Mashed Potato

[Garaman]

Eating in a very nice restaurant in London the other day I was reminded of how much I hate 'posh' mashed potato. Perhaps it is my humble upbringing but I like my mash simple and resembling potato not creamy gloop. Am I in the minority on this?

[Giggsie]

I agree with you. Don't like sloppy tatties either. Just plain mashed potato.

[elliemay1]

Totally agree, can't stand sloppy mash

[OldBather]

Ever since someone coined the expression "Creamed Potatoes"they have gone downhill (in restaurants at least)Thank goodness you can get decent Mashed Pots at home still.

[Cloverjo]

When I mash potatoes they always end up a bit lumpy, so I do like some nice creamy mash. It reminds me of my gran who made the best mash ever, with loads of butter and cream.

When I first started to cook I didn't bother peeling the spuds and just mashed them up whole. My OH used to laugh/complain, but a few years later we went to a fairly posh restaurant where the potato on its shepherd's pie wasn't peeled. I felt great. I got there first. :)

[Mamyalynne]

My late Husband complain about the very lumpy mash in a restaurant once - only to be told 'Sir, it's crushed potatoes' he wasn't impressed.

[OldBather]

I use a potato ricer,it has 3 sizes of holes,and can take swedes and carrots too.You never get the tiniest of lumps with a ricer.Have a look here:~

[OldBather]

Apologies:~I didn't watch the video all the way through.Her method(up till the ricing) is fine,after that, just what is she making.It looks like potato soup!

[johnk]

No, not sure what you get in restaurants started off as potatoes

[waterboatman]

I never peel potatoes.
The skin is where all the goodness and flavour is.

[Jackdaw33]

For Mash get Smash! (Cue laughing Martians).

[hammerman]

I always put a squirt of Worcester sauce, spoonful of mustard, finely chopped onion and grated cheese in my mash. delish!!!!

[ummmm]

It depends on the meal.

Like oldbather I tend to use a potato ricer. I like it smooth and creamy but also like it a bit more rustic. I love spuds though in any form...

[Islay]

In restaurants they tend to use a processor to do their mash to ensure no lumps, unfortunately this releases the starch and makes the potatoe gloopy.

In order to get creamy mashed potato without the gloop is easy, place the cut potatoes (I prefer quite large chunks) in salted water and bring to the boil, simmer until potatoes give when stabbed with a knife. Drain and dry, run through a ricer and warm milk and a bit of butter and beat.

[ummmm]

I steam my potatoes.

[Islay]

Nice ummmm but not practical if cooking for hoards.

[mikey4444]

I can't stand posh food....lots of money, for mostly pretentious rubbish.

Gloopy mash is just one of its manifestations. Boycott all these places please !

[ummmm]

Why, Mikey, because you don't like it? And what exactly is posh food?

I like my food to look nice.

[ummmm]

Anyway - I've never experienced gloopy mash. Creamed mash but never gloopy.

[Garaman]

It was quite a posh and pricey restaurant in Belgravia, but to be fair, Mikey, the food was excellent as was the service. My only complaint was that I could have poured the mash on my plate instead of spooning it on. I realised after I had ordered that I have made that mistake elsewhere before. I don’t mind a bit of cream in my mash, though I don’t add it myself, I just hate it when it is taken to the consistency of semolina. I had braised ox cheek in a wonderful gravy, but liquid mash and gravy doesn’t work for me. The waiter recommended a side dish of mash btw, so it wasn’t as if I picked the wrong accompaniment.

[dannyk13]

I prefer mine crushed rather than mashed..