Frozen mashed potato anyone ?

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briantrumpet

Legendary Member
Location
Devon & Die
Similar to my Masher, defo the best type

The trouble with the ones with holes is that they are really hard to get going, and then push lumps out of the way rather than breaking them up. Oh, and all too often the bit with 'oles in gets slightly bent upwards because of how hard you have to press down, and then small lumps don't get mashed.
 

Oldhippy

Cynical idealist
Photo Winner
I cook potatoes until soft the butter, milk . Mash and then use fork to finish .
 

Pat "5mph"

A kilogrammicaly challenged woman
Moderator
Location
Glasgow
Homemade mash, frozen at home, becomes quite watery.
Eatable after draining the excess liquid, but still more soggy tasting than fluffy.
So, I wonder what they put in the commercial frozen mash to make it taste good? :whistle:
It's one food stuff I would never dream of buying, unless it was reduced to 20p a bag :laugh:
 

PaulSB

Squire
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 did realise there was a Scottish style mash. This is how I like mine, still some structure, floury with a knob of butter. Mrs P prefers them much smoother and little to get one's teeth into.

Out of a packet? Never
 
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