Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [mash]

The tag has no usage guidance.

1
vote
0answers
30 views

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 ...
5
votes
2answers
1k views

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 ...
13
votes
6answers
4k views

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 ...
7
votes
2answers
827 views

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 ...
6
votes
4answers
3k views

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 ...
0
votes
1answer
447 views

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 ...
1
vote
2answers
19k views

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 ...
2
votes
1answer
172 views

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 ...
0
votes
2answers
2k views

How to make a good mash potato [duplicate]

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 ...
2
votes
1answer
1k views

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 ...
5
votes
3answers
945 views

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 ...
13
votes
7answers
4k views

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?