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Mashed potatoes |
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#1 |
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Forum Member
Join Date: Mar 2013
Posts: 10,699
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Mashed potatoes
I'm a huge fan of American cooking programmes, particularly Ina Garten, but I notice that when she makes mashed potatoes they come out with a texture akin to porridge, what I would call a very wet mixture, so wet that I doubt it would hold together on a fork, rather slide through the tines.
So my question is, do you like your mashed potatoes with a bit more texture, as I do? |
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Most definitely. I can't stand pomme puree.
The best chefs in the world may wet themselves over totally smooth mash which looks like a wallpaper paste but they can stick it as far as i'm concerned. Grew up with mam's lumpy mash and that's how I like it. Infact she came up with the concept of crushed potatoes decades before ponsy chefs were doing it. |
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#3 |
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Forum Member
Join Date: Oct 2012
Posts: 4,293
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SMASH. Cant beat it, I enjoy putting slightly less water in than recommended so it retains a bit of powdery crunch
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#4 |
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Forum Member
Join Date: Mar 2013
Posts: 10,699
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Quote:
Most definitely. I can't stand pomme puree.
The best chefs in the world may wet themselves over totally smooth mash which looks like a wallpaper paste but they can stick it as far as i'm concerned. Grew up with mam's lumpy mash and that's how I like it. Infact she came up with the concept of crushed potatoes decades before ponsy chefs were doing it. |
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#5 |
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Forum Member
Join Date: Jun 2011
Posts: 3,725
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Quote:
Most definitely. I can't stand pomme puree.
The best chefs in the world may wet themselves over totally smooth mash which looks like a wallpaper paste but they can stick it as far as i'm concerned. Grew up with mam's lumpy mash and that's how I like it. Infact she came up with the concept of crushed potatoes decades before ponsy chefs were doing it. |
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#6 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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Quote:
Just because it's smooth doesn't mean it's wet though. I use a ricer so my mash is smooth but it still holds together the same as lumpy mash. I like mash smooth and buttery, I don't like wet, sloppy mash.
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#7 |
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Forum Member
Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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I can't be doing with mash with the consistency of baby food. I don't even peel my tatties so my mash has lumps and skin! Right - I'm off to chop down some trees and do other manly things!!
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#8 |
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Forum Member
Join Date: Jul 2013
Posts: 2,957
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Lumpy mash is the best.
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#9 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
Just because it's smooth doesn't mean it's wet though. I use a ricer so my mash is smooth but it still holds together the same as lumpy mash. I like mash smooth and buttery, I don't like wet, sloppy mash.
In the oven for however long then a quick grill get the cheese crispy. There's mashed potato, creamed potato and puréed potato. All serve a purpose. |
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#10 |
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Forum Member
Join Date: Mar 2007
Posts: 11,708
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Quote:
SMASH. Cant beat it, I enjoy putting slightly less water in than recommended so it retains a bit of powdery crunch
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#11 |
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Forum Member
Join Date: Dec 2007
Location: Herefordshire
Posts: 22,810
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Quote:
Sainsbury's own unbleached, ultra-cheap economy brand is much better. I keep it in an empty Smash tub
![]() I remember when smash was granules instead of powder, it was better than, or was it because i was still young then? |
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#12 |
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Forum Member
Join Date: Mar 2015
Posts: 24
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I like my mash smoother than a tiger in a tuxedo. Also, white pepper only, with loads of butter, and I mean loads. A lick of cream sometimes and if making a pie topping I sometimes use an egg yolk to help it crisp.
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#13 |
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Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
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Yey.. Excuse to post this action movie I found.
The tension, the drama, the excitement.. https://www.youtube.com/watch?v=ZEbSPPz3ErY This is how it all begins! |
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#14 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Quote:
I like my mash smoother than a tiger in a tuxedo. Also, white pepper only, with loads of butter, and I mean loads. A lick of cream sometimes and if making a pie topping I sometimes use an egg yolk to help it crisp.
I oven bake potatoes in their skins, put the flesh through a ricer, add warm milk, soft butter, Maldon sea salt, white pepper and a grate of nutmeg. Then I whip it together with a wooden spoon. It's smooth but firm, rich, buttery and gorgeous. |
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#15 |
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Forum Member
Join Date: Mar 2004
Location: Leeds
Posts: 10,953
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Susan Calman had a strange rant about mashed potato been served at US KFC's in this weeks News Quiz but I didn't really get what she was trying to say.
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#16 |
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Forum Member
Join Date: Nov 2007
Location: Folkestone
Posts: 1,648
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Quote:
Yey.. Excuse to post this action movie I found.
The tension, the drama, the excitement.. https://www.youtube.com/watch?v=ZEbSPPz3ErY This is how it all begins!
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#17 |
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Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
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It... was suprisingly high production values for a bit of agricultural machinery. But then it's also a very expensive beast. Hence why even though I can generally manage to grow spuds, I won't be buying one. Plus I'd need to get a bigger garden. And shed.
And found it cos I've been playing this food production simulator- http://www.farming-simulator.com/ which is strangely addictive. Bit like spuds really
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#18 |
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Forum Member
Join Date: Nov 2007
Location: Folkestone
Posts: 1,648
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Quote:
It... was suprisingly high production values for a bit of agricultural machinery. But then it's also a very expensive beast. Hence why even though I can generally manage to grow spuds, I won't be buying one. Plus I'd need to get a bigger garden. And shed.
And found it cos I've been playing this food production simulator- http://www.farming-simulator.com/ which is strangely addictive. Bit like spuds really ![]() https://play.google.com/store/apps/d...m2015&hl=en_GB |
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#19 |
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Forum Member
Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,705
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Quote:
Have you tried this free sim app -
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#20 |
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Forum Member
Join Date: May 2006
Posts: 25,199
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I like both, making it smooth is a bit more work, so it's usually just lumpy, though.
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#21 |
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Forum Member
Join Date: Oct 2007
Posts: 1,382
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Quote:
Yey.. Excuse to post this action movie I found.
The tension, the drama, the excitement.. https://www.youtube.com/watch?v=ZEbSPPz3ErY This is how it all begins!
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#22 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
I like my mash smoother than a tiger in a tuxedo. Also, white pepper only, with loads of butter, and I mean loads. A lick of cream sometimes and if making a pie topping I sometimes use an egg yolk to help it crisp.
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#23 |
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Forum Member
Join Date: Jun 2015
Posts: 1,501
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Quote:
I always make mine the Mrs Beeton way: mash the potatoes with butter, salt, white pepper, and a pinch of nutmeg. AFTER they are mashed add the milk and cream up with a fork. Lovely.
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#24 |
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Forum Member
Join Date: Nov 2008
Posts: 3,060
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Quote:
Most definitely. I can't stand pomme puree.
The best chefs in the world may wet themselves over totally smooth mash which looks like a wallpaper paste but they can stick it as far as i'm concerned. Grew up with mam's lumpy mash and that's how I like it. Infact she came up with the concept of crushed potatoes decades before ponsy chefs were doing it. |
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#25 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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Quote:
With a bit of grated cheese.
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