Mashed potatoes

[Imbiber]

Looking for advice on the actual mashing not extras such as cream, horseradish, pepper etc. My options are a hand masher or an electric whisk. The hand whisk is uncomfortable and hard work. The electric whisk is a faff. Opinions appreciated . What do you use?

[Urbandreamer]

I use a hand masher.

Never known the idea of using a whisk. Though there is a device called a potato ricer, that I understand works well.

[kempiejon]

I have a ricer, it's good, in fact excellent but the hand masher comes out more often as it's slightly less faff, and easier to clean. Mine is metal, I have used a plastic one but found it a bit flimsy. I tried a blender once, made a funny consistency. My mother used an electric mixer.

[Dod101]

The traditional metal hand masher. A whisk is no good unless you want them creamed but even then you would either need to mash them first, or break them down first with a fork.

Dod

[Lootman]

The traditional metal hand masher. A whisk is no good unless you want them creamed but even then you would either need to mash them first, or break them down first with a fork.

No idea where I heard this now but I was taught never to use an electric whisker because it destroys the fibre in the spuds, changing the texture.

So another vote for a hand whisk. Or one of those hand mashing tools used in a plastic bowl.

Then again I don't mind the odd lump.

[UncleEbenezer]

I just use a regular table fork. Very simple, no fuss, and does a cleaner job of it than a mashing tool you have to scrape off after use.

[Dod101]

I just use a regular table fork. Very simple, no fuss, and does a cleaner job of it than a mashing tool you have to scrape off after use.

I agree, provided you have a strong fork or well boiled potatoes. As I said in my first post I can certainly crush them using a fork, not sure I could give them a full blown mash though. Much easier to clean than a masher.

Dod

[pje16]

Sorry, just had to post this
https://www.youtube.com/watch?v=3SAbJjktk7E

[mutantpoodle]

Must use a hand masher in order to be in control of required 'lumps'
electric just makes it into a smoopth custard mush...imo

[88V8]

Metal masher..

V8

[UncleEbenezer]

I just use a regular table fork. Very simple, no fuss, and does a cleaner job of it than a mashing tool you have to scrape off after use.

I agree, provided you have a strong fork or well boiled potatoes.

Dod

I generally have both when mashing. I should think any but the very cheap-and-nastiest one-piece (as opposed to silly plastic or wooden handle) fork should be fine for the job. Larger rather than smaller is also good: I use one of these these days and couldn't ask for better results.

[BobbyD]

Ricer, wooden spatula, dishwasher.

[johnstevens77]

Depends what I need the mash for. Regular mash I use a hand masher, but if I want to make duchesse potatoes, I use a sieve. Lumps block the piplng tube. (I made duchesse potatoes for a dinner party last week).

john

[Hallucigenia]

Looking for advice on the actual mashing not extras such as cream, horseradish, pepper etc. My options are a hand masher or an electric whisk. The hand whisk is uncomfortable and hard work. The electric whisk is a faff. Opinions appreciated . What do you use?

Personally I always use a hand masher - I hide the metal one as the missus likes to use it on non-stick pans and it scratches them to bits, so normally it's a plastic one.

But the key thing with mash is gelatinising and then most importantly, retrograding, the starch granules.

That means cooking your spuds twice, once at 74°C (below a simmer) to gelatinise, then down to cold water temp to crystallise the starch (retrograde it) which leaves it insoluble and largely resistant to going "gluey", then 5-10 minute simmer to separate the cells. Yes it's a bit of a faff but it's easier once you get used to it, you can pause halfway through if need be, and it just makes the best mash.

First put on a kettle of water to boil. Then slice the spuds into as consistent slices as you can, so they cook evenly. Inch thickness needs 30 minutes for the first cook, 1cm needs 20 minutes. Rinse the slices in cold water.

Mix boiling water : cold water about 4:1, then add the potatoes and you should end up at (ideally) about 74°C - obviously it helps if you have a proper kitchen thermometer but you should be fine without, just heat it gently until the first bubbles start to appear and then back off the heat a bit, the critical thing is that it's not simmering on top but the odd bubble from inside the water is OK. Keep at that temperature for 20-30 minutes depending on the thickness of your slices as above.

Drain and run under the cold tap until they're properly cold. At this stage you can leave them in the fridge until you need them.

Simmer for 5-10 minutes in really salty water until soft to a knife. Don't overcook as they go watery.

Cool them under the cold tap again, then put them back in the pan over gentle heat to dry and warm them a bit whilst you assemble whatever you're adding at the mashing phase.

As I say it's a bit of a faff but once you get used to it and eg can eyeball the initial water mix, it just flows and it's one of those kitchen-faffs that really is worth it.

[servodude]

Anyone mentioned starting with the right potato?

You want starchy ones for mash - not waxy ones

[Dod101]

Anyone mentioned starting with the right potato?

You want starchy ones for mash - not waxy ones

Spoken as a true Scotsman, although I am not sure about which would be which. I grew First Earlies, mostly Sharp's Express and then late ones for keeping say Golden Wonder. No idea which are starchy or for mash but I would not use Golden Wonder for mashing and Sharp's Express are too delicate.

Dod

[servodude]

Anyone mentioned starting with the right potato?

You want starchy ones for mash - not waxy ones

Spoken as a true Scotsman, although I am not sure about which would be which. I grew First Earlies, mostly Sharp's Express and then late ones for keeping say Golden Wonder. No idea which are starchy or for mash but I would not use Golden Wonder for mashing and Sharp's Express are too delicate.

Dod

Generally I'll use Desiree round these parts for most things; starchy enough for when that's what you want

Maris Pipers were another good all rounder in the UK

[James]

Looking for advice on the actual mashing not extras such as cream, horseradish, pepper etc. My options are a hand masher or an electric whisk. The hand whisk is uncomfortable and hard work. The electric whisk is a faff. Opinions appreciated . What do you use?

Personally I always use a hand masher - I hide the metal one as the missus likes to use it on non-stick pans and it scratches them to bits, so normally it's a plastic one.

But the key thing with mash is gelatinising and then most importantly, retrograding, the starch granules.

That means cooking your spuds twice, once at 74°C (below a simmer) to gelatinise, then down to cold water temp to crystallise the starch (retrograde it) which leaves it insoluble and largely resistant to going "gluey", then 5-10 minute simmer to separate the cells. Yes it's a bit of a faff but it's easier once you get used to it, you can pause halfway through if need be, and it just makes the best mash.

First put on a kettle of water to boil. Then slice the spuds into as consistent slices as you can, so they cook evenly. Inch thickness needs 30 minutes for the first cook, 1cm needs 20 minutes. Rinse the slices in cold water.

Mix boiling water : cold water about 4:1, then add the potatoes and you should end up at (ideally) about 74°C - obviously it helps if you have a proper kitchen thermometer but you should be fine without, just heat it gently until the first bubbles start to appear and then back off the heat a bit, the critical thing is that it's not simmering on top but the odd bubble from inside the water is OK. Keep at that temperature for 20-30 minutes depending on the thickness of your slices as above.

Drain and run under the cold tap until they're properly cold. At this stage you can leave them in the fridge until you need them.

Simmer for 5-10 minutes in really salty water until soft to a knife. Don't overcook as they go watery.

Cool them under the cold tap again, then put them back in the pan over gentle heat to dry and warm them a bit whilst you assemble whatever you're adding at the mashing phase.

As I say it's a bit of a faff but once you get used to it and eg can eyeball the initial water mix, it just flows and it's one of those kitchen-faffs that really is worth it.

For those old enough to remember, I'd love to see the Smash Martians reaction to this.

[pje16]

For those old enough to remember, I'd love to see the Smash Martians reaction to this.

you mean this
viewtopic.php?p=540906#p540470

[Imbiber]

Thanks to everyone who replied to my original enquiry.

Food for thought I think...