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[Food] Mash potato













Wrong-Direction

Well-known member
Mar 10, 2013
13,598
Half normal, half sweet potato, splash of milk, loads of butter, season, dollop of English mustard
 






Muhammad - I’m hard - Bruce Lee

You can't change fighters
NSC Patron
Jul 25, 2005
10,900
on a pig farm
Boil boil boil boil……..
You absolute bunch of HEATHENS.
The correct way to PERFECT mash (if you have the time and love mash), is:

Bake the spuds in their jackets, then scoop out the potato and pass through a sieve.
Add butter and season to taste.
THIS is the tastiest mash you will ever taste.
Of course, if you can’t be arsed:
Boil boil boil boil.
Pfffffffffft
 


Grizz

Well-known member
NSC Patron
Jul 5, 2003
1,483
A good chunk of Lurpak and half a Boursin garlic cheese. Bloody lush.
 




BNthree

Plastic JCL
Sep 14, 2016
11,425
WeHo
Dollop of mayonnaise as well as a large knob of butter
 


BadFish

Huge Member
Oct 19, 2003
18,060
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
Marg?

Is it 1978 again?
 








Bakero

Languidly clinical
Oct 9, 2010
14,837
Almería
Boil boil boil boil……..
You absolute bunch of HEATHENS.
The correct way to PERFECT mash (if you have the time and love mash), is:

Bake the spuds in their jackets, then scoop out the potato and pass through a sieve.
Add butter and season to taste.
THIS is the tastiest mash you will ever taste.
Of course, if you can’t be arsed:
Boil boil boil boil.
Pfffffffffft

I do like this method too. Flavour and texture-wise it's good, with the added benefit of not having to peel your spuds.

Plus you can save the skins to stuff with leftover mash, bulked out with meat/veg/herbs, for a tasty treat the next day. Top with cheese and whack in the oven 👌
 








Tyrone Biggums

Well-known member
Jun 25, 2006
13,498
Geelong, Australia
I steam the spuds before mashing.

I prefer my mash as a sweet spud/cauli/broccoli combined mash with some butter and cooked onion mixed in.
 




Midget

Amexgemeinschaftsstadionhallebierschluckerinchen
Aug 16, 2015
1,190
Lurking
If you can't be arsed with a sieve: Slice, boil, drain, add butter, mash, add milk, beat well with wooden spoon, add more butter / whatever else you fancy (mmm wholegrain mustard).

The wooden spoon makes all the difference :wink:
 




jakarta

Well-known member
May 25, 2007
15,737
Sullington
Has no-one else done the sauteed Leek version? Stir in well to mash.
A little bit of grated mature cheddar on top.
A few minutes on high temp in the oven to finish.
Add Barnsley Chops, some greens and gravy. Food perfection.
 


Couldn't Be Hyypia

We've come a long long way together
NSC Patron
Nov 12, 2006
16,579
Near Dorchester, Dorset
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.




View attachment 166482
That gives you a pomme puree, not mashed potato. I've personally never liked the slightly elastic texture that gives mash. Just my opinion - you and many clearly love it.

And I'm a baker not boiler (boiling until they fall apart just gives you watery potato). Use the skins stuffed with chili the next day.
 
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