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How to liven up mashed potatoes?? |
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#1 |
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Inactive Member
Join Date: Jul 2009
Posts: 1,317
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How to liven up mashed potatoes??
I love creamy and buttery mashed potatoes but they are very predictable! Any suggestions about how to liven up the taste??
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#2 |
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Forum Member
Join Date: Oct 2007
Location: London
Posts: 895
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A big handful of grated cheese melted in is very nice
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#3 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Roasted garlic mash if you like garlic. Becareful though as I had it before and there was way too much garlic and it was just sickly.
or you can get into the Irish variations such as Champ and Colcannon where you can use mixtures of spring onion, kale, cabbage, leeks, chives or bacon. |
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#4 |
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Forum Member
Join Date: Jan 2008
Location: Cheshire
Posts: 4,398
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Whole grain mustard!
That is all |
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#5 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Chives
Spring onion (the already mentioned) Garlic Mustard Cheese |
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#6 |
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Forum Member
Join Date: Jan 2006
Posts: 47
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Pesto! Red or green. Really nice with a piece of fish.
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#7 |
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Forum Member
Join Date: Oct 2003
Location: Derbyshire
Posts: 13,041
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Quote:
Whole grain mustard!
That is all Absolutely. I bloody love wholegrain mustard. YUM. |
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#8 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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A mix of sweet and normal potato mash is nice, or potato mashed with carrot or with pumpkin. All really tasty.
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#9 |
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Forum Member
Join Date: Jan 2005
Location: Preparing for The Fishcake War
Posts: 10,131
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Either mustard, as mentioned above.
Or sometimes I like it with mushrooms in. Cook the mushrooms and stir them in. |
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#10 |
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Forum Member
Join Date: Dec 2007
Posts: 7,104
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parmesan cheese
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#11 |
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Forum Member
Join Date: Dec 2005
Posts: 45
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lots of butter, grated nutmeg and a splash of cream..............delish
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#12 |
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Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Fry some onion and leeks gently till soft. Add them to the mash with wholegrain mustard.
Enjoy |
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#13 |
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Forum Member
Join Date: Jun 2003
Posts: 214
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Swede mash, which costs pennies to make, and yet costs a bomb if you buy it ready made in supermarkets.
Add a dollop of salty butter and lots of black pepper and it's gorgeous. Oh - and my cookery teacher used to force us to add *hot* milk to the potatoes before mashing. It means the mash is piping hot, of course, but also, for some reason, much fluffier. |
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#14 |
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Forum Member
Join Date: May 2007
Posts: 5,709
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All of the above suggestions are great. Any other root vegetable mashed in with the potato works well. I often use a mix of potato, swede and parsnip in the ratio of two parts potato, one part swede, one part parsnip. Lots of butter and pepper and a splash of milk.
Another good variation is potato and cauliflower mash (roughly equal quantities of each). I believe this is called pommes Du Barry. One final suggestion is to use good olive oil instead of the butter and milk in simple mashed potato. This works really well with things like grilled chicken or fish, but I wouldn't recommend it with a 'gravy dinner'. |
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#15 |
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Forum Member
Join Date: Feb 2003
Location: Bridgwater, Somerset
Posts: 1,066
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Whole grain mustard and a spoonful of honey!
![]() Or a dollop of horse radish sauce! |
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#16 |
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Inactive Member
Join Date: Jul 2009
Posts: 1,317
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Quote:
Absolutely. I bloody love wholegrain mustard. YUM.
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#17 |
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Join Date: Aug 2006
Posts: 12,236
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I sometimes fry or grill a couple of rashers of streaky bacon then leave to cool until crisp. Then crumble up and stir through the mash with some finely sliced spring onion. Nice combination of textures, and of course bacon goes with just about anything!
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#18 |
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Forum Member
Join Date: May 2008
Posts: 301
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onions caramelised in plenty of butter.
An egg yolk thrown in will make it nice and rich (and crisp up if its going in the oven at any time). |
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#19 |
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Forum Member
Join Date: Aug 2008
Posts: 11
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i love good salty butter, loads of black pepper, cream and a dollop of philadelphia.
very very good but very very naughty! |
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#20 |
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Forum Member
Join Date: Dec 2006
Location: Houston, Texas
Posts: 379
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I sometimes mash it with parsnip (about 1 to every 3 large potatoes) and stir in a teaspoon or so of horseradish sauce.
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#21 |
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Forum Member
Join Date: Aug 2007
Posts: 3,719
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Try adding some olive oil and chopped sage.
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#22 |
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Join Date: Sep 2001
Location: west yorkshire
Posts: 6,082
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some drops of tabasco sauce maybe ?
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#23 |
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Forum Member
Join Date: Oct 2007
Location: Londinium
Posts: 1,850
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smoked salt
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#24 |
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Forum Member
Join Date: Aug 2006
Location: Kent
Posts: 4,994
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Horseradish without a doubt! Best mash I've ever tasted in my life had a nice touch of horseradish in it. What a lovely zing it had!
If there's no horseradish available, how about trying mustard? I haven't tried it myself, but I might well do soon. I don't often make mash because I am so in love with boiled potatoes tossed in mustard oil and garlic. I'm sure the flavours would work well with mash as well though... |
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#25 |
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Forum Member
Join Date: Jul 2009
Location: North West
Posts: 23,325
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I like to add finely chopped and fried onions and boiled peas.
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