[Food] Mash potato

[HeaviestTed]

What’s the best recipe for mashed spuds?

I’ve been adding a dollop of Philadelphia \o/

 

[tigertim68]

Double cream does the job , with a little freshly ground nutmeg

 

[Doonhamer7]

Lots of lurpak

 

[Is it PotG?]

I'd go literally, boil some spuds then mash them.

Otherwise it's not REALLY simply mashed potato.

I wonder if this will beat the 'perfect rice' effort.

 

[Mr Bridger]

 

[KZNSeagull]

Edit: Oh bugger. Beaten to it!

 

[clapham_gull]

Overcook the potatoes, drain but make sure butter is added before they cool. Roughly mash then push through ones of these below with a flat scraper.

You won't go back.

Also good as the end to "dry" to the potatoes in non stick pan. This gives a nice "baked" background flavour.

 

[Bozza]

10 parts butter (salted0, 1 part potato.

 

[PILTDOWN MAN]

Teaspoonful of mustard powder.

 

[Justice]

Black pepper butter and salt to taste, add a spoon of cranberry sauce if having with chicken

 

[WATFORD zero]

Best mashed potato - Russets, King Edwards or at a push Maris Piper. Bake them first, spoon out the cooked potato (keep the skins for other 'things').

Mash with some good quality butter, single cream and pepper. Bit of a faff but well worth it

 

[Hovegull]

I don’t use cream or liquid.
Just mash the potatoes with butter (James Martin taught me this) and the butter emulsifies and they are beautiful.

 

[Hendrax]

this has completely changed the game in our house. buttery smooth with little to no effort. Potato ricer.
Salted butter and a bit of mustard.

 

[Cotton Socks]

Cook them well but not so much that they're falling apart. Lower & slower on the boiling with salt added to the pan at the beginning, starting the pots in cold water. Drain them really well & then mash with a potato masher (that isn't one of those weird curvy ones). Add about 30/40g of soft butter, mash again. Put the saucepan on the small ring with the heat really low and add about 100ml of milk & mash in. Add salt & pepper to taste then chuck in whatever you want. Boursin is nice or stir in some fresh chives or just loads of cheddar. Mash is about the only thing in my cooking repertoire that I can make to perfection, I can't stand lumpy mash.

 

[Is it PotG?]

Nobody done the Red Leicester and/or black pepper yet?

 

[Coldeanseagull]

My preference is a potato should be chipped, or roasted. However, the wife likes mash so it's.....
boiled to oblivion, drain, add milk and marge, mash the crap out of them, serve with lincolnshire sausages and baked beans. Or....
boiled to oblivion, drain, add milk and marge, mash the crap out of them, use as a topping for shepherds pie with a smattering of grated cheese to brown off in the oven

 

[Acker79]

I'm not a lover of mash. So if I have to have it, I prefer it with additions - I like caramalised onions (with garlic), and some cream cheese.

Or sometimes I'll just fry it, to get a crisp outside to add texture. But that probably makes it some variation of potato hash or something other than 'mash'.

 

[Questions]

Butter, milk and a tablespoon of mayo Mrs Q says.
It is bloody good.

 

[herecomesaregular]

Tbh if I want Mash For One then I'm v happy with this stuff plus plenty of sliced spring onions added in. Plus sausages, obviously.

 

[METALMICKY]

What’s the best recipe for mashed spuds?

I’ve been adding a dollop of Philadelphia \o/

Same here and half a teaspoon of Coleman's English mustard ( not that sickly yellow Yank stuff! )