Really Great mash??

[anonymousbird]

Obviously I know how to make mash, but what's your trick for making mash (plain mash, so no onion/mustard type stuff) really super fantastic??

Milk? Butter? Cream? Special utensil or method??

TIA.

Discovered by accident, because I was cooking for a vegan so couldn't use milk or butter - use soya milk. Phenomenal.

sjuperwolef I sometimes put mayo in which you might find safer next time!

GetOrfMo1Land,

That recipe sounds lovely, I want to try it!

Can you remember of estimate the quantities of potatoes and butter please?

I know someboday who will love it.

I know it was a 250ml pot of cream and 50ml of olive oil (non extra virgin)goodasgold and 4 garlic cloves (peeled but not chopped)

It's singl e cream btw not double.

Butter - god knows how much I used, several great big spoons of it.

Potatoes - nearly a whole bag. Oh that isn't very helpful is it? I think it was about 6 or 7 medium sized ones, peeled. I used desiree potatoes as it said on the bag in sainbos that they are good for mash.

And a hefty pinch of maldon salt (no pepper though).

Oh dear could I be any more vague? I hope you like it - it is marvellous.

GetOrf, that sounds amazing

My mash, FWIW is: (for me four)

5-6 fist sized potatoes
4 fat cloves garlic
2oz salted butter
3 floz double cream

Peel the potatoes and quarter them. Peel but leave whole the garlic. Cook the potatoes and garlic in salted water until the potatoes are soft.

Drain well and return to pan, cover with a tea towel and leave to steam for 4 or 5 minutes. Add the butter and cream and, using an electric whisk (slowly at first....) whisk the lot until smooth.

Never will you have lumpy mash again.

This freezes well (when it has the chance) and just needs to be defrosted at room temp and then warmed through with a touch more cream and butter, stirring all the while.

I am going to make some next week, my mouth is watering a little bit.

Thank you so much for the quick reply, it is very helpful.

I will post back on this thread after I have made some.

Ground nutmeg

GetorfMo1Land We had it tonight with Gordon Ramsay's recipe for beef bourginon. It was so very yummy.

I used 700g potatoes, 100g butter, 100ml cream, 2 garlic cloves, and 20ml olive oil.

For two and we polished it off.

sjuperwolef, I am from Preston and I have never heard of egg in mash as a local delicacy

My grandmother always used to say that the milk had to be warmed or it made your mash go lumpy. Have never done a controlled experiment on this, but have always had smooth mash.