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Why can't I make nice mash?


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Old 23-01-2008, 17:13
girlfrommars
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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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Old 23-01-2008, 17:17
ZListersMustDie
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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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Old 23-01-2008, 17:18
sirpipe
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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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Old 23-01-2008, 17:22
Jorda
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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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Old 23-01-2008, 17:27
saboo
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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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Old 23-01-2008, 17:39
girlfrommars
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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?
I just buy a supermarket bag of whites all purpose potatoes.
Is that where I am going wrong?
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Old 23-01-2008, 17:53
TommyGavin76
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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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Old 23-01-2008, 19:50
RootsFran
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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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Old 23-01-2008, 20:07
cakehole
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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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Old 23-01-2008, 20:08
Prontopro
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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?
Try adding a teaspoon of your favourite mustard when mixing. It will give it a nicer taste.
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Old 23-01-2008, 20:27
stumblebum
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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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Old 23-01-2008, 20:50
TheFirstCut
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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 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.
Exactly the way I make it and perfect too, though sometimes without the milk / cream. Maris Pipers make a difference too.
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Old 23-01-2008, 21:31
girlfrommars
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If you store your potatoes in the fridge they can go sweet, I think the starch turns to sugar.
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
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Old 23-01-2008, 21:36
Sad_BB_Addict
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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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Old 23-01-2008, 21:40
fannyadams
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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.
Absolutely, but I use a ricer as well, and nutmeg also to taste. Yummy
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Old 23-01-2008, 22:34
Espresso
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I just buy a supermarket bag of whites all purpose potatoes.
Is that where I am going wrong?
I'd reckon so. They could be any variety at all.

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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Old 23-01-2008, 22:34
Mark in Essex
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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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Old 23-01-2008, 22:40
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I always use milk and salted Lurpak, and once mashed, whip them with a fork.
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Old 23-01-2008, 23:05
loserface
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if you believe in yourself you will make a good mash
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Old 24-01-2008, 00:07
cakehole
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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
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.
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Old 24-01-2008, 05:40
sugarpie
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I just got a ricer for my birthday, can't wait to make some mash now!
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Old 24-01-2008, 13:27
girlfrommars
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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.
Thank you for your help.
And to everyone Thank you for all the great variations on the good old mash potato.
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Old 24-01-2008, 15:50
welshpolly
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I find the trick is a ricer! I also put english mustard in mine.
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Old 24-01-2008, 17:16
thebitchisback
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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
Cut the potates into medium cubes and boil for 15 minutes. Add a knob of butter, some milk and a raw egg, mash until smooth.

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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Old 24-01-2008, 17:33
Tenacious Pee
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I just buy a supermarket bag of whites all purpose potatoes.
Is that where I am going wrong?
Supermarket white all purpose (cheap) potatoes are very wet, wet potatoes also dont last long because they are wet, they sprout quickly.

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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