FabSwingers.com > Forums > The Lounge > Secret to a good mash potato?
Secret to a good mash potato?
Jump to: Newest in thread
 |
By *olf and Red OP Couple
over a year ago
Nr Cardiff or at Chams Darlaston |
Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.
Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.
Red |
Reply privately, Reply in forum +quote
or View forums list | |
"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.
Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.
Red "
***
Butter is a must.
I like to put soured cream in it too when I'm not at work.
Not much freedom with the menu in most professional kitchens unfortunately.
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By *ddie1966Man
over a year ago
Paper Town Central, Essex. |
Mashed or Creamed?
Mashed - Boiled with half a up of milk on the water, the loosely mashed with a fork, grind a little black pep poo er and sea salt on top to season and grill until peaks are just turning brown and crispy. Garnish with a sprig of parsley.
Creamed - boil until soft then drain thoroughly. Add a good lump of lightly salted butter and started blend with a mixer. Add fresh single cream until it's the texture of whipped cream. Add a dollop of cream cheese and a few chopped chives and a light sprinkling of grated cheddar. Add a slice of tomato as garnish and grill until the cheese on top goes a light brown.
I like cooking.... Sorry fir the long post...  |
Reply privately, Reply in forum +quote
or View forums list | |
"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.
Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.
Red "
I wish I seen this earlier I would of popped around  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *opinovMan
over a year ago
Point Nemo, Cumbria |
"The best mash potato is done by baking the potatos and scoopimg out the insides (yes it takes a long time) then add butter and hot full cream milk.
"
Absolutely this. 
A good mash is utterly ruined at the first hurdle as soon as the spuds are boiled in water. |
Reply privately, Reply in forum +quote
or View forums list | |
"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.
Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.
Red "
The most important part of making mash is using the correct variety of potato.
Do you like waxy mash or fluffy mash?
Experiment with Maris Piper, King Edward, Albert Bartlett Reds, and many, many more....... |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Cheese, milk, mustard... I always leave the skin onthe spuds too...
Do you do 'Lazymans' chips as well?"
I'm sorry but I just need to say - Pervette is such a fantastic name 
T. |
Reply privately, Reply in forum +quote
or View forums list | |
Butter and double cream, but for pork dishes I do black pudding mash. Simply fry off a slice of black pudding and mash it in. It's even gone down well with friends who say that they don't like black pudding. |
Reply privately, Reply in forum +quote
or View forums list | |
I use Maris Piper spuds, after boiling them I drain them and put them back on the heat to dry them for a couple of minutes. Then I pass them through a mouli before beating in a lot of butter. I then add a mix of warmed full fat milk with a couple of tablespoons of double cream. It’s very indulgent but works ever time.
As this recipe can be time consuming, particularly as there’s generally so much going on, I keep them warm over a Bain-Marie until I plate up. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
cook potatoes with a whole onion ,several cloves of garlic and a bit of salt.
Drain off water
Mash all together with some butter and garlic mayo
Plate and sprinkle some grated cheese at the top with some bacon bits.
Thank me later  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *hrimper36Couple
over a year ago
Central France dept 36 |
"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.
Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.
Red "
A dob of mayo and lumpy.
Yum.
T |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Butter, salt + pepper and tablespoon of mayo. Plant milk to losen if it needs it. I use a potato masher and prefer a little texture
I prefer carrot /swede through a potato ricer  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.
Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.
Red "
Double cream. You’re forgetting the double cream (instead of milk). And mash it within an inch of its life. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *glyBettyTV/TS
over a year ago
About 3 feet away from the fence |
Keep it simple, boil with garlic & mashed with generous amounts of butter & Dairylea.
The either covered with grated cheddar, or drizzled in beef gravy.
I like my mash how I like my ass, served with a few sausages |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
The three secrets to french cuisine
Butter, butter, and butter. Spuds love butter. Butter and salt
Mint, parsley and chives all go really well with potatoes too. Individually, all together or any double combo. A gambling man would call them a "Lucky 7"
Take |
Reply privately, Reply in forum +quote
or View forums list | |
Mash the potatoes well, making sure they are not overly moist. Add butter and double cream, then beat well.
James Martin advocates 1/3 each potato, butter and cream!! I’m not brave enough to go that far but plenty of butter and cream does the trick |
Reply privately, Reply in forum +quote
or View forums list | |
Any mash potato is good so long as it's not done through a potato ricer. It's like eating polyfiller and if I go to a restaurant, pub etc that does it that I way, I never go again or order chips instead.
What will be next, putting cabbage, carrots, sprouts etc through one and turning it to paste? |
Reply privately, Reply in forum +quote
or View forums list | |
"Cheese, milk, mustard... I always leave the skin onthe spuds too...
Do you do 'Lazymans' chips as well?
I'm sorry but I just need to say - Pervette is such a fantastic name
T."
An ex Fabber that we still meet bestowed her with that monicker and she's certainly lived up to it  |
Reply privately, Reply in forum +quote
or View forums list | |
On your last trip did you discover what the Earth people eat?’
One of the blue heads says ‘They eat a great deal of these.’ (Holds up potato) ‘They peel them with their metal knives (the other Martians start chuckling), boil them for twenty of their minutes (the others can barely contain themselves) then they smash them all to bits (the others are falling about by now).
They are clearly a most primitive people.’
For Mash Make Smash
|
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
