Mash Potatoes
-
Have anyone of you all make before mash potatoes?
I followed online recipe, except to put cream part cause I don't have. It taste just like normal potato with buttery taste. Is it suppose to be like that? And also, how to make it "nua-nua". Got use machine? I manual use fork and knife to chop and press. . .
-
got blender?
-
Get those US potato good for cooking mashed potato. Turn soft fast while cooking compare to other potato type, whiter than the common potato we see often. oh, think it is russet or something like that.
I am also trying to find out how to prepare the gravy for mashed potato. I know pepper is one of the ingredients. Will try my own recipe - pepper, oyster sauce, light source, prepare a little starchy base.
There is gadget for making mashed potato.
-
Wah hasene, if put oyster sauce, will it become very chinese cuisine taste? I now trying to work out my own mushroom and bacon sauce. US potato uh. Okay, I will try to shop for it later. lol. I usually don't take note of where my potato come from.
FireIce, if use blender, the texture of the mash potato would be different. Too nua and slimy I don't like. I prefer rough texture. Just that doing it manually seems abit stupid to me.
-
Yes, that is exactly how it will taste, buttery, and soft. It is imperative you choose the right potatoes for mashing, coz different types will give different taste and textures. Like sometimes Jack's place just anyhow use potatoes for their baked ones on steak dishes, and their quality just dont remain consistent. Sometimes its too soft, sometimes too hard, sometimes it tastes like that, other times it tastes like this.
-
The variety is called Russet Burbank potatoes
-
Originally posted by Phantomnite:
Have anyone of you all make before mash potatoes?
I followed online recipe, except to put cream part cause I don't have. It taste just like normal potato with buttery taste. Is it suppose to be like that? And also, how to make it "nua-nua". Got use machine? I manual use fork and knife to chop and press. . .
try to include cream - gives it a nice texture and fab for palate. else maybe milk.
-
Originally posted by cassie:
try to include cream - gives it a nice texture and fab for palate. else maybe milk.
Can use normal HL milk? Everytime when recipe say put milk, I don't what sort of milk they referring to ._.
-
Originally posted by elindra:
The variety is called Russet Burbank potatoes
Share share ni!
-
HL milk has vanilla flavouring in it so just use a normal one like Masters or Magnolia
Basically mash the potato with milk and butter over a low flame with a potato masher for best results
You can get a really smooth and creamy mashed potato with the russet Burbank and these items.
No need to blend at all
-
Originally posted by Phantomnite:
Wah hasene, if put oyster sauce, will it become very chinese cuisine taste? I now trying to work out my own mushroom and bacon sauce. US potato uh. Okay, I will try to shop for it later. lol. I usually don't take note of where my potato come from.
FireIce, if use blender, the texture of the mash potato would be different. Too nua and slimy I don't like. I prefer rough texture. Just that doing it manually seems abit stupid to me.
My overseas friend told me that there are ready made gravy for mashed potato available in the west. Unfortunately, I could not find it in Singapore. However, this friend recommended milk for preparation, use fork to mash the potato. -
Originally posted by hasene:
My overseas friend told me that there are ready made gravy for mashed potato available in the west. Unfortunately, I could not find it in Singapore. However, this friend recommended milk for preparation, use fork to mash the potato.
-_-" It's also readily available here.Just open your eyes at the supermarket and you will see it.
So many different brands too
-
I suggest use Farmhouse or Masters... Magnolia too creamy le
-
I think I will try using the silver packaging cream. Can't remember the brand ._.
I also scared the ready made sauce here one hor would be too salty. I prefer slightly bland bland one. hehehe.
-
Originally posted by elindra:
-_-" It's also readily available here.Just open your eyes at the supermarket and you will see it.
So many different brands too
Thanks for response but your post is not helpful. -
u can try maggie liquid chicken stock + black pepper .. the sauce taste quite similar to KFC whipped potato sauce :mrgreen: beware the stock is concentrated so quite salty dont use too much
-
Add spring onions, bacon and shredded cabbage to make colcannon, and it becomes a meal by itself.
-
Originally posted by meltz:
u can try maggie liquid chicken stock + black pepper .. the sauce taste quite similar to KFC whipped potato sauce
beware the stock is concentrated so quite salty dont use too much
Good suggestion. I was actually trying hard on how to get the recipe of the gravy for KFC mashed potato.in this case, we could also substitute the liquid chicken stock with the powdered one.
-
haha. I not trying to imitate KFC mash cos I think its quite yucky. I always change their coleslaw and mash to 2 small fries. rofl.
Anyway, today I tried to cook the gravy using mushroom and bacon. Its quite salty which I think is because of the bacon. Plus I added salt to season the mushroom. Need more adjustments. Would like to try chicken sauce one day!
I used the cream cheese. Philan. . . Don't know what lol. Not bad! =D
Will try magnolia next round!
-
Originally posted by hasene:
Thanks for response but your post is not helpful.It's there. You just have to ask. You'll find it among all the other powdered sauce preparations by McCormick and other brands.
-
You can find it on aisle 12, bottom shelf, 3rd product from your left.
if its not there, try to look for it along aisle 15, 3 shelf from the top, behind the product that says 'steak gravy'.
-
or you can do what nikar does and try to get it online through ebay
-
Originally posted by the Bear:
or you can do what nikar does and try to get it online through ebay
I wonder how that sod is doing these days.
-
My recipe: cut potatos into small cubes, then boil in water with salt, prepare chicken stock cube/powder and dissolve in hot water (you like how salty put how much chicken stock) when the potatos are soft, put them in bowl, mash with butter and then mix witht the chicken stock water...
-
Originally posted by ShrodingersCat:
You can find it on aisle 12, bottom shelf, 3rd product from your left.
if its not there, try to look for it along aisle 15, 3 shelf from the top, behind the product that says 'steak gravy'.
Just to add on to what Shro-Cat said.... the supermarket in question is somewhere off Jalan Bukit Anak Kambing.
Go up Jalan Bukit Ibu Kambing, and turn left as soon as you see the broken signpost with the dandelions growing at its base.
About 10 minutes later, you will end up at Jalan Bukit Anak Kambing. Walk 50 paces alongside the canal until you see a group of black kittens with their mama cat, then walk 121 paces at a bearing of 274.12 degrees magnetic north.
You'll find the supermarket that Shro-Cat was talking about. Can't miss it.