The best mash!

[Cotty]

justin220 said:

There is a fantastic mashed potato restaurant in Edinburgh that does all sorts.

Black pudding mash, haggis mash, cheese mash, whisky mash.. loads of others

There are a couple of Mother Mash in London https://www.mothermash.co.uk/

CLASSIC
Natural mash with milk and butter

CHEESY
Natural mash with mature cheddar

CHEESY MUSTARD
Natural mash with mature cheddar and whole grain mustard

CHAMP
Traditional Irish mash with milk, butter, cheddar cheese and spring onions

HORSERADISH
Natural mash with creamy horseradish

COLCANNON
Traditional Irish mash with milk, butter, cabbage and onions

SWEET POTATO
Natural sweet potato with carrot and a sprinkling of chilli

BUBBLE AND SQUEAK
Traditional old English recipe, fried mash potatoes, cabbage,peas and onions

[paua]

When the spuds are ready to mash, add a goooode dollop of butter, bit of milk, finely diced raw onion & capsicum, salt & black pepper.
On the plate, mix in peas, lotsa peas.
I like it chunky, rather than too smooth/ over-mashed.

[omniflow]

Use Marfona or Albert Bartlett Baking Potatoes (Efe I think). Bake at 160C for 2 hours, then scoop out the insides.

Put through a ricer and add milk, butter, creme fraiche and salt. Stir and heat gently.

[Murph7355]

omniflow said:

Use Marfona .....

Really lovely potatoes, but too good for mash!

[Mobile Chicane]

The secret is get floury potatoes and bake them until the skin is crispy.

Halve when hot, scoop out the middle and let it steam off. Save the skins for loaded skins / potato tacos.

Rice. (Still hot)

Add softened butter. 1 part butter to 2 parts potato.

Beat.

[PlywoodPascal]

who do I beat?

[Cotty]

Mobile Chicane said:

The secret is get floury potatoes and bake them until the skin is crispy.

Halve when hot, scoop out the middle and let it steam off. Save the skins for loaded skins / potato tacos.

Rice. (Still hot)

Add softened butter. 1 part butter to 2 parts potato.

Beat.

Hang on are you adding rice to mashed potatoes? What sort

[Mobile Chicane]

Noooo!

Ricing them, through a potato ricer.

[Cotty]

I have a potato ricer but not yet used it. The rice comment threw me
Probably as usual

[gotoPzero]

Wasnt there a guy who made mash potato something like 50 times to get the best result and in the end it was mostly down to the potato?
I think he used Ratte potatoes in the final version. And 2kg of butter. (jk)

My grandmother used to make the best mash, she used home grown potato, butter, milk, salt and nutmeg.

No matter what I do its never the same.

Not far, but not the same.

[Riley Blue]

Seems a shame to mash La Ratte, they're delicious 'unadulterated'. We've been using good old Maris Piper for mash recently with a dash of semi-skimmed and a knob of butter.

Once through the ricer is enough, none of this 'pass it through a sieve' nonsense, it's mash potato we want, not spud puree. Someone will suggest the best piping bag next...

[21TonyK]

and if you get bored of that

Edited by 21TonyK on Monday 11th March 10:30

[PlywoodPascal]

lol, juice potatoes and then centrifuge at 27500

[PlywoodPascal]

if you do not have a home centrifuge, you can achieve a similar through less refined effect by placing the juiced potatoes in a bucket attached to a long rope and swinging it around your head for 10 minutes. best done in an open plan kitchen/living space.

[ferret50]

paua said:

When the spuds are ready to mash, add a goooode dollop of butter, bit of milk, finely diced raw onion & capsicum, salt & black pepper.
On the plate, mix in peas, lotsa peas.
I like it chunky, rather than too smooth/ over-mashed.

I like the sound of this one!

[Cotty]

How about Rumbledethumps
https://scottishscran.com/rumbledethumps-recipe/

[21TonyK]

PlywoodPascal said:

if you do not have a home centrifuge, you can achieve a similar through less refined effect by placing the juiced potatoes in a bucket attached to a long rope and swinging it around your head for 10 minutes. best done in an open plan kitchen/living space.

Alternatively, a juicer (most are centrifugal) will separate the potato solids and juice adequately.

Hey, the thread title says "best" not "easiest"

[Murph7355]

21TonyK said:

Alternatively, a juicer (most are centrifugal) will separate the potato solids and juice adequately.

Hey, the thread title says "best" not "easiest"

Lesson learned for future reference

[21TonyK]

Hey, who knew mash could be so much fun

Edited by 21TonyK on Monday 11th March 13:04

[gotoPzero]

PlywoodPascal said:

lol, juice potatoes and then centrifuge at 27500

And what next.... for todays lasagne you will require an oven at 180c and your particle collider set to "foam" mode.