I have got the long and juicy sausage meat sorted out just need to figure out wish gravy to use and which mash.. have tried one pre mix from coles so far and making mash normally with butter salt and boiled potatoes.. still haven't been able to replicate restaurant quality mashed potatoes.
Going to Try Make Bangers and Mash Home Made Using Woolies and Coles ALDI etc
AlienC on 02/05/2017 - 17:08
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Yes, milk or even a dash of cream.
Everybody keeps saying cream but what kind and what type sour cream whip cream whipping cream thickened cream full milk cream..
Cream is pretty much cream.
Cream is the fat from milk.
If you go milk a cow and put the milk in a container, after a couple of hours most of the cream will float to the top, leaving the top inch or so thicker, whiter, creamier.
You can skim this off and you will have "whipping cream" and the milk left behind is effectively, 'lite' milk. Or you can stir it all up and you get 'full cream milk'. Skim milk is more aggressively strained to remove even more cream fat.
Normal full cream milk has been seriously shaken up (homogenised) so the cream is thoroughly mixed in with the milk. When I was a kid it was normal to have milk that had the cream floating on top and to give the bottle a shake before you opened it to mix it in (or if you were a wicked child just poured the first bit on your cocoa pops allowing you to get it all). I think I saw milk like this in the Woolies fridge lately, but now I suppose it is a premium, 'natural' product.You can further concentrate the cream by squeezing some more milk out, and this thicker, gooey stuff is sold as 'double cream' because it has about twice the milk fat. It looks pretty lush as a blob on a dessert or whatever. There is also 'thickened cream'. This is normal cream made blobby by adding some thickener like gelatin. It looks nice and thick, but has the same fat content as normal cream.
Sour cream is like yoghurt, it is cream that has been partially fermented, making it very thick and dense, but adding an acidic, sour taste.
So cream of any sort can be used to thicken up or add fat to most dishes. You need less of the thickened or double or sour varieties because they are already pretty gooey. Sour cream is usually not suitable for desserts and sweets because of the sour taste, but this isn't usually a problem in savoury dishes (although I haven't tried it in mash). We pretty much only have sour cream at our place for when we cook mexican or maybe indian food.
And in a serving of mash, adding approximately a table spoon of cream would be all that is needed.
Restaurant quality mash? I made it at home a few times, but the ratio of butter to potatoes may put some people off. To put it mildly, it becomes a sometimes food. :)
Especially once you add grated cheese and garlic :D
If you're talking about ratios, I add potato to my garlic. Mmm.
Don't use potatoes you have got in bulk from Alibaba.
A chef once told me the difference between restaurant food and home cooked food is butter.
Cream and butter, is the trick to restaurant mash.
After mashing your boiled tater's, stir your mash into a saucepan of boilling cream and salted butter, stir it gently until it all mixes together.
A small teaspoon of garlic will spice up the flavour but I found that using McCormick® Onion Powder gives it this nice sweet taste.
Cream and butter, is the trick to restaurant mash.
Fat and salt, it's the trick to all restaurant food.
What's the type of cream you make or can link from woolies or coles for clarification
No need to clarify, it's good straight out of the container.
Haha lol ;) good one
Add some full cream milk or cream with the butter and salt
What type of cream
Just normal thickened cream is fine, you don't need much. Plenty of salted butter not margarine and an extra pitch of salt. Tiny bit of ground pepper if you like.
Also make sure the potatoes are dry, after you have drained them just let them sit a for a minute and the will dry off.
butter and stick mixer
I use the whisk attachment on my stick blender for lump free mashed potatoes (they go like wallpaper paste for me with the blender attachment).
Make sure the potatoes are nice and soft otherwise it's too much work for the whisk (I have lost some wires form my whisk that way).
I've made my best mash with "Cream Delight" variety of potatoes from Woolworths, boiled and then whisked with butter and milk (I expect cream would be even nicer than milk).
Any Cream except SOUR cream, runny cream or thickened is OK, you don't need double cream either, thats for dessert.
Add salt while boiling potatoes, 1tsp, drain and mash, add butter and cream and mix well!!So then what is left? If you could link one from coles Woolworths that would be great.
First I concur that the amount of butter used is critical IF you want to replicate restaurant style mash - though IMHO it's not really necessary to making 'good' mash and once you know how much butter goes in it does tend to put you off a lil.
The forgotten aspect here is THE TYPE OF POTATOES USED…..depending on what you're using the potatoes for you want a different style of potato (for best results)…..and for mashing you want a high starch/floury potato. The best varieties to get are either Coliban or King Edward.
If you're going to trouble with the rest of the process getting the RIGHT potatoes is a pretty simple starting point…….any good retailer which have certain varieties separated. Barring this you can use a 'all-rounder' potato e.g your supermarket 2kg spuds….these are generally Sebago - no where near as good for mashing but if the rest of your process is good you'll be fine.
Just make sure when you cut up to boil (nutters will say to get a good mash you have to do everything from baking on salt etc but boiling is fine and whats done in restaurants) don't cut into cubes smaller than ~2-3cm…otherwise you risk them absorbing too much water - and make sure you cook it until it's crumbling and drain VERY WELL.
I do the rest with old style masher and do over heat….easy.
Guillaume Brahimi’s Paris mash
Paris mash: Cover four large, unpeeled desiree potatoes (about 600g) with cold water, add fine sea salt, bring to boil, reduce heat, simmer 25 to 30 minutes (they are ready pierced with a sharp knife, blade comes out clean when they’re ready). Drain well. Peel while hot, using a tea towel for protection. Pass through a mouli, then drum sieve and into a saucepan. Stir with a wooden spoon until all moisture is removed (you want it dry to the touch). Bring 200ml milk to the boil, reduce to a simmer. Dice 200g cold, unsalted butter. Place potato mash over low heat, add 50g butter, stir to combine. Add 50ml milk, stir until combined. Repeat until all butter and milk has been added and mash is creamy and light. Adjust salt. (For four.)
I don't use gravy for my sausages I use home made relish. Probably not the time of year to do this, but when the tomatoes are cheap this works well. I blitz the tomatoes in my Vitamix to start with. Seeds, skin and all rather than use the food mill at the end. You might want to cut back a little on the sugar. The beauty is that, because there is no onion, this relish keeps for quite a long time.
http://pampelmuseandme.blogspot.com.au/2010/07/tomato-relish…
I remember seeing a spot on TV, I think with Heston, and the proportion of potato to butter was about 50:50 - yes, half butter.
I have seen that too.. I might have to dial it down because I'll be seeing the butter.
Some tips if you like for mashed potato:
- use a sieve or equivalent tool to get it super smooth
- use a lot of butter, warm in a pan prior with a dash of milk and a crushed garlic clove (remove prior to combining)
- add a decent amount of salt. keep tasting and adding. potatoes love salt
- the tastiness is in the butter and saltFor gravy try this Neil Perry recipe it's awesome with bangers and mash:
Balsamic Onion Sauce
* 2 tbl Olive Oil
* 3 lge Red Onions
* 100ml Balsamic vinegar
* 30g Unsalted Butter
* 1 tsp salt
* 2 tsp caster Sugar
* 125ml Chicken stock- Heat olive oil in a heavy based frying pan over a medium heat
- Add the onions, reduce the heat to low and cook covered for 10 mins, or until soft.
- Remove lid, increase heat to medium and continue to cook onions, stirring occasionally, until it begins to brown.
- Add the vinegar and simmer until almost evaporated
- Reduce the heat to low again and butter, salt, sugar and stock and stir well
- Simmer for a further 3-4mins or until flavours have combined and sauce is thick and syrupy
Any good recommendations for good flavoured butter.. I am just using coles home brand butter now for toast and crumpets but I am not sure if the flavour will be great for mashed potatoes.. I know most people use western star or allorie other things but am interested to know in what is proven to work for mash.
I use the block, the western star masterchef one without the salt. So I know no extra salt is being added. The key is melting it to temp prior.
You need that delicious milk in your mash potato. Also, if you own a ricer, you'll get smoooooooth spud.
As for gravy, I like traditional Gravox. Or the pre-made chip gravy is yum!