Friday 21 September 2012

The Perfect Mash?

In my question to find the perfect mash, I usually opt for the shop bought, ready-made variety with potatoes, milk/cream and salt and pepper. I can never be bothered with the phaff of peeling, boiling, then trying the mash the potatoes without them turning into wallpaper paste. However, I was recently sent a potato ricer to try. And not just any ricer: this is an Oxo Good Grips 3 in 1 Ricer. There’s a removable disc on the end that you can rotate to choose how fine you’d like your mash to be. You can also use for fruit purees, etc. It sits nicely on top of the bowl, but as it’s so deep, there’s little space left underneath for the potato!


Before beginning, I asked Twitter their opinion on the perfect mash. Comments ranged from cracking an egg into it, along with butter, milk and seasoning ( ‏@JoeLeShark ) to leaving them to steam for several minutes after boiling to ensure the mash doesn’t go soggy ( @janetravers ) to doing it the Michelin way and using a 40/60 ratio of fat to mash as the potato is there only to ensure the butter and cream do not split! ( @PaulLomax )

So, first and foremost I chose a Desiree potato that stated it was perfect for mashing. Then peeled, chopped into large pieces to minimise the amount of water absorbed, and boiled. Next, I drained and returned to the hot pan on the lowest heat to steam for several minutes.


Now to begin the ricing process! I chose the finest setting by rotating the disc until it clicked into place, then piled the potatoes high and began to close the ricer. It surprised me how easily they went through the mesh, and the process itself was really quite enjoyable!



The potato was very fine and, although it did contain small lumps, these were soon whisked out with the addition of the tasty stuff! I had 1.2 kg of potatoes so chose to add 200ml milk, 200ml crème fraiche and 100g butter. Plus salt, pepper and a good grating of nutmeg. Not quite the Michelin proportions suggested!



And in my book, the perfect mash should be part of the old favourite, Bangers and Mash with onion gravy! I roasted the sausages in my new Medium roaster from Great British Bakeware until dark brown and sticky, then served.



And the ricer went in the dishwasher, so no washing up either!

Disclaimer: Although I was sent products to try for the purpose of this post, all views and opinions are entirely my own, truthful and honest.



  1. Now I know where I've been going wrong with my mash. Definitely will be putting one of these on my Christmas list! Looks much easier! Made some mash today for my granddaughter's tea - added cubes of cheese after mashing which melted slightly into the potatoe - yummy!

  2. Val, the addition of cheese sounds delish! You can't go wrong with cheesy mash...I wonder if you could add the cubes to the ricer along with the potato?!

  3. Mash potatoes are always present in our tables during meal time. Its an all time favorite. Cheese sounds like a tasty addition to the mash.
    Home Loans Cockburn


Would love to hear your thoughts and ideas!
Merlotti x

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