Mashed Potato! How do you do yours?

Van Hellseek

Van Hellseek

Van Hellseek

Soldato
Joined
2 Jun 2004
Posts
18,423
Everyone seems to like mash done a slightly different way, so how do you do yours?

For me...

- Generous helping of (salted) real butter
- Teaspoon of mustard
- NO MILK <- very important :p
- Should not be mashed into a paste. (I want mashed potatos, not potato puree).

That's about it. I don't like extra ingredients (like swede etc), or unecessary seasoning (black pepper is overused in British cooking).

How do you like yours?
 
It depends on what I'm cooking it for. Most important for me season it properly rather than just making it look right.

With fish I like to add cheese instead of butter and I'll add milk and chives too. With beef I might add a little horesradish. With chicken maybe a little english mustard.
 
This will turn into a bitter, bloody fight.

For the record, half a pint of double cream and a full pound of butter.
 
Fair whack of butter, good splash of milk, generous twist of pepper, bit of salt (though I'll generally salt the water), pass it through a sieve.
 
Boiled for 30mins, nob of butter then mashed propperly leaving no lumps. The quality of the spud is the most important factor in a good mash
 
Butter and cream.

If I've got a lot of time then I'll bake potatoes and use the insides for mash, it always gives a nicer texture.

Edit - and must be put through a ricer.
 
pumaz said:
Boiled for 30mins, nob of butter then mashed propperly leaving no lumps. The quality of the spud is the most important factor in a good mash
Click to expand...

This. I prefer King Edwards in my mash. Touch of semi skimmed as well if it requires it. (Usually all I have in!)
Though Marabel potatoes are pretty good for mash too!
 
I usually boil the potatoes with a small amount of chives and pinch of salt.
I return my boiled spuds to the empty pan after draining and put them back on the hob; shaking them at regular intervals (with a lid on) until they white-over and start to fall apart...apparently that's the secret, according to my Granda who's been a chef all of his life, but I've never tried it any other way.

Lashings of butter, enough milk and very well mashed is the way I like it to end up.
 
Pretty basic but when I am knocking up something decent I use butter, salt, pepper and cream, though making it with olive oil instead of butter suits rich dishes better.

I always put mustard in for bangers and mash. Always use olive oil for fish pies.
 
For myself, Boil potatoes in salted water till very tender almost falling to bits, drain and allow to dry for a good 10minutes then Butter, milk and plenty of salt, done with an electric whisk.

I really want a ricer though and one of those mesh things. But that would only be for dinner parties.
 
For me, it's very important not to overcook the spuds, as they take on too much water. Then salt & pepper, bit of butter (not too much), and creme fraiche.
 
Cook spuds until they're almost ready, turn heat right down, cover pan with teatowel with plate on top for about 10 minutes (this dries them out nicely so you don't end up with a disgusting sloppy mess), add a dash of milk, salt and pepper and some butter, mash them into submission.
 
Touch of butter, splash of milk, pinch of salt, twist or 2 of pepper and a large spoon of wholegrain mustard.

Mash until non lumpy, then batter the living daylights out of it to get a lovely smooth consistency.
 
Personally my fave kind of mash is Champ Mash, just chucking in some spring onions with it. Champ + a decent sausage is great!
 
You must log in or register to reply here.
Back
Top Bottom