Why are mash potatoes so good!

cryptoadam

cryptoadam

Banned
God damn they are good. Ate some the other day and going to do it again today. Don't care if they are natural or from a box. I like em plain with a bit of butter and tiny pinch of salt. But you can add pepper or shallots or almost anything. And they go with almost anything. Chicken, steak, burger, hot dogs, even Spaghetti is good with a side of mash.

What is it about the combination of milk/butter/potatoes that set the taste buds into exstacy.
 
triplestation said:
I like to smear it on fried chicken
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Potatos are basically my favorite dish ever. I do ocasionally mashed potatos, but already know how to make other potato dishes like baked potatos, roasted potatos and gratin potatos. Gonna learn to make Rosti(I dunno most of those dishes in english though).
 
They're the best bed for any piece of meat, make a pan sauce after cooking the meat to drizzle over it all. Also ridiculously cheap and easy to make.
 
highrider said:
Next time you make them at home, bake, do not boil the potatoes. It's a little more work but it elevates the dish.
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I didn't know Marco Pierre White was a GAFer.

Bake them in their skins then use a potato ricer then gently fold through the butter and salt to avoid breaking down the swollen starch cells 😋👌🏻

Can add cream too if you want but I like it with just butter and salt.
 
matt404au said:
I didn't know Marco Pierre White was a GAFer.

Bake them in their skins then use a potato ricer then gently fold through the butter and salt to avoid breaking down the swollen starch cells 😋👌🏻

Can add cream too if you want but I like it with just butter and salt.
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dont forget a single knorr stock pot

approx.
 
Dirk Benedict said:
Oh, for sure. Double Baked or Twice Baked Potatoes are fantastic and a very versatile dish to work with.
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I think he means bake them instead of boiling for mashing, not serving them as baked potatoes. Baking them is a lot gentler on the delicate starch cells and results in a better texture when mashed (preferably with a potato ricer). Overmashing potatoes results in an undesirable gluey texture and it's much easier to overmash boiled potatoes than baked potatoes.
 
matt404au said:
I think he means bake them instead of boiling for mashing, not serving them as baked potatoes. Baking them is a lot gentler on the delicate starch cells and results in a better texture when mashed (preferably with a potato ricer). Overmashing potatoes results in an undesirable gluey texture and it's much easier to overmash boiled potatoes than baked potatoes.
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I so want to engage into this conversation, but now that the cognac finally hit, I might try to say some stupid shit like; I fuck with potatoes like I was Gordon Ramsey, haha. But to be sure, I am refined in my tastes and understood what you're saying. I have a red wine and potatoes recipe around here that I haven't used in a few years. Now that we're talking about "spudz"
 
I don't do the egg yolks unless it's a twice baked dish but for just regular mash I like baked potatoes, butter, milk. Maybe a chive or fresh scallion depends on dish.

 
if you bake potats the dry heat dries up the watter in the potat and the higher heat better procese the potat rsul in a much more intense potat0 flavor

boiling increas hydration but not bad thak u
 
One time I baked, then smoked some potatoes with the skins on. Prepped them with sour cream, smoked bacon, smoked Gouda, green onions, salt pepper, butter. Then hit them with the mixer. Mother of god was it fantastic.
 
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matt404au said:
Overmashing potatoes results in an undesirable gluey texture and it's much easier to overmash boiled potatoes than baked potatoes.
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Heat up the butter and milk/cream before hand and this will never be an issue. The gluey texture comes from adding cold ingedients to your mash.


Papa Papa triplestation triplestation too many posts to quote. When making mashed potatoes the less moisture retained in the potatoes the better. That's why it's always suggested to heat them on a pan right before mashing to remove any left over mositure remaining in the patatoes. You get a fluffier texture that way.
 
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Pro tip, always brine before you bake potatoes, whether you serve them whole or mashed, it flavors the taters, and, if twice baked, helps the skin crisp with the help of a bit of oil/butter

I suggest Himalayan Pink salt for the brine, but any sea or kosher salt works great, too
 
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Richard Packer said:
Heat up the butter and milk/cream before hand and this will never be an issue. The gluey texture comes from adding cold ingedients to your mash.


Papa Papa triplestation triplestation too many posts to quote. When making mashed potatoes the less moisture retained in the potatoes the better. That's why it's always suggested to heat them on a pan right before mashing to remove any left over mositure remaining in the patatoes. You get a fluffier texture that way.
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It's a good idea to warm the butter and milk first, but the gluey texture definitely comes from overworking the potatoes. Boiled potatoes are easier to overwork because the starch cells are swollen with water.

www.thekitchn.com

Could You Be Making One of these Mashed Potato Mistakes?

We've all done one of these, let's be honest.
www.thekitchn.com www.thekitchn.com
 
matt404au said:
It's a good idea to warm the butter and milk first, but the gluey texture definitely comes from overworking the potatoes. Boiled potatoes are easier to overwork because the starch cells are swollen with water.

www.thekitchn.com

Could You Be Making One of these Mashed Potato Mistakes?

We've all done one of these, let's be honest.
www.thekitchn.com www.thekitchn.com
Click to expand...

Yeah, if you use a machine like a food processor you can over mix them. It'd be very hard to over mix using your hands.
 
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