The case of chunky mashed potaters

[warpus]

My friend, who currently resides in Scotland, was talking about British dishes so much, specifically bangers n mash, that I got inspired to try to make this thing.

To me the dish sounds like a case of "Buncha sausages with mashed potatoes on the side, smothered in gravy". What British people call bangers n mash is probably a lot more specific than that, but what do I care, I'm gonna make my own!

So I fried up some spicy italian sausages, made mashed potatoes, and prepared a Polish gravy type thing.

Now.. when making the mashed potatoes, I of course boiled them, then dumped everything into a bowl, and then went to work on the stuff with a fork. I was squishing those potatoes with my hand so much I had to stop a couple times due to the oncoming pain and discomfort. When they looked mashed enough, I added some garlic, butter, salt, and sour cream. I mixed everything a lot more, then served..

Aaand, somehow my mashed potatoes contain a lot of chunks. How do I properly mash potatoes? I am obviously doing something wrong.

Should I be using some sort of a blender? I never remember my mom doing that! and her potatoes always came out with NO chunks at ALL.

Is my technique off? Or maybe I didn't let the potatoes boil enough too long? How am I supposed to know when they're done?

Thanks for your help in improving my potato mashing techniques.

 

[Cutlass]

You can use an electric cake batter mixer for very fine mashed. Add a little milk. If you are going to do it by hand, get a better tool than a fork.

 

[emzie]

If you want no chunky bits, add a bit of milk and hit them with a mixer (blender would be a nightmare to removed potatoes from). Blend in the butter / garlic / whatever.

Doing it with a fork is nutty though. At least use a masher.

edit... damn you cutlass, damn you.

edit 2: also, try cutting them into chunks before boiling. Boil until soft. If your potatoes have any crunch, they're not done. You should be able to squish a piece between your fingers.

 

[Cutlass]

If you want no chunky bits, add a bit of milk and hit them with a mixer (blender would be a nightmare to removed potatoes from). Blend in the butter / garlic / whatever.

Doing it with a fork is nutty though. At least use a masher.

edit... damn you cutlass, damn you.

edit 2: also, try cutting them into chunks before boiling. Boil until soft. If your potatoes have any firmness, they're not done.

A little milk in the mashing does make it easier, though.

 

[warpus]

You can use an electric cake batter mixer for very fine mashed. Add a little milk. If you are going to do it by hand, get a better tool than a fork.

YES!$&* I've seen these things around, but just never made the connection with potatoes, cause I never make the damn things.

I am going to have to pick one of these up, thanks.

Probably shouldn't have started a thread here, but hey, maybe this will evolve into an intellectual conversation about the mashing of earth apples.

 

[emzie]

If you're looking for a really smooth texture, you should just use a mixer. Mashing them by hand takes a lot more effort to dechunkify.

 

[Taliesin]

Use a potato ricer.

 

[SillyGoat]

Use a bloody potato masher FFS.

Alternatively, use the fork more vigorously.

(milk and butter/marg help)

 

[Birdjaguar]

Make sure that you keep the potato skins for extra nutrition. Add a little warm milk for smoother texture. An old fashion glass coke bottle also works well as a masher.

 

[Valka D'Ur]

You could also try stomping on them, but you wouldn't get many dinner guests that way...


Seriously, invest in a good potato masher. You can use it on other veggies, too, like turnips, yams, etc.

 

[Elta]

YES!$&* I've seen these things around, but just never made the connection with potatoes, cause I never make the damn things.

I am going to have to pick one of these up, thanks.

Probably shouldn't have started a thread here, but hey, maybe this will evolve into an intellectual conversation about the mashing of earth apples.

We use those in my family for pinto/red beans and mashed potatoes, but to be fair a potato ricer is the way to go if you want them fluffy.

 

[classical_hero]

If you really want very fine mash, then you could always use one of these.

Or perhaps you could get a girlfriend?

Could this thread be moved to H&J?

 

[Yeekim]

That's why I and all my femal ancestiors have been using:

 

[GinandTonic]

Blended potatoes or passed through a sieve become purée not mashed :shudder:

Try putting a little course grain mustard, butter, salt and pepper. Butter > milk. Serve in a giant yorkhire pud.

 

[illram]

No baked beans?

 

[warpus]

Whoa, lots of advice here. I will have to get through it when I get home. Thanks potater eating dudes(ettes)

 

[Gabryel Karolin]

You don't need any fancy special equipment, a fork is fine, just be sure to choose a suitable kind of potato, boil it a bit longer than you usually would so that it starts to fall apart and then mix with lots of butter, cream, salt and the yellow of an egg. Wonderful, not healthy, but wonderful.

 

[LucyDuke]

I quite like some chunks in my mashed potatoes. But mustard! I'm inspired.

Another piece of duh that I dunno if it's duh enough, but chop those things up before you boil 'em. They'll boil quicker, and you need to boil them good anyway, so get the mashing underway beforehand with a knife! (Slices work too but the texture is a little different I think.)

 

[snakeseare]

My potato masher came from the Dollar Tree and does a great job. It has loads of little holes much like a ricer only larger. Far better than a fork, and yep just $1

/not affiliated with Dollar Tree
//not my Kartoffelstampfer, but functionally similar:

 

[PiMan]

Mashed potatoes:
Chop potatoes into quarters or eighths (or more, but largely unnecessary)
boil potatoes until soft
drain most of the water, but keep the saucepan at a simmer temperature
add some milk and start mashing with masher shown in post 19.
add more milk if consistency seems to hard or dry.
add shredded cheese and mash until cheese is mixed through (optional, but I prefer it)

Sausages:
Fry or barbecue with little to no added oil.


Serve on the same plate, and you have bangers and mash.