best spuds for mash?

[janeyo]

Wondering what you all plant for the best mash? We eat mostly mashed potatoes so looking for some suggestions. Mine seemed to go to mush this year. (Can't remember the variety doh)
(Could have been desiree I think)

Thanks

[Jillyreeves]

Great question.

We too live on mountains of mash and would love to know which spud makes the best.

I grew Desiree this year, and whilst they are very nice I know they are not perfect for mashing.

I will watch this tread with interest,

[chriscross1966]

Maris Piper are supposed to be good aren't they?.... and Arran Pilot?... memory not so good on this, I tend to eat jackets and roasties so it's Desiree, King Ed's and PFA for me (they make a fab roastie, whole in their skin, they're not just for salads)

chrisc

[annianni]

Hi
Usually we do Maris Pipers, which are great, but tried a new Organic one "Lady Balfour" and it was delicious - really creamy (put half the amount of butter in, which is healthier!)
Also worked as bakers, but those HAD to be dripping with butter.....ho hum!

[jacob marley]

The spuds that get mashed in our abode is the small ones that are to small to roast it don't matter what variety old gal marley is spot on with cooking small spuds it go's back to waste not want not from her mother....jacob

[coreopsis]

We eat mashed tatties quite often.The ones I tried so far and are good for mashing are Desiree and Rooster,I didn't have much luck with Maris Piper-they were very "rubbery" in texture which made mashing very hard and at the end they were lumpy.

[Two_Sheds]

I'm finding that boiled spuds go mushy too.

I've started microwaving them (5-7 mins), then mashing them with butter/mustard. Makes for a nicer, drier mashed potato

[Jillyreeves]

I'm finding that boiled spuds go mushy too.

I've started microwaving them (5-7 mins), then mashing them with butter/mustard. Makes for a nicer, drier mashed potato

Good tip Two Sheds, never thought of doing them in the microwave

[OllieMartin]

I'm finding that boiled spuds go mushy too.

I've started microwaving them (5-7 mins), then mashing them with butter/mustard. Makes for a nicer, drier mashed potato

On an episode of Come Dine With Me, Anthony Warrall-Thompson gave one of the contestants the idea of roasting the potatoes, then scooping out the fluffy insides. It keeps them dryer, keeps more of the nutrients in, and save peeling them (although you do then have to handle hot potatoes).

I've never tried it because:
a) It takes longer
b) Call me a heathen, but I LOVE mash with the skins ON!

[vikkib]

On an episode of Come Dine With Me, Anthony Warrall-Thompson gave one of the contestants the idea of roasting the potatoes, then scooping out the fluffy insides. It keeps them dryer, keeps more of the nutrients in, and save peeling them (although you do then have to handle hot potatoes).

I've never tried it because:
a) It takes longer
b) Call me a heathen, but I LOVE mash with the skins ON!

Mmmmm... you'd have a good excuse to eat all the crispy bits from the roasties though... my favourite bit!

I don't think I'd have the patience either though!

I might have to try microwaving them though... do you just peel (if desired!) and pop them in water or microwave them dry?

[Two_Sheds]

I wash them (never bother peeling unless skin is scabby), prick them, and microwave them dry.

edit: I just boiled my King Edwards, and they didn't turn to mush. Pretty good mash, in fact

[smallblueplanet]

Mayan gold make a VERY tasty mash indeed.

[Marfax]

Hello all,

I am a newcomer to the site but long-term gardener. I was recommended Kerr's Pink as one of the best for flavoursome smooth mash. Tried it this year and it makes mash like I remember as a kid - like white clouds. It is a heavy cropper, very floury and steams well, fluffing up as the starch absorbs water. I gave up boiling spuds years ago - a steamer is the way forward. Golden Wonder is another floury spud that makes good mash.

Regards,
Marfax

[SarzWix]

Horses for Courses I prefer using a waxy spud for mash, so that's what I grow Desiree for. Boil them or steam them for just less than 20 minutes, drain the water, put the spuds back in the pan over a very low heat to dry out, then add butter and mash still over the (very low) heat. Add more butter and the top of the milk, mix well, taste & season, and add more milk if a bit dry

[planesailing]

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