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The secret to really good mashed potato's is
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By *rettyflamingoWoman
over a year ago
Where the flamboyance of flamingos live |
Never add cold milk and butter make sure they are warm before you add to the potatoes. Also make drain your potatoes and out back on the heat for a few seconds to ensure any water has evaporated.  |
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"Marmite
Awaits the backlash from the haters 
I add a bit of marmite sometimes. Tastes great but spoils the colour."
True but I don’t let that bother me tastes lovely
Pesto sauce mixed in is nice too or a squeeze of sweet chilli sauce I like trying different things. |
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Drain them in a colander not a sieve, to fluff them up a little, put back the pan to get rid of any more water, re drain. Put in a warm bowl (not the pot) and mash with cream or milk, sea salt, a little freshly ground pepper and salted butter.
Spice up with a little whole grain mustard mixed through at the end, or add cheese and mix in before serving.  |
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By *ubal1Man
over a year ago
Newry Down |
The absolute fundamental to really good mashed dpuds is to choose the best variety you can get in that particular season.
I personally like Rooster or Maris Piper, but there are lots of others; but do try to avoid the really large bags of cheap spuds as those tend to be watery and tasteless; although good seasoning and quality butter can give all potatoes a lift. |
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By (user no longer on site)
over a year ago
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"Drain them in a colander not a sieve, to fluff them up a little, put back the pan to get rid of any more water, re drain. Put in a warm bowl (not the pot) and mash with cream or milk, sea salt, a little freshly ground pepper and salted butter.
Spice up with a little whole grain mustard mixed through at the end, or add cheese and mix in before serving. "
This is my perfect recipe for mash except it has to be a little lumpy in places...  just to give it that... BITE  |
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By (user no longer on site)
over a year ago
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Salting the water only serves to increase the temperature of the boiling water. If it affects the flavour of the end product you used too much salt and or over boiled the potato.
Pepper is the vital ingredient to a perfect mash. Most people use black pepper, but you should use white pepper as it fuses with the end mixture much better.
The correct potato is vital and should be the first thing. It needs to be a floury rather than a waxy variety. Put the water on to boil first and maybe add a little salt to increase the boiling point. Peel the potato and wash them with cold water to remove the excess starch before placing them into the boiling water. They are ready when they are soft but not falling apart.
Mashing is the fun part. Mashing. Not riceing. Not blending. Mashing. You want mashed potato and not potato puree. Drain all the water and add unsalted butter as generous as you like, the more you add the smoother you get. Milk is pointless if you added butter. Using milk was an alternative to butter for poor people who could not afford butter. Adding double cream if you want an ultra rich potato puree is good, but it isn't mashed.
Seasoning is paramount. Salt and pepper. White pepper. Hardly anyone uses it any more because some tosser with a black pepper grinder made it the defacto pepper. White pepper enfuses better for a different finish to your dish.
Job done.
There are many variations to give it a lift. Swap butter for cream, milk, cream cheese, quark, jizz, guacamole ect. Keep left over mash and pan fry it from fridge cold, savouring the brown caremalised bits, turning them back into the mix until you get the desired ratio. Chuck in some left over veggies and or meats for a lovely bubble and squeak.
Smash! Reconstituted potato starch is nice! I love it. It isn't mashed potato tho. Nothing like it. It is something nice in its own right.
Put your mash in a piping bag and make some fancy shapes. Freeze them and save them for deep frying later. Whack in your bacon bits or cheese ect. Try a bit of spice to liven them up serve with a hot or chilling dip.
I like mash. Oh. Mashed potato sandwich.  No? You have not yet lived.  |
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By (user no longer on site)
over a year ago
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"Don’t mash it ….. put it through a mixer … the start to add milk cream and butter … smooth mash every time …. I’m a chef haha ??
Genuine question how do you avoid it going gloopy PLEASE HELP"
Gloopy? Like a lumpy cumshot he has held onto for a week? |
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"
Genuine question how do you avoid it going gloopy PLEASE HELP"
1: Use the right potatoes. Make sure the potatoes are floury and not waxy. Floury potatoes (like Cyprus, King Edwards, most baking potatoes etc.) have thick skins that are not shiny when washed. Avoid waxy potatoes (new potatoes, salad potatoes, Jersey Royal, Maria potatoes etc.) as these have a higher water content. Waxy potatoes have a thin skin and look shiny.
2. Cut the potatoes evenly and put salt in the water. The salt will help the water get into the potatoes. Medium-size potatoes should be halved and large (baking potato) sized potatoes should be quartered. Don't cut any smaller or they might turn to soggy mush.
3. Make sure the potatoes are cooked by poking one or two in the middle with a sharp knife.
4. Drain. Empty the water and potatoes into a colander in the sink. Leave them to steam off in the colander whilst you put some milk and butter into the now empty pot.
5. Put the pot on the hot hob and leave until the milk is steaming and the butter has completely melted. Tip the cooked and drained potatoes into the pot, wait one minute, then turn the heat off.
6. Mash with a masher then make sure there are no lumps by finishing the mashing with a fork. |
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"Drain them in a colander not a sieve, to fluff them up a little, put back the pan to get rid of any more water, re drain. Put in a warm bowl (not the pot) and mash with cream or milk, sea salt, a little freshly ground pepper and salted butter.
Spice up with a little whole grain mustard mixed through at the end, or add cheese and mix in before serving.
This is my perfect recipe for mash except it has to be a little lumpy in places... just to give it that... BITE "
I like a little bite… |
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"Boil the potatoes for around 30 mins.
Drain and mash.
Add milk and mash again.
Once smooth add heaps of butter.
Mash again and serve."
30 minutes,, hate to see your gas or electric bills,,, peel the potatoes and cut them into 3mm slices add a bit of salt to reduce to boiling rate and boil in a steamer with all the other veg,,, takes less than 15 minutes,,, uses half the gas,,,  |
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By (user no longer on site)
over a year ago
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"Boil the potatoes for around 30 mins.
Drain and mash.
Add milk and mash again.
Once smooth add heaps of butter.
Mash again and serve. 30 minutes,, hate to see your gas or electric bills,,, peel the potatoes and cut them into 3mm slices add a bit of salt to reduce to boiling rate and boil in a steamer with all the other veg,,, takes less than 15 minutes,,, uses half the gas,,, "
This is quite a passionate argument considering you don't pay my gas bill but cool. |
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By (user no longer on site)
over a year ago
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"Boil the potatoes for around 30 mins.
Drain and mash.
Add milk and mash again.
Once smooth add heaps of butter.
Mash again and serve. 30 minutes,, hate to see your gas or electric bills,,, peel the potatoes and cut them into 3mm slices add a bit of salt to reduce to boiling rate and boil in a steamer with all the other veg,,, takes less than 15 minutes,,, uses half the gas,,, "
This |
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By (user no longer on site)
over a year ago
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Boil the potatoes then add some salt, pepper, a
Dash of cream or milk and then add butter and mash together - sometimes I will also include a load of cheese in if it’s the only thing I’m eating that day |
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