Thoughts on Deb mashed potato? Seems to be all that’s in supermarkets for instant mashed potato. I have been randomly craving mashed potato and wanna try.
Edit: yes I can appreciate real potato would be better but I’m interested in the shelf stability and convenience. I will try and report back
Deb is fake mashed potato. It also goes very very gluey unless made up veerry carefully and not stirred too much. I wouldn’t bother with it. For shelf stable spuds, buy brushed potatoes, put them in a brown paper bag with a dry wettex/foam sponge in your fridge crisper drawer - they will last 6 months at least and maybe longer. Toss any that grow green sprouts or get very wrinkly, but most will still be good at least that long and will taste much much better than Deb. Also a shittonne cheaper. If you can, go to Vic Market and get a 5kg bag which will last a long time.
Also, for the absolute best mashed spud, chop well-scrubbed brushed spuds into largish chunks (no need to peel), put in COLD water and bring up to a boil very slowly. The 15 mins starts as the water begins to simmer. This does wunnnderful things as the cell walls of the spud slowly degrade but the starch grains don’t, so the resulting mash is never gluey and tastes intensely of potato. Once tender, press/rub through a colander or sieve and beat a bit with a wooden spoon rather than using a potato masher, then steam off residual moisture before adding salt/pepper/milk/butter/cheeee to taste.
This mix can also be used to make pretty damn nice hash browns. Chill the mash in a lined loaf tin, then slice into convenient size(s), dust with seasoned flour and fry. You can even egg/panko the slices for extra crunch. Coated slices can be frozen for instant hash browns as needed. And you are fully in control of the shape …
Have never tried it and have no intention to. Leave that ultra processed chalk on the shelf. If you can boil water you can make mashed potato. No skills required. Peel and chop potato, boil in salted water until done. Drain, mash, add some butter and milk. Fluffy goodness done.
Get the onion version. It’s a childhood camping memory for me. Tin mug etc. it’s nothing like the real thing but if you just want a bowl of stodge to hold your desired quantity of butter/cheese it’s perfect.
Peel a couple of spuds and cut into quarters. Put them in microwavable bowl with glad wrap on and nuke until soft (about 5 - 8 mins). Add a splash of milk, pinch of salt and a tablespoon of butter and mash the shit out of them. Adjust with milk.
Personally I boil my potatoes but I have done it this way and it works fine.
Thoughts on Deb mashed potato? Seems to be all that’s in supermarkets for instant mashed potato. I have been randomly craving mashed potato and wanna try.
Edit: yes I can appreciate real potato would be better but I’m interested in the shelf stability and convenience. I will try and report back
Deb is fake mashed potato. It also goes very very gluey unless made up veerry carefully and not stirred too much. I wouldn’t bother with it. For shelf stable spuds, buy brushed potatoes, put them in a brown paper bag with a dry wettex/foam sponge in your fridge crisper drawer - they will last 6 months at least and maybe longer. Toss any that grow green sprouts or get very wrinkly, but most will still be good at least that long and will taste much much better than Deb. Also a shittonne cheaper. If you can, go to Vic Market and get a 5kg bag which will last a long time.
Also, for the absolute best mashed spud, chop well-scrubbed brushed spuds into largish chunks (no need to peel), put in COLD water and bring up to a boil very slowly. The 15 mins starts as the water begins to simmer. This does wunnnderful things as the cell walls of the spud slowly degrade but the starch grains don’t, so the resulting mash is never gluey and tastes intensely of potato. Once tender, press/rub through a colander or sieve and beat a bit with a wooden spoon rather than using a potato masher, then steam off residual moisture before adding salt/pepper/milk/butter/cheeee to taste.
This mix can also be used to make pretty damn nice hash browns. Chill the mash in a lined loaf tin, then slice into convenient size(s), dust with seasoned flour and fry. You can even egg/panko the slices for extra crunch. Coated slices can be frozen for instant hash browns as needed. And you are fully in control of the shape …
That was an excellent post. However. YOLO Deb
Make your own
Have never tried it and have no intention to. Leave that ultra processed chalk on the shelf. If you can boil water you can make mashed potato. No skills required. Peel and chop potato, boil in salted water until done. Drain, mash, add some butter and milk. Fluffy goodness done.
A mashed potato craving will only be satisfied making it yourself, Deb is not good. It’s for school canteens.
Get the onion version. It’s a childhood camping memory for me. Tin mug etc. it’s nothing like the real thing but if you just want a bowl of stodge to hold your desired quantity of butter/cheese it’s perfect.
It’s bland as hell.
Peel a couple of spuds and cut into quarters. Put them in microwavable bowl with glad wrap on and nuke until soft (about 5 - 8 mins). Add a splash of milk, pinch of salt and a tablespoon of butter and mash the shit out of them. Adjust with milk.
Personally I boil my potatoes but I have done it this way and it works fine.
Its better made up with butter and milk instead of water, but its still nowhere near as good as proper home made mash.
add loads of fresh ground black pepper
And onion salt. Trust me.
Buy real potatoes. Chop them up small and boil for 15 minutes. Drain and mash with a bit of butter, milk, salt and pepper.
It’s not the same as the real thing but not bad. Butter, salt and pepper would improve it. I wish it didn’t contain milk
Do it