Best Potatoes for mash.......?!


Question: Best Potatoes for mash!.!.!.!.!.!.!.!?
Lots of advice, lots of varieties from lots of people any cooks and chefs out there in answer land!.Www@FoodAQ@Com


Answers:
Hi RobboOne,
I use a mixture of Maris Piper & Pentland Crown one gives creaminess and the other texture a little seasoning a good knob of butter a little chopped parsley if desired
Regards!.!.!.!.
CoffeeBeanWww@FoodAQ@Com

New potatoes make rubbish mashed potato!. Use old ones like King Edward’s or Desiree Reds!.

MASHED POTATO

Serves 2

INGREDIENTS

375g of old potatoes*
250ml of water
? of a teaspoon of salt
? a tablespoon of butter
? a tablespoon of milk
Ground pepper to taste

METHOD

Peel the potatoes and chop them into quarters!.

Put the water and salt into a saucepan on a medium heat!. Add the potatoes!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 20 to 25 minutes until soft!. Check the water level from time to time and top up if it starts to dry out!.

Drain the potatoes and mash with the butter and milk until it is smooth and lump free!. Season with the pepper!.

ADDITIONS & ALTERNATIVES

Sprinkle 50g of grated Cheddar cheese on top of the potato, or even into it as it being mashed!.Www@FoodAQ@Com

marris piper!. IMO is the best as it has a nice texture and a little more flavour!.

King edwards aren't bad either!.

boil in slightly salted water!. mash (i use a potato ricer to get it super smooth, if you dont have one you can mash it and pass that through a sieve with the back of a spoon) and add butter, pepper (i use white pepper so i dont get black specs in it which i think ruins the presentation a bit) and enough milk and cream to get the consistency you want!. check the seasoning and enjoy!.Www@FoodAQ@Com

Agria potatoes - they don't absorb too much water, have a good natural flavour and a creamy yellow colour!.
Try to find ones the same size, pop them in the microwave for a short while then cook them in their skins to prevent water absorption!.
Drain them in a colander for five minutes to let all the steam evaporate before mashing!.

Don't use Maris Piper - save them for chips!.!.!.Www@FoodAQ@Com

I always use Yukon Gold's because I love the buttery taste, but after reading the other answers I'm going to try the maris pipers!. I cook the potatoes in chicken broth, which adds, then either butter (the real stuff) and sour cream, chives, etc!., OR if I'm trying to do a heathier version, I add Smart Balance and plain yogurt, plus any seasonings I want (love to add a packet of ranch dressing mix to them)!.Www@FoodAQ@Com

I've never heard of a Marris Piper, Russets are pretty standard if you want them like mom used to make,

But I love Yukon Gold mashed potatoes, they have a golden yellow flesh and taste great!.

If you want to try something new instead of butter and cream !.!.!.
use Extra Virgin Olive Oil and Lemon juice !.!.season with salt and pepper!.!.!.!.you won't be sorryWww@FoodAQ@Com

I use maris piper with a little butter, seasoning, and herbs from time to time!. I never ever use a masher!. I always fluff up with a fork!. That way I find the finished product to be much lighter in texture!.

edit

Forgot to mention!. On occasions I finely grate an onion, add this is and finely grated stong flavoured chedar cheese and bake in the oven until firm!. crispy and golden on the top!. Absolutely delicious!.Www@FoodAQ@Com

I loooove Yukon Golds myself!. They have less starch content than most potatoes, and a higher moisture content!. This means that they hold up better to boiling and mashing!. Your potatoes won't be liquidy, they'll be a nice chunky hearty mashed potato, if that is what you like best!. I do! Plus, they have a gorgeous gold color!Www@FoodAQ@Com

maris piper,when i make mashed potatoes i just bought 2 small pieces and 3 big ones, i dont want to have a large amount of potatoes!. i add milk,butter ,salt and pepper and sometimes chopped parsley =]Www@FoodAQ@Com

When my brother cooks us dinner he uses Desiree potatoes, he says these are the easiest, softest and nicest ones to mash!.Www@FoodAQ@Com

idaho potatoesWww@FoodAQ@Com

I like baby red potatoes!.!.you can leave the skin on : )Www@FoodAQ@Com

I prefer Yukon Gold potatoes for mashing!. Maris piper are good, too, but hard to find around here!.Www@FoodAQ@Com

Maris Piper for sure, though I also like red potatoes with the skins left on, om nom nom nom!.Www@FoodAQ@Com

butt potatosWww@FoodAQ@Com

russetWww@FoodAQ@Com

marris piperWww@FoodAQ@Com

smash from the packet is best!. no lumpsWww@FoodAQ@Com

spudsWww@FoodAQ@Com

maris piper!. by far!-ok the one above said it already!.!.!.my bad!Www@FoodAQ@Com





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