The Perfect Mash...

jellybeard999

jellybeard999

jellybeard999

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Anyone got any hints / tips / their own guide to the perfect mash ?

Making some this afternoon for the evening, and dont have any real method... just boil the potatoes, then mash them with butter and a touch of milk.

I'd be interested as to boiling times etc, what to add, any herbs, onion etc ?

If it makes a difference, im going to be having it with some "Traditional Pork" sausage from the local butcher and some nice onion gravy :) and it's to feed 4 adults :cool:
 
I've seen various of the celeb chefs' books give different ways on doing it but one thing they seem to agree on is that the milk should be hot when added - blast in the microwave before adding?

I've tried it with creme fraiche and a bit of mustard and it rocked but I suppose you could really put anything in it, within reason :p

One of the Delia ones says to put a tea towel over the spuds for five minutes after you've drained them, just to get all the moisture out, and then use a hand blender to get them really soft. Tried this and it tends to turn out like a gloopy puree, but probably doing it wrong.
 
I have to say i prefer the mash to have a bit of consistency, even if slightly "lumpy" rather than the baby food esque slurry some people make, with gallons of cream :rolleyes:

locutus12 said:
Cyprus potatoes, clover butter, chives, a touch of milk.
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well i have the potatoes in the house lol... and we happen to have utterly butterly atm :p ... chives sounds interesting though :)
 
I like my mash to have lots of butter, a bit of milk and lots of pepper. It definitely cannot be purey like, slightly chunky for the win ;)
 
Before mashing add- whipping cream, chopped spring onion and cheddar cheese. Also it's nice if you leave the skins on the maris piper potatoes. I also read somewhere about adding a raw egg.
 
I don't think there is a perfect way as everyone has different ideas on the right consistency.

Personally I use something like maris piper potatoes, boil for about 20 mins until they break apart without mouch trouble.

Chuck butter in pan add a splash of milk then mash the potatoes in there adding a touch more milk if necessary. I tend to go easy on the milk and heavy on the butter.

Mash with onion, cheese and chives is great.

I wouldn't go overboard with mash flavourings if you're having some quality sausages with them. The sausages should be full of flavour and the mash their accompaniment.
 
Steam Potatoes
Totally cover in salt and pepper (more pepper than salt)
Add big chunk of real butter
mash with a fork
add a little cream

=

Perfect mash for bangers and mash

If you are just making mash for other meals you can add all sorts of things like cajun, paprika, chilli powder, curry pounder and many more herbs + spices.

Also some people recommend horse radish for mash to go with bangers and mash, but you have to be careful how much you put in.
 
Rimm3r said:
Also some people recommend horse radish for mash to go with bangers and mash, but you have to be careful how much you put in.
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I use horseradish mash when I'm making cottage pie - I find 1 teaspoon in mash for a pie for two people gives about the right flavour.

Slightly OT but a good tip for cottage pie is not to use mince, but to finely chop some braising steak and cook it in stock for a good 2-3 hours until it starts breaking up - gives a much better consistency than mince.
 
Most of what I usually do is summed up here :)

I'm lazy so don't do anything complcated:

Maris Pipers boiled in salt water (a few tablespoons worth of salt) until soft enough that they break up easily with a knife.

Drain off, add 1-2 tbsp of pepper, two hefty chunks of clover and a splash of milk (too much will make it runny). Chives to taste.

Mash up nicely and this goes nicely with cumberlands :p

Occasionally I'll also rustle up some swede and mash that in with the potatoes as well.

I usually lightly fry some onions and then chuck them in a saucepanpan with gravy at near boil for a few mins as well :)
 
Boiled Potatoes, touch of milk, chunk of butter, chives.

Tend to not mash it too much, I hate it when it's mashed too much. Prefer it with a few lumps in.
 
Add a touch of hot milk, some butter, and the crucial part - a few teaspoons of cumin. It's also quite nice with some diced onions.

hendrix said:
Tend to not mash it too much, I hate it when it's mashed too much. Prefer it with a few lumps in.
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Very true.

Nice Texture>Smoothness
 
Definatly use real butter over margarine (even those that taste like butter - my a$$ they do!)

If you want a bit richer use cream rather than milk, otherwise its things to taste but as you are having real buchers sausages and proper gravy i'd let the natural flavours speak for themselves and dont try to over do it.
 
Salted water, Maris Piper potatoes, white pepper, unsalted butter, a splash of milk and a potato ricer. That's all you need to make a creamy, smooth, light mash which you can then add your 'extras' to depending on the needs of the moment.

Crème fraîche as a substitute for milk is my twist, and I'll usually add a little Parmesan if I have it to hand.
 
I occasionally put chopped fresh coriander leaves into mash, which gives it quite a fresh taste. Good with fish.

But just for normal mash, I find butter and milk does the job. Freshly ground black pepper is a must too. You can use cream instead of milk for a richer flavour and texture.
 
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