Which potatoe is best for smooth delicious mashed potatoes? | ExpatWoman.com
 

Which potatoe is best for smooth delicious mashed potatoes?

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EW OLDHAND
Latest post on 24 November 2011 - 07:15
Absolutely second the potato ricer, and a quick result too, I also warm the milk and butter too.
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EW EXPERT
Latest post on 24 November 2011 - 06:59
Russet potatoes are very good for making mashed potatoes. Spinneys should have labels specifying which type of potato is which
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EW EXPLORER
Latest post on 23 November 2011 - 21:13
Scooping out the cooked mash from jackets makes delicious mash. I add butter & fresh full fat milk and then push the mixture through a fine sieve.
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EW GURU
Latest post on 23 November 2011 - 20:36
Also, start with lukewarm water & bring to the boil. This way the potato cooks evenly. If you use boiling water from the off the outer part breaks off while the middle is still a little raw.
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EW EXPERT
Latest post on 23 November 2011 - 19:26
I think the Lebanese potatoes work well for mash...butter and grated cheddar cheese and a splash of milk is how I do it. Oh and hand masher.
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EW EXPERT
Latest post on 23 November 2011 - 19:17
And always warm up milk or cream before you add to potatoes........that's one of the most common causes of gluey mash. I always add a glove of garlic cut in half and let it infuse in the cream for 20 mins or so - so it's a mild garlic flavour.
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EW EXPERT
Latest post on 23 November 2011 - 19:14
I add some chopped spring onions to mashed potatoes and that's nice. I sometimes add pumpkin as well. When the kids were small I used to be able to add in mashed cauliflower and even some brocolli but they object too much now.
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EW EXPERT
Latest post on 23 November 2011 - 19:13
Adding sour cream and chives to mash makes a nice change.
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EW OLDHAND
Latest post on 23 November 2011 - 19:11
And always warm up milk or cream before you add to potatoes........that's one of the most common causes of gluey mash.
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EW MASTER
Latest post on 23 November 2011 - 18:55
Oh, and for a slightly healthier mash I use low fat natural yoghurt instead of butter/marg.
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EW MASTER
Latest post on 23 November 2011 - 18:49
The best way to get lump free mash is with a potatoe ricer, think they sell them in Lakeland. :) Thanks. MCC here I come :)
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EW GURU
Latest post on 23 November 2011 - 18:35
The local, saudi or lebanese potatoes work well for mash. Unfortunately they are not as good for roasting. Agree, I get lovely mash from these spuds. I use a ricer and then mix in lurpack butter until perfect. I only add cream if i've got it in otherwise it's a bit of milk. I also add cracked black pepper to mine but that's just my taste
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EW NEWBIE
Latest post on 23 November 2011 - 18:29
The best way to get lump free mash is with a potatoe ricer, think they sell them in Lakeland. :)
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EW GURU
Latest post on 23 November 2011 - 18:27
The local, saudi or lebanese potatoes work well for mash. Unfortunately they are not as good for roasting.
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EW MASTER
Latest post on 23 November 2011 - 18:27
Do you belt them with a masher first? My biggest problem is lumpy mash.
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EW MASTER
Latest post on 23 November 2011 - 18:23
best potatoes for creamy mash are the floury potatoes like maris piper or King edwards. Lots of butter and lots of milk and lots of elbow grease - I've never had a good result with a whisk but can do really lovely creamy mash with an old fashioned potatoe masher. I haven't seen Maris Piper or King Edwards here, though, Claire. It was useful in Geneva, we used to get bags of pots labelled "puree", "baked" "frites", "robe des champs", or "four" rather than the variety, so you knew what to do with them :D <em>edited by simpleasabc on 23/11/2011</em>
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EW NEWBIE
Latest post on 23 November 2011 - 18:11
I have a hand-held blender and always find that gives me 'glue' when I use it for mash. If it's a topping for shepherd's pie, I don't much care though. ah no........don't use a hand held blender....a proper whisk.....with balloon type whisky thingies..they put air into the mash and its lovely and fluffy
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EW MASTER
Latest post on 23 November 2011 - 18:08
I have a hand-held blender and always find that gives me 'glue' when I use it for mash. If it's a topping for shepherd's pie, I don't much care though.
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EW EXPLORER
Latest post on 23 November 2011 - 18:08
Add turkish labneh =)
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EW EXPERT
Latest post on 23 November 2011 - 18:07
best potatoes for creamy mash are the floury potatoes like maris piper or King edwards. Lots of butter and lots of milk and lots of elbow grease - I've never had a good result with a whisk but can do really lovely creamy mash with an old fashioned potatoe masher.
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EW NEWBIE
Latest post on 23 November 2011 - 18:05
Interesting....never had gluey mash with an electric whisk but always a first time I guess maybe there is a trick to it, or maybe you don't over beat, or perhaps your whiskers are beat... probably the latter!
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EW GURU
Latest post on 23 November 2011 - 18:01
Interesting....never had gluey mash with an electric whisk but always a first time I guess maybe there is a trick to it, or maybe you don't over beat, or perhaps your whiskers are beat...
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EW NEWBIE
Latest post on 23 November 2011 - 17:57
Interesting....never had gluey mash with an electric whisk but always a first time I guess
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EW GURU
Latest post on 23 November 2011 - 17:49
My Tips: DO NOT whisk or put in a processor, you will end up with glue! Use cream and butter, and mash them up and down, not swizzling around. Heat the milk or cream before adding it. Mash the potatoes before adding liquid to them. ETA: I like to use 1/2 sweet potatoes and 1/2 regular. <em>edited by IAMVP on 23/11/2011</em>
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EW NEWBIE
Latest post on 23 November 2011 - 17:45
Any potato will do...the key ingredient is an electric whisk!
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EW MASTER
Latest post on 23 November 2011 - 17:44
Personally I like sweet potatoes mashed. If they're white ones I usually use russet potatoes and add a good dollop of butter and milk.
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EW NEWBIE
Latest post on 23 November 2011 - 17:43
Thanks for any ideas, your fool proof recipe wouldn't hurt either ;)
 
 

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