cooking, fruit and size

[smutchin]

Why? It's true!

View: https://youtu.be/pWdd6_ZxX8c

 

[vickster]

 

[jefmcg]

I always mash them in a separate bowl though

This is wrong. Mashed potatoes are best if the potatoes are dry. Best achieved by returning them to the still hot pan after straining to drive off the remaining moisture.

I also like them to have some texture. I don't like them to seem like they come from that dehydrated powder you can buy.

That being said, I don't really ever make mashed potato anymore. I don't enjoy it that much, and it's not terribly good for you. Apparently it raises your blood sugar quicker than orange juice.

 

[slowmotion]

[QUOTE 4686506, member: 259"] View attachment 338261 [/QUOTE]
Have they invented squirtable mash yet?

 

[smutchin]

This is wrong. Mashed potatoes are best if the potatoes are dry. Best achieved by returning them to the still hot pan after straining to drive off the remaining moisture.

Agreed about the potatoes needing to be dry. I drain them in a colander then set the colander over the pan to allow them to dry before mashing.

Once dry, I do the mashing in a separate bowl so I can use the pan to warm the milk/butter.

 

[Tim Hall]

Agreed about the potatoes needing to be dry. I drain them in a colander then set the colander over the pan to allow them to dry before mashing.

Once dry, I do the mashing in a separate bowl so I can use the pan to warm the milk/butter.

Add a teaspoon of coarse grain mustard to the mix. You can thank me later.

 

[User482]

I have conducted extensive trials, but have yet to find an upper limit for the appropriate quantity of butter in mash. And anyone who thinks it should be lumpy is making excuses for not mashing it properly.

 

[jefmcg]

Once dry, I do the mashing in a separate bowl so I can use the pan to warm the milk/butter.

The butter/milk would be heated by the residual heat in the potatoes/pan anyway. And if you are worried about temperature, the potatoes will lose a lot of heat being transferred into a cold vessel.

Of course, keep doing it the way you like doing it. I'm not about to change the way my mum taught me because it works fine. I can't see any benefit in moving it to a separate bowl (unless you have a non-stick saucepan, but I don't).

 

[Katherine]

I have conducted extensive trials, but have yet to find an upper limit for the appropriate quantity of butter in mash. And anyone who thinks it should be lumpy is making excuses for not mashing it properly.

I agree.

 

[Katherine]

Why you using non-stick pan for spuds? Mash is a bit like baby food but not nearly as bad as that culinary abomination: the smoothie!

Cos I only have non stick pans. Why not? I rarely cook potatoes, when I do they are new in their skins or baked. Can't remember when I last peeled one

I only have non-stick pans too.

 

[Motobecane]

I've got that blender though I'm not totally happy with it.... I like the two blender heads but find the little chopper part a little small and I find it difficult to put the lid on it for some reason!... every now and again I start browsing new ones!

What do you mean by 'putting the lid on it?'

 

[Motobecane]

All stainless steel pans for me. Isn't non-stick liable to break down and leach something bad into the food?

Me too except for a frying pan and a non-stick Chef's pan. Stainless steel is lovely as it comes out of the dishwasher sparkling.

 

[Motobecane]

Have they invented squirtable mash yet?

Good idea!








I secretly like Smash

 

[Motobecane]

I used the microwave to cook potatoes for mash tonight (I'm on a mini mission to exploit uses for the microwave). I was surprised that it turned out so well. I should really have done a control batch on the hob to compare, but I reckon the flavour was better than normal. It didn't really save a lot of time - potatoes cut fairly small (10 minutes on high) - but that was in cold water. Maybe I saved 10 minutes.

 

[slowmotion]

Good idea!








I secretly like Smash

I urgently suggest that you seek help from professionals.