FabSwingers.com > Forums > The Lounge > What's the secret to good mashed potatoes
What's the secret to good mashed potatoes
Jump to: Newest in thread
 |
By *orem1000Couple
over a year ago
southampton |
Don't mash them, use a potato ricer. But let's start from beginning.
Cut potatoes in to small chunks (Russets are my fav) and boil from cold water. Potatoes should be tender but not fall apart when poked with a knife. Heat up milk & butter, add a sprig of thyme for extra depth.
After draining the potatoes throw back in pan and heat them for a couple of minutes to get rid of excess moisture. Immediately press the potatoes through a ricer. Remove thyme from milk and gradually stir in to potatoes adding salt and pepper. Butter/milk ratio should be about 2 : 3 but some prefer 1 : 1 |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *adyJayneWoman
over a year ago
Burnleyish (She/They) |
"Let the steam disappear whilst draining, mash a little then add butter and milk, mash it up!  
D."
This, but add your milk with the pan on the heat... Let the milk get to just below booking before taking off the heat, adding butter then mashing. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *adyJayneWoman
over a year ago
Burnleyish (She/They) |
"Don't mash them, use a potato ricer. But let's start from beginning.
Cut potatoes in to small chunks (Russets are my fav) and boil from cold water. Potatoes should be tender but not fall apart when poked with a knife. Heat up milk & butter, add a sprig of thyme for extra depth.
After draining the potatoes throw back in pan and heat them for a couple of minutes to get rid of excess moisture. Immediately press the potatoes through a ricer. Remove thyme from milk and gradually stir in to potatoes adding salt and pepper. Butter/milk ratio should be about 2 : 3 but some prefer 1 : 1"
Oh yum, never thought of using thyme in my milk... Going to try that next time |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Don't mash them, use a potato ricer. But let's start from beginning.
Cut potatoes in to small chunks (Russets are my fav) and boil from cold water. Potatoes should be tender but not fall apart when poked with a knife. Heat up milk & butter, add a sprig of thyme for extra depth.
After draining the potatoes throw back in pan and heat them for a couple of minutes to get rid of excess moisture. Immediately press the potatoes through a ricer. Remove thyme from milk and gradually stir in to potatoes adding salt and pepper. Butter/milk ratio should be about 2 : 3 but some prefer 1 : 1"
Oo you might like some bay instead of thyme in the milk.. Thats how i make bechemel sauce |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *lynJMan
over a year ago
Morden |
Good potatoes like a maris Piper. Don't use a waxy potato.
Make sure there's no excess water, drain then return to the heat to dry them. Crush the spuds with a masher, then add lots of butter. Let it melt/soften before mixing in using a fork. Add fresh ground black pepper and a little milk. Stir in using the fork so you don't splash the milk everywhere. Taste, and then add more pepper cos nobody puts enough in first time. 
Thank me later.  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Butter, cream, salt pepper and a little cheese. Cut the potatoes with a knife first before squishing with the masher
Add a bit of wholegrain mustard if having with sausages, or add parsley if having any type of fish
When my boys were small they loved it if I added bacon or ham and put it in a dish with cheese and tomato on the top |
Reply privately, Reply in forum +quote
or View forums list | |
Maris piper potatoes
Two different sized mashers, add three knobs of butter, start with largest holes mash and stir. Switch to smaller holes, add a little milk, mash, one more knob of butter and stir until smooth |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Don't overcook them. Let them steam dry a bit before mashing. No too much milk if any (and should be hot of using) and shit loads of butter. Well seasoned. Salt and white pepper. "
100% this.  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *ooBulMan
over a year ago
Missin’ Yo’ Kissin’ |
Frozen baked potato that can be microwaved (McCain's) or a potato baked in an oven.
Scoop out the flesh into a saucepan or sturdy bowl. Add a little knob of garlic butter. Add enough normal butter to your liking. Fold the butter into the potatoes till it melts/blends in. It's quite fluffy done this way.
I think Gordon what's his-face-shouty bollocks uses "Rooster" potatoes.
I suppose you could add chives or even Tarragon (I did by accident), it wasn't bad.... |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
)
