COOK-OFF 2K2Jul: PostModern Mashed Spuds

PostModern · 6th September 2001, 2:18 PM

Name of Recipe
PostModern Mashed Spuds

Comments
Basically my tips on mashed spuds and additives to enhance flavour and consistency at high frontside bus speeds.

Ingredients
Spuds
Milk
Egg
Butter
Salt
(+ see optional below)

Equipment Required
Spud peeler
Knife
Pot
Spud Masher
Stove

Method
Peel spuds. Depending on size, I count 2 per person plus one for the pot for each 3 ppl. ie, for 6 peeps and medium sized spuds, 12 spuds for the peeps, 2 for the pot = 14 spuds. Really depends on what else you're having with it. Leftovers are an excellent additive to dog food in Winter - the starch is good to keep up their body temps, the eggs for smoother and water-proofed coat.... (Ooops. Agg, how about a pet-care forum?

)
Cut spuds in 1/2, 1/3 or 1/4 depending on size and amount of time you have to let boil. If you want a good long CS session while they cook, leave whole and boil for 3 CS maps. Otherwise, cut smaller and boil for 1 map. Try and make the chunks consistent in size so they cook at the same speed.
Put a pot 1/2 full of water on the stove. Add salt (1 or 2 tsp, preferably Sodium Chloride. Copper Sulphate looks good, but tastes like shit and is probably poisonous

).
Add the spuds as you cut them up. Once you put the first chunk in, add a tiny bit of butter or a tsp of cooking oil. This prevents the froth that rises from boiling over the sides and stinking up your kitchen/bed-sit/dorm as it burns.
OK, boil em until sticking a fork through the largest peice is not hard to do.

Drain spuds and keep in the pot.

Mash spuds roughly with masher. Add a blob of butter. Go easy on the butter, 40-60g for the above mentioned 14 spuds is fine.
Mash until butter is melted thru the mix.
Add one egg and a bit of milk. Mash and add more milk a little at a time until you get a creamy consistency, but don't add so much it goes runny.

Serve with whatever. Recommended to go with One Pot Curry or Chick Magnet Chicken.

Options
Very finely diced onion. Add with butter.
Grated Cheese instead of butter. If you are a cheese buff or if you need the cheesey taste to balance the palate.
Black Pepper. Nice addition if accompanying non-spicey dishes like the Chick Magnet Chicken.

There are all kinds of arguments about which spuds are best for mashing, which for baking etc. I've tried 'em all and most are fine. If you are buying spuds specifically for this dish (which I never do) consult your green-grocer or mum.

PostModern · 13th July 2002, 1:11 AM

Old thread, bumping for the cook-off

rhythm flavour · 14th July 2002, 11:14 AM

It sounds interesting, but i don't see what value the egg makes. What sort of impact does the egg have on it? concidering all the carbs the potatoes have the protein the egg has could make for a bit of weight gain.

Mike

vixen · 14th July 2002, 11:30 AM

i like to fry my onion first, until they are a little bit caramelised, and then add to the potato mash. v. good.

PostModern · 15th July 2002, 12:59 PM

Quote:

Originally posted by rhythm flavour
It sounds interesting, but i don't see what value the egg makes. What sort of impact does the egg have on it? concidering all the carbs the potatoes have the protein the egg has could make for a bit of weight gain.

Mike

The egg is not for nutrition, it is for binding. It makes the mash hold together a little better.

thedriver · 15th July 2002, 1:19 PM

PostModern, Can i make one suggestion to your otherwise perfect mash?

The salt should be Celtic or Sea salt. Whatever you do, do not use regular table salt. The stuff is evil. By using good quality salt you will need less of it and the flavour is truly magical!

6th September 2001, 2:18 PM	#1
PostModern Angry Brewer Join Date: Jun 2001 Location: Woonona, Illawarra, NSW Posts: 5,084	PostModern Mashed Spuds Name of Recipe PostModern Mashed Spuds Comments Basically my tips on mashed spuds and additives to enhance flavour and consistency at high frontside bus speeds. Ingredients Spuds Milk Egg Butter Salt (+ see optional below) Equipment Required Spud peeler Knife Pot Spud Masher Stove Method Peel spuds. Depending on size, I count 2 per person plus one for the pot for each 3 ppl. ie, for 6 peeps and medium sized spuds, 12 spuds for the peeps, 2 for the pot = 14 spuds. Really depends on what else you're having with it. Leftovers are an excellent additive to dog food in Winter - the starch is good to keep up their body temps, the eggs for smoother and water-proofed coat.... (Ooops. Agg, how about a pet-care forum? ) Cut spuds in 1/2, 1/3 or 1/4 depending on size and amount of time you have to let boil. If you want a good long CS session while they cook, leave whole and boil for 3 CS maps. Otherwise, cut smaller and boil for 1 map. Try and make the chunks consistent in size so they cook at the same speed. Put a pot 1/2 full of water on the stove. Add salt (1 or 2 tsp, preferably Sodium Chloride. Copper Sulphate looks good, but tastes like shit and is probably poisonous ). Add the spuds as you cut them up. Once you put the first chunk in, add a tiny bit of butter or a tsp of cooking oil. This prevents the froth that rises from boiling over the sides and stinking up your kitchen/bed-sit/dorm as it burns. OK, boil em until sticking a fork through the largest peice is not hard to do. Drain spuds and keep in the pot. Mash spuds roughly with masher. Add a blob of butter. Go easy on the butter, 40-60g for the above mentioned 14 spuds is fine. Mash until butter is melted thru the mix. Add one egg and a bit of milk. Mash and add more milk a little at a time until you get a creamy consistency, but don't add so much it goes runny. Serve with whatever. Recommended to go with One Pot Curry or Chick Magnet Chicken. Options Very finely diced onion. Add with butter. Grated Cheese instead of butter. If you are a cheese buff or if you need the cheesey taste to balance the palate. Black Pepper. Nice addition if accompanying non-spicey dishes like the Chick Magnet Chicken. There are all kinds of arguments about which spuds are best for mashing, which for baking etc. I've tried 'em all and most are fine. If you are buying spuds specifically for this dish (which I never do) consult your green-grocer or mum.

13th July 2002, 1:11 AM	#2
PostModern Angry Brewer Join Date: Jun 2001 Location: Woonona, Illawarra, NSW Posts: 5,084	Old thread, bumping for the cook-off __________________ The mouth of a perfectly happy man is filled with beer.

15th July 2002, 1:19 PM	#6
thedriver Member Join Date: Jun 2001 Location: ACT, Australia Posts: 266	the missing essential ingredient... PostModern, Can i make one suggestion to your otherwise perfect mash? The salt should be Celtic or Sea salt. Whatever you do, do not use regular table salt. The stuff is evil. By using good quality salt you will need less of it and the flavour is truly magical! __________________ Noble and manly music invigorates the spirit, strengthens the wavering man, and incites him to great and worthy deeds. —Homer: The Illiad, c.1000 b.c.

14th July 2002, 11:14 AM	#3
rhythm flavour Member Join Date: Jan 2002 Location: Penrith Posts: 587	It sounds interesting, but i don't see what value the egg makes. What sort of impact does the egg have on it? concidering all the carbs the potatoes have the protein the egg has could make for a bit of weight gain. Mike

14th July 2002, 11:30 AM	#4
vixen Member Join Date: Jan 2002 Location: sydney Posts: 483	i like to fry my onion first, until they are a little bit caramelised, and then add to the potato mash. v. good.