Mashed Potato - Puree or "rustic"?

Gimpymoo · 6 Mar 2013 at 11:02

What is it with restaurants puréeing the best food on the planet?

I prefer my mash to be more "rustic" with salt and plenty of butter

Am I missing something?

tom_e · 6 Mar 2013 at 11:03

I definitely prefer it with a bit more bite, my house mate has a habit of turning his into paste.

DirtyJester · 6 Mar 2013 at 11:08

Gimpymoo said:
Am I missing something?

yeah......gravy

Haze · 6 Mar 2013 at 11:08

yuk salt, who adds extra salt to food these days :S

a good bit of mash with some better for sure

Burnsy2023 · 6 Mar 2013 at 11:10

I like my mash fluffy, with lots of butter and not too smooth. I like a bit of texture.

Burnsy2023 · 6 Mar 2013 at 11:12

Haze said:
yuk salt, who adds extra salt to food these days :S

If you're cooking from scratch you need to season food. If you're eating processed crap, then there's already loads of salt in there, but not if you're cooking proper food.

tom_e · 6 Mar 2013 at 11:12

Haze said:
yuk salt, who adds extra salt to food these days :S

a good bit of mash with some better for sure

People who don't eat pre prepared crap?

FrenchTart · 6 Mar 2013 at 11:18

Bleaurgh..mashed potato. Despite what Badger may tell you, it sucks.

InertProtocol · 6 Mar 2013 at 11:21

Personally add a bit of mustard to it.

rotters · 6 Mar 2013 at 11:33

I like mash potato, with cheese and chives in it.

But Ive got to say I prefer Crushed potatoes with the skin on. there is lots of flavour and fibre in the skin.

VIPER258 · 6 Mar 2013 at 11:41

Mash is great just make sure it aint that crap SMASH!

Illgresi · 6 Mar 2013 at 11:45

I use a ricer to ensure absolutely no lumps. Emulsify as much chopped butter into it as the potato will hold, and then add body and get the right texture with cream. Seasoned properly it's a food of the gods. Lumpy mash is just a no-no.

Gimpymoo · 6 Mar 2013 at 11:46

rotters said:
I prefer Crushed potatoes with the skin on. there is lots of flavour and fibre in the skin.

I make potato salad like that with some smoked bacon, chives, spring onion, double cream and mayo.

PapaLazaru · 6 Mar 2013 at 11:49

I do find it depends on the rest of the dish. All about contrasting textures.

Porceliamone · 6 Mar 2013 at 11:53

I don't mind rough mashed or whipped into a frenzy mash. Just make sure:

Add a dash of salt, pepper and some nutmeg with butter and creme fraiche.

Beautiful. *drool, wants mash now*

molinari · 6 Mar 2013 at 12:46

Mashed potato as a puree is just potato puree. I always make mashed potato with salt, pepper, and plenty of butter. Good texture with no lumps!
Occasionally, depending on what it's going with, I'll add mustard and/or grated strong chedder

.

boxman2000 · 6 Mar 2013 at 12:53

rotters said:
But Ive got to say I prefer Crushed potatoes with the skin on. there is lots of flavour and fibre in the skin.

Absolutely! Add a splash of milk, knob of butter, pinch of salt and you're golden!

I also tend to put it in a pyrex bowl and brown on top with a sprinkling of paprika.

After discovering paprika roast potatoes a while back I use it on potatoes all the time now - YUM

cainer · 6 Mar 2013 at 13:38

my flat mates a fan of rustic mash.. so rustic he leaves the skin on :eek:

PapaLazaru · 6 Mar 2013 at 14:10

Another top tip: Always use warmed milk rather than cold. It makes it extra creamy with no extra fat.

D.P. · 6 Mar 2013 at 17:23

Always use sweet potatoes, add a little nutmeg and cumin.