Joined in 2023 
82 
63 About this deal
How much butter?? I use 150g/5 oz for 1 kg / 2 lb of potato if I’m being a bit sensible. But if I’m really going all out, I use 200g/7 oz. Hey – I never said this was healthy!😂 Floury and all rounder potatoes work best to achieve a fluffy yet creamy mash without fussing with potato ricers and other gadgets (this is, after all, the everyday mash you’re going to make all the time!) Because I’m in the smooth mash camp, I don’t think potato skin belongs in mashed potatoes. But some people love that texture contrast. And for those people, I say, feel free to leave the skins on! Can you mash potatoes in an Instant Pot? When it comes to the perfect mashed potato recipe, it’s all down to flavour. For many, texture is also key - some like robust, roughly mashed potatoes, some like fluffy or whipped, while others like theirs to resemble baby food or purée. Cover your pan of potatoes with cold salted water, then heat to ensure they cook thoroughly and evenly. If you fill your pot with boiling water, the outsides of the potatoes will start to soften long before the heat reaches the centre, and you’ll end up with a water-logged surface and hard middle. This will result in lumps once the potatoes are mashed. It's also a good idea to select potatoes that are roughly the same size – chop any large ones to roughly the same size as the others. Cover the pan with a lid, too, to create an even cooking environment. The water needs to cover all the potatoes, or the uncovered edges will remain less cooked than those that are submerged. A gentle simmer as opposed to a raucous boil will encourage the heat to penetrate right to the centre of each potato. Why cooking and draining are important
Having been a chef for a decade, it’s been drilled into me to remove any and every suggestion of a lump from mashed potato (or pommes purée , as it’s called in the swankier places I’ve worked, where it’s swiped across your plate and sold at quadruple the price). Lumps have no place in professional mash and anything less than a velvety-smooth texture is a sin. This is due to its simplicity of construction. In fact, the operation of this model is very similar to that of a simple rake, and there is no need for connection to the tr-actor's power take-off. Many older recipes tell you to add the cheese in thin slices, rather than grating it in. I try both methods, and I’m still puzzled why it would make any difference: all suggestions appreciated. Heat up your cream or milk prior to adding it to your sieved mash so that it will combine more easily.For my money, you want a starchy potato. These require a lot less encouragement to break down, meaning less starch is released. The result? A fluffier mash. The varieties you should be looking for are Maris Pipers, King Edwards or Vivaldi. DO NOT use a food processor blender– this activates the starch and makes the mashed potato gluey (it’s inedible, I made that mistake in my youth!); Waxy potatoes are a no-no, meaning anything like a Charlotte , Ratte, Desiree or Jersey Royal is strictly ruled out. They are more likely to hold their shape, so when you start to break down the cell walls of the potato through boiling and mashing, they give you more of a wallpaper paste than a perfectly fluffy mash. Even better, however, is cheshire – the modern, supermarket sort, rather than the rightly lauded old-fashioned type made by the likes of Appleby’s, which has less salt and a fresh, almost lemony bite. But to my disappointment, cheshire does not melt easily, so the best compromise I find is creamy lancashire – milder and milkier than the crumbly kind, but perfect for this purpose.
I definitely am known in my circle of friends as the best mashed potato maker. People always ask for my recipe and for a while, I didn’t understand it. Mashed potatoes, to me, are as simple as boiling water. But then, after a long discussion with a friend on how they make their mash, I realized, I have mashed potato mastery!? When it comes to achieving that perfect mash though, people rely on loads of different methods – each household has their own way of doing it. Now you could stop there and have a fantastic batch of light, fluffy mashed potatoes. But for considerably smoother, denser and more luxurious pommes purée you’ll want take the additional step of pressing the riced potato through a fine mesh Tamis Sieve. The fine mesh holes of the tamis eliminates every last lump and bump without agitating the starches enough to make the potatoes gluey or gummy. Paris Mash was made famous in Australia by Guillaume Brahimi, one of our country’s top French chefs. His Paris Mash is 25% butter, and it’s so rich, I could only get through a few spoonfuls… And that’s saying something for this Potato Monster!! What is Paris Mash? Place the potatoes in a large pot of water and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat.The type of terrain for which the digger is intended: about which all information is provided in the model specifications. All you need is potatoes, salt, butter and milk OR cream (for a more luxurious finish).You don’t need to fuss with extra ingredients if you use the right technique for cooking!
Cold butter –stir in cold diced butter a few at a time. The reason we use cold butter rather than soft or melted butter is because the butter melts as a whole so you get a more even distribution of the fat and milk solids throughout the potato. It makes the texture more luscious and enhances the intensely buttery flavour; Just as Prime Rib is the king of all roasts, and Carnitasrule all tacos, Paris Mash is the mother of all mashed potatoes! British mash is made with a masher, not a mixer - Mash the potatoes with a potato masher or a ricer. Don't use an electric mixer, this will turn your potatoes gummy and gluey.
For that steakhouse style mash, take normal mashed potatoes up a notch by infusing oodles of butter and roasted garlic. We do this by adding minced or grated garlic to butter and heating them together gently (without burning the butter or garlic). Then, milk is added to the pan and simmered for a few minutes. This infuses the garlic flavour in both butter and milk which results in a beautiful flavour that’s consistent through the mashed potatoes.This is totally a guilty pleasure kinda recipe! So, DO NOT skimp on the butter!! Cook the potatoes whole– optional! This is how chefs do it – because it stops the potatoes from becoming waterlogged so you get a more intense potato flavour. But it does require a bit of a juggling act to peel the potatoes while hot! I love the way mashed potatoes taste when you push the potatoes through a fine mesh sieve . It gives you the smoothest, most luscious mashed potatoes you’ve ever eaten. But, if you like a slightly chunkier mash, use a potato masher. There are even different kinds of mashers: smooth mashers or chunky mashers depending on how you like your potatoes. Don’t over mix.
Great Deal 
New Comment