I normally make mash with Maris Pipers and they do taste nicer than the bog standard white potatoes for all round uses. Tonight I decided to buy some Desiree spuds as the bag says perfect for mashing. They have a darker red skin. I peeled, washed, boiled, drained, mashed, buttered, milked and peppered in my usual way. Tasted great but I really can't tell the difference between them and the Pipers. Can anyone here discern between these, if you've ever tried both? Only difference I noticed is the Desirees were 20p cheaper.
Desiree v Maris Piper potatoes
- Thread starter Merlin5
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Go with the cheapest then.
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A spud is a spud
Yeah. The Maris Pipers look more appetising in their bags, whereas the dark red skin of the Desirees isn't exactly nice to look at. They look like those Rooster spuds. Not that it makes any difference once peeled.
Not quite. My mum once told me that Maris Pipers are nicer than white potatoes, and when I tried them, she was right, I definitely noticed the difference.
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Maris pipers are your best bet for chips/roast spuds, it's all about the dry matter content. I tend to use a waxy potato like charlotte for mash/pomme puree but if you're not careful it'll end up a bit pasty.
I'm careful to not put too much butter and milk in. Sometimes I prefer the mash creamier, and other times a bit more between crumbly and creamy.
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Try some Vivaldi's.
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Caporegime
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Another potato named after a composer which I think is a fantastic potato is the chopin. They are quite hard to get.i have seen them in marks before.
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I like Desiree - nice tattie. The Maris Piper though, there's a reason it's the most grown tattie in the country. Very nice tattie.
Probably my favourite tattie is one that I don't see so much down here in Englandshire - the Kerr's Pink. Very tasty tattie, nice and floury and versatile. Very popular back home in Shetland.
Talking of Shetland, if you ever see Shetland Black tatties anywhere, buy some (Waitrose occasionally have them). They are the driest, flouriest tatties I've ever tasted. They have a dark purple to black skin and a dark purple ring underneath the skin. One of my favourite ways to have them is baked (if you boil them, the blackness tends to seep through the whole flesh and makes them look unappetising) and smothered in melted butter, served with salt fish (ling or coley are delicious salted).
Probably my favourite tattie is one that I don't see so much down here in Englandshire - the Kerr's Pink. Very tasty tattie, nice and floury and versatile. Very popular back home in Shetland.
Talking of Shetland, if you ever see Shetland Black tatties anywhere, buy some (Waitrose occasionally have them). They are the driest, flouriest tatties I've ever tasted. They have a dark purple to black skin and a dark purple ring underneath the skin. One of my favourite ways to have them is baked (if you boil them, the blackness tends to seep through the whole flesh and makes them look unappetising) and smothered in melted butter, served with salt fish (ling or coley are delicious salted).
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The last "mash" i made had 250g butter for 1kg potatoes
Best mash is to keep adding butter until just before the saturation point of the potatoes. Doing it on the heat still. I use virtually no milk, there is little need. Smoothest, most amazing mash ever. Since learnt this trick, I haven't looked back!
Not at all, there is no such thing as a Spud or the generic white spud as everyone seems to be reffering to them even Sainsburys value bags are of one specific type which is indicated on the bag.
Different types of spud are best used for different things for example
Try baking and international Kidney (Jersey Royal) or roasting one ans you will be disapointed compared to using varieties better suited to the task.
The best allround potatoe is probably the vivaldi as it was specially bred to be so but I'd still say it makes better Mash or Jacket than it does roast or chipped
If you really want to prove all this is true go and buy some salad potatos like charlotte and then make mash, jackt and roasties and you will be horribly disapointed
As I've said above an excellent general purpose potato but still not a patch on a king edward or maris if you are making rosties or chips.
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Very true, I can remember making a stew one time with what turned out to be the most waxy type spud ever. Damn things would never boil down
Very true, I can remember making a stew one time with what turned out to be the most waxy type spud ever. Damn things would never boil down
Funny thing is Waxy potatoes are generally recomended for stews and soups because they don't break down and will hold their form even after a lot of cooking all depends on the texture your aiming for I guess but personally I like a some chunks in my soups and stews.
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