[Closed] So.... mash?

*guilty pleasure admittance*

I really like smash (when properly seasoned, with milk and lashings of butter)
I sometimes add cheese and/or mustard too....

Phew... glad that's off my chest

Other smashed tatties are good too.

Huh! This has been around for years.

I made duchess potatoes the other day. Old skool amazingness!

Proper faff, but well nice.

I like it very buttery but quite chunky still, don't even peel em any more (healthier, tastier & way less effort). Sometimes I make "mega mash" too which is normal tatties, sweets & parnsip! Not a purist, me!

Thanks DezB. Proper LOLZ

With gravy - no butter, splash of milk.
Without gravy - milk and butter.

No cheese, we're not animals.

Worst mash is the greasy crap that comes with Wiltshire Farm Foods meals.
It did for Ronnie Corbett, think on.

Hawkeye was my favourite.

Skin on. Not too smooth. Lots of olive oil, no butter.

Also when making proper mash, potato ricer FTW, after scooping properly, oven, cooked jacket potato innards to put in it.

Smash is where it's at folks...for camping anyway.

Butter
Salt
Pepper
Cheese
Milk.

We have a sort of mixed veg Mash. a 50/50 mix of Sweet and Normal Spuds (I like those red Albert something ones) and 15% of whole carrot (approx of course, I don't weigh it or anything).

I'd prefer to leave the skins on the spuds, family won't go for it.

I mash them, a little clover but you can do without thanks to the sweet potato, S&P but leave it chunky and 'rustic'.

Thanks, I haven't had mash for a while, i need to rectify that

Potato ricer is a winner here, no peeling of potatoes required!

I have a problem with eating mash though, I can easily consume 3-4 times the number of potatoes in mash than I can in whole boiled/baked potatoes, tell me I'm not alone...

I cried at the episode when Radar left.

Single cream, butter, bit of pepper and possibly a bit of Colemans finest English mustard depending on what it's being made for.

But never, ever, beaten into that sloppy gloop that seems to be the fashionable way of serving it these days.

It needs proper body, something you can stand your knife up in, not that you can eat through a straw.

bit of saffron

Right! This thread has just decided what we're having for tea tonight

I'm also a hater of smooth mash that's like baby food. Loads of butter. No milk!

Its got to have absolutely loads of onion and mustard gravy on. Mmmmmmmmmmmmmmm

I can easily consume 3-4 times the number of potatoes in mash than I can in whole boiled/baked potatoes,

The trick with mash is not to over cook it.
That way you can still add lashings of *cream and **butter without it turning into the aforementioned gloop.

*That's cream, not milk.
**Yes, real butter you perverts.

Pub tonight. Menu is online. I'll be ordering:
[i]Steak & ale pie, mashed potato, greens & gravy[/i]

🙂

GrahamS - Member

Hawkeye was my favourite.

The subject of your humour would appreciate it, which is nice. 🙂

I hope that's a proper pie Dezzy?

Not a casserole in a dish with a bit of puff pastry plonked on't top

I hope so too 🙂 Better not be mushrooms in it either.

Generous pinch of white pepper. Give it a try.

NO MILK EVER 😡

skin on
about a fifth of a pack of butter per person (do not let any females watch or you'll be for the high-jump)
a decent dollop of horseradish sauce
salt n pepa

I let or to beat mine with the back of a wooden spoon, usually with some butter. It normally goes quite firm, which I like as you can make a pool for your gravy.

If it's being piped on a potato topped pie, then cheese is added before using a blender. It's too firm to pipe otherwise.

Common or garden mash:
Coarsely mashed floury potato (ie, retaining lumps of potato) with a good helping of butter.

Posh mash:
50/50 potato and sweet potato, butter and english mustard. Did that once on Christmas Day and it was the most enjoyed part of the meal by some of our guests.

Bejesus, begora..... if you like mash then your head will explode when you have......

"CHAMP.........!"

It's the food of the gods. (Well, the Irish one's at least!)

Mashed spuds...... load of butter and (scallions softened in hot milk) chopped into it.

Usually served with corned beef.

Bloody lovely! (Might have some tonight actually!)

See that amount if butter you just put in your mash?

Double it, then melt some in the top as you serve like a delicious golden pool of lava.

Champ is good, arguably better in fact

I was unlucky enough to have to consume hospital food recently and was amazed/apalled to find they still serve those mostly-circular school-dinner-type scoops of mash. Just another reason to avoid getting ill

I'm going to nandos for dinner tonight, I wonder if they do peri peri mash? Sounds wrong doesn't it, will stick to chips

Oh and Cougar, ye're a dick*

That's it, I'm telling your mum.

I let or to beat mine with the back of a wooden spoon, usually with some butter. It normally goes quite firm,

I do that too while I'm waiting for the mash to cook.

Here in Wales we have stwnsh rwdan... This is mashed potatoes and other vegetables (usually swede, but sometimes carrots too), milk, butter and, if you fancy, a pinch of nutmeg.

There is no finer accompaniment to liver, bacon and onions.

mash it just before potatoes have lost all hardness then put back on heat with milk and butter
carrot & swede mashed with black pepper & butter is very good.

This thread should be combined with the microwave sausage one.

Just need someone to start one about onion gravy, and a mod to make a dick comment (jk) and we're set for dinner.

I can step in yet?

A bit of sour cream or cream cheese is good along with the mandatory butter, salt and pepper.

I always do too much so I can make potato cakes later. Mix the left overs with eggs and flour in to a stiff batter then fry, oh yes.

Drac - Moderator
I can step in yet?

Go on then, how long have people been mashing potatoes?

It's ALL about the variety, you know-nothigns.

And both lumpy and smooth can be good. Don't worry about it.

pie, mash, beer and footie tonight.

Go on then, how long have people been mashing potatoes?

At least as long as sausages have been around.

I can step in yet?

That's not even a proper question!

Surely "Shall I step in now?"

Mash [i]must[/i] be smooth. If its lumpy its " crushed potatoes" not mash. Nowt wrong with crushed potatoes but it sure as heck ain't mash

Some lightly sautéed spring onions go well.

Ruddy philistines

There's [i]smooth[/i] and then there's the sort of pap you get served up on a grimy bit of wood with an artistic smearing of sauce and a good steak.

And if you're doing spring onions then that should be with lightly bashed new potatoes (skins on obvs!!!) oatmeal and butter.

Is that not creamed potoate but you're right sone places call it mash.

jimdubleyou - Member
I let or to beat mine with the back of a wooden spoon, usually with some butter. It normally goes quite firm, which I like as you can make a pool for your gravy

Yes but what do you make your mashed tatties with 😆

Drac - I'm sure it's mostly served under some completely invented culinary name; [i]Pommes de man fat [/i]probably.

Also you can't make mashed tatties with a potato ricer

Ah - you mean overcooked mash scotroutes. Once its mashed nice and smooth if you add milk and keep it on the heat it starts to form a white sauce type thing like flour and goes all horrid and gloopy. Thats just bad cooking

[quote=darrell ]bit of saffron

is turmeric ok?

I find 'beating' it with one of those bent wire mashers gives the best consistency rather than the mashers with the tiny little holes.

Mash with lumps of stilton and saute leeks - OHHHMM NOM NOM NOM NOM

+ cumberland sausages (no Walls shite though)

+ onion gravy (with mustard as noted by others)

Just checked my 1957 good housekeeping cookbook which is the bible of cooking ( can't find Mrs Beaton). It warns against keeping mash hot as it goes gloopy but insists it must be smooth

Drac - I'm sure it's mostly served under some completely invented culinary name; Pommes de man fat probably.

Has it got Cumin?*

*Cheers Dave.

Where do we stand on crushed potatoes? some I've had have been incredible (added truffle oil and I think mint), others crap as the only treatment they've had is to be crushed with a fork...

+ cumberland sausages (no Walls shite though)

Did you know you can buy them....

Did you know you can buy them....

*beats Drac to death with the horribly rubbery sausage shaped pork product*

the horribly rubbery sausage shaped pork product

Long dong silver?

[img] [/img]

Simon_Semtex - Member

Bejesus, begora..... if you like mash then your head will explode when you have......

"CHAMP.........!"

It's the food of the gods. (Well, the Irish one's at least!)

Mashed spuds...... load of butter and (scallions softened in hot milk) chopped into it.

Usually served with corned beef.

Bloody lovely! (Might have some tonight actually!)

Scallions 😡

Cumin is ace with almost all potatoes but never tried it with mash. Thinking cumin with spring onions and chilli - precooked and added to hot mash.

I've enjoyed this thread far too much.

Suffice to say Family Jay are having Mash for Tea!

Remember the pot mash ala pot noodle (pot rot)? They did a curry flavour one, great cheap stodge

Cumin is ace with almost all potatoes but never tried it with mash.

My joke was wasted 😥

I'm carb free now so mash is off my menu (unless it's mashed broccoli)

However whilst I made myself kale and garlic mussels tonight my 24 year old made the most amazing pie and mash for the 3 boys.

Desiree potatoes cooked until soft but not falling apart, unfeasible amount of butter melted and used to soften slightly a load of spring onions.
When he drained the spuds he did what we've done for years in this house - chuck the butter on the spuds with a splash of cream and pepper, then blitz it all very quickly and for not too long with the electric hand whisk

Whisk not blender - this can be over done so you have to be careful. But I found it by far the best way to make a lot of mash quickly and keep it hot, mashing it by hand seems to take too long when you are making a mountain of the stuff.

Drac - Moderator
My joke was wasted

Matthew 13:5

Nah, it was Lee at about a quarter to seven.

Anyway, yes, champ. A couple of folk have skirted around it but aren't quite there.

Boil new potatoes until they pass the knife test.

Sautée sliced spring onions ("scallions," what is wrong with you people) in far too much butter.

Drain the new potatoes, pitch them in with the spring onions, kick their heads in with a wooden spoon, spin and serve.

I'm carb free now so mash is off my menu (unless it's mashed broccoli)

However whilst I made myself kale and garlic mussels tonight

I ddin't read any further, delete your account.

Matthew 13:5

And some fell upon mash

And some fell upon warm apple pie

Matthew 13:5

Not really sure I want to know where Drac's been casting his seed. 😯

Why do I hate the saying "lashings of" when talking about food?

"Cougar - Moderator
I'm carb free now so mash is off my menu (unless it's mashed broccoli)
However whilst I made myself kale and garlic mussels tonight

I ddin't read any further, delete your account"

I know I need putting down quite literally atm - but I've lost 9.5kg since Jan, so as much as I would have loved the pie and mash, I'm on a mission to be as fit as I can be atm :p

To be fit requires adequate fuel, kale is like leaded petrol, pie & mash is like shell ultra...

For the love of God Cougar you absolute Rupert!...... what you have described is NOT Champ....

It might be "Hoxton Champ" or "Top-Knot Wearing Hipster Champ" but it definitely isnt living in 1970's Belfast Champ."

and "Sauteeeee!!!!" WTF..... The SCALLIONS (yes SCALLIONS!) should be boiled in milk.....

Jaysus!!!!

Boiled in milk? Grim.

To be fit requires adequate fuel, kale is like leaded petrol, pie & mash is like shell ultra...

Both the same thing but you have to pay for the marketing on the pie and mash?

Boiled onions?

I don't really need to say any more here, do I.

Not just any onions these are angry onions.

Angry Onions what?