The cooking forum requests thread!

[Belmit]

OK, here's a complete dunce question. What is a foolproof method for creating no-frills mashed potato? Mine always ends up soaked through with water, leaving the mash 'cloudy' but not in the light, fluffy way. The closest analogy I can get to is when ice cream melts and refreezes. It's still ice cream, but useless. Am I simply overcooking the potatoes, or maybe using the wrong type?

I don't necessarily need any tips on what to add in terms of milk, cream, herbs etc., just some sort of idea of how to get from raw potatoes to cooked, mashed up potatoes that could be served on their own if need be. It's probably my biggest failing in the kitchen and tarnishes any dish it encounters.

Edit: I've just realised this wasn't really the point of the thread, but if someone wants to make some basic mash for the purposes of educating me then go for it.

[leowyatt]

Try this Belmit:

1kg potatoes
splash milk or cream (optional)
butter
nutmeg (optional)

Peel the potatoes and cut them into even- sized pieces, about 3x3cm (if they aren't even they won't cook at the same speed). If you choose to boil the potatoes, make sure you only cook them until tender and not so they start getting ragged around the edges or they'll become water-logged. Then drain and briefly steam dry in the pan.

Once you have nice, dry, cooked potatoes add milk or cream, if using, and put the pan back over the heat until the liquid is also hot. Add a good knob of butter (Heston Blumenthal uses 300g of butter for 1kg potatoes, but 25g of butter would be fine, a little more even better). Then mash quickly (or go in with your electric whisk), until smooth. Season, with nutmeg too if you like.

[BBx]

I have a brace!

Angus has suggested pheasant goujons! Any other ideas!?

BB x

[Belmit]

Originally Posted by leowyatt

If you choose to boil the potatoes, make sure you only cook them until tender and not so they start getting ragged around the edges or they'll become water-logged.

I suspect this is the biggest problem I have. That and not chopping them small enough. Will give it a go and see what happens!

[volospian]

Originally Posted by Belmit

Am I simply overcooking the potatoes, or maybe using the wrong type?

I'd say potentially both. Have a look here for some suggestions of spud type

[Jonny69]

Originally Posted by Belmit

OK, here's a complete dunce question. What is a foolproof method for creating no-frills mashed potato? Mine always ends up soaked through with water, leaving the mash 'cloudy' but not in the light, fluffy way. The closest analogy I can get to is when ice cream melts and refreezes. It's still ice cream, but useless. Am I simply overcooking the potatoes, or maybe using the wrong type?

I don't necessarily need any tips on what to add in terms of milk, cream, herbs etc., just some sort of idea of how to get from raw potatoes to cooked, mashed up potatoes that could be served on their own if need be. It's probably my biggest failing in the kitchen and tarnishes any dish it encounters.

Edit: I've just realised this wasn't really the point of the thread, but if someone wants to make some basic mash for the purposes of educating me then go for it.

I don't think you can overcook spuds for mash. Not unless you cook them to the point that they are soup.

This is how I did the mash in the pic above:
Use white non-waxy potatoes, otherwise you'll get sticky mash. Reds are usually waxy.
Boil in salted water until soft all the way through
Strain the water off with a colander
Add quite a lot of butter and mash well
Add *just* a dash of milk to loosen and mash it in
Check seasoning
Nyomski

Sometimes I'll cook the potatoes in their skins on the microwave jacket potato setting and simply scoop out the insides, mash up with butter and a bit of milk and keep the skins for the next day.

[Stan_Lite]

Some tatties are more watery than others so I'll usually gauge the amount of milk/cream depending on how wet they are. If I have a wet tattie, I won't bother with any liquid, just loads of butter. I also use a potato ricer rather than a masher as it gives a much finer and more naturally creamy mash. I'll usually undercook my tatties very slightly for mash - once they've been through the ricer, you don't notice if they're a bit firm in the middle.

[Tak]

I tend to drain and rinse mine part way through cooking - gets rid of a lot of the starch and helps to make lighter, fluffier mash. Told a few other people to try it and they all do it that way now. (Its also healthier - it was part of my dads diabetes diet to cook them that way)

[LeperousDust]

I'd say for mash don't beat/mash it to much as well, Heston makes something of a mash purée from what i've seen, and whilst it's nice its more gourmet than home cooking. A potato ricer makes lovely mash, one pass through a ricer into a hot pan, pour over hot milk and melted butter (don't introduce cold things to mix) and simply a few stirs to combine its fluffy airy and lovely. Albeit i don't have a ricer any more (it was my housemate's) that was definitely the most consistent way back in my old flat. For me anyway, i guess everyone appears to have their own way!

The style of potato has a huge impact on the end result, but i've never had bad mash, they're just all different, i've never chose my potato solely on in mashing ability, more likely to make sure its nice to roast/chip (these DO require a decent potato no doubt).

[Desmo]

Bloody hell Belmit. You're a whiz in the kitchen and I'm a dunce and even I can make mashed potato