Who said they be wasted data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7. For some reason they always seem to find their way under the grill filled with cheese and bacon.
Tats from my mates farm, salted butter (isle of man creamery my fave), salt, pepper, and mash with a fork.
Sometimes add a bit of smashed garlic, paprika or worcester sauce, depending on the occasion data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Tried a ricer but too much hassle and extra washing up data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Use vivaldi potatoes which aren't really mashing potatoes I believe but work really well.
Straight off the heat and drained and then a large chunk of slightly salted butter, salt and pepper (sometimes a bit of cheese) and then masher to break it all up until the butter melts then swap to silcone spoon and stir vigorously until smooth and buttery - no lumps and literally slides out of the pan
Tend not to do fancy mash as it's usually only with sausages or pie.
For us, if the mash is part of the meal, then it's mashed with a knob of butter.
If it's going on a shepherds / cottage pie, then no butter.
Sometimes jackets, scoop out, mix with cheese and bacon and under the grill. I know not technically mashed pots, but it does involve a bit of mashing.
Potatoes are whatever we have in the house, but we have a friend with a farm and sometimes get some of those, and they are nice.
But just recently I was given the idea of mixing a spoonful of horseradish in when serving with a beef dish. Now that is something I am now going to do all the time.
One trick pony but we enjoy using it and it gives good results
Kitchen gadgets review: Masha – a kinder way to mash potatoes
Lots of butter, a dash of double cream, salt, white pepper and some finely chopped parsley. Now for the best bit. take about 6 rashers of streaky bacon and grill until crisp, then leave to cool where it will crisp up even more. Now chop it up as large or small as you like and stir through your mash just before serving.
I like it fairly simple.If I'm not putting on top of a cottage/shepherd's, I usually have it with a braised dish with gravy.
- Maris Pipers
- butter, roughly one quarter the amount of potato
- a splash of full fat milk
- English mustard
Mashed with a masher until it looks right.I don't mind if it's not perfectly smooth.
I thought about using a ricer but decided against having another utensil in the kitchen.
I like mine simple - well the way my wife makes it which ever way it is....Maris Pipers indeed, no ricer but with a masher...Smooth and delicious...
I tend to put a little ground white pepper on top myself...
I also like it as it goes on top of a cottage pie with grated cheese
I had a ricer loved it
then got https://www.amazon.co.uk/Masha-Immersion-Processor-Perfectly-Vegetables/dp/B00C1JFJZ4and omg so easy to use, so have dumped the ricer.
Now, I make the best mash data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I have found Marfona potatoes the best, but they are seasonal.
Loosely mash, then add...
Add english mustard power, butter (not too much these days), Adobo seasoning (or salt and pepper).
Mash with sufficient milk to become loose. Not much resistance in the pan. None of this heating the milk nonsense.
Alternatives are roast garlic or cheese (mature cheddar fine) with spring onions.
Now I'm hungry data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7