mashed potatoes

well didn't you always want to know how to make the perfect mashed potato? RoFL the one and only Paul McCartney (no less) shows you how here.....
http://www.youtube.com/watch?v=WyyEc-GNDfQ

:lol: That's great. :)

Organic sea salt :hmm:

I love mash.

I'll be waiting for his appearance on come dine with me with skills like that.

i like the idea of adding the raw onions at the end..... he didn't make those slices in the onion very far down tho did he! rofl

It's amazing what people with can make others do if they have the right blackmail material

BB not Helen

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Daffodil

i like the idea of adding the raw onions at the end..... he didn't make those slices in the onion very far down tho did he! rofl

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When I have left over mash I like to mix it with chopped onion and then fry it as part of a big breakfast.

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beanstew

When I have left over mash I like to mix it with chopped onion and then fry it as part of a big breakfast.

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is that called bubble and squeek?

You would have thought they'd splash out on a decent camera for doing this, it looks like it was recorded on a VHS tape back in the 80's.

^it was recorded in 1998 apparently , not long after Linda died

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Daffodil

is that called bubble and squeek?

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Bubble and Squeek is normally cabbage and mash. It's yum but I haven't had it for years.

^my mum used to make that when i was a kid...that's why i didn't like it then....cabbage ugh

I love mashed potatoes, any type of potato actually but I don't like Bubble and Squeak from what I remember of it!:eek:

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beanstew

Bubble and Squeek is normally cabbage and mash. It's yum but I haven't had it for years.

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I liked bubble and squeak... the cabbage was identifiable but pretty well mangled, fried, and peppered to acceptability.

I love mashed spuds covered in my homemade roast onion gravy! :heart:

For lunch yesterday I had some mash potato in a sandwich with peanut butter and dollop of garlic 'mayo'.

T'was lovely.

:eek:

really?

Why did I come on this thread? Now I'm dying for mashed potatoes and gravy.

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sandra

I love mashed spuds covered in my homemade roast onion gravy! :heart:

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Mmm sounds nice. I like it with red wine gravy too.:satisfied:

I just had mashed potatoes topped with a veganized irish stew. Yum yum yum.

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BlackCats

Mmm sounds nice. I like it with red wine gravy too.:satisfied:

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Would you pm me with the recipe BlackCats? :) xxx

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fondducoeur

I just had mashed potatoes topped with a veganized irish stew. Yum yum yum.

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That sounds good fondducoeur! :thumbsup: xxx

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sandra

Would you pm me with the recipe BlackCats? :) xxx

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Post it here, pls! Or PM me, too? :faint_smilie:

I used the Rose Elliot one at first but I add yeast extract and other spices. I made a really nice red wine gravy at x-mas but I can't remember what I chucked in it now.:D Sometimes I freeze left over wine in ice cube trays to use for gravy.:)

Rose Elliot: Onion and red wine gravy | Life and style | The Guardian

What's leftover wine? Can I buy it in the shops?

I added port to my gravy last Christmas. That was tasty. :)

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Buddha Belly

What's leftover wine? Can I buy it in the shops?

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Just nearly spat my lunch out laughing as when I read Blackcats' post I thought well BB never has any left over wine and then he goes and proves me right. I am not a wine fan so not me drinking it all :D

I love mashed potato, think it's my favourite food, and will eat it any way it's cooked.

My trick is to freeze some of the wine at the start of the bottle so I shouldn't have said it was left over.:D

I rice my potatoes rather than mash - first on their own, then with marg, soya cream, salt and pepper. It takes a minute or two longer, but you get perfectly smooth, creamy potato that way.

I do mine in the food processor - they come out lovely and creamy with no need for adding any milk/butter (and it's easier than mashing...i get a sore arm!)

Sorry Paul, the onion idea, I've been doing for donkeys' years. I beat you to it.

Also, if the mash gets a bit dry, use some of the cooking water rather than milk. The cooking water should be used for something rather than thrown down the sink, unless the spuds are especially starchy.

In fact, a good tip is, once you've chopped (not peeled!) the spuds and before you cook them, rinse them in cold water. You might, depending upon the variety of potato, see the water going a little cloudy - that's starch being washed off.

Other variations I quite like are:

- toasted sesame seeds sprinkled on top
- chopped chives mixed in
- pine nuts mixed in
- grill the dish of spuds
- a spoon of Plamil mayo plonked on top
- chopped garlic mixed in

One thing I will say to our Paul is this, the best bit of a potato is the skin. I have never peeled a potato in my life - I've always left the skin on, for chips, mash, whatever.

Why is salt added to the cooking water? What does it do? I've never done that and I don't see the point. In fact, with salty cooking water then adding more salt, well...herbs would be better for flavour rather than so much salt.

Also, you can steam other stuff in a colander on top of the potatoes - just like covering the pan, the steamer (with a lid) actually means you can turn the heat down but cook more on one ring.

If the mash isn't creamy enough, don't add milk or marge, get a fork and whip the spud instead.

Here endeth...

I used to never add salt to cooking but someone told me (when we were boiling pasta) that the salt helps prevent the water boiling over. Not sure if it's true or not though.

I love mash with chopped onion, peas and sweetcorn mixed through it. My friend used to live on toasted sandwiches with that as filling.

Mmm, that mixture sounds delicious Marrers.

I never cook with salt as the OH doesn't like it, and I don't have a particular problem with things boiling over (unless I turn the heat up too high with the lid on or something like that) so I don't think it's really necessary.

Salt raises the boiling point of water so should make the potatoes cook quicker (in theory). I add salt to the water to add flavour, I don't add more salt afterwards though, but do add lots of ground white pepper.

Perfect mash:
Packet of Sainsbury cheap powdered mash
Packet of Sainsbury sage and onion stuffing
Boiling water.

Use about 1 part stuffing to 4 parts mash, mix up with water to desired consistency.


I find mash made with boiled spuds is too wet for my liking, as I always have it with loads of gravy and I don't want my mash dissolving in the gravy.

mmmm mashed potatoes are my ultimate favourite and all you guys have given me new ways to try them mmmmm :) :)

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Marrers

I used to never add salt to cooking but someone told me (when we were boiling pasta) that the salt helps prevent the water boiling over. Not sure if it's true or not though.

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Hmmm... could be. If you do have trouble with water boiling over or foaming, a few drops of oil can help. This is especially true in a pressure cooker.

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Risker

Salt raises the boiling point of water so should make the potatoes cook quicker (in theory).

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Now that sounds plausible.

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Risker

I add salt to the water to add flavour, I don't add more salt afterwards though, but do add lots of ground white pepper.

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We have a mixture of toasted sesame seeds, some herbs and sea salt in a small sprinkler for adding afterwards. Less salt and more variation and texture!

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Marrers

I love mash with chopped onion, peas and sweetcorn mixed through it. My friend used to live on toasted sandwiches with that as filling.

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Sounds brilliant! Mash sarnies, one of the ultimate comfort foods. Nam nam. When camping, I once made Smash with the green liquid from a tin of peas and put some of the results between two slices of bread...

Why do I like talking about mashed spuds? :D

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Pob

Perfect mash:
Packet of Sainsbury cheap powdered mash

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:lol:

^ don't try the tesco one it's tasteless and horrible.