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Hints & Tips – Mash

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  1. When boiling potatoes, always start the potatoes in cold, salted water. If you add potatoes to boiling water, the outside cooks before the inside.
  2. When adding cold ingredients like milk or butter, bring them to a warm temperature first, This helps prevent lumpy mash.
  3. Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.
  4. You’ve got better things to do with your time than peel potatoes. So leave the skin on, it’s healthier and tastes great!
  5. Save time by par cooking potatoes first and refrigerating until ready to cook.
  6. If peeling your potatoes, cut leftover skins in strips and brush with olive oil. Bake at 200 degrees until crispy. Season to taste and use as a snack with dip or crumble on soups or salad
  7. When cooking potatoes in the microwave, prick the potatoes with a fork, both sides. This allows the water content to evaporate and cook evenly.
  8. Add onion (cut in quarters) or clove of garlic to water for a subtle flavour, strain out when draining the water.
  9. Use fat-free chicken or vegetable stock in place of milk.
  10. Use buttermilk instead of milk or cream. It gives a tangy, sour cream flavour with less calories and fat.
  11. Try garlic and rosemary as a mash or roast flavour combination.
  12. Add cream cheese for a creamy mash flavour.
  13. Try olive oil for a healthier alternative.
  14. Use leftover mash potato as a topping for meat pies.
  15. For handy individual mash portions, freeze in muffin tins, pop out then place in airtight bags and place in the freezer. Remove what you need for meals.
  16. Mix your mash with one egg white and place in a buttered casserole dish topped with a breadcrumb crust and shredded or Parmesan cheese. Heat in the oven and serve.
  17. Try adding sour cream for creamy potatoes.
  18. Try adding natural yoghurt instead of milk or butter.
  19. Try mixing in dill as a flavour combination.
  20. Try mixing in chives as a flavour combination.
  21. Try mixing in parsley as a flavour combination.
  22. Try mixing in roaster garlic as a flavour combination.
  23. Try adding Greek yoghurt instead of milk or butter.
  24. Count on 2 medium potatoes to make about 2 cups of mash potatoes.
  25. Try mixing in parmesan cheese as a flavour combination.
  26. Try adding freshly cooked bacon bits as a flavour combination.
  27. Try adding melted butter and minced garlic or lemon peel as a flavour combination.
  28. To add a smoky flavour to mashed potatoes, add a smoked ham hock, slice of bacon or sausage to the pot and bring to a boil. After cooking for 5 minutes, add potatoes and cook until potatoes are fork tender. Pick out the meat, drain potatoes and proceed with mashing. Save the drained liquid and meat to make soup.
  29. Never over-beat or use a food processor. You will end up with glue.
  30. When mashing by hand, use an up and down motion rather than a stirring motion. This helps prevent a gummy paste texture.
  31. Try adding chopped olives or olive tapenade as a flavour combo.
  32. Try adding pesto as a flavour combo.
  33. Try using coconut oil as a healthy alternative.
  34. Always cut even size portions so the potatoes cook evenly.
  35. Prevent the darkening of a just peeled potato by cooking it immediately or placing it in cold water until ready to use.
  36. How to peel a potato with no peeler! After boiling the potato, put into cold water for 5 seconds. Twist the potato skin off with your hands — it should come right off.
  37. When preparing the potatoes, cut in large pieces so they don’t retain as much water. If too small, the potato takes on too much water & the end result will be a watery mash.

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