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Old 23-09-2015, 13:56
IvanIV
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With a bit of grated cheese.
I also like to add garlic too. Not good for breath, but tastes wonderful.
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Old 24-09-2015, 09:05
katiso41
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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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Old 25-09-2015, 19:25
Straker
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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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Old 26-09-2015, 21:49
newda898
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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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Old 27-09-2015, 09:22
walterwhite
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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.
I go with the old adage 'I like a bit of potato with my mashed butter'.
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Old 07-01-2016, 17:29
Thistledown
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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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Old 07-01-2016, 18:06
Miss C. DeVille
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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.
I agree, so is Asda's frozen mash. They're all great with a nice big dollop of butter
Can't tell the difference from home made, except the bought mash hasn't got any lumps in it :
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Old 07-01-2016, 19:31
aggielane
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I hate the look of American mash its too wet.
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Old 08-01-2016, 18:11
PunksNotDead
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Oh god I love taters, boil em mash em stick em in a stew
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Old 10-01-2016, 16:12
pugamo
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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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Old 10-01-2016, 16:49
mimik1uk
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I hate wet mash. I do it like my granny...a nice dry spud mashed with lumps and salted.
i'm the same , about the wet mash bit anyway, to me mash is meant to be there to soak up the "wet" elements of the meal not to provide it
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Old 10-01-2016, 23:35
Miss C. DeVille
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I hate sloppy mash. Posh places call it potato puree, I call it slop.
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Old 11-01-2016, 10:42
pearlsandplums
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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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Old 11-01-2016, 10:47
Orangemaid
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I hate sloppy mash. Posh places call it potato puree, I call it slop.
yea, same here, i hate sloppy mash
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Old 12-01-2016, 13:13
walterwhite
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I hate the look of American mash its too wet.
What is 'American' mash?
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Old 12-01-2016, 14:55
Jambo_c
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What is 'American' mash?
i wondered that. Whenever I had mash in America it was the same as normal mash.
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Old 12-01-2016, 18:39
postit
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What is 'American' mash?
It's akin to pomme puree
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Old 12-01-2016, 19:52
jazzyjazzy
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I hate wet mash.

I do it like my granny...a nice dry spud mashed with lumps and salted.
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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Old 12-01-2016, 22:41
DottyM
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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.
How do you cook them in the pressure cooker? I've never thought of cooking them like that.
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Old 12-01-2016, 23:56
Toby LaRhone
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How do you cook them in the pressure cooker? I've never thought of cooking them like that.
I'll take a guess as I've just started re-using a pressure cooker after many decades.
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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Old 13-01-2016, 08:21
Jambo_c
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It's akin to pomme puree
It wasn't when I was there, the couple of occasions I had mash it was pretty normal mash.


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.
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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Old 13-01-2016, 10:43
Toby LaRhone
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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.
A ricer is nicer!
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Old 13-01-2016, 11:22
Miss C. DeVille
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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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Old 13-01-2016, 20:22
Jellied Eel
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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!
Pretty much how I do them, or leave the water out for a quick baked spud. Quick zap with a blowtorch to crisp it up & ready to go.

As for seasonings, Schwatrz has a new 'Chip Seasoning'. Mostly salt, pepper, paprika, onion & garlic but tasty on spuds!
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Old 14-01-2016, 13:58
Cheruman
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Oh god I love taters, boil em mash em stick em in a stew
What's 'taters' precious?
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