Mashed Potato - Puree or "rustic"?

[physichull]

Personally add a bit of mustard to it.

Definately this. I prefer whole grain mustard and butter. Then ensure no lumps.

 

[Muban]

Mashed potato without salt? Madness.

As for the consistency it depends on the dish. Some need smooth puree others need rustic and others something in between. Pureed smooth mash with haggis would be rubbish.

 

[HungryHippos]

Garlic mash is where it's at.

 

[Gimpymoo]

Will try tomorrow with some mustard and oven it with some smoked bacon and strong cheddar on top

 

[Glaucus]

Diced or just smashed. Non of this lumpy mash.
Something need texture but just part break up some potatos.

As for mustard, cheese etc. variety is the spice of life and if you eat things the same way all the time, something's wrong with you, chnage it up every now and then.

But sliced runner beans with a very dry mash and gravy is heaven, throw any old meat on the side (usually sausages) and I'll be one happy man.

 

[The Badger]

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

I love mash.

Salt and butter ftw!

 

[Stan_Lite]

As has been mentioned before, it depends what I'm having with it. For me, it's usually either very fine or crushed with the skins on - i.e. with a potato ricer (one of my favourite kitchen gadgets) or just roughly hacked at with a fork. Either way, I never use milk or cream (I detest sloppy mash), just loads of butter and salt and black pepper.

Again, depending on the dish, I may add something like cheese, mustard (sometimes both), spring onions, cabbage, a variety of herbs or whatever takes my fancy.

 

[dr.sherriff]

I tend to use a potato ricer, then thin it right down with cream till its a pastey texture and add some white truffle oil. Best mash I've ever tasted by far!

 

[Gimpymoo]

I tried steaming the pots instead of boiling them and I am temtped to say the mash was more enjoyable.

I added salt, butter, wholegrain mustard, spring onions and some double scream.

 

[PiKe]

I prefer rustic, just use a hand masher and some milk and butter, lovely-jubly

 

[opstrat]

i prefer potato Rossti myself.

 

[Freefaller]

I like both.

I like rustic with skins and a few "bits".

However, I also do like a nice smooth puree passed through a ricer.

Lots of butter, pepper, a bit of salt. Heaven. If I'm being REALLY naughty I'll add some double cream too.

 

[Cosimo]

I prefer it rustic.

 

[Gilly]

I like crushed and I like mashed.

Don't like pureed though. It's rank. Ricer is the worst kitchen gadget I've encountered. I really don't see the point. It ruins them.

 

[Rich_L]

One-punch potato, bake it, punch it, eat it. Man food.

 

[Gilly]

Surely you bust all your pans when you're punching them though?

 

[Rich_L]

There's a reason we only have cast-iron pots and pans.

 

[FrenchTart]

Surely you bust all your pans when you're punching them though?

Do you use pans made out of tinfoil?

 

[Gilly]

Do you use pans made out of tinfoil?

No, Rich L is just a beast of a man

 

[Freefaller]

Are we talking about the same person?

Oh, actually, I also like adding garlic to mine on occasion (quelle surprise ).

Ricers are perfect for making gnocci though - that's the main reason I'd use it, but also, puree is sometimes just nice to have something different.

Another good way of making mash is baking the potatoes then scooping out the flesh and just using a fork to mash it with some butter salt and pepper.

Puree is just another style. Nothing wrong with it.