The best mash!

[Riley Blue]

ChevronB19 said:

dickymint said:

Don't knock it till you try it..........................




I guarantee you've had it or similar and not known it.

We often get this for lazy days - it’s an absolute world ahead of Smash, really really good for what it is!

The 'Buttery' version is best. For the uninitiated: https://idahoan.co.uk

[Mobile Chicane]

dickymint said:

Don't knock it till you try it..........................




I guarantee you've had it or similar and not known it.

I concur. Surprisingly good.

[fasimew]

But is it as good as normal mash?

[thebraketester]

PlywoodPascal said:

fasimew said:

How long should you parboil for, or how do you tell when they're boiled enough?

strictly speaking, it depends on the altitude of your kitchen. As well, of course, of the size of your potatoes (snigger).

Potato size is irrelevant if you cut them all into 1/2" slices rather than quartering them for example.

[dickymint]

fasimew said:

But is it as good as normal mash?

It depends on what you call "normal" I'd say if you make it like for like as in nothing added and the same consistency you'd struggle to tell the difference (other than the type of potato you use). As this thread has shown people add 'stuff' to their mash to suit their taste. Try a bag, follow the instructions to the letter and probably it won't be to your liking then do it again using milk instead of water (or less milk if you like it firmer) and loads of butter and whatever you like.

[fasimew]

dickymint said:

fasimew said:

But is it as good as normal mash?

It depends on what you call "normal" I'd say if you make it like for like as in nothing added and the same consistency you'd struggle to tell the difference (other than the type of potato you use). As this thread has shown people add 'stuff' to their mash to suit their taste. Try a bag, follow the instructions to the letter and probably it won't be to your liking then do it again using milk instead of water (or less milk if you like it firmer) and loads of butter and whatever you like.

I tend to add a good amount of butter and cream. And a bit of mustard, perhaps some tarragon.
If I made it the same way, would one be better than the other?

[dickymint]

fasimew said:

dickymint said:

fasimew said:

But is it as good as normal mash?

It depends on what you call "normal" I'd say if you make it like for like as in nothing added and the same consistency you'd struggle to tell the difference (other than the type of potato you use). As this thread has shown people add 'stuff' to their mash to suit their taste. Try a bag, follow the instructions to the letter and probably it won't be to your liking then do it again using milk instead of water (or less milk if you like it firmer) and loads of butter and whatever you like.

I tend to add a good amount of butter and cream. And a bit of mustard, perhaps some tarragon.
If I made it the same way, would one be better than the other?

Try it and let us know, it will certainly be quicker. Do you make your own fresh pasta or noodles on a regular basis and are they better?

[sherman]

I have experimented with using my kitchenaid to do the mashing. It gives a nice smooth consistancy.
Just use the mixer rather than a masher.
Butter milk and anything else can be added as its mixing away.
Just the standard K type beater is all thats needed.

[Cotty]

Mary Berry's mashed potatoes
Ingredients:

1.5kg potatoes, peeled
50g butter
100ml milk
salt and pepper
Two tablespoons wholegrain mustard

[The Gauge]

Cotty said:

Mary Berry's mashed potatoes
Ingredients:

1.5kg potatoes, peeled
50g butter
100ml milk
salt and pepper
Two tablespoons wholegrain mustard

I don't see how Mary Berry or anyone can claim a recipe for mashed potatoes. It's like me claiming a recipe for a fish finger sandwich.

[Bill]

To be fair, hers is clearly rubbish as there's barely any butter in it.

[M5-911]

Amount of butter and milk will differ with which potatoes you are using when making a mash. I personally use "ratte" potatoes.

[Radec]

The Idahoan mash is so good, I made a thread on it last year.

https://www.pistonheads.com/gassing/topic.asp?h=0&...

The cheddar cheese version is my fave.

[Trustmeimadoctor]

Imho the Morrisons version is better than the Idaho

[andy_s]

I don't like puree, prefer a bit of texture so leave skins on and only roughly mash, season, throw in the obligatory st tonne of butter and then, depending on what it is going with will add either nothing, roasted garlic or Dijon whole grain.
O/T Celeriac is also a good 'mash-a-like' accompanier if you add some horseradish.

[Trustmeimadoctor]

Celeriac is superb bug i like the taste of celery!

Also carrot and swede mash

[whimsical ninja]

I'm glad there's a lot of butter talk. Wasn't Joel Robuchon's famous pomme puree recipe something like 2 parts butter to 1 part potato? I've never had the confidence to go anything near that but I regularly chuck in a whole block of butter to feed a family of 4 when my wife isn't looking. (It goes without saying that butter means butter, not some monstrosity blended with vegetable oil; although I confess to once having eaten unseasoned scallops fried in margarine, which were as bad as they sounded)

Don't use more than a tiny splash of milk and make sure your potatoes are cooked through. Decent potatoes (from a market etc) are really worth it if you can easily get hold of some locally. Make sure you season properly. Mustard is acceptable.

[andyA700]

RizzoTheRat said:

I'm amazed how many people here put it through a sieve or whisk it. To my mind mash needs some texture to it still, a mate used to whip it and you may as well use Smash if you're going to end up with a textureless paste.

Let the spuds dry for a bit after you've drained them, mash it with a masher to ensure no lumps. Mash in some butter and maybe a bit of mustard or cheese

This is my method and the missus seems to think it is the best mash she has ever tasted. I sometimes add finely chopped, softened leeks for a bit of extra flavour, with a liberal sprinkling of white pepper. Cheesy, mustard mash with leeks, the ultimate topping for a shepherd's or cottage pie.

[craigjm]

The best mashed potato is made with floury potaoes cooked in the oven in their skins until done. Scoop out the flesh and mash it up with warm cream / milk and butter mixed together. Do not put cold milk, cream or butter in the potatoes. The cream should be double cream or at least full fat milk and unsalted butter. Mash it down until you have the consistency you want and then season with salt and pepper.

Variations on this all added at the mashing stage -

roasted garlic
crumbled black pudding
cooked cabbage and spring onion
wholegrain mustard
horseradish
bacon and spring onions
curry spiced onions

or combinations of the above.... garlic and black pudding yum

If you want to use cheese use a strobg cheese or mix of cheese and make the mash a bit more wet first as the cheese will soak up the liquid

The enemy of good mashed potato is moisture and thats why boiling the potatoes is not the best idea.

[dickymint]

craigjm said:

The best mashed potato is made with floury potaoes cooked in the oven in their skins until done. Scoop out the flesh and mash it up with warm cream / milk and butter mixed together. Do not put cold milk, cream or butter in the potatoes. The cream should be double cream or at least full fat milk and unsalted butter. Mash it down until you have the consistency you want and then season with salt and pepper.

Variations on this all added at the mashing stage -

roasted garlic
crumbled black pudding
cooked cabbage and spring onion
wholegrain mustard
horseradish
bacon and spring onions
curry spiced onions

or combinations of the above.... garlic and black pudding yum

If you want to use cheese use a strobg cheese or mix of cheese and make the mash a bit more wet first as the cheese will soak up the liquid

The enemy of good mashed potato is moisture and thats why boiling the potatoes is not the best idea.

Most chefs would boil them, mash them over heat to drive off excess water then add the rest.

Your method ie most excellent for twice baked mash served in or out of their skins