Homemade mashed potatoes | Best Chinese New Year recipes, foods and travel

Recipe : Homemade mashed potatoes

Jun 16th, 2006

I am not sure which cookshow my kids were surfing this afternoon but I chanced on an excellent way of eating mashed potatoes. Read on…

I took out the food processor and mashed my potatoes.

RECIPE :

Two large potatoes, boiled, skinned and mashed

50 mls of milk (more if your potatoes is still too hard)

1 tiny cube of butter, the size of a small matchbox

Pinch of salt

Pepper

Mustard (I used fish sauce!)

You can manually mashed and mixed the above up.

I got a mashed potato which I think is nice. But my son whom had read far too many scientific stuffs explained that when I used a mechanical food processor to mash potatoes, it breaks down the molecules, cause the potato to turn gooey yadda yadda yadda and he even illustrates it by turning the bowl of mashed potato upside down to show me that the potato is way too sticky. Kids!

Now, the secret ingredient. The brown sauce is HP sauce. It enhances the creamy flavour of the mashed potato. Try it! Good alternative when I don’t know how to prepare brown sauce like KFC.

HP sauce is the blue bottle on the right. These are bottles of sauce I used for BBQ.

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10 Comments on “Recipe : Homemade mashed potatoes”

#1 jean`
on Jun 16th, 2006 at 5:29 pm

the usual mash potato sauce is made by frying flour in a pan then adding water, salt, and pepper..

what we normally do especially if you are deep frying or pan frying (say sausages or fried chicken) .. you will have bits of flour (fried chicken) or bits of sausage that is stuck to the pan

then just put flour (as per first line) =)
#2 foodcrazee
on Jun 18th, 2006 at 5:11 pm

making roux and then add some flavour to it will make the mashed potato too rich……prefer to just add some seaoning and flavour to the potato. Crisp bacon, sour cream, HP, yada yada whateverelsethereis….hjehehehehe
#3 Sooi2
on Jun 19th, 2006 at 9:54 am

If u go to ikea next time, try buy a packet of its meatball sauce (only rm3.50) from the swedish specialty shop. taste super yummy with mash potato too!!
#4 suituapui
on Jun 19th, 2006 at 10:05 am

I always mash using that thing u hold the burgers down when u grill them!! The one with a lot of little squares! Add milk (they say milk powder is nicer) and cheese!!! Use biscuit pump to pump into little florets…and bake b4 serving!!! So nice!!!
#5 Lilian
on Jun 19th, 2006 at 1:00 pm

STP - Do food blog la, you are so fantastic in giving food tips.

sooi2 - OK, next time I visit Ikea I check it out. But errm..hope it is not a frozen one?

foodcrazee - Tks for the additional sauce idea.

jean - Tks, will try out the sauce next time I bake something.
#6 Spunky
on Sep 29th, 2006 at 11:29 am

To make real good mashed potato [according to my kiwi mom] :

After boiling the spuds aka potatoes, mashed them with the potato mash tool. While the potatoes are still warm,add in milk with salt and pepper to taste.
The other ingredients such as cheese,herbs are optional.
Then instead of using the food blender,whisk with a fork which it’ll make the mashed fluffy and light! [ although it'll be a hardwork but the results will be marvellous!]
#7 zaeqa
on Nov 14th, 2006 at 10:18 pm

here’s the KFC gravy sauce.. i’ve done it.. and it taste well.. 93% the same and my family likes it

beef or chicken stock - depends on how much you want to make
salt - sesedap rasa~
msg - optional
soy sauce, regular - 1 teaspoon; not too much ( add flavor and colour)
corn flour - depends on how much stock you use or until it makes the gravy thickened
black pepper, ground of course - you can put a little bit of white pepper if you want.

1. heat the chicken or beef stock.
2.add corn flour mixed with water or stock~
3.add salt,msg*, pepper and soy sauce
4.cook on a sauce pan until it thickened

good luck!
#8 Gwen
on Nov 19th, 2006 at 5:37 pm

I saw on Food Network that most “pro” chefs make perfectly mashed potatoes using a ricer. They cut up the potatoes into inch wedges then press it through the ricer. It’s “supposedly” lump free and lets more air in so it’s lighter and fluffier. Must try and see! And for goodness sake, don’t press burger patties down on the grill, it squeezes out all the moistness. LOL
#9 Best recipes, foods and travel » Blog Archive » Different potatoes for different needs
on Nov 19th, 2007 at 4:31 pm

[...] are rather large. They become soft (flaky?) and needs shorter cooking time. It is best for making homemade mashed potatoes (click the green link for recipe), salads and quick boiled [...]
#10 Best recipes, foods and travel » Blog Archive » Different potatoes for different needs
on Nov 19th, 2007 at 4:31 pm

[...] are rather large. They become soft (flaky?) and needs shorter cooking time. It is best for making homemade mashed potatoes (click the green link for recipe), salads and quick boiled [...]