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Author Topic: How do you make mashed potatoes?  (Read 1034 times)

Offline Cosmos

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How do you make mashed potatoes?
« on: 20 February, 2017, 10:12:34 PM »
I'm wondering how many people do it the labour / energy intensive way starting from scratch with real potatoes?

If you use powdered potato, do you add anything like milk, cream, powdered garlic / onion?
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Offline P-Kasso2

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Re: How do you make mashed potatoes?
« Reply #1 on: 21 February, 2017, 10:55:00 AM »

I am a fanatical purist where mash is concerned.
It has to be King Edwards spuds (or at a pinch Maris Pipers I suppose) which I always peel from scratch (thank heavens for speed peelers!).

Then it's out with the masher thingy. I turn my delicate nose up at poncey potato ricers (because I haven't got one but...if I had, I'd probably be singing potato ricers' praises).

Then I add a smidgen of cream or milk, a small dollop of butter, salt and pepper and then - my secret ingredient - one or two egg yolks.

Egg yolks, beaten in - it's a trick taught to me by a barrister friend about 20 years ago - and it makes all the difference. Tastes fantastic with one or two egg yolks. Anything else is just as boring as mashed potato. I rest my case m'lud.
« Last Edit: 23 February, 2017, 12:06:48 AM by P-Kasso2 »
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Offline siasl

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Re: How do you make mashed potatoes?
« Reply #2 on: 22 February, 2017, 01:27:43 PM »
Thumbs up to P-K's method. When I was younger we didn't have a dedicated potato masher implement so used a fork instead - quite labour intensive, so my mum made us nippers do it.

Added bonus items that can be added singly or in combination to suit your taste/accompanying ingredients:
a teaspoon or two of english mustard
a tablespoon or two of grated cheddar
an appropriate amount of crushed garlic

If you want to be quite fancy, pipe it into nests (or dollop spoons if appearance isn't that important!) and give it a blast in a hot oven to crisp the outside up a bit. Needs to be a firm mash for this, though - too much milk and it'll turn into a pancake

Offline P-Kasso2

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Re: How do you make mashed potatoes?
« Reply #3 on: 23 February, 2017, 12:23:48 AM »
Thumbs up to P-K's method. When I was younger we didn't have a dedicated potato masher implement so used a fork instead - quite labour intensive, so my mum made us nippers do it.

Added bonus items that can be added singly or in combination to suit your taste/accompanying ingredients:
a teaspoon or two of english mustard
a tablespoon or two of grated cheddar
an appropriate amount of crushed garlic

If you want to be quite fancy, pipe it into nests (or dollop spoons if appearance isn't that important!) and give it a blast in a hot oven to crisp the outside up a bit. Needs to be a firm mash for this, though - too much milk and it'll turn into a pancake

Plus, here's a couple more things to add to Siasl's brilliant list...
adding celeriac makes great mashed potatoes. Just dice a celeriac and boil it. It takes about the same time as the spuds boiling.

Or. if you're feeling very rebellious, you can add a boiled parsnip or two to the spuds...it mashes up into a surprisingly tasty twist on yer regular mashed spuds.

Mrs P-K, who is a real Doris Blumenthal in the mashed spuds department, often lobs a carrot or two in to the mash. The end result looks like sweet potatoes and tastes a bit disappointing I think.

But the very, very best thing about mashed potatoes is using the leftovers - for bubble and squeak. It's Britain's all-time greatest contribution to haute cuisine!
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Offline tecspec

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Re: How do you make mashed potatoes?
« Reply #4 on: 27 February, 2017, 09:14:18 AM »
Peel them, boil them, mash them, add butter and splash of milk or cream, salt and white pepper.

Make sure it's not a waxy spud, you need a floury spud.
Never mash in a food processor. It makes the mash go gelatinous..something to do with long chain molecules..
No need to warm the milk or cream.
White pepper is better as there are no black specks from black pepper.

NEVER EVER buy ready made mash in a supermarket. It's a sin!! (And lazy)
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Offline P-Kasso2

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Re: How do you make mashed potatoes?
« Reply #5 on: 28 February, 2017, 08:42:35 AM »
I couldn't agree more about instant mash, Tec. But you've got to admit that the TV ads for Cadbury' Smash were great. Loved those Martians. Beep!

Mrs P-K had a massive instant mashed potato moment when she was a newly wed and still trying to find her way round the kitchen.

She'd decided to make a nice shepherd's pie - and (seeing as Mrs P-K habitually never ever reads the cooking instructions on the backs of packets) she naturally enough thought that all you had to do was simply empty the packet straight on top of the shepherd's pie and, somehow, it'd miraculously turn into lovely fluffy white mash in the oven.

It didn't. It turned into a dense slab of gooey grey volcanic lava, probably excellent for insulating cavity walls with but too horrendous to eat. So traumatic was the experience that she's never used instant mash since.
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