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
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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.
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Hi..
The local ones in the wet markets are really good for mash & roasting....
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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.
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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.
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"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).
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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
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"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.
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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
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Adding boursin to a mash is one of my "guarded" secret...but not anymore :)
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