Posted by
RRHK
18 yrs ago
Hi - any advice please for good potatoes in HK for mash - in UK I used to use Maris Piper and not sure of an equivalent here.
Thanks
In HK, potatoes come from the US and are just white or red varities (!?!?!), apart from the odd 'new' potates which might come from Australia or Japan.
So forget looking for a nice Desiree or Cara... or even a Jersey. Just find one which is floury.
Hi..
The local ones in the wet markets are really good for mash & roasting....
The Australian organic ones at Wellcome (in the blue and white plastic bag) work well for me.
"how to make it?"
- Boil the potatoes until they are soft all the way through (use a toothpick or similar to test)
- Pour out the water.
- Use a potato press to squeeze out mash. In a pinch a fork will do.
- Add butter (perhaps 2-3 tablespoons per 500g of potatoes), milk (or cream if you want it really rich), and nutmeg. For adult mash, add salt and pepper.
- Mix. Adjust quantities as needed.
Also, you can add grated cheese or a spoon of whole grain mustard if you like it.
You can also do a mash (well more of a light smash) with new potatoes - just mash them lightly with a fork after cooking (leaving the skins on) - this works well with lots of butter and the wholegrain mustard.
"You can also do a mash (well more of a light smash) with new potatoes - just mash them lightly with a fork after cooking (leaving the skins on) - this works well with lots of butter and the wholegrain mustard."
Also works with olive oil (and if you're an adult salt and pepper).
Having read the above threads which all add something to the original question I
wish to add three points as a retired pro chef !!!!
no 1. try and use a red skin potatoes-----if poss.
no2. do not use olive oil
no3. always add and mix into the hot mash a simple raw egg or two, the heat from the potatoes will cook this in seconds not only will it taste better it also looks more appetising and less bland
"no2. do not use olive oil"
Just to clarify, I don't use that for "real" mash. But if someone for some reason gives me a boiled potato I like to mash it with my fork and add some olive oil, salt and pepper.
bake the potatoes first then spoon out of the skin. much tastier, easy to mash with butter, salt and pepper, some whole milk (better still - cream or creme fraich) and maybe some grated parmesan cheese
Adding boursin to a mash is one of my "guarded" secret...but not anymore :)
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