zozzen Posted October 29, 2008 at 07:53 PM Report Share Posted October 29, 2008 at 07:53 PM I've had a lot of potato smash recently and it's really really tired to prepare them. I've put them into a boiling water, smash it by hands but it's damned difficult to make it perfectly even and smooth. how do the family in the west make it? is there any special tool? Quote Link to comment Share on other sites More sharing options...
eeraser Posted October 29, 2008 at 09:39 PM Report Share Posted October 29, 2008 at 09:39 PM My Dad uses an electric mixer to mash the potatoes, but my girlfriend just uses a big, flat, metal spoon in a metal bowl to smash them. she has a couple of lumps, but both are pretty good. Quote Link to comment Share on other sites More sharing options...
imron Posted October 30, 2008 at 12:32 AM Report Share Posted October 30, 2008 at 12:32 AM is there any special tool?Yep, a potato masher. Quote Link to comment Share on other sites More sharing options...
liuzhou Posted October 30, 2008 at 01:28 AM Report Share Posted October 30, 2008 at 01:28 AM The last time I had a visitor from the UK, I requested and was granted delivery of a potato masher. Life is now infinitely better. Quote Link to comment Share on other sites More sharing options...
roddy Posted October 30, 2008 at 03:48 AM Report Share Posted October 30, 2008 at 03:48 AM Was it educational? You could get one on Taobao if you want. Quote Link to comment Share on other sites More sharing options...
chaxiu Posted October 30, 2008 at 05:27 AM Report Share Posted October 30, 2008 at 05:27 AM Ohhhhhhhh! One of my favourite food groups:mrgreen: The potato masher is the King. But you can use a fork or a whisk. Add some milk and a little butter. Then smash/mash/whisk/kill...beat them to death...until nice and fluffy:tong Chaxiu Quote Link to comment Share on other sites More sharing options...
liuzhou Posted October 30, 2008 at 05:36 AM Report Share Posted October 30, 2008 at 05:36 AM Was it educational? No. I learned nothing. (It was carried in by my niece. Education is only postal.) Add some milk and a little butter. And a sprinkling of melamine? Quote Link to comment Share on other sites More sharing options...
zozzen Posted October 30, 2008 at 06:52 AM Author Report Share Posted October 30, 2008 at 06:52 AM thanks a lot. i will go back to hong kong soon and surely i will buy a masher. Now i use my hand, and what i got are a poorly made mash with fresh sweat (perhaps hand scurf too) and a sticky disgusting hand that i dare not show it to my friends. i'm actually not making potato mash, because my friends don't really enjoy them, but they do love potato balls or potato pie (可乐饼). like this one: http://www.miniwiki.org/wiki/index.php?wiki=_content.zh_version.presenting..%25E5%258F%25AF%25E6%25A8%2582%25E9%25A4%2585 Quote Link to comment Share on other sites More sharing options...
roddy Posted October 30, 2008 at 06:55 AM Report Share Posted October 30, 2008 at 06:55 AM If your friends don't like mashed potato, it's time to get new friends. Are you giving them gravy to mix up with it? That might be the problem. Quote Link to comment Share on other sites More sharing options...
liuzhou Posted October 30, 2008 at 06:58 AM Report Share Posted October 30, 2008 at 06:58 AM Now i use my hand Before the arrival of my masher (which travelled through most of SE Asia before landing in my kitchen), I used an ordinary fork. You cannot mash with your hand! Quote Link to comment Share on other sites More sharing options...
maximinus Posted October 30, 2008 at 11:42 AM Report Share Posted October 30, 2008 at 11:42 AM Here's how I make it in the north of China: Peel the potatoes and cut into similar sized chunks. Simmer in water until soft enough to mash. Drain away the water. Add a good chunk of butter, some egg yolks (not the white though!), some milk and some salt. Mash until smooth. Add a little more milk than you think is needed, as it will help to smooth out the mixture. Once this is done, place into a baking dish and flatten down with a fork. Put in the fridge for one hour. Take it out, slice some thin butter over the top and grate some pepper over it as well. Place in an oven at 100C for 30 minutes, and then 200C for 10 minutes. Take out and serve. Chinese girlfriend loves it! Quote Link to comment Share on other sites More sharing options...
skylee Posted October 30, 2008 at 01:56 PM Report Share Posted October 30, 2008 at 01:56 PM max's seems very tasty. Quote Link to comment Share on other sites More sharing options...
roddy Posted October 30, 2008 at 02:15 PM Report Share Posted October 30, 2008 at 02:15 PM (edited) If you're putting it in the oven you need to go all the way and make Shepherd's Pie. Edited October 30, 2008 at 02:42 PM by roddy Quote Link to comment Share on other sites More sharing options...
highlander Iain Posted October 30, 2008 at 02:45 PM Report Share Posted October 30, 2008 at 02:45 PM http://www.cookware-online.co.uk/shop/kitchen-utensils-tools-and-gadgets/ricers-mashers-mortars-pestles-presses-and-reamers/potato-ricer-339104.html ...a great tool for very smooth, creamy mash. I always put in a small amount of milk (or cream sometimes) plus loads of butter, lots of black pepper and a little dijon mustard. Yum! Quote Link to comment Share on other sites More sharing options...
zozzen Posted October 30, 2008 at 05:29 PM Author Report Share Posted October 30, 2008 at 05:29 PM If your friends don't like mashed potato, it's time to get new friends. Are you giving them gravy to mix up with it? That might be the problem. Because we had a Scottish who can make wonderful mashed potato here before. He didn't know much about cooking, and when it's his turn to prepare dinner, it's mashed potato, mashed potato and mashed potato..... (looping) And now, he mashed all our desires for any more mashed potato. Quote Link to comment Share on other sites More sharing options...
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