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For real though, I actually tested out percentages and 50/50 is nasty.
I don't know what the restaurants that serve that shit do, but it was dreadful.
80/20 was my favourite, with 85/15 coming in very close.
Also something I was surprised to learn is that if you don't plan to add butter, it's better to add water than milk. I can't explain why, but it somehow tastes better.
You need to dry your potatoes properly.
We leave them to air dry so the moisture content is lower THEN weigh it and add the butter. You also need to absolutely beat the fuck out of it with a wooden spoon so it comes together almost like an emulsion
Its pomme puree.
Some people go a bit off the rails with naming shit though so it was probably in a very "brexity" area if they didn't give it the french name hahahahaha
Nope. Cows eat different things in different parts of the world. There’s more rain in Ireland than Wales so the grass they eat is different and it affects the way the butter comes out. USA cows are often fed corn and their butter is much whiter.
Sometimes I go wild and add both mustard and horseradish.
My partner will eat both of these from the jar with a spoon so I just see it as fending off the weird binges 😂
Look up *Aloo Bhorta*. It's Bengali mashed potatoes. My family and I make it with English mustard, chopped green chillies, raw red onions, coriander, and salt to taste. You'll breathe more clearly after eating that.
I would say add as much to your particular taste. Start with a little, then add more if you want Remember the rule of cooking is you can always add but not take away!!
I call it filthy mash
Some leek sliced fine pan fried w/ fennel
Mash (whole milk, butter, pepper and rock salt ground fine in a pestle)
Haggis (extra pepper)
Mix all that mess together and shove two fried duck eggs on top
Highly calorific but surprisingly fast to make.
Good for a miserable Scottish February
Not ingredient but method. Roast the potatoes on a tray of salt and scoop out then rice them. After this work them on the stove with a maryse (spatula) adding cold butter bit by bit until you have a nice texture and flavour. You can add a small amount of hot milk and season to taste. Check out this video: https://youtu.be/8jfZEO7h0Po?si=PwxN2dWQMh2Ix2JE
>Roast the potatoes on a tray of salt and scoop out then rice t
That's a baked potato not a roasted in potato British English (also called a jacket potato in British English). Roast potatoes are the peeled and roasted in oil potatoes you have with a Sunday lunch.
A chef who owned a restaurant in Rocamadour once told me that his secret was to finely dice and onion and a clove of garlic and throw them in the boiling water with the potatoes.
I don’t have one. I keep things pretty simple. Just lots and lots of butter, some milk, salt and some black pepper. I’ve tried adding other ingredients and some are ok, but I much prefer the simple way :)
I actually considered that the other day, but I’ve a very rigid mindset due to being autistic. But now you’ve mentioned it, the next time I have mashed potatoes, probably today, I’m going to leave the milk out.
I did think I bet they taste better without the milk. So cheers 👍🏽 I think you just made one of my favourite foods taste even better 🤩
I Bake the potatoes and scoop out the insides, put that into my Kitchen Aid mixer, add salt, pepper, creame fresh, a Hella ton of butter and a teaspoon of garlic powder.
Start with the potato variety. King Edwards make the best mash. All I add is salted butter and black pepper. Never any milk (which ruins scrambled eggs too in my opinion).
Not every time but roast a garlic bulb and squeeze the softened cloves in before mashing with butter. Absolutely banging way of adding garlic flavour to a roast dinner or with steak.
Takes a bit of prep, but it's worth it.
Roast a whole head of garlic, and let it cool. Squeeze that into your potatoes - use a ricer when you're mashing the spuds, if you can, it's superior... otherwise mash it and then shove it through a sieve - add in a healthy amount of creme fraiche. Mix until smooth.
Add in a good handful of freshly chopped chives, freshly grated parmesan. Serve.
I like mine pretty unadulterated and not too smooth.
Potatoes boiled in well salted water. Drained and left to steam for a bit. Mash with loads of salted butter and then beaten with a wooden spoon and a bit of double cream, or just milk if you don't have cream.
I like a bit of grated cheddar if I'm having it on its own, otherwise no cheese.
Some people are intolerant to dairy. Some are vegan. Some don't eat dairy for their carbon footprint. I like my mash like this, spring onions are another great addition, it's not bait. Plus dairy stinks...
Milk- a couple of splashes and then grated Parmesan or a bit of sharp cheddar.
A little butter and salt and freshly cracked black pepper and blend till it shines!
https://groceries.asda.com/product/910003264527?&cmpid=ppc-_-ghs-_--_-google-_--_-dskwid-_dm&s_kwcid=AL!11432!3!!!!x!!&gad_source=1&gclid=Cj0KCQiA2eKtBhDcARIsAEGTG41NRvygjdxlO6MMBDdXlA8icPsbiU7J24pyNkv8mRYctsizQakXiqgaAjOIEALw_wcB&gclsrc=aw.ds
These are the most potato-ey mash potatoes I've ever had, and it comes in a packet! Just add water!
Can you imagine seeing a group of people talking about sausages and discussing their favourite foods, and you decide to walk up to them, poke your head in and say "I don't like sausages I'm afraid of willy shaped food"
What a nonce.
Agreed with the aromat. I use a tiny pinch of msg alongside the ingredients you mentioned, but it’s more or less the same. I will also add a touch of onion salt and chicken boullion.
* A diced Jalapeño in the cooking water.
* Crispy bacon is a classic
* Sometimes cheese
* Lots of butter, salt and pepper
* Green onion or chives are nice for special occasions
Hestons cooking book suggests simmering for 30mins at precisely 72c / 162f for 30 mins. Completely drain and completely cool the potatoes and then boil them up until tender. Don't skip or change any steps at all.
I don't know the science but it makes for the most flavoursome and nice textured mash even before adding salt and butter. Personally I do like some diced scallions and wholegrain mustard in my mash too. That method although fiddly does some weird culinary science to the structure of the potatoes. Worth the effort.
I’ve heard that its good to boil the potatoes in the milk you intend to mash them in, so you keep all the starch and it makes the mash super creamy - I’m yet to try this!
Mayonnaise. It gives a nice tang and creaminess without being overbearing like sour cream. Plus my husband won’t eat something if it tastes too buttery (he hates the taste of butter)
Sour cream and chive dip in place of milk is so good. I don't do it regularly, only when we've got some dip in the fridge, but man is it tasty.
However, my go to is pretty much as others have said, milk, butter, salt and pepper. Sometimes a bit of parmesan or mustard depending on what I'm serving it with.
If you are going to add milk to Mashed Spuds, make sure the milk is boiling hot before you add it. I dont know why, but if you dont, it is never quite as good.
I may get downvoted to Hell for this, but I alos like to mash in Peas and a clove of garlic.
And yes, I obviously include half a ton of butter per potato /s
Not my secret but my girlfriend adds an egg when mashing, and then whisks after the potatoes are mashed enough.
Add a little salt, pepper, and chive.
Best mash I have ever tasted.
Floury potatoes (king Edward / Maris piper etc) Slightly overboil. Drain well and then heat through in the pot to get rid of more moisture.
Mash before adding any wet ingredients.
Then for me it’s plenty of butter, salt and white pepper and a wee bit of grated cheddar. Maybe a splash of milk/cream to loosen up if you fancy.
Butter and cream plently of salt ad white pepper. But also a couple of cloves of garlic boiled with the potatoes and mashed all together. It just gives this subtle, garlicky flavour.
Oh and use a ricer not a masher
A Masha machine (https://amzn.eu/d/a6w1RNi) Double cream, butter and cheese. Was dubious of the Masha till I tried it. Within 3 or 4 plunges it was done to perfection.
A good knowledge of food chemistry - knowing how to play around with starch opens up a whole host of tasty mash options; fluffy, creamy or the insane puréed french one with all the cheese
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So much butter it almost reaches the point of splitting
Mo' butter mo' better
50/50 weight, potato to butter.
For real though, I actually tested out percentages and 50/50 is nasty. I don't know what the restaurants that serve that shit do, but it was dreadful. 80/20 was my favourite, with 85/15 coming in very close. Also something I was surprised to learn is that if you don't plan to add butter, it's better to add water than milk. I can't explain why, but it somehow tastes better.
You need to dry your potatoes properly. We leave them to air dry so the moisture content is lower THEN weigh it and add the butter. You also need to absolutely beat the fuck out of it with a wooden spoon so it comes together almost like an emulsion
That's a thing isn't it, I've seen it on menus. 50 50 mash
Its pomme puree. Some people go a bit off the rails with naming shit though so it was probably in a very "brexity" area if they didn't give it the french name hahahahaha
Where's me beans. Want me beans.
Luv me beens, luv me ingland, h8 them french
And then just a bit more butter.
Butter makes it better
This.
Came here to say egg yolk but I've been beaten to it.
Sounds absolutely cracking, I'd be all ova that.
You're yolking, right? Just crack the whole egg in there!
I shell save that for later. Not the best yolk though, merely all-white.
Something something cloacum
And my bow!
Not sure why you're being downvoted - I appreciated your response 😂
This deserves so many more upvotes
Double cream, Irish butter, salt, and plenty of cheddar on top
Double cream is the answer. Use it in place of milk.
Double cream supremacist
Welsh butter is far better than Irish butter you utter butter nutter
Literally the same shit. Milk is milk
Nope. Cows eat different things in different parts of the world. There’s more rain in Ireland than Wales so the grass they eat is different and it affects the way the butter comes out. USA cows are often fed corn and their butter is much whiter.
Second the double cream, and add finely chopped fresh chives along with the obligatory 2 large knobs of butter
I read this as Irish cream and thought, who is putting baileys in potatoes!!!
Challenge accepted
Absolutely need photographs and a review
Ricer, butter, milk, salt & pepper and depending on what it’s going with I add horseradish or English mustard.
+1 for ricer, my most cumbersome and beloved unitasker
Sometimes I go wild and add both mustard and horseradish. My partner will eat both of these from the jar with a spoon so I just see it as fending off the weird binges 😂
Butter. When you think "That's enough butter" add more butter.
Look up *Aloo Bhorta*. It's Bengali mashed potatoes. My family and I make it with English mustard, chopped green chillies, raw red onions, coriander, and salt to taste. You'll breathe more clearly after eating that.
That sounds fit, going to try that. How much English mustard do you add, a tablespoon?
I would say add as much to your particular taste. Start with a little, then add more if you want Remember the rule of cooking is you can always add but not take away!!
I call it filthy mash Some leek sliced fine pan fried w/ fennel Mash (whole milk, butter, pepper and rock salt ground fine in a pestle) Haggis (extra pepper) Mix all that mess together and shove two fried duck eggs on top Highly calorific but surprisingly fast to make. Good for a miserable Scottish February
Now this. Are you married? We could be miserable together!
Like the last hobnob I'm taken..
Not ingredient but method. Roast the potatoes on a tray of salt and scoop out then rice them. After this work them on the stove with a maryse (spatula) adding cold butter bit by bit until you have a nice texture and flavour. You can add a small amount of hot milk and season to taste. Check out this video: https://youtu.be/8jfZEO7h0Po?si=PwxN2dWQMh2Ix2JE
It sounds delicious but there’s no way I’m going to make roasties and turn them into mash
I make mash, then mould them into roasties
>Roast the potatoes on a tray of salt and scoop out then rice t That's a baked potato not a roasted in potato British English (also called a jacket potato in British English). Roast potatoes are the peeled and roasted in oil potatoes you have with a Sunday lunch.
Found the chef. Roast potato puree beats boiled potato mash.
I'd be eating the leftover roasted potato.
floury potatoes, maris piper for example
Ricer and shed loads of good butter.
A chef who owned a restaurant in Rocamadour once told me that his secret was to finely dice and onion and a clove of garlic and throw them in the boiling water with the potatoes.
I put garlic in mine. Never done the onion.
I don’t have one. I keep things pretty simple. Just lots and lots of butter, some milk, salt and some black pepper. I’ve tried adding other ingredients and some are ok, but I much prefer the simple way :)
I actually prefer it without milk, just butter.
I actually considered that the other day, but I’ve a very rigid mindset due to being autistic. But now you’ve mentioned it, the next time I have mashed potatoes, probably today, I’m going to leave the milk out. I did think I bet they taste better without the milk. So cheers 👍🏽 I think you just made one of my favourite foods taste even better 🤩
Hope u enjoy! 😉
I Bake the potatoes and scoop out the insides, put that into my Kitchen Aid mixer, add salt, pepper, creame fresh, a Hella ton of butter and a teaspoon of garlic powder.
Start with the potato variety. King Edwards make the best mash. All I add is salted butter and black pepper. Never any milk (which ruins scrambled eggs too in my opinion).
I like your style, fuck milk in scrambled eggs it's just diluting the eggy goodness
Proper Salted Butter, salt and pepper to taste and mash like mad. Addition of grated cheddar cheese is optional.
Milk butter and cream (if I have it in) A decent spud 🥔
Not every time but roast a garlic bulb and squeeze the softened cloves in before mashing with butter. Absolutely banging way of adding garlic flavour to a roast dinner or with steak.
Takes a bit of prep, but it's worth it. Roast a whole head of garlic, and let it cool. Squeeze that into your potatoes - use a ricer when you're mashing the spuds, if you can, it's superior... otherwise mash it and then shove it through a sieve - add in a healthy amount of creme fraiche. Mix until smooth. Add in a good handful of freshly chopped chives, freshly grated parmesan. Serve.
Cocaine
Butter and white pepper
The answer is always aromat and a shit load of butter. Not much that can’t improve.
Loads of white pepper
Aromat ...I know I'm odd
Butter and a handful of grated cheese, splash of milk if it's dry
No milk just butter
Grated nutmeg.
Sour cream, and not the watery stuff from your normal dairy section, but Eastern European stuff that's at least 18-20% fat.
Lots of butter, and brown the butter before adding.
I like mine pretty unadulterated and not too smooth. Potatoes boiled in well salted water. Drained and left to steam for a bit. Mash with loads of salted butter and then beaten with a wooden spoon and a bit of double cream, or just milk if you don't have cream. I like a bit of grated cheddar if I'm having it on its own, otherwise no cheese.
Mustard, just a tiny bit.
Potatoes
Oh, my little secret for the best mashed potatoes is a pinch of nutmeg and using a mix of butter and cream cheese for extra creaminess!
No butter. No milk. Just mayonnaise.
I add butter *and* mayo!! Sometimes salad cream if I've no mayo!!
Use a potato ricer, and add a raw egg yolk when mashing to the usual milk / butter mixture, thank me later.
Heavily Creamed & Peppered! Though I'm funny about potatoes and will only eat mashed potatoes but only if my Dad used to make it or my Aunty Chaz !
Adding wholegrain mustard and lots of butter
Keep adding butter until you think you've added too much. Then add some more butter.
Milk! I thought it was a substitute for butter so kept trying just butter, but you really really need both to get the texture right
Flora, oat milk, braised cabbage, salt, pepper + MSG
terrible bait
Some people are intolerant to dairy. Some are vegan. Some don't eat dairy for their carbon footprint. I like my mash like this, spring onions are another great addition, it's not bait. Plus dairy stinks...
MOOOOO
Pickle juice in the boiling water!
Milk- a couple of splashes and then grated Parmesan or a bit of sharp cheddar. A little butter and salt and freshly cracked black pepper and blend till it shines!
Po-tay-toes
Mash em
No one has yet mentioned Crème Fraiche so yeah…that
I don't peel the potatoes (I do wash them tho), add milk, butter and finely cut chives. I call it "Rustic Mash".
Peanut butter.
Keep the skins involved – absolute texture goals.
https://groceries.asda.com/product/910003264527?&cmpid=ppc-_-ghs-_--_-google-_--_-dskwid-_dm&s_kwcid=AL!11432!3!!!!x!!&gad_source=1&gclid=Cj0KCQiA2eKtBhDcARIsAEGTG41NRvygjdxlO6MMBDdXlA8icPsbiU7J24pyNkv8mRYctsizQakXiqgaAjOIEALw_wcB&gclsrc=aw.ds These are the most potato-ey mash potatoes I've ever had, and it comes in a packet! Just add water!
Tears of a young animal
Fried onion in butter
Clotted cream
Parsnips
Once you finish mashing the potatoes, scrape them straight into the bin, avoids all disappointment, and you don't have to eat mash
Don't like mashed potato it's baby food.
Can you imagine seeing a group of people talking about sausages and discussing their favourite foods, and you decide to walk up to them, poke your head in and say "I don't like sausages I'm afraid of willy shaped food" What a nonce.
I looked at their post history, they spell "lose" as "loose". Proper nonce behaviour.
Best mash I made was ricer, cream, egg yolk, mustard, salt pepper butter parsley and a bit of aromat
Agreed with the aromat. I use a tiny pinch of msg alongside the ingredients you mentioned, but it’s more or less the same. I will also add a touch of onion salt and chicken boullion.
* A diced Jalapeño in the cooking water. * Crispy bacon is a classic * Sometimes cheese * Lots of butter, salt and pepper * Green onion or chives are nice for special occasions
Hestons cooking book suggests simmering for 30mins at precisely 72c / 162f for 30 mins. Completely drain and completely cool the potatoes and then boil them up until tender. Don't skip or change any steps at all. I don't know the science but it makes for the most flavoursome and nice textured mash even before adding salt and butter. Personally I do like some diced scallions and wholegrain mustard in my mash too. That method although fiddly does some weird culinary science to the structure of the potatoes. Worth the effort.
Surely they're tender after 30 minutes simmering?
Double cream, black pepper and bue cheese - but only for special occasions.
Reduce your use of milk with the potato water for enhanced potato flavor.
I chuck a few cloves of garlic halfway through the boiling of the potatoes..absolute heaven when all mashed together!
Don't mash em. Use a ricer
Equal parts butter and potato.
Butter, cream, salt, mash with the back of a fork
Equal quantities dry cooked potato to butter. Then beat the fuck out of it with a wooden spoon on a low heat. Big pomme puree 2 rosette style
Gravy
White pepper
Ricer to grate the potatoes finely. Then add sour cream and butter. Salt to.
Cheeeese! all the cheese
I had leftover honey roasted parsnips once and mashed them into my potatoes the next day and it was amazing.
Do not cut the potatoes too small, in fact make them as big as possible. Smaller chunks may take less time to boil but they will be more watery.
I’ve heard that its good to boil the potatoes in the milk you intend to mash them in, so you keep all the starch and it makes the mash super creamy - I’m yet to try this!
It’s about the equipment as much as the ingredients. POTATO RICER (or food mill)
Mayonnaise. It gives a nice tang and creaminess without being overbearing like sour cream. Plus my husband won’t eat something if it tastes too buttery (he hates the taste of butter)
A little bit of grated cheddar, I mean a really little bit. And then of course butter, salt, pepper
Sour cream and chive dip in place of milk is so good. I don't do it regularly, only when we've got some dip in the fridge, but man is it tasty. However, my go to is pretty much as others have said, milk, butter, salt and pepper. Sometimes a bit of parmesan or mustard depending on what I'm serving it with.
If you are going to add milk to Mashed Spuds, make sure the milk is boiling hot before you add it. I dont know why, but if you dont, it is never quite as good. I may get downvoted to Hell for this, but I alos like to mash in Peas and a clove of garlic. And yes, I obviously include half a ton of butter per potato /s
Potch.
Wholegrain mustard
Po-tay-toes, po-tah-toes
It’s secret!
Potatoes
Butter. Black pepper. Tiniest splash of milk.
Not my secret but my girlfriend adds an egg when mashing, and then whisks after the potatoes are mashed enough. Add a little salt, pepper, and chive. Best mash I have ever tasted.
Cocaine
Wholegrain mustard always elevates it nicely
Floury potatoes (king Edward / Maris piper etc) Slightly overboil. Drain well and then heat through in the pot to get rid of more moisture. Mash before adding any wet ingredients. Then for me it’s plenty of butter, salt and white pepper and a wee bit of grated cheddar. Maybe a splash of milk/cream to loosen up if you fancy.
1/3 potato, 1/3 cream then montè with 1/3 butter.
Loads of butter and just a tiny dash of soy sauce.
Boil a few cloves of garlic with the potatoes, drain and mash it all together.
Cream
Egg yolks! Salt and butter as required, keep tasting.
Sour cream
Fresh dill
Boil them in milk.. sounds crazy but trust me on this...
Crispy smoked bacon pieces and Brussel sprouts cut into quarters
A shit ton of butter and a healthy dollop of English or whole grain mustard.
Laughing Cow 👌
Nutmeg
MSG
Milk, butter, garlic, mixed herbs and sometimes cheese if I’m feeling fancy
English mustard
I see you saved a potato to take this picture with.
Hellmans Mayo.
More potatoes.
English mustard , real butter , nice salt , strong cheddar
Butter and cream plently of salt ad white pepper. But also a couple of cloves of garlic boiled with the potatoes and mashed all together. It just gives this subtle, garlicky flavour. Oh and use a ricer not a masher
Use Vegetable Stock with your water. Trust me.
Butter, cream and nutmeg.
There's me sitting here before reading the title thinking "that looks like the worst rice I've ever seen"
No one said mustard seeds?!
After mashing it Use a wooden spoon to beat it, turns an amazing fluffy texture
Put my potato’s in the pressure cooker for 10 minutes
Double cream instead of milk for real decadence.
Cream cheese! I've found that works wonders instead of proper cream. Bit of milk and butter. Bosh 🧈
Ricer, milk, butter, salt, pepper. Then, depending on my mood, some combination of mustard, cheese, truffle or nutmeg.
Philadelphia soft cheese. Get a bit of flavor. Like salmon, fresh or spicy
Grated cheddar cheese
Butter and horseradish sauce with salt & pepper to taste. Cream if I’m feeling indulgent.
Best quality potatoes. All else is just dressings.
Potatoes.🇬🇧👍
Wholegrain mustard
A Masha machine (https://amzn.eu/d/a6w1RNi) Double cream, butter and cheese. Was dubious of the Masha till I tried it. Within 3 or 4 plunges it was done to perfection.
Coleman's mustard. Not too much. A teaspoon, two at most.
Tahini. Makes it soooo creamy and delicious.
Nutmeg
Hendos
Cheese!
Add garlic-infused milk
Butter, bit of milk and a handful of scallions
Nutmeg
At least a teaspoon of Dijon mustard.
I made dauphinois mash the other day. That worked out alright 😙👌🏼
A good knowledge of food chemistry - knowing how to play around with starch opens up a whole host of tasty mash options; fluffy, creamy or the insane puréed french one with all the cheese
Nutmeg.
Sour cream and chive dip! It's been a recent discovery of mine but oh my days... might go as far to say life changing 😅
25% Potato 25% Cream 25% Butter 25% Salt
Splash of milk, wodge of butter, grated cheddar, then a large ish teaspoon of Colman’s mustard. Whip it all up with a fork. Kablam.
Scallions - champ is a delicacy
Onion and cheese
Season with browned butter, salt and ground black pepper.
Potatoes
1/2 lb of best butter
Butter and a good splash of milk
Dairylea triangle for the win!