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Mashed potatoes |
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#26 |
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Join Date: May 2006
Posts: 25,199
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Quote:
With a bit of grated cheese.
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#27 |
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Join Date: Nov 2011
Location: dundee
Posts: 673
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I tried using an electric mixer and it made really nice smooth mash Easy on the wrists too
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#28 |
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Join Date: Jun 2002
Posts: 36,981
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Charlotte potatoes (skins on) roughly crushed with a masher - Add Lurpak, salt, Dijon and Frank's Chili and Lime Hot Sauce (+ Encona West Indian Pepper Sauce if you like to feel the burn) for the spiciest mash ever. If you want some crunch, finely chop spring onions and/or radish and mix them in. Goes great with Tarragon chicken breast and sauted button mushrooms.
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#29 |
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Join Date: Nov 2006
Location: Chez Newda
Posts: 3,948
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I follow the James Martin school of mash,
Milk, butter, a bit more butter, and when you think there's enough, put one more in. |
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#30 |
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Join Date: May 2012
Posts: 21,729
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Quote:
I follow the James Martin school of mash,
Milk, butter, a bit more butter, and when you think there's enough, put one more in. |
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#31 |
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Join Date: Jun 2003
Location: lancs
Posts: 4,754
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Auntie B and Sainsbury make delish frozen mash..
![]() ( l know! I would have sniffed and scorned until I tasted them.)Great for topping a shepherd pie. |
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#32 |
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Join Date: Nov 2007
Location: Folkestone
Posts: 1,648
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Quote:
Auntie B and Sainsbury make delish frozen mash..
![]() ( l know! I would have sniffed and scorned until I tasted them.)Great for topping a shepherd pie. ![]() Can't tell the difference from home made, except the bought mash hasn't got any lumps in it :
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#33 |
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Join Date: Jul 2011
Posts: 4,420
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I hate the look of American mash its too wet.
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#34 |
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Join Date: Jul 2012
Posts: 7,639
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Oh god I love taters, boil em mash em stick em in a stew
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#35 |
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Join Date: Sep 2011
Posts: 17,242
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I hate wet mash. I do it like my granny...a nice dry spud mashed with lumps and salted.
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#36 |
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Join Date: Nov 2011
Posts: 21,747
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Quote:
I hate wet mash. I do it like my granny...a nice dry spud mashed with lumps and salted.
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#37 |
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Join Date: Nov 2007
Location: Folkestone
Posts: 1,648
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I hate sloppy mash. Posh places call it potato puree, I call it slop.
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#38 |
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Join Date: Nov 2009
Posts: 2,490
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I cant abide butter in mash (i know im weird).
If i was making mash i would use potatoes, milk, nutmeg and scallions/spring onions and make champ |
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#39 |
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Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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Quote:
I hate sloppy mash. Posh places call it potato puree, I call it slop.
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#40 |
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Forum Member
Join Date: May 2012
Posts: 21,729
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Quote:
I hate the look of American mash its too wet.
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#41 |
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Join Date: Jun 2011
Posts: 3,720
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Quote:
What is 'American' mash?
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#42 |
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Join Date: Mar 2013
Posts: 10,653
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Quote:
What is 'American' mash?
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#43 |
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Forum Member
Join Date: Jul 2003
Posts: 2,998
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Quote:
I hate wet mash.
I do it like my granny...a nice dry spud mashed with lumps and salted. |
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#44 |
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Forum Member
Join Date: Dec 2015
Posts: 132
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Quote:
Same here - nowt but just spuds, no poncy stuff like butter, cream, onions or milk - just real potatoes. Love to cooked them in pressure cooker in their skins and just eat - delicious.
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#45 |
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Join Date: Mar 2013
Posts: 9,198
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Quote:
How do you cook them in the pressure cooker? I've never thought of cooking them like that.
Spuds on a trivet with water in the base. Bring to high pressure then switch to low for ........ 15/20 mins?? Steamed not baked. Not tried it. Baked spuds in a combi microwave are good. Massage in oil and S&P and then a sprinkle of paprika on top. 15/20 mins according to weight - crispy top and fluffy middle. Perfect. I did mash tonight. Through a ricer when boiled (in a saucepan) then beaten with a knob of butter, an egg and a splash of milk then a bunch of finely chopped spring onions mixed in. Lovely - not sloppy at all. |
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#46 |
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Join Date: Jun 2011
Posts: 3,720
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Quote:
It's akin to pomme puree
Quote:
I did mash tonight. Through a ricer when boiled (in a saucepan) then beaten with a knob of butter, an egg and a splash of milk then a bunch of finely chopped spring onions mixed in. Lovely - not sloppy at all. |
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#47 |
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Join Date: Mar 2013
Posts: 9,198
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Quote:
It wasn't when I was there, the couple of occasions I had mash it was pretty normal mash.
Exactly, smooth mash doesn't mean sloppy mash. Some people don't seem to realise there's a difference. I always use a ricer and it makes perfectly smooth mash, but it's not sloppy at all.
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#48 |
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Join Date: Nov 2007
Location: Folkestone
Posts: 1,648
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I 'boil' my potatoes in my microwave - Potatoes cut up and put in plastic bowl with half a cup of water, vented lid put on then zapped for about 12 minutes. Drain then mash....perfect!
Can't see the point of mucking about with a pressure cooker though
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#49 |
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Join Date: Dec 2005
Location: In a jar, on a shelf
Posts: 31,670
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Quote:
I 'boil' my potatoes in my microwave - Potatoes cut up and put in plastic bowl with half a cup of water, vented lid put on then zapped for about 12 minutes. Drain then mash....perfect!
As for seasonings, Schwatrz has a new 'Chip Seasoning'. Mostly salt, pepper, paprika, onion & garlic but tasty on spuds! |
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#50 |
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Forum Member
Join Date: Jan 2006
Posts: 618
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Quote:
Oh god I love taters, boil em mash em stick em in a stew
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