Frozen mashed potato anyone ?

[raleighnut]

Hey, hey, you've been spying on me and stolen my Advance Mashing Technique!! 😜🤣

 

[MichaelW2]

The trick to really *GOOD* mashed potatoes is the right variety of potato in the first place.

You want a floury one. And really, the flourier the better. What you don't want to be doing is buying "all rounder" potatoes where you don't know what the variety is. They can be really pot luck, as you can get anything from waxy to floury and everything in between. It's worth spending a little more to know exactly what variety / type of potato you're getting.

Can't go wrong with a Maris Piper or Desiree for mash

Coop British Lily are better for mash.

I find that whatever variety, under- cooking is rife. 20 mins boiling does not make mash. I boil gor around 30-35 mins until forking soft.
The drain and leave to evapourate for 5 mins before mashing.

 

[Dadam]

I've found a difference between the mashed potatoes you typically get in England to those in Scotland.

The stuff I've seen, and been served, in England is so wet it no longer resembles potato but wallpaper paste. It doesn't stay in a fluffy mound but settles and spreads across the plate.

Scottish mashed potatoes are nowhere near as wet, despite using a bit of milk and/or butter. There's still a structure to it.

Obviously people will prefer what they've been brought up with but only Scottish style mash is acceptable! 😃

I don't recognise this so-called "English style" mash! You just described proper mash like we had growing up in Yorkshire as if there was something specifically Scottish about it. I don't know, maybe you've just encountered some insipid southern mash

 

[Reynard]

Coop British Lily are better for mash.

I find that whatever variety, under- cooking is rife. 20 mins boiling does not make mash. I boil gor around 30-35 mins until forking soft.
The drain and leave to evapourate for 5 mins before mashing.

I get my Maris Pipers from my neighbour. Can't get fewer food miles than that!

Been using the Hairy Bikers' method for years, where you boil the potatoes, and when they're just about done, take them off the heat and let them poach in the hot, salty water till they're soft.