Frozen mashed potato anyone ?

[briantrumpet]

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]

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

 

[Dave7]

For Mash get smashed!!



😋

I worked at Cadburys, in that department, when they started to produce Smash.

 

[Dave7]

I think all the above comments are good reason to buy frozen mash......no effort and perfect results every time.

 

[Pat "5mph"]

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?
It's one food stuff I would never dream of buying, unless it was reduced to 20p a bag

 

[PaulSB]

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

 

[Dave7]

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

Dont knock it till you've tried it

 

[PaulSB]

Dont knock it till you've tried it

OK. Fair enough. Next time I'm in Aldi......

 

[Reynard]

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.

 

[Profpointy]

Potato ( a real one, boiled, add dash of milk and butter. Sorted.

Son's partner is a chef and he'll 'push' the already mashed potato through a sieve to make it super smooth - way too much faff for me.

I don't much care for the utterly
pureed mash they do in restaurants, presumably with a machine. Proper mash is done with a potato masher (or fork) and has some texture to it, almost, but not quite lumps

 

[Reynard]

I don't much care for the utterly
pureed mash they do in restaurants, presumably with a machine. Proper mash is done with a potato masher (or fork) and has some texture to it, almost, but not quite lumps

Not a machine, but a passe-vite or a ricer. Some chefs will use a spatula to push the potato through a fine wire mesh. But then they're not the ones doing the washing up afterwards...

 

[T4tomo]

Potato ricer is the way forward for good fluffy mash.

A sieve is a step too far

 

[raleighnut]

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.

Quite right plus with the 'bent wire' type you can use it to stir the mash and get all the lumpy bits out of the edges of the pan to continue mashing until smooth.

 

[briantrumpet]

Quite right plus with the 'bent wire' type you can use it to stir the mash and get all the lumpy bits out of the edges of the pan to continue mashing until smooth.

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

 

[Electric_Andy]

I have an " OXO " brand masher that's really comfortable to use. I enjoy mashing the spuds,I use a splash of oatmilk and a generous chunk of " Naturli " cooking block as we're non dairy. I find that the longer you mash the smoother and creamier the mix becomes. The ultimate restaurant mash I believe uses 2kg of potatoes to 1 kg of butter, with the boiled potatoes being rubbed over a fine sieve into the bowl before the butter is added. Of course that's designed to be piped onto the plate, not the big dollops that I serve up😁

Same here. Even with DF ingredients you can still produce a very tasty mash. I also find that mashing the potato before you add any liquids helps increase the resistance and creates a finer, creamier mash for you to then add milk and butter substitutes.

I've never tried frozen mash in my life. The Aunt Bessies frozen roast potatoes are nothing to write home about so maybe the mash will taste more authentic