[Food] Mash potato

[indy3050]

Butter and whisk, yes whisk!

 

[murciagull]

Spoonful of horseradish..

 

[jimhigham]

Galton Blackiston has a recipe for olive oil mash. It’s absolutely bloody delicious but, relatively speaking, is a bit of a ball ache for something as straightforward as mash. Guess that’s how you get Michelin stars though.

 

[seagurl]

Frozen mash potatoes. It's the bees knees as far as I'm concerned. Add a little extra butter if needed. One of the few ready prepared foods I'm willing to buy

 

[zefarelly]

I love mash . . . It very much depends on the potato though

fresh spuds from the allotment don't need anything more than boiling in salted water, draining to dry then a light mash

old supermarket spuds rarely get close to that flavour.

once you start adding things its very much to individual tatse, so you're adding a different flavour and playing with texture.

I always cook too many spuds and use them chopped for salads and mashed to fry for breakfast on a Sunday.

 

[Couldn't Be Hyypia]

I love mash . . . It very much depends on the potato though

fresh spuds from the allotment don't need anything more than boiling in salted water, draining to dry then a light mash

old supermarket spuds rarely get close to that flavour.

once you start adding things its very much to individual tatse, so you're adding a different flavour and playing with texture.

I always cook too many spuds and use them chopped for salads and mashed to fry for breakfast on a Sunday.

Or in bubble the following day!!

 

[Yes Chef]

Regardless of how you cook your spuds, or what other ingredients you add, I'd recommend using a Kitchen Aid/Kenwood or similar to gently cream the mash. Use the k beater on a slow setting, and throw in all your other stuff whilst it's rotating.

For the record, I gently boil desiree potatoes with lots of salt and a bit of garlic, then add butter and double cream in the mixer

 

[Bakero]

Just make sure you don't use a blender. I learnt that the hard way as a callow youth unaware of the science of starches

 

[drew]

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.


View attachment 166486

Snap re the ricer but no mustard due to taste buds of others in the household.

 

[Coldeanseagull]

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.

I don't like butter, it makes me heave