Perfect mashed potato
Discussion
Only recently discovered that there is a food and drink section on PH, so here goes with my first post...
How do you make perfect mashed potato?
Potato selection?
Boiling time?
Intensity of mashing?
Additions (butter, milk etc)?
The closest I get is Desiree pots, sliced rather than quartered, boiled to the first signs of fluffing, mashed with broad-mesh masher, loads of butter and a couple of drops of milk. Never quite sure on the balance between smoothness and fluffiness in terms of mashing duration though.
I know Heston recommends warming potatoes for 3 hours at 70 degrees, refreshing, boiling, refreshing again, passing through a ricer etc etc, but personally, I want mash, not pomme puree which is how this method (or as close as I can be bother to try) turns out.
How do you make perfect mashed potato?
Potato selection?
Boiling time?
Intensity of mashing?
Additions (butter, milk etc)?
The closest I get is Desiree pots, sliced rather than quartered, boiled to the first signs of fluffing, mashed with broad-mesh masher, loads of butter and a couple of drops of milk. Never quite sure on the balance between smoothness and fluffiness in terms of mashing duration though.
I know Heston recommends warming potatoes for 3 hours at 70 degrees, refreshing, boiling, refreshing again, passing through a ricer etc etc, but personally, I want mash, not pomme puree which is how this method (or as close as I can be bother to try) turns out.
I had traditional god-lovin USA mash in a steakhouse in the Vegas, it was very tasty, but was actually runny. It was probably pureed to an inch of its life with a ton of butter.
Personally, I prefer it a bit fluffy still so it has a chance to soak up gravy etc. So I just mash it with a splosh of milk, a small knob of butter and I'm done.
Personally, I prefer it a bit fluffy still so it has a chance to soak up gravy etc. So I just mash it with a splosh of milk, a small knob of butter and I'm done.
Lumpy mash should be a hanging offence IMHO 
Think it is Raymond Blanc who said you must sacrifice a potato or two to make sure all the spuds are cooked, some will go to mush and that is life.
I like to boil in their skins to avoid them getting too much water on board, "peel" in a dishcloth and then through the ricer, warmed milk and butter.
Have also used Baked spuds, which works very well.
Depends what you are after. I love a pomme puree in the right circumstances, and you can make an incredible mash from New Potatoes.
Think it is Raymond Blanc who said you must sacrifice a potato or two to make sure all the spuds are cooked, some will go to mush and that is life.
I like to boil in their skins to avoid them getting too much water on board, "peel" in a dishcloth and then through the ricer, warmed milk and butter.
Have also used Baked spuds, which works very well.
Depends what you are after. I love a pomme puree in the right circumstances, and you can make an incredible mash from New Potatoes.
I peel the potatoes and cut into 2cm slices- this ensures more uniform cooking of all the potato. Drop them into a pan of lightly salted boiling water, take them out when prodding the slices with a sharp knife offers hardly any resistance.
Drain well.
When mashing them I tend to only use butter or a little cream. It's better to mash first then as they're beginning to fluff up, just add very small amounts and keep mashing.
The two worst mistakes I see people make is to try and mash them before they're cooked soft enough, or that they add too much liquid and they turn to slop.
Try chucking a peeled clove of garlic into the pan with the pots and mash it up with them.
Drain well.
When mashing them I tend to only use butter or a little cream. It's better to mash first then as they're beginning to fluff up, just add very small amounts and keep mashing.
The two worst mistakes I see people make is to try and mash them before they're cooked soft enough, or that they add too much liquid and they turn to slop.
Try chucking a peeled clove of garlic into the pan with the pots and mash it up with them.
Maris Piper or Rooster, peel and boil whole to avoid too much surface contact with water until a knife just passes through the spud without resistance. Drain thoroughly and return to now dry hot pan they came from (off heat) and let stand for 5 minutes. Put a large knob of butter in a bowl with a good dose of salt and even more pepper, pop into microwave for 20 seconds to soften and add to spuds. Mash vigourously with masher, not ricer for several minutes and serve with a sprinkle of chopped fresh parsley.
RodentRacing said:
Erm... people... Smash 
I once made a Cottage Pie using Smash. I was a student and had no clue about cooking, or any potatos, OK? 
Anyway, the Smash was so liquid that it just sank in to the mince. 2 hours in the oven didn't help either. It sat on the worktop for about 5 days IIRC until we decided it really deserved a decent burial. I have improved my culinary skills since then!
Greeny said:
Just me that hates smooth mash then!!
I prefer it coarse, but not with uncooked lumps.
Just a bit of butter and Black Pepper, and just crush the spuds, maybe add creme fresh and sometimes a few capers. Mustard is good too.
Also try adding parsnip or swede or even pumpkin to the mix.
i'm with you i love the odd lump, i use desiree potato's and then chuck the lot into a Kitchen Aid with maldon sea salt and lots and lots of butter.I prefer it coarse, but not with uncooked lumps.
Just a bit of butter and Black Pepper, and just crush the spuds, maybe add creme fresh and sometimes a few capers. Mustard is good too.
Also try adding parsnip or swede or even pumpkin to the mix.
i have a ricer but it's just to posh for sausage and mash.
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