Food & Drink1 min ago
Mashed Potato
45 Answers
Eating in a very nice restaurant in London the other day I was reminded of how much I hate 'posh' mashed potato. Perhaps it is my humble upbringing but I like my mash simple and resembling potato not creamy gloop. Am I in the minority on this?
Answers
I use a potato ricer,it has 3 sizes of holes,and can take swedes and carrots too.You never get the tiniest of lumps with a ricer.Have a look here:~
03:27 Thu 16th Feb 2017
Talking of spuds , went to the Lake District recently and none of the hotels/restaurants can make a decent chip.
You get a small wire basket with about six massive chips. Utterly tasteless , brown on the outside and like blotting paper inside.
I think these posh eating places with poncy chefs are just taking the mickey.
For mash I get a bag and cook them all, about 3 pans, salt in and mash after 15/20 mins simmering with plenty of butter. I don't add milk as it does not freeze well. This way I have plenty of mash and no wasted spuds.
You get a small wire basket with about six massive chips. Utterly tasteless , brown on the outside and like blotting paper inside.
I think these posh eating places with poncy chefs are just taking the mickey.
For mash I get a bag and cook them all, about 3 pans, salt in and mash after 15/20 mins simmering with plenty of butter. I don't add milk as it does not freeze well. This way I have plenty of mash and no wasted spuds.
I agree with Islay,insomuch as a gloopy mash has been processed,and the resulting 'food' is only suitable for hanging wallpaper.
However,where I differ,is the amount of milk and butter to be Incorporated into the riced pots.My head chef gave me such a boll****ng for not putting in enough butter.
I mean,fair do's..it was 15kg of pots,and he told me to add another 3 blocks of butter,and a *** load of salt,too.But when I tasted it...Oh boy !!-delicious. To such an extent,that when I eat out now,if the mash isn't right,I go on the 'net and broadcast it far and wide.
He was never so right about anything else as he was about the mash.
However,where I differ,is the amount of milk and butter to be Incorporated into the riced pots.My head chef gave me such a boll****ng for not putting in enough butter.
I mean,fair do's..it was 15kg of pots,and he told me to add another 3 blocks of butter,and a *** load of salt,too.But when I tasted it...Oh boy !!-delicious. To such an extent,that when I eat out now,if the mash isn't right,I go on the 'net and broadcast it far and wide.
He was never so right about anything else as he was about the mash.
