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Perfect mash - ideas please! |
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#1 |
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Forum Member
Join Date: May 2006
Posts: 12,979
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Perfect mash - ideas please!
I LOVE mash and I enjoy making it, but I'm always trying to get it better. I dont dice them too small, put a teatowel over them after to capture all the moisture out, crack an egg in, add butter, plenty of salt......but I KNOW it could be better.
Any ideas out there? |
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#2 |
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Join Date: Jun 2005
Location: NW
Posts: 6,593
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I sometimes like to add a teaspoon of wholegrain mustard to mine when the butter goes in. It jazzes it up a bit ! (depends what you're having it with)
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#3 |
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Forum Member
Join Date: Sep 2007
Location: Belfast
Posts: 6,092
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For Mash get Smash
![]() * Grabs coat* |
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#4 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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An interesting variation, if you've got a bay tree is to make bay mash.
Boil a little milk with a few bay leaves in it, then set to cool while you boil your tatties. You can even put a few bay leaves in the water with them. When you come to mashing, use the cooled milk (after taking the bay leaves out) during the mashing (as well as salt, pepper and butter). It should produce a nice subtle flavour. For ordinary mash, make sure you use the right type of tatties (I'm sure Delia has a chapter on it) |
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#5 |
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Join Date: Jul 2005
Posts: 8,151
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no one has mentioned a splodge of mayo , try it
, apart from that , butter and a dash ( i did say dash , not gallons ) of milk , and my preference is too have it roughly mashed , not turned into baby food puree !!!!!
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#6 |
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Forum Member
Join Date: Oct 2007
Location: Brighton
Posts: 1,025
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i use a ricer to get super smooth mash
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#7 |
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Join Date: Mar 2008
Location: Wiltshire
Posts: 8,047
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I like it with butter and finely chopped spring onions.
I think you're supposed to use chives, but I can never find them anywhere
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#8 |
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Join Date: May 2008
Posts: 301
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Grow your own chives, they're very easy and almost impossible to kill.
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#9 |
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Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Add a dollop of pesto, ground pepper and freshly grated parmesan.
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#10 |
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Join Date: Aug 2005
Posts: 197
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Rather than boiled potato, use jacket potatoes as both the flavour and texture are better. I recommend you use Maris Piper for these. When cooked, cut in half and scoop out the middle. Just add salt and freshly ground black pepper for seasoning, butter and a some warm milk. I use a ricer but it isn't absolutely necessary. I discovered this recipe by trial and error but I see that Heston Blumenthal does his mash the same way. (Only he suggests Yukon Gold potatoes are marginally better than Maris Piper. The variety of potato is important as different potatoes have different qualities).
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#11 |
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Posts: n/a
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I read on here that a couple of people put peanut butter in their mash, so I gave it a go one day! It was fab! I wouldn't do it every time, but it made a nice change!
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#12 |
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Forum Member
Join Date: Feb 2007
Location: London
Posts: 123
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My mash is perfect almost every time, using this simple method.
1. Drain the potatoes, and leave to drain for 2-3 minutes. 2. Once relatively dry, mash with a good quality masher for a couple of minutes. 3. Add about 75ml of warm milk, a knob of butter and season well. Mix with a wooden spoon. 4. Mash again for a minute or two. 5. Add another splash of warm milk if the consistency is too thick, and whisk for a few seconds. The result is light, fluffy mash; perfect for dinner. I only add an egg yolk if I am making shepherds pie or fish pie, to improve the consistency. |
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#13 |
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Join Date: Sep 2006
Posts: 22,629
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As mentioned above, mash is nice if the skins are left on some of the spuds.
Delicious with a bit of cabbage thrown into the mix. Butter of course. Try crème fraîche instead of or with milk. |
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#14 |
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Inactive Member
Join Date: Jan 2007
Posts: 2,565
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add roasted Garlic to mash .....really tasty
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#15 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Quote:
i use a ricer to get super smooth mash
Buy a potato ricer. It'll be the best kitchen gadget you will ever buy. Boil your potatoes. Drain them. Put them through the ricer. Add white pepper (note it must be white; black spoils the look) and butter. Give it another mash/beating with a fork. Move some spud out of the way of the bottom of the pan. Add some milk to that bit you've cleared. Put the pan back onto the cooling stove ring, so that the milk quickly heats up. Once it's bubbling, beat it into the mash. Add a splash of chilli oil. Beat again until you reach the consistency you want. Serve. |
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#16 |
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Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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When you put an egg or egg yolk into the mash, do the potatoes have to be cold to stop the egg cooking?
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#17 |
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Join Date: Oct 2005
Posts: 9,021
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Quote:
When you put an egg or egg yolk into the mash, do the potatoes have to be cold to stop the egg cooking?
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#18 |
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Join Date: Feb 2008
Location: Calle Embajadores 28010
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Quote:
I like it with butter and finely chopped spring onions.
I think you're supposed to use chives, but I can never find them anywhere ![]() My variation for mash instead of using milk and butter is to squeeze a tube of Primula Cheese Spread with Chives into it and give that a good mashing.
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#19 |
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Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
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Use cream instead of milk.
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#20 |
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Join Date: Aug 2006
Posts: 12,236
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Grill a couple of rashers of streaky bacon until crisp, leave to cool and crumble into the mash.
Another thing I do is stir some grated cheddar into the mash, top with parmesan breadcrumbs and some more cheddar and then pop into a hot oven until the top is golden and bubbling! |
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#21 |
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Join Date: Jun 2005
Location: NW
Posts: 6,593
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Quote:
Grill a couple of rashers of streaky bacon until crisp, leave to cool and crumble into the mash.
Another thing I do is stir some grated cheddar into the mash, top with parmesan breadcrumbs and some more cheddar and then pop into a hot oven until the top is golden and bubbling! ![]() Some of these recipes are making my heart do somersaults ... how about blending in half a pound a goose fat to top it off ! ![]() ![]() ![]()
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#22 |
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Join Date: Jun 2004
Location: Worcestershire
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Quote:
![]() Some of these recipes are making my heart do somersaults ... how about blending in half a pound a goose fat to top it off ![]() ![]() ![]() ![]()
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#23 |
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Join Date: Aug 2006
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Quote:
![]() Some of these recipes are making my heart do somersaults ... how about blending in half a pound a goose fat to top it off ![]() ![]() ![]() ![]() You're right, not the healthiest of dishes but great with a beef casserole or sausages with onion & Madeira gravy as a treat!
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#24 |
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Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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It's healthier than suet dumplings though!
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#25 |
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Join Date: Nov 2003
Location: London
Posts: 24,469
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Waitrose do butter with roasted garlic in it that is just divine when added to mash.
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, apart from that , butter and a dash ( i did say dash , not gallons ) of milk , and my preference is too have it roughly mashed , not turned into baby food puree !!!!!
