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Why can't I make nice mash? |
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#1 |
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Forum Member
Join Date: Jun 2006
Location: West Suffolk
Posts: 2,464
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Why can't I make nice mash?
I don't know if I should be using a certain type of potato to make tasty mash, or if mashing with milk and flora is where I am going wrong but my mash is bland and tastes a bit sweet (BTW I am not using sweet potatoes).
How do you mash yours? |
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#2 |
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Forum Member
Join Date: Jul 2007
Location: Essex
Posts: 990
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Peel
cut into regular sized chunks into bowl with knob of butter, dash of milk, season cover with clingfilm and pierce 10 mins in microwave mash season to taste Great mash potato - DONE !! |
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#3 |
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Forum Member
Join Date: Jul 2007
Posts: 1,939
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My mash uses neither milk nor flora. Instead I use really good olive oil and lots of freshly ground black pepper. Most potatoes are OK for mash. What variety did you use?
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#4 |
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Forum Member
Join Date: Oct 2006
Location: Kent UK
Posts: 246
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I'm not sure
I find red pots better for mash, i find white easily go mushy. sorry not much help ![]() mmm ZListersMustDie, way sounds nice, may try that ![]() jo x |
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#5 |
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Forum Member
Join Date: Sep 2007
Posts: 237
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Maris Pipers make lovely mash. Here's what I do:
1. Peel and cut into cubes. 2. Once cooked ie, check that a fork will go through them. Drain. 3. Put the potatoes back in the pan and back on the heat. Toss them around a bit so that they start to go fluffy. 4. I always use proper butter, but use whatever you want. Mash until there's no lumps. 5. Add a drop of milk or cream to make it extra special. Mash a bit more. 6. Season with slat and pepper to taste. I sometimes put it into an ovenproof bowl and into the oven so that it gets a brown crust on it. This is handy when you've got other stuff to cook too. |
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#6 |
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Forum Member
Join Date: Jun 2006
Location: West Suffolk
Posts: 2,464
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Quote:
My mash uses neither milk nor flora. Instead I use really good olive oil and lots of freshly ground black pepper. Most potatoes are OK for mash. What variety did you use?
Is that where I am going wrong? |
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#7 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Get yourself a ricer. The mash will be so smooth you won't care what it tastes like!
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#8 |
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Forum Member
Join Date: Nov 2005
Location: Fens
Posts: 455
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Maris piper or King edwards, nothing wrong with flora and milk, thats what I use, cut the pots smaller than you would for boiled, a ricer is good for lump free mash but then I like a few lumps and burn my fingers using ricers.
It is better to know which variety of potato you are using. |
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#9 |
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Forum Member
Join Date: Mar 2007
Posts: 1,577
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Quote:
my mash is bland and tastes a bit sweet (BTW I am not using sweet potatoes).
How do you mash yours? If you store your potatoes in the fridge they can go sweet, I think the starch turns to sugar. |
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#10 |
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Forum Member
Join Date: Jul 2007
Posts: 2,330
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Quote:
I don't know if I should be using a certain type of potato to make tasty mash, or if mashing with milk and flora is where I am going wrong but my mash is bland and tastes a bit sweet (BTW I am not using sweet potatoes).
How do you mash yours? |
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#11 |
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Forum Member
Join Date: Aug 2005
Location: ♀ Hampshire
Posts: 5,309
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Biol the potatoes until tender, strain and return to the saucepan for about 5 minutes with a tea towel over the top - this helps to absorb the steam.
Buzz a large knob of butter with a good glug of milk in the microwave for 20 secons, then pour over the potatoes along with 6 really thinly sliced spring onions then beat the potatoes using an electric whisk until really smooth...be careful though, they will double in volume
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#12 |
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Inactive Member
Join Date: Apr 2007
Location: Proud European!
Posts: 7,120
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Quote:
Maris Pipers make lovely mash. Here's what I do:
1. Peel and cut into cubes. 2. Once cooked ie, check that a fork will go through them. Drain. 3. Put the potatoes back in the pan and back on the heat. Toss them around a bit so that they start to go fluffy. 4. I always use proper butter, but use whatever you want. Mash until there's no lumps. 5. Add a drop of milk or cream to make it extra special. Mash a bit more. 6. Season with slat and pepper to taste. I sometimes put it into an oven proof bowl and into the oven so that it gets a brown crust on it. This is handy when you've got other stuff to cook too. |
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#13 |
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Forum Member
Join Date: Jun 2006
Location: West Suffolk
Posts: 2,464
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Quote:
If you store your potatoes in the fridge they can go sweet, I think the starch turns to sugar.
Where is the best place to store them? The only cool place in my house is the downstairs loo and I don't fancy storing them in there |
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#14 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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The British Potato Council says best varieties for mash are
Nadine Saxon Wilja http://www.britishpotatoes.co.uk/mashed-potato/ I've used Wilja - excellent - but haven't tried the other two. |
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#15 |
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Forum Member
Join Date: May 2006
Posts: 1,060
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Quote:
Maris Pipers make lovely mash. Here's what I do:
1. Peel and cut into cubes. 2. Once cooked ie, check that a fork will go through them. Drain. 3. Put the potatoes back in the pan and back on the heat. Toss them around a bit so that they start to go fluffy. 4. I always use proper butter, but use whatever you want. Mash until there's no lumps. 5. Add a drop of milk or cream to make it extra special. Mash a bit more. 6. Season with slat and pepper to taste. I sometimes put it into an ovenproof bowl and into the oven so that it gets a brown crust on it. This is handy when you've got other stuff to cook too. |
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#16 |
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Forum Member
Join Date: Jul 2005
Posts: 17,127
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Quote:
I just buy a supermarket bag of whites all purpose potatoes.
Is that where I am going wrong? King Edwards make great mash. For really nice mash you need a floury textured potato. If you get ones that are waxy, they're good for potato salad but not so good for mash For info on what varieties of potato are waxy and what are floury, have a peep at this More than you might ever need to know about spuds!! |
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#17 |
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Forum Member
Join Date: Mar 2005
Posts: 3,646
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For the best mash (if you have got time) bake some jacket potatoes like usual, then scrape out the centre and put into a saucepan, then add propper butter (not Flora or anything like that) and then grated cheddar cheese and season with pepper.
It takes time and the propper butter and cheese is not very healthy. ![]() We find it better baking the potatoes as there is none of the water that gets into the mash. |
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#18 |
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Posts: n/a
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I always use milk and salted Lurpak, and once mashed, whip them with a fork.
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#19 |
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Forum Member
Join Date: Jan 2008
Location: manchester INNIT!
Posts: 12,188
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if you believe in yourself you will make a good mash
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#20 |
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Forum Member
Join Date: Mar 2007
Posts: 1,577
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Quote:
Thank you I think you have solved my problem, I do store my potatoes in the fridge.
Where is the best place to store them? The only cool place in my house is the downstairs loo and I don't fancy storing them in there Good luck with your spuds in the future. |
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#21 |
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Forum Member
Join Date: Oct 2005
Location: South Coast
Posts: 399
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I just got a ricer for my birthday, can't wait to make some mash now!
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#22 |
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Forum Member
Join Date: Jun 2006
Location: West Suffolk
Posts: 2,464
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Quote:
They need to be kept in the dark or they go green and need air around them. Never keep them in plastic, I keep mine in a hessian carrier bag. I keep mine in the kitchen and they are OK.
Good luck with your spuds in the future. And to everyone Thank you for all the great variations on the good old mash potato. |
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#23 |
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Forum Member
Join Date: Jan 2008
Posts: 16
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I find the trick is a ricer! I also put english mustard in mine.
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#24 |
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Forum Member
Join Date: Oct 2007
Posts: 457
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Quote:
Thank you I think you have solved my problem, I do store my potatoes in the fridge.
Where is the best place to store them? The only cool place in my house is the downstairs loo and I don't fancy storing them in there Variations: Mustard Mash: Add a couple of teaspoons of wholegrain mustard when finshed Pesto Mash: Add a couple of teaspoons of green pesto when finshed. PS: Keep potatoes in a dark place, (i.e. a kitchen cupboard)preferably in a paper bag |
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#25 |
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Guest
Join Date: Dec 2002
Posts: 1,088
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Quote:
I just buy a supermarket bag of whites all purpose potatoes.
Is that where I am going wrong? To get good results for mash potatoes, use a good dry potatoes and make sure you keep you potatoes in a cool (not damp) dark place. You potatoes should last week in good conditions For me its the saxon or desiree variety, but not available everywhere |
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