fancy bangers and mash for tea tonight

butter and warm milk

Have you got a potato ricer? IMO that makes the best mash as there are no lumps.

Make sure the potatoes are properly cooked.

Add a large lump of butter, lots of salt and pepper and a splash of milk. Mash.

If you don't do butter, try using natural yoghurt, with lots of black pepper. And it always takes more salt than you think.

The search for restaurant quality mash ...

well I use good pots

lots of cream and butter

and lots of vigour with the masher until it is absolutely smooth

the thing is - they expect it all the time now

You need a potato ricer.

Boil spuds until really soft.
Pass through ricer.
Splosh in some double cream.
Knob of good butter.
Black pepper.
Beat well with wooden spoon.

Lovely.

<<hungry now>>

You can do it without the ricer but definitely add dble cream, it really makes a difference.

par-boil the potatoes - then drain them, rough them up in a sieve, put back in pan, add milk and warm again on hob, add butter and either paprika or garlic/olive oil/cream cheese and mash whilst on low heat.

GORGEOUS - also for best and tastiest results, leave the skins on!!

warm milk

<<joins potato ricer quiche>>

Really. It's the secret. That, and Maris Piper potatoes. And some top nice butter.

<<drools>>

potato ricer not sure if ive got one of them hmmmm will have to nip to the shops

Lovely with a good dollop of grainy mustard along with butter, cream, salt and pepper to if having with bangers, and a load of homemade caramelised onion gravy.

Bake them in their skins, then scoop out the potato and mash it.

I add alsorts to mine.

Garlic, butter, cream, philli, salt & pepper, cheese, sweetcorn, nutmeg, mustard...

NOT all at the same time you understand. that would be disgusting! but I experiment with different combinations of stuff each time.

Sometimes it's delicious and sometimes, well, if you put it in a pot and took it to a public place, they may consider it an act of terrorism and have it blown up. but my view is, how else are you going to learn what works and what doesn't?

Mash with a masher, ok a potato ricer if you must. Add loads of butter and stir, gradually add some milk and keep stirring until goes to nice creamy mush. Course, you must also add spring onion and make chomp.

lol Hecate's anarchist cookery

Some people learn what works and what doesn't by finding these things called repices. It's like a list of instructions for making food. I reckon it's made up - who does that? <<derisive laugh>>

warm cream and loads of butter

Oooh! Maris pipers, cook them till they are really soft, dry them a few mins, then add butter and mash until your arms ache! Then add cream (or milk if you haven't got any) and garlic puree (optional) and black pepper, plus/ minus dried parsley then whip with a fork until all creamy and lovely!

Dh says he married me for my mash

you mean MASHED

or its like "bake potato"
or "boil rice"

Warm milk

Butter

A little finely chopped onion

Milk,butter and some pepper Then mash/whip it

If you thoroughly mash BEFORE adding anyting else - you dont get lumps anyway. (also nice with garlic in it.

Potato ricer. No question. The are cheap in places like Woolworths.

Lots of butter. Shut your eyes when you puit it in, then there aren't any calories in it.

Some very very finely chopped anchovies makes a delicious mash that a lot of children love.

recipes ? What means this thing 'recipes' ?



I'll have you know we have some mighty interesting mealtimes in this house.