mash

Queenbee S | 15:28 Wed 21st Feb 2007 | Food & Drink

21 Answers

How do you make your mash? I make mine with lurpack butter, white pepper, salt, and bash it to a pulp so it has absolutely no lumps. I dont use milk either and my favourite spuds to use are desiree. What makes your mash?

yummy

take away chinese curry?

Answers

1 to 20 of 21

1 2 Next Last

Best Answer

No best answer has yet been selected by Queenbee S. Once a best answer has been selected, it will be shown here.

For more on marking an answer as the "Best Answer", please visit our FAQ.

warpig1

Good knob of butter, salt, black ground pepper and a glug of milk (hate lumpy mash).

Or you could try champ (irish mash), just chop up some scallions (spring onions) and mix them in, delicious.

Queenbee S

Question Author

I have scallions actually warpig, its a while since Ive made champ ! Im from Dublin so I should do that anyway I guess !

EuanC

I made some slightly over-the top mash once with cheese, chopped spring onions, chopped jalapenos (just using up stuff in the fridge that was out-of date really), wee bit butter and some black pepper !! - Tasted really good mind !!

heathfield

Tip. After mashing the potatoes, get a fork or whisk and thoroughly whisk them for 20 seconds or so. They become exceptionally light in texture and turn whiter looking. I don't know why they should look whiter - I suppose it's to do with the blended-in oxygen or something.
I, too, like Desiree, but I think Kerr's Pinks taste better. If only they weren't so knobbly when it comes to peeling them!

warpig1

ha ha Queenbee, from Dublin eh? Like teaching your granny to suck eggs, to tell you about spuds!!! I have recently tried celeriac mash and it was delicious too, just half spuds, half celeriac and the usual seasoning, no scallions though. And lets not forget colcannon.

Aren't spuds great.

Queenbee S

Question Author

Thanks guys, Im making mash tonight- I will throw in some scallions, and I will try the fork trick. Might try the Jalapenos next time Euan !

shaneystar2

With a glug of cream and a good lump of Kerrygold , butter ,white pepper and sometimes leeks ,spring onions ,cheese or celeriac . King Edwards ....
But plain is best with the cream butter and pepper ..I break it up it with a fork first and then with an electric hand mixer so it is smooooooth and lump free.....the ultimate comfort food .
Drool !

Queenbee S

Question Author

ahhh shaneystar- Kerrygold butter... NOW yer talkin !

heathfield

Naaah. Lurpak unsalted.

Queenbee S

Question Author

if its lurpack, at least make it salted heathfield. Tut tut.

yesmadam

Love our Brittany butter :-) you can see the salt lol....
Try adding a spoon of sour cream... deelish too....
Fave mash? is summer mash using new potatoes and garlic....
Yesterdays mash was with swede, desiree and sweet potatoes :-)

shaneystar2

Oooooh yes.. ..swede and mash .....delish !
I sometimes make what we call in Germany Gemuseunternander..which is basically... mash ..with any sort of veg ...the favourite being carrots or sliced green beans same method but cook them together in a stock rather than water ... then roughly mash..with a good dollpop of butter ,no cream ,plenty of black pepper and a large dollop of mild mustard ....serve with a good sausage ..eg Cumberland or a proper bratwurst .
Mash is nice with olive oil and garlic too !
I must go and lie down !!

heathfield

Nope. Unsalted. Know what they make up the weight with in place of salt in unsalted butter? It's cream. (That's why it's often slightly dearer). I like plenty of salt, but I add it later.
- 'Scuse me, tea's ready....Bangers and Mash!

shaneystar2

Sorry heathfield ..but even my Mum in Law ..who is 88 and well used to good German Markenbutter now uses Kerrygold !!
Best butter ever .

peppy

Desirees for me too, with warm milk, butter and a pinch of nutmeg. Beautiful ! xxx

tradey

i boil mine til they start to fall apart,add a knob of marg,bit of milk and mash mash mash for ages till theres no lumps add some low fat cheddar cheese pinch of salt and pepper everyone loves my mash never ever has lumps and its yummy