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Mashed potatoes!
Former Member
Posts: 1,876,323 The Mix Honorary Guru
I always fail at making mash potatoes.... I get the amounts wrong, and it is either too milky, too potatoey, too salty, etc, yeah you get the idea.
I've tried looking up recipes online, and they either seem way too fancy or just too complicated for me
Can anyone help me out
?
I've tried looking up recipes online, and they either seem way too fancy or just too complicated for me
Can anyone help me out
? 0
Comments
I don't use milk, or butter. I just mash them on their own (drained, obv) and then taste and season. So you mix the seasoning in once you've mashed them, that seems to work ok for me.
Yeah that's what my mum does. :chin:
I don't use set amounts of anything because how much milk you need depends on the potatoes. However if you put too much milk in just reduce the excess off. Just add salt and pepper a bit at a time and keep tasting it.
No seasoning, that's naff, always ends up tasting salty and if people want it they can add it on their plate.
Boil potatoes til they're thoroughly cooked, stick a fork in and they start to come apart type thing.
Drain them in the pan, over the sink using the lid. Or if you're too clumsy for that, use the colander but put them straight back into the pan.
Leave the heat on under the pan.
Add bit of butter, real butter, not margarine rubbish. 0.5cm slice from a normal packet is a good starting point.
Mash.
As you mash, if it's not looking like mash, add a splash of milk. Only a splash. If still doesn't look like mash and stick together, add some more. Repeat till looks like mash.
If you do it in the hot pan, then you don't need to heat the milk separately or owt like that.
Yep this is what i do, but sometimes i dont even use milk. Just mash up the spuds with some butter and tada!
Thanks
I'll attempt this tonight and let you know how it goes
If you've got an electric one, use that to mash ya spuds up. If you've got a hand whisk mash the spuds have people have suggested then give them a damn good beating before you serve them with the whisk.
I don't have a whisk or a masher. All I have is a fork
Also, I will give the spuds a quick mash to break then up and then I use a mizer to cream them...
Both tend to make your mash smoother and creamier
You're the second person I've heard suggest this! Is it common? I thought it was madness when I first heard it.
I usually use butter and a splash of double cream.
...or so my boys (16 and 19) tell me. All I use is a tiny amount of milk and a very small knob of butter added to 6 or 7 small potatoes once they're cooked. I use a hand masher, and never go overboard to make it too fluffy and lightweight.
But then again.. the subtleties may be lost because thery then smother it with ketchup or fruity sauce!!
We better make sure somebody else does the cooking at the next family holiday!
That...sounds vile.