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Mashed Potato,how do you like it and what with ?







Dick Head

⭐⭐⭐⭐⭐
Jan 3, 2010
13,632
Quaxxann
Rumbledethumps.
 




bluenitsuj

Listen to me!!!
Feb 26, 2011
4,352
Willingdon
Mashed potato with macaroni cheese ......all mixed in.
 


Birdie Boy

Well-known member
Jun 17, 2011
4,108
or Peer, but reds mash well too ... Desiree, Romana ... not sure I've got names right

Actually, yes, I use reds, better in my opinion. Also, love skin on mashed potato, no one has mentioned this yet. Lovely, especially with mustard or horseradish, milk/cream and butter.
 




Dick Head

⭐⭐⭐⭐⭐
Jan 3, 2010
13,632
Quaxxann
Stamppot.
 


pearl

Well-known member
May 3, 2016
12,793
Behind My Eyes
Lacking a masher or ricer, I once experimented with other kitchen equipment. I ended up having some success with an unplugged stick blender but it was still rather lumpy. "Why not blend it?" I thought. It certainly rid the mash of lumps but little did I know it had broken down the starch molecules and created something akin to wallpaper paste.

Terrible mash but a lesson in molecular gastronomy.

They tend to do that in France, tastes a lot better than it looks
 








jevs

Well-known member
Mar 24, 2004
4,343
Preston Rock Garden
Mash potato mixed with a nob of butter, spoonful of grainy mustard and a splish of worcester sauce. Chuck in a handful of grated cheese and some chopped onion and/or chives and maybe a small amount of garlic puree.
 


Westdene Seagull

aka Cap'n Carl Firecrotch
NSC Patron
Oct 27, 2003
21,003
The arse end of Hangleton
Loads of real butter and properly seasoned with salt and black pepper. Add a bit of milk and a bit of double cream. Goes with ANYTHING. Depending what it's with add some crushed garlic ( works very well with sausages or liver ).
 












Boys 9d

Well-known member
Jan 3, 2012
1,793
Lancing
Made into potato cakes and fried until the exterior is brown.
 






snedger

New member
Jun 13, 2011
56
Bake normal sized pots in their skins, roughly mash them, add olive oil, balsamic vinegar, salt, pepper and maybe mustard to make a surprisingly creamy textured mash - no need for milk or butter.
 






Herr Tubthumper

Well-known member
NSC Patron
Jul 11, 2003
59,487
The Fatherland
Mash and truffle gravy with my BBQ ribs and chicken.....yummy.
 


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