, for your roast potatoes .... parboil your potatoes for approx 5 mins (have your roasting tin with your choicen "fat" heating up in the oven ... it needs to be HOT when those drained potatoes hit the pan!). Drain off your potatoes, put them back into the pan, replace the lid and give them a shakey shake. Remove your roasting tin from the oven, add the potatoes to the HOT fat and give them a quick turn over so all the potatoes are "sealed" by the hot fat.

trafalgar wrote:

I then roll mine in a little flour,got the tip off the TV and it makes them lovely and crispy:)

Did these last night and they were FANTASTIC :T my roasties are normally a bit too soggy, but not these, they were sooo crispy and yummy. Thanks.

Queenie

:j EXCELLENT Galtizz .... I'll be round later for a taste test

Galtizz

Too late, I was lucky to get one DH scoffed them so quick, he thought they were 10/10.