waht is the best way to make mash potato?

Question

must cantain no alchohol

Answer 1

Irish Butter, milk, or a wee bit of cream (one or the other - not both) salt and pepper... and of course, spuds...but not too much of the above three, as they'll end up looking like spew. Use a good masher, or if you have a Kenwood electric thing (or anything like it), get the spud-mixer out and switch it on. Good consistency is the key.

Answer 2

Hi,
Ok I will try and keep this short, Although this is not "just " mashed potatoes.
Get some really good Maris piper or fresh king edwards, also a Small swede, yes a small swede.
peel and cube the swede(2" pieces and boil it gently until soft.
Peel and boil the Potatoes until they are cooked and soft but Not watery!!, add the swede to the water for the last 3 minutes, then use a Rice press and work the whole lot through, About 3/4 Potatoes to 1/4 swede, then whisk with a fork adding Fresh white pepper (far more fragrant than black) and salt, then the smallest amount of butter, or Good olive Oil, it needs to be smooth, Or if you wish just chop it coarsley with some crip fried cabbage for a change/
Paul

Answer 3

1 1/2 lbs gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper

A potato masher

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Serves 4.

Answer 4

Here's how I make mashed potato. Peel lots of organic potatoes (preferably a waxy variety), then cut them into squarish chunks about 2-3". Then, put them into a pan of salty water, put the lid on, and bring them to the boil. Turn the heat down, so they're simmering vigorously, and leave them for about 30 minutes. Test them with a fork, and if they're soft, turn the heat down, drain the potatoes, put them back in the pan, and put the pan back on the hob without the lid on, shaking the pan vigourously all the time so they don't stick and burn. This should take the excess water out of the potatoes. Then put the pan onto a heatproof mat, or an old folded up towel to protect your work-surface, and using a potato masher, mash them until they're smooth (if you don't have a masher, use a sturdy fork). If you're making a mash for something with sauce or gravy, don't add anything else , if you're making one for something quite dry, put in a bit of butter, and/or a little splash of milk or cream, and using a sturdy fork, mash the extra ingredients into the potato until they're absorbed, and then (also do this bit if you haven't added any other ingredients) use the fork to whip the potato vigourously, until it's smooth, thick and creamy. Taste a bit, and see whether you want to add any salt/pepper, and if so, mix it in well.

A tasty alternative to the butter/milk/cream, is some nice cream cheese, and you can also add some fried onion or herbs for extra flavour.

Enjoy!

Answer 5

Use Maris pipers, they are by far one of the best spuds,
boil them almost to point of disintegration, drain, put back into
pan , mash well, add a knob of proper butter, some single cream,
mix together, then let the mixture go cold.(be careful as to not let the mixture to get too runny)
Now, using an ice cream scoop form individual portions and set them out on a plate,
take a frying pan, heat a little vegetable oil in the pan, (don't let it get too hot), now take one of the potato patties put it in the palm of your hand and using your other palm lightly press down, now gently fry on each side until golden brown (about 4-5 mins) and serve with the finest sausages and a little onion gravy.
Delicious. Enjoy. PS-you need too serve at least 4 per person.

Answer 6

Mashed Potato


Serves 4

1kg Potatoes
100g Butter
4 Shots of Baileys
Seeds from 1 Vanilla pod
Salt and ground pepper

Peel and boil the potatoes in a large saucepan until soft, drain and return to the heat for a minute or so to remove all the water.

Allow to rest for 5 minutes then add the other ingredients and mash until smooth.

Season to taste

Answer 7

Extra Creamy Mash Potatoes Recipe

4-6 servings
25 min 10 min prep
6 medium potatoes
1/4 cup butter
1/3 cup sour cream
1/3 cup whipping cream
1 tablespoon parsley flakes
salt and pepper
paprika

Peel and rinse potatoes, then slice them and add them to a pot of boiling water. Once boiled until very tender, drain. I usually boil for aprox. 15 minutes, give or take a few. Add back to the pot beat with electric mixer adding butter and folding in sour cream. Once thoroughly mixed, add the rest of ingredients and mix again except paparika which I sprinkle just a bit on top for color. They are ready to be served.

Answer 8

Use maris piper potatoes and cut into even size chunks. Rinse off to remove starchy water and boil in salted water until very tender. Drain the water off in a colander and leave to dry off for around 5 mins. Return to pan and add a large knob of butter, pepper and a dash of milk. Mash with a masher or use an electric whisk to give you nice fluffy mash. You can add herbs or spices or i recommend grainy mustard. Great with sausages !!

Answer 9

Bacon and Cheddar Mashed Potatoes:

You'll make this recipe time and again. Tailor the flavors to suit your preferences by using Swiss cheese instead of cheddar or proscuitto instead of bacon.

2 1/2 pounds cubed peeled baking potato
1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup 2% reduced-fat milk
1/2 cup chopped green onions
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.

Yield: 8 servings (serving size: 3/4 cup)

Answer 10

I always HATE lumpy mash potatoes and i just don't have the muscles to get it lumpless with a traditional masher so i do what my nan does...

boil potatoes as normal. drain. add milk and return to the heat until the milk simmers. remove from the heat, add butter and use a electric hand blender/whisk! it takes the strain out of mashing and works a treat!

if you want slightly diferent mash tho try roasting some garlic cloves until they're soft in the oven and mash them in or simply add cheese to the mash, stir in and add more cheese to the top then stick it in the oven! yum!