Mashed Potato

Karen 13/02/2012 1:35am (3 months ago)

Is there a reason that Nadine potatoes are rated as quite waxy and yet perfect for mashing? The recipe above calls for floury potatoes, and I have found that floury potatoes seem better for mashing, particularly if you want to avoid lumps in the mash.

Darren 05/07/2011 2:26pm (11 months ago)

How to make Ulster Champ
Ingredients
3lb potatoes
½ pint milk
3oz butter
salt
1 large bunch of scallions (spring onions), finely chopped
Preparation method
Boil or steam the potatoes. If you have boiled them in their skins remove skins. Then remove from the pan / steamer. Mash thoroughly.
Boil the milk and add to the potato, together with the scallions
Season, add a large knob of butter and stir well. Pile into serving dish.
Alternatively you can make a well in the centre and add the butter there.
Serve immediately.

Dave 27/06/2011 6:22pm (11 months ago)

I find once you have drained off ya tatties break them up with fork first and work in a little of the butter.
Transfer them to a plastic bowl and give them a good mashing with milk and butter. Using a plastic bowl stops the mash from sticking to the side and all of potatos gets mixed in well.
Try adding either mustard or Horseradish. Or to spice it up a teaspoon of Worcester sauce.
Enjoy

Ester Esty likes this 20/06/2011 11:36am (11 months ago)

It sounds so good and I can't wait to try it!