Morrisons Red Spuds

[Jimmy]

Planned a cottage pie so when I was in Morrisons I bought some "Red Potatoes".
When I boiled them they fell apart. Not a problem as I was making mash for the top of the pie.
As normal I drained them (what was left!) and then whizzed them with a food mixers whisk blades. A small drop of milk and butter.

Applied to pie and cooked.

The spuds were watery and no taste or substance. A bit like dried packed mash, but worse.

Anyone else experience similar ?
What's the best spuds for mash ?

Thanks
Jimmy.

[arpoet]

I always steam tatties in the pressure cooker for that reason.

[Bigmallly]

The many faces of Potatoes:

Potato Varieties and How to Cook Them | Many Faces Of Potatoes

[Two_Sheds]

I don't boil spuds for mash any more, and steaming uses too much fuel, so now I microwave them. It gives you a nice fry spud which holds its shape. Add butter/milk to taste

[alldigging]

Does it say general purpose spud or mention boiling on the packet? I'd take them back if you have some left - and write a letter enclosing the wrapper if you've used them all.

[Jimmy]

Does it say general purpose spud or mention boiling on the packet? I'd take them back if you have some left - and write a letter enclosing the wrapper if you've used them all.

Used them all.
Wrapper in bin. Suppose I could go fishing for it, but with this hot weather I might give it a miss !

Thanks
Jim

[alldigging]

Receipt still?

[Jimmy]

Hmm might have the receipt somewhere.
But it was a one off visit and probably won't go for a long while.
Have one small pie to finish tonight.
Might jazz it up with some polyfiller.
Jimmy

[Mikey]

Odd questions Jimmy did you salt your spuds?, and how long did you boil them for?

One of my varieties of new pots disintergrate when cooked so I don't peel them until after I've cooked them. This way they hold their shape much better. Drop into cold water straight after cooking so you can handle them easier.

Personally I think these make the best potato salad, they hold the mayo much better.

[Jimmy]

Not sure if salted , wife started them off.
If the wife was involved then they would be "well" cooked !

Jimmy

[Potstubsdustbins]

Never peel or skin new spuds, there's a lot of goodness in that skin.

Potty

[Mikey]

I'm not a fan of the skin potty unless its a jacket spud, I scrape all firm fleshed varieties with a sharp knife before boiling, the floury pots get the skin left on until after boiling. However my stored potatoes are always peeled.

Each to their own!!

[veggiechicken]

I like/eat the skin - except in mash - when it just looks dirty
I suspect overcooking is the problem with the watery mash! Drain them really well but leave them to cool down with the lid off, so that any remaining moisture dries off. Then mash the old fashioned way with a masher - a food mixer thingy will turn anything to pap.

[Indigo23]

I like the skins, too, except in mash. I do peel for 'proper' roast potatoes but I often roast chunks with the skins on mixed with large chunks of onions. Yummy.

When making mash I always dry them off after draining by putting the pan, with the lid off, back on the ring that I've just turned off for a few minutes. I also agree with VC regards the method of mashing - use a proper masher or a potato ricer because a blender or food processor will just give you pap.

[Potstubsdustbins]

Sorry Mikey, didn't mean it to sound like an instruction. Maybe I should have put the letter 'I' before the word never, the post would have read better.

As you rightly say 'each to their own'

Potty