Mashed Potato! How do you do yours?

Masterdog · 4 Apr 2011 at 11:06

Bit of salt and pepper, nice lump of butter and a small amount of heated milk. Then mash until your arm hurts.

bam0 · 4 Apr 2011 at 11:17

Maris Pipers, boiled in unsalted water.
Put through the potato ricer.
Slightly salted butter and double cream.
Nom.

fewfe3 · 4 Apr 2011 at 11:57

Definatley No milk, plenty of butter and salt and pepper, Simples

Putty · 4 Apr 2011 at 13:41

Generally salted butter and a bit of grated cheddar!

If I'm feeling a bit more extravagant shallotts, bacon and egg (gives a good texture). Whack in the oven for a bit with cheese and bacon on top as well - bit more of a meal than mash though.

peterattheboro · 4 Apr 2011 at 13:45

I use maris piper spuds, boiled for 25 minutes then add a drop of milk and butter then mash thoroughly.

Skidder · 4 Apr 2011 at 14:33

I recently got a ricer and it makes a massive difference. No going back.

Van Hellseek · 4 Apr 2011 at 14:48

Skidder said:
I recently got a ricer and it makes a massive difference. No going back.

That isn't mashed potato, it's potato purée!

alexakasloth · 4 Apr 2011 at 14:50

I like my mash very creamy with as little lumps as possible! Potato, salt, milk/cream and butter and nutmeg.

Glaucus · 4 Apr 2011 at 14:52

Van Hellseek said:
That isn't mashed potato, it's potato purée!

mash is smooth potato, purée is smooth potato with to much liquid in it to be mash. What's the difference in your mind?

Judgeneo · 4 Apr 2011 at 14:53

Half bake potatoes
Scoop out the flesh, leaving the skin to one side
Fry bacon and red onion
Mash potatoes with butter and black pepper
mix in bacon and onion - add more butter is too clumpy
Drizzle potato skins with a small amount of oil and sea salt
Add the potato mix back into the skins
Roast until delicious

glitch · 5 Apr 2011 at 16:31

Lysander said:
This will turn into a bitter, bloody fight.

For the record, half a pint of double cream and a full pound of butter.

Half a pint of double cream and a pound of butter? How much mash are you making here - a week's worth?!

AcidHell2 said:
I really want a ricer though and one of those mesh things. But that would only be for dinner parties.

A mouli is a much better investment. You'll get more use out of it for starters.

Disco Boy · 5 Apr 2011 at 16:47

Add salt and pepper
mash with a masher or put in a ricer until no lumps
add a big knob of butter
whisk with fork until fluffy

yummm

PhillyDee · 5 Apr 2011 at 16:49

glitch said:
Half a pint of double cream and a pound of butter? How much mash are you making here - a week's worth?!

A mouli is a much better investment. You'll get more use out of it for starters.

Its a quote from Red Dwarf . . . .

glitch · 5 Apr 2011 at 16:58

PhillyDee said:
Its a quote from Red Dwarf . . . .

Ah. Very clever.

Antilo · 6 Apr 2011 at 05:14

+ hot water = done

Put that between 2 slices of bread and you have a whole other story...

Antilo · 6 Apr 2011 at 05:17

PhillyDee said:
Its a quote from Red Dwarf . . . .

Mr. Flibble and I prefer the fried egg chili chutney sandwich, to be honest with you.

Beasty · 6 Apr 2011 at 08:48

My aunt used to mix celeriac in with mashed potato, made it amazing!

Kanifee · 6 Apr 2011 at 09:20

I have a nice little twist when not using gravy so in general when I have pork sausage mash and baked beans. Mmmmmmmmmmm!

Boil the spuds with salter water for around 30 minutes, finely dice and fry some good smoked Bacon in olive oil, when the Bacon is nice and brown leave on kitchen paper to get rid of any oil, drain the spuds and mash with butter and just a splash of milk throw in the Bacon pieces and use the masher in a wisking action to rally smooth it out, if waistline is no concern cheese makes a nice additional to this. Tasty!

lookitsjonno · 6 Apr 2011 at 13:00

cheese
lots of pepper
butter

j.col · 6 Apr 2011 at 14:31

Justin said:
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.

this i find gives the best flavour, or a close second is boil spuds in their skins and then remove skins when cooked

Cuchulain said:
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.

this way as well, i always leave the potatoes to rest for 10 mins before mashing
i also prefer red potatoes for mashing