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Food Friday: The Noble Tattie, Mashed 
28th-Nov-2008 07:24 pm
So. Mashed tatties.

I always make them the same way: about 3 Tablespoons of butter and a splash of milk.

However, I was given a new recipe by the flatmate's father last night: sour cream and some baking soda. Sounds odd, but I'll try it at some point.

Since we're deep into potato season, I'll probably be making lots of mash.

What's your recipe for mashed tatties?
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28th-Nov-2008 07:39 pm (UTC)
(off-topic icon love)
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29th-Nov-2008 04:01 pm (UTC)
Ooooooo. That sounds nice. *adds to the try list*
28th-Nov-2008 07:39 pm (UTC)
A bit of buttermilk, chives, and a little garlic!
29th-Nov-2008 04:01 pm (UTC)
Buttermilk. Interesting. I suppose the tang would really make the dish.
29th-Nov-2008 04:50 pm (UTC)
We'd never tried it before but I had nearly a pint left over after making fried okra. :D My friend opted to just pour some buttermilk into the potatoes once he started mashing them up with the butter. I threw the garlic in (man, roasted garlic would have been AMAZING) and added the chives towards the end. It turned out really well. But yeah, it was definitely a tangy dish.
28th-Nov-2008 07:46 pm (UTC)
Sour cream does work well, though I wouldn't have thought to add baking soda.

I usually mash in just butter and some fresh garlic, either raw or roasted. The flavour of mashing in roasted garlic is much subtler and more palatable to more folks than the brashness of raw garlic.
29th-Nov-2008 04:02 pm (UTC)
I know...the baking soda thing threw me.

I love roasted garlic in just about anything. :)
29th-Nov-2008 07:59 pm (UTC)
I've cooked garlic in with the potatoes before (and usually only peel the potatoes halfway). Then just mash with cream. That's it.
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29th-Nov-2008 04:02 pm (UTC)
Oooh, horseradish. Very good idea.
28th-Nov-2008 08:19 pm (UTC)
Depends - generally I use butter, pepper and a splash of milk. I have used sour cream and chives before and that's nice. Spoonful of coarse grain mustard is also delicious.
29th-Nov-2008 04:03 pm (UTC)
Mustard! Genius!
28th-Nov-2008 08:45 pm (UTC)
Mmm, heavy cream, Swiss butter, nutmeg, and generous salt. nom nom nom. Roasted garlic optional.
29th-Nov-2008 04:04 pm (UTC)
Never thought of nutmeg.

Along with the rest? Or as an option?
29th-Nov-2008 04:10 pm (UTC)
I wouldn't use garlic and nutmeg at the same time, but never, ever leave out the butter, cream, and salt.
28th-Nov-2008 09:26 pm (UTC)
Sour cream, fresh cracked pepper and roasted garlic... mmm.
29th-Nov-2008 04:04 pm (UTC)
Nom, nom, nom. :D
28th-Nov-2008 10:15 pm (UTC)
Milk, butter, black pepper and sometimes a bit of grated cheese. Finely sliced spring onions added too is yum.
29th-Nov-2008 04:05 pm (UTC)
Yes to all of that. :)
29th-Nov-2008 02:47 am (UTC) - Mmmmm, taters!
I figure on two large or three medium potatoes per person, using either russetts, reds, or (my personal fave) yukon golds (if I'm feeling particularly sporting, purples!), peeled and cut into 1" cubes, boiled in sea salted water til *just* tender.

After they are drained, I usually add 3-4 tbsp's of butter, cracked sea salt & cracked pepper (to taste) and about 1/3-1/2 c of milk. I usually only roughly smash them, since the folx like a few soft lumps, but sometimes I'll whip them til light n fluffy.

Sometimes cream will replace the milk, and sometimes I'll smash in some roasted garlic cloves and sauteed spinach with a few shaves of fresh nutmeg and sometimes I'll do the rare addition of sour cream and dill weed ... I guess it all depends on my mood and who I am cooking for (though with the whole diabetic thing, I've had to modify a lot!)

Personally, I'm a bit dubious about the baking soda :-S
29th-Nov-2008 04:06 pm (UTC) - Re: Mmmmm, taters!
I love yukon golds. Not seen them here, but I've been using King Edwards and they're nice.

Dill is definitely going on my list. :)
29th-Nov-2008 06:55 am (UTC)
Waah, Boil, Mash with buttermilk and various herbs...

29th-Nov-2008 04:06 pm (UTC)
Simple is always best.
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29th-Nov-2008 04:07 pm (UTC)
I like skins as well. I'm always surprised when people insist on getting rid of them...
29th-Nov-2008 07:56 pm (UTC)
Ok, all of the additives so far have been excellent suggestions, most of which I've had in my mashed potatoes at one point or another, but how on earth is it that no one has mentioned bacon yet!!!!
29th-Nov-2008 08:40 pm (UTC)
I don't know. :)

Though, it may be because I'm a veggie.
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