AGRIA potatos make the best mashed spud.... I add cold water and salt to my chopped peeled spuds, then boil till soft, I leave them for 5 mins before draining water out, I then give a good mash when most of the lumps are out, I add 2 TBSP butter mash again, then add milk mash and whip.... Never had any come back !!!

mackenzie2 - 2018-04-13 13:33:00

ruby2shoes wrote:

..get someone else to mash them....

Hee hee...I'm liking this idea

rainrain1 - 2018-04-13 13:39:00

An other thing I like with a nice mashed potato is freshly made hot or warm apple sauce all mashed up or blended and served with mashed potatoes, fresh baby peas and a nice pork like Pork Loin Chops or a rolled pork.

Absolutely made in heaven when putting apple sauce all over everything.

Cheers

valentino - 2018-04-13 16:19:00

always make sure potatoes are cooked to thoroughly soft, no hard bits. Add your butter, salt to taste and pepper, then I mash like a maniac lol. Test taste with a teaspoon to see if all lumps are removed, this is what makes mash yum, that + also enough salt + pepper, then when all lumps are gone, I add minimal milk to "smooth out" the mash, try 1/4 cup milk until you have the consistency you desire, or if you have it, add cream instead of milk for yummier flavour. sometimes I put in a flat dish, add grated cheese + grill quickly till cheese melts. everyone loves my mash. hope this helps.

Edited by coconutbuns at 5:51 am, Sat 14 Apr

coconutbuns - 2018-04-14 05:49:00

rexavier wrote:

I don't mind the lumpy bits in a mashed potato it give it a bit of texture instead of all smooth and nothing to 'bite' into. And washed spuds with their skin on mashed was something I grew up on. It's how I do my bashed roast spuds if i can't be bothered peeling. The skins go nice and crispy.

Wasabi in mashed potatoes. Love the taste and colour. Add as much or as little as you like. I like to serve this piped with Asian inspired pan fried or grilled fish or flaky pastry salmon parcels.

or

Lots of butter. At room temperature or quick zap in microwave. Not cold. Hot potatoes well drained, warmed butter lots of it, warmed full cream milk or warmed cream. Sea salt to taste. Go fancy and grill it for a few mins with cracked pepper until golden crispy so when the first big spoon goes in you get a crispy crusty golden top with creamy fluffy goodness all in one bite.

Then make yourself big pan of slow cooked caramelized onion gravy and serve with your mashed spuds and hot chips from the chippy to dip. Yes it works. Try it.

Try mashing with roasted kumera, pumpkin pieces. Or add in soften parsnips. Add crispy golden fried onions and or garlic. Talbots nutty pineapple taste aged Parmesan cheese mixed through is divine. I eat it with crackers in a bowl as a meal in itself if I'm being nostalgic. Mushie peas adds delish texture and taste, or fry off tin creamed corn until most water evaporates add knob butter and sizzle then stir in to mashed spuds. Cheese with this with bits of pan fired pancetta is divine. Same with silverbeet mashed through it. Served with melted grated tasty cheese until it's bubbling then dip in ya greedy fingers, or be civilized and use a spoon.

She only wanted to know how to mash spuds,not an introduction to your latest cooking book.Any tips ?

newtec1 - 2018-04-15 10:08:00

This message was deleted.

kindajojo - 2018-04-15 10:24:00

Put half a teaspoon of baking powder in them and the beat them with a fork. Very fluffy and light

jofes - 2018-04-18 09:58:00

Buy a potato ricer ! Beaut mashies

lindanz - 2018-04-20 22:16:00

newtec1 wrote:

She only wanted to know how to mash spuds,not an introduction to your latest cooking book.Any tips ?

It's always good to share ideas with others and OP did ask for recipes.

Edited by nauru at 7:49 pm, Fri 27 Apr

nauru - 2018-04-27 19:47:00

mrsvonflik wrote:

Boil potatoes with 1/4 teaspoon of salt,When cooked mash with 1/2 teaspoon of butter and about a table spoon of milk,When we'll mashed whip it up with a fork or a hand held blender,Goodluck,

never a blender... the most they are mashed, the more gluten is released, the more it becomes the texture of glue.
Less mashing rather than more (and never with a blender)

duckmoon - 2018-04-27 20:21:00

There is no gluten in potatoes. The reason that over-beaten potatoes turn gluey is that too much starch has been released.

davidt4 - 2018-04-27 20:40:00

valentino wrote:

An other thing I like with a nice mashed potato is freshly made hot or warm apple sauce all mashed up or blended and served with mashed potatoes, fresh baby peas and a nice pork like Pork Loin Chops or a rolled pork.

Absolutely made in heaven when putting apple sauce all over everything.

Cheers

Sounds interesting... will give it a go... :)

karlymouse - 2018-04-27 23:54:00

Make sure you get the right potatoes to start with. Personally I adore finely cubed onion in my mashed spuds, but the kids don't. I do put a good handful of grated cheese in also - very nice. And plenty of butter of course.

norse_westie - 2018-04-28 08:31:00

Use hot milk, not cold.

pugswal - 2018-04-28 15:47:00

** recycling **

autumnwinds - 2019-04-25 09:38:00

Use a potato ricer. No lumps perfect mashed potatoes.

angie117 - 2019-04-25 18:56:00