to mash or crush?

callmediva · 29-07-2014, 18:19

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?

Danny_Silver · 29-07-2014, 18:44

Interesting, not done or had this.

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=ma...w=1360&bih=581

Thanks callmediva

spotty_cat · 29-07-2014, 19:23

Crushed potatoes are lovely as long as they are done correctly. Mmm!

Jambo_c · 29-07-2014, 19:46

I normally do mash. I usually use a ricer which gets them amazingly smooth. I love doing different kinds of mash, the last mash I did was smoked cheddar and garlic.

I think crushed are better if there's no sauce or gravy, throw a few fresh herbs in.

degsyhufc · 29-07-2014, 21:32

We alwats had lumpy mash or crashed potatoes when we were young.

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.

JulesF · 30-07-2014, 09:17

I prefer a smooth mash - I love my ricer. I do love crushed new potatoes with lots of butter and some fresh mint though.

Kiko H Fan · 30-07-2014, 10:19

I also 'mash' with a potato ricer, probably the best piece of kitchen equipment I've ever bought.

walterwhite · 30-07-2014, 13:09

Quote:

Originally Posted by Kiko H Fan

I also 'mash' with a potato ricer, probably the best piece of kitchen equipment I've ever bought.

Me too, one of those things you wonder how you did without.

LaVieEnRose · 30-07-2014, 15:00

Quote:

Originally Posted by degsyhufc

I don't like mash that's too smooth like pomme puree.

You mean like they do it in France? Far too runny and sloppy for my taste, but I do like a smooth lumpless mash.

indianwells · 30-07-2014, 15:22

Quote:

Originally Posted by JulesF

I prefer a smooth mash - I love my ricer. I do love crushed new potatoes with lots of butter and some fresh mint though.

Quote:

Originally Posted by Kiko H Fan

I also 'mash' with a potato ricer, probably the best piece of kitchen equipment I've ever bought.

Quote:

Originally Posted by walterwhite

Me too, one of those things you wonder how you did without.

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.

cavalli · 30-07-2014, 15:50

Crushed with butter and herbs in the summer. Creamy, rich mash in the winter.

callmediva · 30-07-2014, 16:18

Quote:

Originally Posted by Danny_Silver

Interesting, not done or had this.

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=ma...w=1360&bih=581

Thanks callmediva

you're most welcome

yes, use clean spuds

Welsh-lad · 30-07-2014, 16:40

If mashing you’ve got to do it properly and go at it hammer and tongs, making a smooth mixture, and adding a good quantity of butter and milk/cream to finish.

JulesF · 30-07-2014, 16:57

Quote:

Originally Posted by indianwells

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.

We have a simple stainless steel ricer, and I don't find it a pain to clean at all.

tangledinblue · 30-07-2014, 17:36

Love jacket potato with the skin, but dislike crushed potato unless I roast it after with bit of rosemary.

Toby LaRhone · 30-07-2014, 19:10

Baby potatoes par boiled then into a baking tray .
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.

Jambo_c · 30-07-2014, 22:36

Quote:

Originally Posted by Welsh-lad

If mashing you’ve got to do it properly and go at it hammer and tongs, making a smooth mixture, and adding a good quantity of butter and milk/cream to finish.

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.

Quote:

Originally Posted by indianwells

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.

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.

Kiko H Fan · 01-08-2014, 11:42

Quote:

Originally Posted by indianwells

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.

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.

LaVieEnRose · 01-08-2014, 11:56

Opinions on whether an item is easy to clean tend to fall into two categories:

1. Those who have a dishwasher
2. Those who don't have a dishwasher.

JulesF · 01-08-2014, 12:17

Quote:

Originally Posted by LaVieEnRose

Opinions on whether an item is easy to clean tend to fall into two categories:

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.

BlueEyedMrsP · 01-08-2014, 12:33

I like both, but probably prefer crushed if I'm not peeling them.

walterwhite · 01-08-2014, 13:05

Quote:

Originally Posted by LaVieEnRose

Opinions on whether an item is easy to clean tend to fall into two categories:

1. Those who have a dishwasher
2. Those who don't have a dishwasher.

I don't have a dishwasher but my ricer is hardly difficult to clean.

Jambo_c · 01-08-2014, 14:18

Quote:

Originally Posted by LaVieEnRose

Opinions on whether an item is easy to clean tend to fall into two categories:

1. Those who have a dishwasher
2. Those who don't have a dishwasher.

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.

Tess-g · 01-08-2014, 19:55

Quote:

Originally Posted by LaVieEnRose

Opinions on whether an item is easy to clean tend to fall into two categories:

1. Those who have a dishwasher
2. Those who don't have a dishwasher.

I have a dishwasher but my ricer gets washed by hand. It's just too easy to do

Peeled potatoes - mashed
Skin on - crushed

Don't you just love spuds. They are so versatile.

29-07-2014, 18:19	#1
callmediva Forum Member Join Date: Dec 2011 Posts: 1,773	to mash or crush? 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?

29-07-2014, 18:44	#2
Danny_Silver Inactive Member Join Date: Jul 2014 Posts: 866	Interesting, not done or had this. 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=ma...w=1360&bih=581 Thanks callmediva

29-07-2014, 19:23	#3
spotty_cat Inactive Member Join Date: Jan 2014 Posts: 540	Crushed potatoes are lovely as long as they are done correctly. Mmm!

29-07-2014, 19:46	#4
Jambo_c Forum Member Join Date: Jun 2011 Posts: 3,721	I normally do mash. I usually use a ricer which gets them amazingly smooth. I love doing different kinds of mash, the last mash I did was smoked cheddar and garlic. I think crushed are better if there's no sauce or gravy, throw a few fresh herbs in.

29-07-2014, 21:32	#5
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	We alwats had lumpy mash or crashed potatoes when we were young. 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.

30-07-2014, 09:17	#6
JulesF Forum Member Join Date: Aug 2009 Posts: 5,103	I prefer a smooth mash - I love my ricer. I do love crushed new potatoes with lots of butter and some fresh mint though.

30-07-2014, 10:19	#7
Kiko H Fan Inactive Member Join Date: May 2012 Posts: 6,338	I also 'mash' with a potato ricer, probably the best piece of kitchen equipment I've ever bought.

30-07-2014, 13:09	#8
walterwhite Forum Member Join Date: May 2012 Posts: 21,729	Quote: Originally Posted by Kiko H Fan I also 'mash' with a potato ricer, probably the best piece of kitchen equipment I've ever bought. Me too, one of those things you wonder how you did without.

30-07-2014, 15:00	#9
LaVieEnRose Forum Member Join Date: Sep 2007 Posts: 6,521	Quote: Originally Posted by degsyhufc I don't like mash that's too smooth like pomme puree. You mean like they do it in France? Far too runny and sloppy for my taste, but I do like a smooth lumpless mash.

30-07-2014, 15:22	#10
indianwells Forum Member Join Date: Aug 2006 Posts: 12,236	Quote: Originally Posted by JulesF I prefer a smooth mash - I love my ricer. I do love crushed new potatoes with lots of butter and some fresh mint though. Quote: Originally Posted by Kiko H Fan I also 'mash' with a potato ricer, probably the best piece of kitchen equipment I've ever bought. Quote: Originally Posted by walterwhite Me too, one of those things you wonder how you did without. 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.

30-07-2014, 15:50	#11
cavalli Forum Member Join Date: Jan 2007 Posts: 14,920	Crushed with butter and herbs in the summer. Creamy, rich mash in the winter.

30-07-2014, 16:18	#12
callmediva Forum Member Join Date: Dec 2011 Posts: 1,773	Quote: Originally Posted by Danny_Silver Interesting, not done or had this. 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=ma...w=1360&bih=581 Thanks callmediva you're most welcome yes, use clean spuds

30-07-2014, 16:40	#13
Welsh-lad Inactive Member Join Date: Jun 2006 Location: Mid Wales / Canolbarth Cymru Posts: 37,555	If mashing you’ve got to do it properly and go at it hammer and tongs, making a smooth mixture, and adding a good quantity of butter and milk/cream to finish.

30-07-2014, 16:57	#14
JulesF Forum Member Join Date: Aug 2009 Posts: 5,103	Quote: Originally Posted by indianwells 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. We have a simple stainless steel ricer, and I don't find it a pain to clean at all.

30-07-2014, 17:36	#15
tangledinblue Forum Member Join Date: Jun 2014 Posts: 1,107	Love jacket potato with the skin, but dislike crushed potato unless I roast it after with bit of rosemary.

30-07-2014, 19:10	#16
Toby LaRhone Forum Member Join Date: Mar 2013 Posts: 9,227	Baby potatoes par boiled then into a baking tray . 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.

30-07-2014, 22:36	#17
Jambo_c Forum Member Join Date: Jun 2011 Posts: 3,721	Quote: Originally Posted by Welsh-lad If mashing you’ve got to do it properly and go at it hammer and tongs, making a smooth mixture, and adding a good quantity of butter and milk/cream to finish. 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. Quote: Originally Posted by indianwells 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. 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.

01-08-2014, 11:42	#18
Kiko H Fan Inactive Member Join Date: May 2012 Posts: 6,338	Quote: Originally Posted by indianwells 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. 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.

01-08-2014, 11:56	#19
LaVieEnRose Forum Member Join Date: Sep 2007 Posts: 6,521	Opinions on whether an item is easy to clean tend to fall into two categories: 1. Those who have a dishwasher 2. Those who don't have a dishwasher.

01-08-2014, 12:17	#20
JulesF Forum Member Join Date: Aug 2009 Posts: 5,103	Quote: Originally Posted by LaVieEnRose Opinions on whether an item is easy to clean tend to fall into two categories: 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.

01-08-2014, 12:33	#21
BlueEyedMrsP Forum Member Join Date: Dec 2013 Posts: 6,525	I like both, but probably prefer crushed if I'm not peeling them.

DS Forums

to mash or crush?

01-08-2014, 13:05	#22
walterwhite Forum Member Join Date: May 2012 Posts: 21,729	Quote: Originally Posted by LaVieEnRose Opinions on whether an item is easy to clean tend to fall into two categories: 1. Those who have a dishwasher 2. Those who don't have a dishwasher. I don't have a dishwasher but my ricer is hardly difficult to clean.

01-08-2014, 14:18	#23
Jambo_c Forum Member Join Date: Jun 2011 Posts: 3,721	Quote: Originally Posted by LaVieEnRose Opinions on whether an item is easy to clean tend to fall into two categories: 1. Those who have a dishwasher 2. Those who don't have a dishwasher. 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.

01-08-2014, 19:55	#24
Tess-g Forum Member Join Date: Sep 2007 Location: Lost Posts: 12,640	Quote: Originally Posted by LaVieEnRose Opinions on whether an item is easy to clean tend to fall into two categories: 1. Those who have a dishwasher 2. Those who don't have a dishwasher. I have a dishwasher but my ricer gets washed by hand. It's just too easy to do Peeled potatoes - mashed Skin on - crushed Don't you just love spuds. They are so versatile.