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 ...
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 ...
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 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) ...
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 ...
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 ...
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 ...
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 ...
What are the key factors in making silky smooth (non gluey) mashed potatoes. What technique has the best results?