to mash or crush?
callmediva
Posts: 1,862 Forum Member
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I always do mashed/crushed potatoes without peeling them, it works a treat.
I tend to do crushed potatoes, or as some would say, lumpy mash, cos I prefer a bit of texture in there, but what do you lot do?
I tend to do crushed potatoes, or as some would say, lumpy mash, cos I prefer a bit of texture in there, but what do you lot do?
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I've just goggled it and it looks good, I will definitely try it.
Has to be with the cleaner potato types, not the really dirty once.
https://www.google.co.uk/search?q=mashed+potatoes+with+skin&espv=2&source=lnms&tbm=isch&sa=X&ei=Ct3XU4CaKIjA7AbM7YCIBA&sqi=2&ved=0CAYQ_AUoAQ&biw=1360&bih=581
Thanks callmediva
I think crushed are better if there's no sauce or gravy, throw a few fresh herbs in.
Chefs seem to think they invented them a few years back but my mam was a master at it
I don't like mash that's too smooth like pomme puree.
Me too, one of those things you wonder how you did without.
You mean like they do it in France? Far too runny and sloppy for my taste, but I do like a smooth lumpless mash.
I used to have one. Found it a bit of a tw*t to clean, especially if you didn't do it straight away. It did produce lovely mash though. Maybe it was just the one I had so I may invest in a really good one.
you're most welcome ;-)
yes, use clean spuds
We have a simple stainless steel ricer, and I don't find it a pain to clean at all.
Cover with OO, salt, pepper and paprika. Shake them around until covered all over.
Pop in oven for 30/40 mins.
Baked potato the same but in oven from scratch for however long - 60 mins plus.
Mash I'll blitz as long as poss with hand blender.
Best mash though is the baked potato flesh blitzed then back in skins and back in oven with cheese topping.
Cream potato will be the mash above with creme fraiche, cream or milk and passed through a sieve - hard work but it's not cream potato otherwise.
Or just use a ricer. No hammer and tongues required, in fact, no effort whatsoever really and it's always perfectly smooth. Definitely one of the best things I've bought.
Can't see how it'd be hard to clean. I've got an Andrew James one and it just needs a quick wipe with warm water.
Mine's plastic, and is easy to clean. The ricing plate is held in place by a retaining cylinder that twists slightly then pops out. It came with two plates, one is a coarser diameter.
The retaining cylinder lines the ricing chamber. There's only 3 parts to it.
I break down the ricer then stick the lot into the dishwasher.
1. Those who have a dishwasher
2. Those who don't have a dishwasher.
Very often true! But I don't find my ricer difficult to clean by hand.
I don't have a dishwasher but my ricer is hardly difficult to clean.
I don't have a dishwasher either and mine's really easy to clean. It doesn't even come apart, it's just one piece but I've never had any issues.
Peeled potatoes - mashed
Skin on - crushed
Don't you just love spuds. They are so versatile.