|
|
Author |
|
Message | |
|
Bugs
Joined: 28 Oct 2004 Posts: 10744
|
Posted: Mon Feb 21, 05 1:08 pm Post subject: Mashed potatoes - how do you do yours? |
|
Normally, on the floor, with a normal masher. But one broke, and another turned out to smell funny (nylon for the non stick pans).
I may buy a new metal one to use in the s/s pan, or I might try out my hand blender, which Amazon (that reliable source of culinary info) says is suitable, but which everyone else says will turn them to glue. I thought about a ricer, as recommended by the Great Hugh, but don't fancy yet another bit of kitchen equipment unless it is really going to make a big difference. Delia uses an electric whisk but I'm definitely not going to get one of them (I think the balloon whisk on the hand blender would be too delicate).
At the moment we get by with a wooden spoon and a sieve if I feel really engergetic. I like them very smooth. Sorry for the long post but mashed potatoes are very important to me. Mmm. Mash. Can we have mash for dinner Treacodactyl???
So anyway, how do you do yours? |
|
|
|
|
Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45389 Location: Essex
|
|
|
|
|
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45389 Location: Essex
|
|
|
|
|
Bugs
Joined: 28 Oct 2004 Posts: 10744
|
|
|
|
|
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
|
|
|
|
|
sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42207 Location: North Devon
|
|
|
|
|
Sarah D
Joined: 28 Oct 2004 Posts: 2584
|
Posted: Mon Feb 21, 05 2:02 pm Post subject: |
|
You will get gluey wallpaper paste if you put it in a blender; you can beat them in a Kenwood with the K beater, though. I have a proper wooden, old fashioned masher, just a thick stick type thing, which is much more effective than the metal one. Butter and a bit of milk and seasoning here.
I have a ricer too, but find it quite slow to get through a whole potful, although the ricer is a catering size one; the potato gets cold waiting for the rest to get throught the ricer - if you put the pot back on the stove the bottom layer burns and sticks to the pot.
I always make extra mash - good for tattie scones, bubble and squeaks, topping Red Dragon and Shepherd's pies, etc. Daughter eats it cold from the fridge with salad cream.............. |
|
|
|
|
jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28098 Location: escaped from Swindon
|
|
|
|
|
chrissy
Joined: 20 Feb 2005 Posts: 238 Location: Pangbourne
|
|
|
|
|
Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
|
|
|
|
|
Sarah D
Joined: 28 Oct 2004 Posts: 2584
|
|
|
|
|
Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
|
|
|
|
|
selfsufficientish
Joined: 28 Oct 2004 Posts: 364 Location: Bristol
|
|
|
|
|
|