The best mash!

[craigjm]

dickymint said:

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

But when youre not in a professional kitchen sticking the potatoes in the oven for 90 mins and forgetting about them is far easier. Why bother adding a step to a process where you have to remove a problem that you didnt need to create in the first place

[sherman]

Boiling and drying out only takes 30mins and a whole lot less cost in electricity or gas.

[dickymint]

Just done this for later........










Amazingly quick, simple and tasty