The secret to mashed potatoes
- Thread starter Pate
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Maris piper or desiree make good mash, peel it completely quatar it and leave it soaked in water for a little bit, this will leech some of the starch out.
When cooking it give it plenty of water so non are poking out of the boiling water, when you can easily push the BACK of a bread knife through they are ready to mash, drain the water and put the spuds back into the warm pan you just used to boil them.
Mash them!
now when fully mashed grab yourself a wooden spoon, add a little milk and butter sprinkle of salt and pepper, trick here when folding it is not to overwork the mash or you risk making cement!
Happy cooking
stev.
When cooking it give it plenty of water so non are poking out of the boiling water, when you can easily push the BACK of a bread knife through they are ready to mash, drain the water and put the spuds back into the warm pan you just used to boil them.
Mash them!
now when fully mashed grab yourself a wooden spoon, add a little milk and butter sprinkle of salt and pepper, trick here when folding it is not to overwork the mash or you risk making cement!
Happy cooking
stev.
Maris piper or desiree make good mash, peel it completely quatar it and leave it soaked in water for a little bit, this will leech some of the starch out.
When cooking it give it plenty of water so non are poking out of the boiling water, when you can easily push the BACK of a bread knife through they are ready to mash, drain the water and put the spuds back into the warm pan you just used to boil them.
Mash them!
now when fully mashed grab yourself a wooden spoon, add a little milk and butter sprinkle of salt and pepper, trick here when folding it is not to overwork the mash or you risk making cement!
Happy cooking
stev.
Thanks for that. Got some Maris Piper (tesco 7.5kg bag of selected spuds). I've never peeled them before (yes I'm a moron), and I didn't cut it equally before into quarters so I'm guessing this plays a part....
How many mins would you say on average?
Whats a ricer?
Put plenty of butter in them and get a raw egg and beat it and then pour some of it over the potatoes add some salt to taste and pepper and mash .
Raw egg? :/
Peel the potatoes, use a ricer - as already mentioned - and cook 'til they're beginning to crumble of their own accord. Really, ricers are just a better way to make mash.
Don't add milk; it's never a good idea. If you must add something use a dash of cream instead but, frankly, it's not needed. Lots of butter and a little seasoning is the key.
Don't add milk; it's never a good idea. If you must add something use a dash of cream instead but, frankly, it's not needed. Lots of butter and a little seasoning is the key.
Soldato
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Retard question: Use ricer before or after they are cooked?
A ricer is the key really. It's a helluva lot of work to try and get perfectly smooth mash using a hand masher or wooden spoon. A ricer does it in seconds.
Whatever you add after that is down to preference. Heston recommends a shocking 25-50% weight addition of butter.
If you whacked it through a ricer and seasoned it then you've already got mash that's better than 90% of the stuff most people eat.
Whatever you add after that is down to preference. Heston recommends a shocking 25-50% weight addition of butter.
If you whacked it through a ricer and seasoned it then you've already got mash that's better than 90% of the stuff most people eat.
After.
There are no retard questions, only retard askers. No wait, that's not right
After. It basically replaces the masher.
After.
Peel potatoes, cook till almost braking apart. Drain, leave in colander and allow to steam dry for a few mins,rests though ricer. Add butter, salt and plenty of pepper stir as little as possible.
Can also rinse potatoes before hand to help leech out starch, but I don't bother.
Soldato
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I usually don't bother peeling because I am lazy.
Is the mash really better with peeled spuds?
Lets ask someone who actually knows eh;
http://www.channel4.com/programmes/how-to-cook-like-heston/4od#3284267
From the 5:50 mark or recipe here
http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/perfect-mash-recipe
http://www.channel4.com/programmes/how-to-cook-like-heston/4od#3284267
From the 5:50 mark or recipe here
http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/perfect-mash-recipe
It depends on the size of the potatoes, etc. Estimate the amount of potato you'd eat if they were just boiled, and cook that amount. Be sure to cut them into roughly even sized chunks though.
Cooking times also depend on your potatoes. 20-25 minutes is a good rule of thumb, but I've had potatoes ready in 15 and others take 35. I don't make mash often enough to figure out what makes it so variable, perhaps some others can. The key is to boil until they're just beginning to crumble. You should be able to push a blunt knife through them with ease. If they're actually breaking apart they're usually too watery, but you can rescue them somewhat by leaving them to dry for a bit, and - with a ricer and plenty of butter - you can still make passable mash with them anyway.
His recipes are good, but lots of them are not worth the effort. Most people are not going to cook mash like that on a weekday.
You can't get smooth mash with skin on.