[Food] Mash potato

[5Ways Gull]

Pepper and Creme Fraiche, cookind the spuds well avoids lumps

 

[Chicken Run]

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.
View attachment 166489

I’ve made a few Cottage Pie’s with that stuff and tbf whilst cheating is very good!

 

[jevs]

Finely chopped onion, garlic paste and a spoonful of grainy mustard

 

[dazzer6666]

Boil with salt, put through ricer, return to non stick pan, add garlic puree (or mustard), butter and hot milk.

 

[Wrong-Direction]

Half normal, half sweet potato, splash of milk, loads of butter, season, dollop of English mustard

 

[Bakero]

10 parts butter (salted0, 1 part potato.

You are James Martin and I claim my £5.

 

[Muhammad - I’m hard - Bruce Lee]

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]

A good chunk of Lurpak and half a Boursin garlic cheese. Bloody lush.

 

[BNthree]

Dollop of mayonnaise as well as a large knob of butter

 

[BadFish]

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?

 

[Solid at the back]

I do ours in the pressure cooker, when ready to mash I add butter, Dijon mustard, ground black pepper and a veggie oxo cube! Perfect for a cottage pie!

 

[Coldeanseagull]

Marg?

Is it 1978 again?

Yes, yes it is. What goes around, comes around

 

[Bakero]

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

 

[Bakero]

Yes, yes it is. What goes around, comes around

Try it with butter and you may be converted to the joys of mash. In fact, throw your marg in the bin and try everything with butter.

 

[super-seagulls]

Mayo & Tarragon.

 

[Tyrone Biggums]

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.

 

[pasty]

Tons of butter and chopped chives.

 

[Midget]

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

 

[jakarta]

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]

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.