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  • Mashed potato

    I can't recall the reason, but of late I've become quite obsessive about mashed potato.

    Or that is to say, obsessive about making it, when I'm making it.

    I have to get it as smooth as possible - no trace of any lumps.

    Potatoes boiled until soft.

    Drained.

    Mashed.

    Then put back on the hob and various ingredients (usually butter, milk, white pepper, parmesan, nutmeg - sometimes cream) are then included.

    Then stir.

    Whisk.

    Stir.

    Check.

    And so on.

    Took my almost 3/4 of an hour last night before I was happy!

    Can't be healthy can it? (ignoring the cheese, butter, cream etc)
    A simple dude trying to grow veg. http://haywayne.blogspot.com/

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  • #2
    What about investing in a ricer to reduce the time impact of your obsession?

    I'm with you on this though, lumps are not acceptable.
    Excuse me, could we have an eel? You've got eels down your leg.

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    • #3
      I like mine lumpy, can't stand it when it's pureed but it saves me loads of time as all I do is mash it down a bit with a masher and eat - apparently it's called crushed potato in some swanky places!

      Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

      Which one are you and is it how you want to be?

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      • #4
        Looks like you've also become obsessed with double-width paragraph spacing

        I'm a lazy mash-maker. I don't peel my potatoes, it's extra effort, there's loads of goodness in the skins and I like the texture.
        I do like to vary what I put in it though. Usually a mustard or horseradish sauce. Sometimes herbs, garlic or cheese.
        And almost always plenty of gravy
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        • #5
          I use the electric hand mixer only adding a splash of semi-skimmed and result really smooth mash. (thanks for the tip Delia)
          S*d the housework I have a lottie to dig
          a batch of jam is always an act of creation ..Christine Ferber

          You can't beat a bit of garden porn

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          • #6
            Originally posted by binley100 View Post
            I use the electric hand mixer only adding a splash of semi-skimmed and result really smooth mash. (thanks for the tip Delia)
            Oooh I am excited now! I get bored mashing for four by hand
            WPC F Hobbit, Shire police

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            • #7
              I think it's the way that it oozes that puts me off creamy mash, prefer some texture - in fact must stop reading this thread, it's making me feel a bit queasy all this talk of milk and cream mixed with veg - eughhhhhhhhhhhhh!

              Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

              Which one are you and is it how you want to be?

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              • #8
                *passes Alison a paper bag.

                Sorry
                WPC F Hobbit, Shire police

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                • #9
                  Originally posted by FionaH View Post
                  Oooh I am excited now! I get bored mashing for four by hand
                  Once your tatties are cooked chop them up a bit with a knife. Add to them whatever you fancy then (as Delia would put it) go in with the electric whisk.
                  S*d the housework I have a lottie to dig
                  a batch of jam is always an act of creation ..Christine Ferber

                  You can't beat a bit of garden porn

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                  • #10
                    Originally posted by Alison View Post
                    I like mine lumpy, can't stand it when it's pureed but it saves me loads of time as all I do is mash it down a bit with a masher and eat - apparently it's called crushed potato in some swanky places!
                    Same here!

                    Mashed potato is as above in Alison's post.... (although I do add a small amount of butter)

                    Anything else (through a ricer, whisked etc) is pureed potato!

                    I had an argument with a chef about it once... I was on a cookery course and refused to put it through a ricer. He did actually concede that my mash was lovely and didn't NEED pureeing!

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                    • #11
                      I put spuds in the blender once, came out looking remarkably like baby food
                      WPC F Hobbit, Shire police

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                      • #12
                        Mr in Pots does the potatoes in our house and he prefers using the ricer.

                        I watched The Hairy Bikers on iplayer yesterday and in their 'test' the ricer came out tops.
                        Location....East Midlands.

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                        • #13
                          I like them rough and rustic
                          aka
                          Suzie

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                          • #14
                            What on earth is a ricer anyway?
                            WPC F Hobbit, Shire police

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                            • #15
                              I always put mine back on the hob after draining, but before mashing, to 'dry' them off. It makes lumps much less likely to occurr. (It was an Anthony Worrall-Thompson tip. I can't do with him, but it was a great tip )

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