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Mashed Potato |
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#1 |
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Forum Member
Join Date: Nov 2010
Posts: 597
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Mashed Potato
I usually boil the spuds but as I am making mince and onions the oven is going to be on. Rather than use the gas hob like I usually would I am thinking of baking the spuds in the oven so saving on the gas. Anyone ever done it like this?
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#2 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Plenty of people have.
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#3 |
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Forum Member
Join Date: Nov 2010
Posts: 597
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Yeah they must, I have done baked pots, scooped the potato out then mixed in haddock etc and refilled it so making mash is an option, just thinking of saving on gas.
Will report back on what its like, should be canny. |
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#4 |
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Inactive Member
Join Date: Jul 2014
Posts: 866
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Just add some milk and cheese to the baked potato then mash.
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#5 |
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Forum Member
Join Date: May 2014
Posts: 1,209
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Yes, although I often cut the potatoes into smaller chunks because I'm too stingey to buy a proper masher. I end up using the back of a fork to squish the spuds, meaning they have to be even softer than normal. Usually I steam them before mashing, instead of boiling, but I'm sure oven-roasting them first is a good approach too.
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#6 |
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Join Date: Aug 2006
Posts: 12,236
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I always bake the potatoes first, stops water impregnating them and making them break up into watery mush.
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#7 |
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Join Date: Nov 2010
Posts: 597
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Well, I decided to peel and chop the spuds and cut them the size that I would if I were boiling them. Put them in the oven and after 20 odd mins though they looked rather dry so I added veg stock to the tray. I mashed them after an hour or so and put them back in the oven adding milk and butter. worked ok but next time I will bake the potatoes like I want baked potatoes then scoop the potato out and mash to see if that is a bit better.
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#8 |
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Join Date: May 2012
Posts: 21,738
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Quote:
Just add some milk and cheese to the baked potato then mash.
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#9 |
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Join Date: Aug 2012
Posts: 11,103
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Quote:
Well, I decided to peel and chop the spuds and cut them the size that I would if I were boiling them. Put them in the oven and after 20 odd mins though they looked rather dry so I added veg stock to the tray. I mashed them after an hour or so and put them back in the oven adding milk and butter. worked ok but next time I will bake the potatoes like I want baked potatoes then scoop the potato out and mash to see if that is a bit better.
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#10 |
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Join Date: Jan 2011
Posts: 9,236
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Quote:
Really? I wouldn't add milk or cheese to mashed potato.
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#11 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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I've baked the potatoes for mash before and they are quite nice.
Baking them evaporates the internal water and intensifies the potato flavour. Must remember to add a generous portion of butter and milk when mashing afterwards though, otherwise the mash will be too dry and crumbly. |
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#12 |
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Join Date: Jul 2006
Location: Cambridge
Posts: 3,180
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Never thought to bake spuds to get mash. Always been a 'boiler'
Gotta add butter when mashing though, I find if you boil them enough, the butter is enough to make it softer and creamier, never bother with milk. I add ground pepper when mashing, and a sprinkle cheese on to top when on the plate. Well tasty |
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#13 |
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Join Date: Mar 2013
Posts: 9,227
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Quote:
Really? I wouldn't add milk or cheese to mashed potato.
I've even cracked in an egg as was my late Dad's preference. If you're fanatical about lump free push it through a sieve a la Masterchef - laborious but pure creamed potato. I've only ever done that twice ![]() Normally I use a ricer. |
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#14 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
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Quote:
Butter, milk or cream all make the potato creamier and richer and make it easier to get lump free mash.
I've even cracked in an egg as was my late Dad's preference. If you're fanatical about lump free push it through a sieve a la Masterchef - laborious but pure creamed potato. I've only ever done that twice ![]() Normally I use a ricer. Interesting your dad liked an egg in it. My late gran was the same - egg in mashed potato, egg in stuffing.... We used to joke that she'd poach an egg in the gravy, given half a chance
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#15 |
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Join Date: Jan 2013
Location: Wiltshire
Posts: 5,203
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I have heard that some people add egg yolk to mashed potato. Is this correct?
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#16 |
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Inactive Member
Join Date: Jul 2014
Posts: 866
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Quote:
Really? I wouldn't add milk or cheese to mashed potato.
Quote:
You havent lived.
Quote:
Butter, milk or cream all make the potato creamier and richer and make it easier to get lump free mash.
I've even cracked in an egg as was my late Dad's preference. If you're fanatical about lump free push it through a sieve a la Masterchef - laborious but pure creamed potato. I've only ever done that twice ![]() Normally I use a ricer. Quote:
I have heard that some people add egg yolk to mashed potato. Is this correct?
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#17 |
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Join Date: Mar 2013
Posts: 9,227
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Quote:
Why not? what about when you make shepherds pie? don't add cheese on top of the mash then in the oven?
You haven't lived either, lad. |
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#18 |
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Join Date: Mar 2013
Posts: 9,227
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Quote:
Ha ricers are cool, or even an old fashioned mouli, which I've used before.
Interesting your dad liked an egg in it. My late gran was the same - egg in mashed potato, egg in stuffing.... We used to joke that she'd poach an egg in the gravy, given half a chance ![]() Now I want one of these! http://www.lakeland.co.uk/18386/Stai...141124231407:s |
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#19 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
I have heard that some people add egg yolk to mashed potato. Is this correct?
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#20 |
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Join Date: Jun 2011
Posts: 3,725
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Surely baking the spuds will take a lot longer so not really saving gas? I guess it depends how long the oven in on for your mince and onions though. I wouldn't have thought 20 mins on the hob would use that much gas anyway really. Quote:
Really? I wouldn't add milk or cheese to mashed potato.
I love cheesy mash too. A particular favourite is mash with smoked applewood cheddar and garlic. |
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#21 |
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Inactive Member
Join Date: Apr 2013
Posts: 546
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Mashed potato, I add sour cream and chives with the milk then mash. Lovely!
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#22 |
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Join Date: Feb 2012
Location: Birmingham
Posts: 1,051
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Quote:
Why not? what about when you make shepherds pie? don't add cheese on top of the mash then in the oven?
He certainly hasn't. Yukk! Raw egg yolkes? Yukk, I would imagine the egg would cook to a certain extent if the potato was hot enough. I wouldn't use the whites though, I don't like raw white, yolks as nicer when runny than cooked for me. |
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#23 |
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Join Date: May 2012
Posts: 21,738
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Quote:
You havent lived.
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#24 |
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Join Date: Nov 2011
Location: Scotland
Posts: 818
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Sardines, mashed into the potato is very tasty
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#25 |
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Join Date: Jul 2003
Location: Fylde Coast
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I just boil until the texture is right, not too soft but when a fork goes though easily. Then drain well and add salt and a small amount of butter before using a masher which has lots of small holes. For me they need to have a texture - can't stand gloopy mash.
I like potatoes to taste like potatoes, not cheese, sardine or egg. Add a knob of butter when serving if just using as a veg.
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Add a knob of butter when serving if just using as a veg.