HELP PLEASE PERFECT MASHED POTATOES?
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| 1 | Help please having corned silverside for tea tonight and my track record with mashed potatoes is not perfect! Any tips, hints and or tries and tested never fail recipes? Thanks heaps TM peeps. angel361 - 2016-04-07 17:20:00 |
| 2 | 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, mrsvonflik - 2016-04-07 17:24:00 |
| 3 | Thanks mrsvonflik angel361 - 2016-04-07 17:28:00 |
| 4 | It is to feed two adults and one child so how much butter and milk would you use? Ta angel361 - 2016-04-07 17:29:00 |
| 5 | Heard a chef say the other day,he leaves the cooked potato in the cooking water for a wee while to absorb some of the water then drains and mashes with butter etc.I tried this and they were certainly more fluffy . dreamers - 2016-04-07 17:32:00 |
| 6 | Thank you dreamers - for how long and just turn the gas off and leave? Thanks angel361 - 2016-04-07 17:34:00 |
| 7 | About 5 to 10 mins ,lid on ,gas off,then a lump of butter and as much milk as you think you need to make it fluffy,not runny . dreamers - 2016-04-07 17:37:00 |
| 8 | Hmm, with silverside, sometimes I add a wee bit of grated tasty cheese and mix in whilst at it's hottest part. Sometimes may add a bit of Dijon mustard. But get that mashing potatoes right first then venture a little. Cheers. valentino - 2016-04-07 17:38:00 |
| 9 | Peel, cube, cook, drain, mash with a potato masher, add salt, pepper, nutmeg and either milk and butter or cream, use a handheld mixer and beat until fluffy. uli - 2016-04-07 18:46:00 |
| 10 | mrsvonflik wrote: Some people even push them through a coarse sieve to eliminate lumps. Like many other things, a lot comes down to personal taste. Maybe you need to explain why you haven't had success in the past? socram - 2016-04-07 19:01:00 |
| 11 | A potato ricer is a great tool to have for mash. No more lumpy mash. I add S&P, knob of butter, milk and a grating of nutmeg, mix well with a fork an d serve. nauru - 2016-04-07 19:07:00 |
| 12 | Agria potatoes..........cook in salted water until tender ..drain.....add garlic butter and sour cream and mashed with a fork..........pepper and salt petal1955 - 2016-04-07 20:09:00 |
| 13 | mash the cooked potatoes BEFORE adding extras like milk and butter.....you will have less lumps. i was the lumpy mashed potato queen until someone told me this! and i just add a good dollop of butter and keep adding milk until i get the right consistancy dropsofjupiter - 2016-04-07 21:20:00 |
| 14 | socram wrote: Yep, it would help to know exactly what the problem is. paora-tm - 2016-04-07 21:24:00 |
| 15 | put kumara in with it and use sour cream in place of butter. smallwoods - 2016-04-07 21:52:00 |
| 16 | mashed spuddies with onion added YUM! awoftam - 2016-04-08 18:16:00 |
| 17 | More butter and 25% kumera is my favourite, plus i always use half a teaspoon of baking powder, after butter melts, add powder, salt, pepper and milk, then whisk hard. heres a similar version Edited by gpg58 at 7:12 pm, Fri 8 Apr gpg58 - 2016-04-08 19:10:00 |
| 18 | I have to say I'm surprised anyone is getting light fluffy mashed potatoes when they beat/whisk them up. paora-tm - 2016-04-08 19:31:00 |
| 19 | If you want them really fluffy, add half a tsp of baking powder and beat with a fork after you have mashed them with butter and a little bit of milk cottagerose - 2016-04-08 19:40:00 |
| 20 | At this time of the year try to buy older potatoes for mashing, 'new' ones are not suitable, and can turn to glue. After the initial mashing, I add the butter, then milk, then finish with a hand-whisk to make them fluffy.There are various things you can add, of course like onion-remarkably, a pinch of cinnamon is lovely, especially if being served with a lamb-dish! schnauzer11 - 2016-04-09 10:46:00 |
| 21 | never had any problems to get fluffy mashed potatoes by using the hand held cake mixer after mashing them roughly first. Baking powder in mashed potatoes ??? :( uli - 2016-04-09 15:01:00 |
| 22 | Have you tried it Uli? I hsve and It wasn't :( It made them very fluffy and tasted fine cottagerose - 2016-04-09 16:08:00 |
| 23 | Add blue cheese to the mash. It makes the potato taste so much nicer. susan - 2016-04-09 16:12:00 |
| 24 | ..get someone else to mash them.... ruby2shoes - 2016-04-09 16:16:00 |
| 25 | The secret to never fail, of chefs, is using a hand held electric mixer....doesnt matter how much butter, milk etc, this works every time. ardnas15 - 2016-04-09 16:21:00 |
| 26 | ardnas15 wrote: uli - 2016-04-09 17:35:00 |
| 27 | cottagerose wrote: For me it is either sourdough or yeast. But then I only eat a piece of Christmas Stollen or maybe 1 slice of Easter cake - so not much to worry about anyway. So if you do not taste it - great - keep doing what you are doing. uli - 2016-04-09 17:38:00 |
| 28 | Pams mashed potatoes from the supermarket . about $4-50. amazing ,Microwave and whip with a fork. Decrease stress and be a winner with family and guests. sirdoug - 2016-04-09 18:24:00 |
| 29 | When I cook Corned Beef cook all the veges in same water (cloves, brown sugar, Black Pepper, Golden Syrup). Take spuds out if want to mash. Make Mustard Sauce using "same water." Some spuds from supermarkets have been horrible - mash and add butter, milk to desired consistency and if spuds not much sprinkle of Garlic & Herb salt/chopped Parsley or Onion. Good luck! sla11 - 2016-04-09 18:28:00 |
| 30 | I think spuds through a sieve are all a big waste of time. Nothing better than well mashed, with enough milk to NOT be sloppy, add butter, then whip violently with a fork rainrain1 - 2016-04-09 19:46:00 |
| 31 | rainrain1 wrote: Sounds like assault. lol paora-tm - 2016-04-09 20:14:00 |
| 32 | We had corned beef tonight with mash potato, and for us the perfect mash potato is simply potatoes boiled til soft, then I put them through a ricer, yes that works for us, then add cubes of butter probably close to 100g (I know but I didn't say it was a healthy version and a reason why this is a once every now and then food), I don't measure but I beat with a spoon until smooth and then add either cream (for a decadent rich and very naughty treat) or milk to the consistency required. I have tried many ways and this is the one I have found that works perfectly. Can add cheese, herbs, s+p anything really to change it up. madj - 2016-04-09 21:29:00 |
| 33 | cottagerose wrote:
this comes perfect every time the trick is to make sure that the potatoes are floury ones. Also try this a tub of sour cream and onion ready made dip mixed up its yummo simon0071 - 2016-04-10 13:12:00 |
| 34 | Mash as usual then beat with a wooden spoon makes very smooth creamy mash ritebuy - 2016-04-10 16:50:00 |
| 35 | paora-tm wrote:
Yes, I meant it to! rainrain1 - 2016-04-10 17:23:00 |
| 36 | bump bev00 - 2017-04-11 00:13:00 |
| 37 | when mashed with butter and milk add a pinch of baking powder then whip with a wooden spoon ritebuy - 2017-04-11 07:45:00 |
| 38 | if I cook 3 med / large potatoes chopped, I'll cook them for about 15 mins, drain and immediately add 1-2T milk then add chopped up cold butter - and the butter has to be cold straight from the fridge so I slowly melts into the potatoes... I usually add about 10 cubes - maybe 40-50g? and I have a Tupperware potato masher and mash it all together muffin2 - 2017-04-11 12:53:00 |
| 39 | Thanks everyone for all your recent tips and hints, will try again soon. What type would you peeps say are floury potatoes? Thanks angel361 - 2017-04-11 16:21:00 |
| 40 | Agria but just read the packaging. It is usually quite specific about what you can use the contents for. buzzy110 - 2017-04-11 17:30:00 |
| 41 | thank you angel361 - 2017-04-11 17:36:00 |
| 42 | This message was deleted. deb8888 - 2017-04-11 22:16:00 |
| 43 | sour cream makes them tasty. BP makes them whiter than white!! Finely chopped onion is another tasty idea! glasshalfull - 2017-04-11 22:23:00 |
| 44 | I have just returned from a month in the States and several of the places we ate at had mashed potatoes but not smooth and fluffy - but smashed. maynard9 - 2017-04-13 10:13:00 |
| 45 | 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. rexavier - 2017-04-13 21:20:00 |
| 46 | ''POTATO VARIETIES: Floury: “Fluffy on the Inside”. Best suited to mashing, baking, roasting, frying. Fianna, Ilam Hardy, Red Rascal, Agria, and Laura (marketed as Red Jacket), are the most common floury varieties. Limited or localised supplies include Victoria, Marabel and Markies (a relative of Agria). Waxy: “Smooth on the Inside”. Best suited to boiling, braising, stewing as they retain their shape. Draga, Frisia, Nadine, are the most common waxy varieties. Limited or localised varieties include Jersey Bennes, Liseta, Red King Edward, Tiffany and Annabelle (marketed as Perlas), Highlander, Osprey, Gourmandine and Marilyn. General Purpose: “Between Smooth and Fluffy”. Can be used for most cooking methods but results may not be as effective as flourier or waxier varieties. Rua, Desiree, and Moonlight are the most common general purpose varieties. Limited or localised varieties include Rocket, Red Ruby, Van Rosa, Karaka, Driver, Vivaldi (marketed as Vivaldi Gold), Purple Passion, Maris Anchor, and Summer Delight. KUMARA Kumara is also known as ‘sweet potato’, although it is not related to the ‘regular’ potato. And the same textural considerations apply. The kumaras’ characteristic sweetness increases with the brightness of their flesh, with Orange kumara being the sweetest of the three. While many different varieties exist, only three are commercially available. Owairaka Red is New Zealand’s traditional red kumara and accounts for 70 per cent of the crop. With purple/red skin and cream-coloured flesh, it has a relatively firm texture and holds its shape well, making it an all-purpose kumara. TokaToka Gold has a smooth, golden skin and a mottled apricot-gold hued flesh. Its soft, mealy texture suits roasting, mashing and frying. Beauregard Orange has a smooth, orange skin and orange flesh. Its relatively high moisture content makes it most suitable for boiling, braising and stewing. MAORI POTATOES The so-called Maori potatoes or “taewa” are actually relicts of cultivars introduced by European explorers in the late eighteenth and early nineteenth centuries. Although members of the same Solanum tuberosum family as ‘regular’ modern potatoes,” Maori potatoes look distinctly different. They generally have deep-set eyes, and are often knobbly and irregular but otherwise differ widely. Their shapes range from spherical through flattish-oval to elongated and their skin colours vary from purple to orange-pink to mottled red and yellow. Their flesh is equally diverse, ranging from white to yellow to purple, sometimes with a coloured ring in cross section, and covering the spectrum from ultra-floury to waxy. Of the many varieties of Maori potatoes, some of the more common are: Urenika – elongated tubers with dark purple skin and very floury white–flecked purple flesh Moemoe – roundish tubers with yellow and reddish-mottled skin and waxy purple-flecked yellow flesh Peruperu – elongated tubers with creamy-yellow skin splashed with purple and floury creamy-white flesh streaked with yellow...'' http://www.dish.co.nz/guides/article/2013/10/guide-grounding rexavier - 2017-04-13 21:21:00 |
| 47 | I always add a raw egg whilst mashing my potatoes, and everyone who's had them always complement on how nice and fluffy they are pollypanner - 2017-04-14 12:37:00 |
| 48 | This message was deleted. kindajojo - 2017-04-14 22:34:00 |
| 49 | This message was deleted. kindajojo - 2017-04-14 22:39:00 |
| 50 | bumping up mutley83 - 2018-04-13 11:38:00 |
