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Mashed potatoes |
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#51 |
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Forum Member
Join Date: Aug 2000
Location: Edinburgh
Posts: 23,319
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Quote:
As for seasonings, Schwatrz has a new 'Chip Seasoning'. Mostly salt, pepper, paprika, onion & garlic but tasty on spuds!
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#52 |
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Forum Member
Join Date: Nov 2009
Posts: 3,918
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Quote:
What's 'taters' precious?
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#53 |
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Forum Member
Join Date: Nov 2009
Posts: 3,918
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I know only have mash if I can mix 1/3 to 1/2 sweet potatoe in. That way all it needs is a bit of milk. No fat necessary.
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#54 |
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Forum Member
Join Date: Dec 2015
Posts: 2,764
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We use Smash for convenience and add some horseradish sauce. Lovely.
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#55 |
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Forum Member
Join Date: Mar 2015
Posts: 24
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I use either maris piper or desiree potatoes. Mash - to me at least - has to be thick and smooth. I use obscene amounts of butter, probably about half a pack for 4 people. White pepper and salt. I pass it through a ricer before adding everything. Sometimes for even extra richness i'll add a couple of egg yolks and beat those in. Mash isn't a health food, so I don't like the cut down versions using olive oil or creme fraiche. Its butter or go home for me.
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#56 |
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Forum Member
Join Date: Dec 2011
Posts: 1,773
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Quote:
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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