Potato Mash

[itsallyellow]

Does anyone know of a tried and trusted way to make the perfect mash? And even to add a twist to it like Jamie Oliver (cliche) does with Watercress and Mash?

[nickmo]

Couple of options with mash. Start with the right variety of potato. Gently boil til just softened - don't leave for 40 mins to fall apart stage. Lightly season, don't swamp with salt.

Mash with the skins on for roughage and texture.

Make a sort of crushed version, without pureeing the potato.

Use double cream and butter to soften the mash, not skimmed milk.

Add herbs, spice, bacon bits, cheese, etc. to the mash.

Add cooked veg - ala colcannon - like spinach, cabbage etc

Make a mash pattie and dust with flour and fry off for a little 'tattie burger' - press a piece of chees in the middle and have surprise when you bite in to it.

Use a fine sieve or ricer, and boil potato (without the skin), mash in the pan with butter/cream, pass through the sieve and you have a pureed version. Don't make it too soft though.

Option with this - pipe onto a baking sheet and chuck in the oven for 10 mins and have a nice duchesse potato, or roll in breadcrumbs and fry off for a croquette.

[itsallyellow]

Fantastic, cheers Nickmo

[andyjevs]

I always use cream and butter in my mash and i always add finely chopped onion, chopped garlic and a couple of squirts of lemon juice.

[WendyS]

Nickmo's ideas are great. Also, if you want another quick savoury mash, mix a couple of tablespoons of Sage & Onion stuffing mixture with a little water until moist and stir it into the mashed potato mixture. This is good with sausages. (The decent type of genuine Butcher's sausage, of course, not the dreadful ones you get from most supermarkets).

[ahar]

spring onions are lovely in mash, so are leeks. or a little bit of mustard

[JB]

once you've prepared your spuds as you normally would (peeled, cut, in water and salt added!) throw a couple of peeled garlic cloves into the water and add a whole stick of celery (leaves and all!)

When sufficiently boiled (20 - 25 mins) remove the celery and throw away, carefully drain the spuds (don't want to lose the garlic!) and mash with a bit of olive oil...mmm..

[glenis]

ikea do a potato ricer cost about �8.00 ,i always add grated nutmeg to mashed potato after the butter and milk and black pepper

[emmabee123]

I steam the spuds , I read somewhere it is the best method, and also make sure you use the right variety of potato, maris piper or similar.Once tender, place clean tea towel over top of pan to absorb moisture from steam for 5 mins and you can add warm milk and butter and mash.I find this works great.Season with sea salt and freashly ground black pepper.

Also you can add some davidstow cheddar and coarse grain mustard if you like it.

[majjan]

King edwards or maris piper are best

I have a ricer which works like a giant garlic press. I cut the potatoes in half in a way that leaves the largest cut area then boil them in the skins. When cooked I place them 1 by 1 in the ricer cut side down, the potato comes out leaving the skin stuck to the pusher part. I repeat this till i have a lovely pile of mash in a bowl and a stack of skins on the pusher which go on the compost.

This ensures that you get all the nutrients from the potato which are just under the skin and are lost in peeling

I've tried steaming but this makes potatoes slimy -- not desirable in mash!

[itsallyellow]

Thanks all, superb x

[Funmum]

Beat in some cream cheese-adds a beautiful creamy texture but little flavour........