M&S ultimate mash- can it be DIY'd?
Discussion
Well, the machine they use is made in Germany and costs £250k. I think the brand is Hoggar or similar. That's in addition to the cooker. Then again I don't suppose that you need 1000kg an hour so you can probably compromise on throughput.
What you need is a potato ricer. This is a coarse sieve with a pusher. Chuck the cooked spuds in, apply the pusher, any solid bits won't go through. Then you need to experiment to find your ideal salt/milk/butter levels. Job done.
What you need is a potato ricer. This is a coarse sieve with a pusher. Chuck the cooked spuds in, apply the pusher, any solid bits won't go through. Then you need to experiment to find your ideal salt/milk/butter levels. Job done.
Get the potato right first off. I prefer Maris Piper as its easily available and makes decent mash. Make sure they are not last seasons.
Cut into small pieces and rinse thoroughly until the water is clear.
Boil gently in generously salted water (just enough to cover). Drain and allow to steam dry.
Now... either put through a ricer and move to the last step.
Or just mash with a normal masher and then put through a fine tamis for the ultimate smooth mash.
Finally put in a clean sauce pan and gently heat while beating carefully with a spatula. This will reduce the water content and improve the flavour.
Add clarified butter and egg yolks. Season with salt and white pepper.
You now have very good mashed potato.
(Never tried the M&S stuff but it can't be much better than above!)
/edit just looked at the M&S spec and they add 12% milk which will loosen the mix if you like softer potato
Cut into small pieces and rinse thoroughly until the water is clear.
Boil gently in generously salted water (just enough to cover). Drain and allow to steam dry.
Now... either put through a ricer and move to the last step.
Or just mash with a normal masher and then put through a fine tamis for the ultimate smooth mash.
Finally put in a clean sauce pan and gently heat while beating carefully with a spatula. This will reduce the water content and improve the flavour.
Add clarified butter and egg yolks. Season with salt and white pepper.
You now have very good mashed potato.
(Never tried the M&S stuff but it can't be much better than above!)
/edit just looked at the M&S spec and they add 12% milk which will loosen the mix if you like softer potato
Edited by 21TonyK on Sunday 29th January 14:06
Absolutely do not cut into small pieces. You'll end up with wet mash as there's more surface area to absorb the water. Boil you potatoes whole. Put them through the a ricer. Set to one side whilst hot to dry. In a sauce pan add butter, cream and olive oil, bring to a summer and allow to reduce and thicken. Add your potatoes and stir into the creamed butter mix.
AlexC1981 said:
The best mash is lumpy and with varying texture. 
who wants to eat potato paste?
My favourite is to stir in some mustard.
I'm with you. If you're going to put it through a ricer you may as well buy Smash. If you boil the spuds properly they'll break up fine with a normal masher and a bit of butter but still ahve some texture rather than being the consistency of warm snot. who wants to eat potato paste? My favourite is to stir in some mustard.
Did sweet potato mash the other day by microwaving it with it's skin on and thens cooping it out, worked well and might work for normal spuds. Another one that works really well for sweet potato but I've not tried with normal potatoes is salt baking, mix up a paste of salt and egg white, pack over the skin, and roast in the oven. Salt forms a hard crust and prevents any moisture leaving.
RizzoTheRat said:
I'm with you. If you're going to put it through a ricer you may as well buy Smash.
I always prefer to get Mr.Mash. the potato flakes are larger then Mr mash which looks like powder. i have a better chance at making a thicker mash using mr mash where as as the fine flakes of smash just make it too smooth/watery.Robuchon Potatoes.
http://greenmarketrecipes.com/vegetables/robuchons...
Step by step to perfection, if a little rich....
http://greenmarketrecipes.com/vegetables/robuchons...
Step by step to perfection, if a little rich....
Reading a delia smith book. She recomends using an electric whisk to do the mashing. She says using a ricer takes to long and your potatoes just go cold bythe time you have squashed them all.
Im tempted to try this just to see what consistancy I get. I do think it could harm the electric whisk though.
Im tempted to try this just to see what consistancy I get. I do think it could harm the electric whisk though.
Butter.
Loads of it. For the ultimate mash you want like 35% butter by weight. Then salt, and I like ground white pepper.
But really, butter and salt and you're there. The texture is about how you like it, smashed and lumpy or 10 times through a sieve, up to you.
Butter (which is normally the answer when it comes to food!).
Loads of it. For the ultimate mash you want like 35% butter by weight. Then salt, and I like ground white pepper.
But really, butter and salt and you're there. The texture is about how you like it, smashed and lumpy or 10 times through a sieve, up to you.
Butter (which is normally the answer when it comes to food!).
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