Mashed Potatoes

[saint-spoon]

what is your best recipe for this most comforting accompaniment? I usually use maris piper or wijla spuds, peel and boil (obviously) and them mash with a masher. I then add butter, English mustard, and grated cheddar cheese.

[p.penn]

I like King Edwards - again mashed with a masher, lots of butter al teeny bit of milk and lots of freshly ground black pepper.

[mrs boodles]

I like mashed potato with a bit of butter and milk and lots of pepper mixed in. Hubby is`nt a great potato eater but likes his mashed potato with a little grated nutmeg in it.

[Mad Chick]

It depends what we're having them to accompany...

Always lots of butter, a dash of milk and salt & pepper but will add mustard if going with sausages, horseradish if going with a beefy dish, sometimes cheese...

Mmmmmm, LOVE mashed potatoes

[rhubarb93]

I like mash with another veg in it - celeriac is a favourite, or sometimes sweed.
Always plus butter, milk, salt and pepper. Only occasionally mustard or horseradish as I think they can overpower what they are accompanying.
But we are having mustard mash with our sausies tonight.

[manda]

mmm good question...depends if we're having them creamy or smashed.

Waxy potaotes for creamy mash and then I put them through the ricer....butter, S&P and a bit of milk...

Sometimes add a bit of Kumara in them. Kumara mash is lovely on it's own but a lot sweeter so I like the mix.

Smashed I like to keep the skins on

Colcannon with sausages and onion gravy ...Yum

Garlic in while the potatoes are cooking......

All sorts of other things added depending on what's for the meal.

[Mad Chick]

What's kumara Manda?

[saint-spoon]

What's kumara Manda?

Oh don't you know anything Lucy?


so glad it was you who asked

[manda]

Sweet potato...they come as red or gold..the reds have white flesh and red skin and the golds have goldy/red skin and orange flesh...and they are lush!

[chookmike]

Not quite the same as the usual sweet potato from the West Indies though. If your Morrysuns has had a trendy makeover you'll find them in there.

They used to chip and deep fry them where I was - absolutely disgusting! R bakes them - one for her and a King Edward or Rooster for me - not my favourite as too sweet but might try Manda's mixed mash.

Have you tried putting marmalade in Saint Spoon?

Mike

[saint-spoon]

onion marmalade might work. I was just thinking about an experiment I did years ago (actually it was Lucy's horseradish mash) I did horseradish and smoked salmon mash for my tea.

[Homemade]

My favourite has to be with parsnips, black pepper and crem fraiche.

[Benny&Co]

What's kumara Manda?

Oh don't you know anything Lucy?


so glad it was you who asked

Kumara is ace, I think it's less sweet than our sweet potato wish we could get it over here.

[Benny&Co]

Ooooh I'm craving mashed tatties now, some lovely sounding very yummy ideas here

I don't have a favourite potato for mashed spuds, but have a sack of Desiree ones at the moment which work well for everything.

I peel and cut into chunks, then steam till soft.

Depending on what I have in I'll put all sorts in, big chunk of butter first then.... grated cheese and soft cheese, maybe spring onions or steamed cabbage too.

Also love garlic mash - whilst the spuds are steaming I put a blob of butter and a squashed garlic clove to melt, then add to the mashed up spuds

If I make a large batch I freeze what's left - seems to work well

[jemberelli]

Someone once served me mash that had mayo mixed in it instead of butter & milk. Sounds bizarre, tasted lovely & creamy.