It would appear that there are at least two "best" ways to cook you spud before you mash it exant at any one time. Currently, I have read that one should boil them with skins on and then blister your fingertips peeling them afterwards. Roast them and then mash also appears a popular choice. How to mash them is the next question? With a ricer? Pushed through a sieve? With a hammer? And then milk or no milk? Cream? Creme fraiche!? Beef dripping? Goose fat? Butter, of course, that's a given. White pepper, the only time it ever gets frikkin used frankly, that's in there but bloody cookbooks can't seem to agree and I'm conflicted. I always swore by the scalded fingertips method. I broke and tried the roast spud. It was great.
Bollocks.
Bollocks.
7 comments:
This sounds like the 'how to boil an egg' debate. Personally, I think it is entirely subjective and depends on what kind of result the mash maker wants. Using a manual masher or fork gives a slightly lumpy, more textured result and using a ricer gives a completely smooth puree. Have never tried a sieve, can't imagine it'd be too entertaining!
I've always done mine the most simple way, peel, boil, add butter, salt & pepper (maybe some sour cream or cream if any let overs about) & mash with a manual masher, I've never had a complaint yet & they are definietly not lumpy. Mash is a simple dish so to go to extremes to prepare it seems a bit ridiculous to me!
I'm too lazy to peel. I boil them skins and all, then mash them right in the pot with butter, milk and roasted garlic. Plus lots of sea salt and black, black pepper. I like lumps. But then I also like crunchy peanut butter.
The best way is the way 'you' like it; personally I peel,cook and mash with butter, milk, salt and black pepper (sometimes adding roast garlic and for special meals substitute milk for cream)
I peel, cook and mash with heated milk and butter, sometimes a beaten egg. There was a video on YouTube of peeling a potato but when I checked for it to send it had been removed. T
Buttermilk and butter. Sort of poor man's creme fraiche.
Also, I run the taters through a food mill (the kind with the rotary handle; not a simple press-through like a ricer).
I've heard you should let the peeled (boiled) potato chunks dry out in a warm oven before you mash them, but WHY?
Hmmm... we're still stuck on peel-rinse-boil-ricer-butter-warmed milk.
Seems to work for us. :)
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