FabSwingers.com forum: Secret to a good mash potato?

By *olf and Red OP Couple
50 weeks ago

Nr Cardiff or at Chams Darlaston

Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.

Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.

Red

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By (user no longer on site)
50 weeks ago

A pinch of nutmeg

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By *andyfloss2000Woman
50 weeks ago

ashford

Using a ricer butter a splodge of double cream and pepper x

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By *eordieJeansCouple
50 weeks ago

Newcastle upon Tyne

Cheese in mash is a game changer

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By *hunkyBuggaMan
50 weeks ago

Devon

Get a potato ricer…. Game changer!

No need for milk just loads of butter, salt, pepper and maybe a grating of nutmeg depending on the meal

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By (user no longer on site)
50 weeks ago

Potato grocer makes the smoothest mash.

I love mustard and cheese in mine depending on the meal,mash with a kick is so good.

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By (user no longer on site)
50 weeks ago

"Potato grocer makes the smoothest mash.

I love mustard and cheese in mine depending on the meal,mash with a kick is so good. "

Ricer

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By *he ass man 666Man
50 weeks ago

paradise city

I use cream and butter, then add mustard for a bit of a kick

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By *ife NinjaMan
50 weeks ago

Dunfermline

There's nothing in life can't be improved with lashings of butter

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By *ose-tinted GlassesMan
50 weeks ago

Glasgow / London

Yeah. Variations aside, it’s all about the butter really, isn’t it?

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By (user no longer on site)
50 weeks ago

Butter and horseradish sauce...just wow everytime

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By *irk_Dastardly.Man
50 weeks ago

Marlborough

Potato ricer, then add a lot of butter. Then add more butter!

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By *apio_dominusMan
50 weeks ago

Douglas

Butter, cracked black pepper and mayonnaise for creamed potatoes, but just the butter & pepper if it's going to be baked.

And choose the right potatoes to work with

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By *hawn ScottMan
50 weeks ago

london Brixton

The best mash potato is done by baking the potatos and scoopimg out the insides (yes it takes a long time) then add butter and hot full cream milk.

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By (user no longer on site)
50 weeks ago

"Cheese in mash is a game changer "

Yes, yes, and yes again.

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By *stwo2023Couple
50 weeks ago

Worcester

Call me weird but I kinda like a lumpy mash

Her

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By *iamondsmiles.Woman
50 weeks ago

little house on the praire

My ex husband used to add an egg

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By *BWLOVER1965Man
50 weeks ago

My Own Little World

Plenty of butter

Bit of Dijon mustard

Salt pepper

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By (user no longer on site)
50 weeks ago

Another vote for mustard as a kicking ingredient. If you feel brave, try the wholegrain one

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By *ornucopiaMan
50 weeks ago

Bexley

Will pineapple improve mashed potato, like it does with pizza?

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By *he ass man 666Man
50 weeks ago

paradise city

"My ex husband used to add an egg"

Is that why he’s a ex husband lol

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By (user no longer on site)
50 weeks ago

"My ex husband used to add an egg"

How?

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By *he Silver FuxMan
50 weeks ago

Uttoxeter

Good potatoes- whisk it like a nutter, add horseradish

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By *ools and the brainCouple
50 weeks ago

couple, us we him her.

Finely chopped fried onions,salt and pepper a dollop of butter and some fresh cream.

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By *inky ChefMan
50 weeks ago

Norwich

"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.

Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.

Red "

***

Butter is a must.

I like to put soured cream in it too when I'm not at work.

Not much freedom with the menu in most professional kitchens unfortunately.

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By *arl17Man
50 weeks ago

Central Portugal

A carrot

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By *eedyourjuiceMan
50 weeks ago

Watton

Grill some Cheese on top

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By (user no longer on site)
50 weeks ago

Cheese and crispy diced bacon

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By *hortishblondeWoman
50 weeks ago

Essex

Maris piper potato is best for mash and milk and butter and pepper

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By *ddie1966Man
50 weeks ago

Paper Town Central, Essex.

Mashed or Creamed?

Mashed - Boiled with half a up of milk on the water, the loosely mashed with a fork, grind a little black pep poo er and sea salt on top to season and grill until peaks are just turning brown and crispy. Garnish with a sprig of parsley.

Creamed - boil until soft then drain thoroughly. Add a good lump of lightly salted butter and started blend with a mixer. Add fresh single cream until it's the texture of whipped cream. Add a dollop of cream cheese and a few chopped chives and a light sprinkling of grated cheddar. Add a slice of tomato as garnish and grill until the cheese on top goes a light brown.

I like cooking.... Sorry fir the long post...

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By *mber SkiesWoman
50 weeks ago

Cwmderi

"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.

Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.

Red "
I wish I seen this earlier I would of popped around

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By *aughty but nice...Man
50 weeks ago

Staffs

Horseradish to give it a little bite

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By (user no longer on site)
50 weeks ago

Lurpak, Chives, milk and half a tub of Cathedral Mature Cheddar spreadable

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By (user no longer on site)
50 weeks ago

Lots of flavoursome salted butter, mascarpone and double cream with salt and pepper to taste.

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By *opinovMan
50 weeks ago

Point Nemo, Cumbria

"The best mash potato is done by baking the potatos and scoopimg out the insides (yes it takes a long time) then add butter and hot full cream milk.

Absolutely this.

A good mash is utterly ruined at the first hurdle as soon as the spuds are boiled in water.

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By *verageSausageMan
50 weeks ago

Flintshire

"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.

Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.

Red "

The most important part of making mash is using the correct variety of potato.

Do you like waxy mash or fluffy mash?

Experiment with Maris Piper, King Edward, Albert Bartlett Reds, and many, many more.......

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By *hriscooperMan
50 weeks ago

Warrington

Cheese, milk, mustard... I always leave the skin onthe spuds too...

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By *obilebottomMan
50 weeks ago

All over

I sometimes use fromage frais instead of cream and it is rather nice

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By *ermite12ukMan
50 weeks ago

Solihull and Brentwood

Add a bit of Swede and I don't mean ABBA.

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By *mokes n MirrorsCouple
50 weeks ago

Plymouth and Newcastle (sometimes)

"Cheese, milk, mustard... I always leave the skin onthe spuds too... "

Do you do 'Lazymans' chips as well?

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By (user no longer on site)
50 weeks ago

"Cheese, milk, mustard... I always leave the skin onthe spuds too...

Do you do 'Lazymans' chips as well?"

I'm sorry but I just need to say - Pervette is such a fantastic name

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By *sleWightCoupleCouple
50 weeks ago

Ryde

Don't let the spuds cool before mashing, only use butter (milk waters it down) and throw in a handful of herbs.

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By *ophieslutTV/TS
49 weeks ago

Central

No salt

Plus plenty of air incorporated

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By *ilverjagMan
49 weeks ago

swansea

Butter and double cream, but for pork dishes I do black pudding mash. Simply fry off a slice of black pudding and mash it in. It's even gone down well with friends who say that they don't like black pudding.

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By (user no longer on site)
49 weeks ago

Making mash using cauliflower is good too just too the same as you would with potatoes.

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By (user no longer on site)
49 weeks ago

Jizz. Who wants to come for dinner? Lol

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By *veragejoe99Man
49 weeks ago

Sheppey

Equal amount of butter to spud - and must be salted butter

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By (user no longer on site)
49 weeks ago

Potato ricer for sure! Then butter and double cream to make it extra special.

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By *nightsoftheCoffeeTableCouple
49 weeks ago

Leeds

Don’t eat anybody else’s, it’ll be lumpy and dry and it will ruin the rest of your dinner.

The mr

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By (user no longer on site)
49 weeks ago

Smooth out properly so there's no lumpy bits, ton of butter, slash of milk.

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By *dward_TeagueMan
49 weeks ago

wolverhampton

I use Maris Piper spuds, after boiling them I drain them and put them back on the heat to dry them for a couple of minutes. Then I pass them through a mouli before beating in a lot of butter. I then add a mix of warmed full fat milk with a couple of tablespoons of double cream. It’s very indulgent but works ever time.

As this recipe can be time consuming, particularly as there’s generally so much going on, I keep them warm over a Bain-Marie until I plate up.

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By (user no longer on site)
49 weeks ago

cook potatoes with a whole onion ,several cloves of garlic and a bit of salt.

Drain off water

Mash all together with some butter and garlic mayo

Plate and sprinkle some grated cheese at the top with some bacon bits.

Thank me later

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By *olf and Red OP Couple
49 weeks ago

Nr Cardiff or at Chams Darlaston

Liking lots of these different approaches. Usually use Maris Piper spuds. Will try some of these ideas out. It’ll be roasties today though.

Red

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By *hrimper36Couple
49 weeks ago

Central France dept 36

"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.

Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.

Red "

A dob of mayo and lumpy.

Yum.

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By *oppleWangerMan
49 weeks ago

Gods Country

Oh,

What you mean is you’re making Pomme Puree.

Mashed Potato consists of 2 ingredients - Potato & Butter

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By (user no longer on site)
49 weeks ago

Butter, salt + pepper and tablespoon of mayo. Plant milk to losen if it needs it. I use a potato masher and prefer a little texture

I prefer carrot /swede through a potato ricer

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By (user no longer on site)
49 weeks ago

"Real butter, dash of milk. A good hand full of spring onion plus salt & pepper.

Or otherwise the top of a cottage pie. Thinking of putting our mash under the grill tonight for that affect.

Red "

Double cream. You’re forgetting the double cream (instead of milk). And mash it within an inch of its life.

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By *glyBettyTV/TS
49 weeks ago

About 3 feet away from the fence

Keep it simple, boil with garlic & mashed with generous amounts of butter & Dairylea.

The either covered with grated cheddar, or drizzled in beef gravy.

I like my mash how I like my ass, served with a few sausages

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By *ehindHerEyesCouple
49 weeks ago

SomewhereOnlyWeKnow

Butter, a dash of milk, salt and pepper and either an egg yolk or a good dollop of mayo is how I do mine

Tinder

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By (user no longer on site)
49 weeks ago

The three secrets to french cuisine

Butter, butter, and butter. Spuds love butter. Butter and salt

Mint, parsley and chives all go really well with potatoes too. Individually, all together or any double combo. A gambling man would call them a "Lucky 7"

Take

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By *adlyDeeplyCouple
49 weeks ago

Bristol

Mash the potatoes well, making sure they are not overly moist. Add butter and double cream, then beat well.

James Martin advocates 1/3 each potato, butter and cream!! I’m not brave enough to go that far but plenty of butter and cream does the trick

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By *ack69erMan
49 weeks ago

Beverley

Any mash potato is good so long as it's not done through a potato ricer. It's like eating polyfiller and if I go to a restaurant, pub etc that does it that I way, I never go again or order chips instead.

What will be next, putting cabbage, carrots, sprouts etc through one and turning it to paste?

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By *mokes n MirrorsCouple
49 weeks ago

Plymouth and Newcastle (sometimes)

"Cheese, milk, mustard... I always leave the skin onthe spuds too...

Do you do 'Lazymans' chips as well?

I'm sorry but I just need to say - Pervette is such a fantastic name

T."

An ex Fabber that we still meet bestowed her with that monicker and she's certainly lived up to it

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By *ixenitedWoman
49 weeks ago

Here or There abouts

Mashed potatoe ricer, double cream, chives, and a dash of garlic powder and salt yummylicious

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By (user no longer on site)
49 weeks ago

Think of a volume of butter and x 4

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By *layfullsamMan
49 weeks ago

Solihull

On your last trip did you discover what the Earth people eat?’

One of the blue heads says ‘They eat a great deal of these.’ (Holds up potato) ‘They peel them with their metal knives (the other Martians start chuckling), boil them for twenty of their minutes (the others can barely contain themselves) then they smash them all to bits (the others are falling about by now).

They are clearly a most primitive people.’

For Mash Make Smash

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By *om and JennieCouple
49 weeks ago

Chams or Socials

I add egg

J x

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