This is not a euphemism...I'm a mashed potato enthusiast, so this is the thread for news and views, hints and tips on potato mashing techniques.
I'll set the ball rolling with my method.
Desirees are my potato of choice. Peel, cut and boil in the usual fashion. Drain thoroughly, whilst draining throw a large (and I mean large) knob of butter into the saucepan along with a generous sprinkling of salt. Add black pepper if you wish (I don't think it adds a great deal to mashed potato). Throw the drained potatoes on top of the butter to obtain a quick melt, then add some milk, erring on the side of caution (nothing worse than runny and soggy mash).
Now comes the key moment. You need a wooden spoon and one of those metal zig-zag mashers. The ones with the holes in don't work as well and I can't get on with ricers. Start by gently mashing the potatoes into the milk and butter mix. Once you've got the makings of a reasonable mash, switch to the wooden spoon and beat furiously, whipping some air into the mash. You will now probably need to add a little more milk to achieve the right consistency. Then repeat the masher-wooden spoon alternation at least twice more. You are aiming for a totally smooth mash which is light and fluffy but which will hold its shape when served on the plate. Taste for seasoning, add a little more salt if needed. When serving, a knob of butter melting atop the pile of mash is a nice flourish.
That's my method anyway. I have honed it to this over the years and it's unlikely to be bettered but I am open to alternative suggestions.
I appreciate that this will be a niche thread.
I'll set the ball rolling with my method.
Desirees are my potato of choice. Peel, cut and boil in the usual fashion. Drain thoroughly, whilst draining throw a large (and I mean large) knob of butter into the saucepan along with a generous sprinkling of salt. Add black pepper if you wish (I don't think it adds a great deal to mashed potato). Throw the drained potatoes on top of the butter to obtain a quick melt, then add some milk, erring on the side of caution (nothing worse than runny and soggy mash).
Now comes the key moment. You need a wooden spoon and one of those metal zig-zag mashers. The ones with the holes in don't work as well and I can't get on with ricers. Start by gently mashing the potatoes into the milk and butter mix. Once you've got the makings of a reasonable mash, switch to the wooden spoon and beat furiously, whipping some air into the mash. You will now probably need to add a little more milk to achieve the right consistency. Then repeat the masher-wooden spoon alternation at least twice more. You are aiming for a totally smooth mash which is light and fluffy but which will hold its shape when served on the plate. Taste for seasoning, add a little more salt if needed. When serving, a knob of butter melting atop the pile of mash is a nice flourish.
That's my method anyway. I have honed it to this over the years and it's unlikely to be bettered but I am open to alternative suggestions.
I appreciate that this will be a niche thread.
0 commentaires:
Enregistrer un commentaire