Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [mash]

16 questions
13
votes
6 answers

How to dissolve salt into mashed potatoes

I am trying to find a way to mix salt into my mashed potatoes without having unpleasant bits of salt appear in each mouthful. I usually steam them with their skins-on, before mixing in salt, and vegan butter with a touch of truffle oil. I have…
user60513
  • 665
  • 1
  • 9
  • 19
12
votes
7 answers

How can I make a silky smooth, rich mash?

What are the key factors in making silky smooth (non gluey) mashed potatoes. What technique has the best results?
Sam Saffron
  • 405
  • 1
  • 5
  • 13
7
votes
2 answers

Potatoes boiled with skin on makes less gluey mash?

So I have been reading and hearing a lot about Robuchon (to name one) boiling his potatoes skin on to counteract gluey mashed potatoes. When I make my mash though I think it's way easier to peel them pre boiling and simmer the potato skin in the…
MotoX
  • 91
  • 5
7
votes
4 answers

Mashed potato: start with hot water or cold water?

I've always been told to start root vegetables in cold water to ensure that the dense structure heats evenly and you don't end up with a mushy exterior. With mashed potato I'm going to tear it apart anyway, so is it worth starting it from cold…
Tom
  • 1,593
  • 2
  • 16
  • 22
5
votes
2 answers

Holding mashed potatoes in fridge before serving

I have some issues with holding mashed potatoes before serving them. Of course, it's not practical to make them from start to finish everytime someone orders them. I am trying to figure out how I will do this in a restaurant setting. I estimate that…
user60513
  • 665
  • 1
  • 9
  • 19
5
votes
3 answers

cooking vegetables for mashing

Inspired by some of the answers and comments on a recent question on boiling potatoes whole or diced, I'm curious: What's the best way to cook a combination of vegetables to be mashed? I'm thinking of a subset of potatoes, turnips, rutabagas,…
Cascabel
  • 58,065
  • 24
  • 178
  • 319
5
votes
5 answers

What is the use of this device? Perhaps a potato masher?

It has holes on the bottom as well. Please inform me of all the uses (and the name of) this tool.
Vorac
  • 377
  • 3
  • 11
3
votes
1 answer

Freezing Mashed Potatoes - any way to prevent drying out?

I am making shepherd's pie soon for freezing, and have been given conflicting advice regarding freezing the mash potato topping. I've been told both to freeze only the mince base and make the mash fresh (but as these meals are neede for quick…
Gerbil
  • 306
  • 1
  • 6
3
votes
3 answers

Why Did the Duchess Potato Collapse?

Thanks for the view. I wanted to make this (recipie): Got this far (not quite as in the picture but OK for a test, didn't have the right size piping nozzle ): And then when I put them in the oven they completely melted going down to a depth of…
James Scott
  • 173
  • 6
2
votes
1 answer

Cooking potatoes - baking covered in salt for mashing

I was wondering about a detail of a recipe I recently read in a magazine. The recipe is for Gnocchi, so basically it's about making a potato mash dough. Instead of just boiling the potatoes, the recipe was roughly like: Put the whole, unpeeled…
Martin
  • 584
  • 1
  • 4
  • 13
2
votes
3 answers

I Need to Cook Duchess Potatoes but the Oven Cannot go Above 135C or 275F

Thanks for the view. This question follows on from this one (Why Did the Duchess Potato Collapse), I have now prepared the mashed potato with egg yolks and do not expect it to collapse. The piped duchess potatoes are now shaped on a baking tray…
James Scott
  • 173
  • 6
1
vote
0 answers

How do starches, butter and milk interact from a culinary chemistry / food technology standpoint?

I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener as soon as it reaches its gelatinization temperature. Wheat starch (wheat flour), on the…
Frank van Wensveen
  • 111
  • 2
1
vote
3 answers

mashed potatoes - fixing undercooked potatoes

I decided to do mashed potatoes. I boiled the potatoes (needed 3-5 min more, the were in about 30 min) I just realised they're undercooked I cut the potatoes into smaller pieces (2-3 cm chunks) and put them in the warm pan that I used to boil…
user23948
  • 11
  • 1
  • 1
  • 2
0
votes
1 answer

Freezing potato mash made with root and fresh vegetables

I regularly make homemade mash using the following ingredients Potatoes Sweet Potatoes Carrots Cabbage (2 varieties) Onion Leek Butter Cream Cayenne Pepper / Paprika This is the first time I have made a 4-5 litre batch and would like to…
Venture2099
  • 961
  • 1
  • 8
  • 13
0
votes
2 answers

How to make a good mash potato

Possible Duplicate: How can I make a silky smooth, rich mash? My mash potatoes are usually not very tasty. I sometimes add some cheese or butter (together with milk) but I never manage to make a good one! Probably the quantities are wrong. Could…
aneuryzm
  • 411
  • 3
  • 5
  • 10
1
2