The perfect Mash- An Brúitín Bairr fheabhais.

What is it? I really need to know as I am moving on campus soon and would like to perfect mine.

Now I normally add a drop of skimmed milk, butter, a healthy dose of pepper and salt, and work away. It can't be too milky or too dry but that perfect degree of consistency that sits comfortably on the tongue but doesn't scrape the palate. The odd time I'd throw in a few onion cuttings for flavour. On special occasions I'd add in scallions for flavour. I'm still finding it very hard to get right though.

What do you consider to be the perfect mash?

If allowed, my daughter would live off mash.

Her recipe is very much the same as yours: plenty of milk and butter and nicely seasoned. I steam the potatoes so they don't get watery and keep all their vitamin C.

At the end of the day, its at least 50% in the mashing. If you use a masher, trying whisking the mash up with a fork at the end of the process.

cactus flower wrote:

If allowed, my daughter would live off mash.

Her recipe is very much the same as yours: plenty of milk and butter and nicely seasoned. I steam the potatoes so they don't get watery and keep all their vitamin C.

At the end of the day, its at least 50% in the mashing. If you use a masher, trying whisking the mash up with a fork at the end of the process.

I don't recall ever eating boiled potatoes. Too used to the steamer that I can't imagine how boiling a potato could make it mashable.

riadach wrote:

cactus flower wrote:

If allowed, my daughter would live off mash.

Her recipe is very much the same as yours: plenty of milk and butter and nicely seasoned. I steam the potatoes so they don't get watery and keep all their vitamin C.

At the end of the day, its at least 50% in the mashing. If you use a masher, trying whisking the mash up with a fork at the end of the process.

I don't recall ever eating boiled potatoes. Too used to the steamer that I can't imagine how boiling a potato could make it mashable.

Next Machine Nation poll - steamed or boiled?