Smash Instant Mash Potato Large 176 g (Pack of 12)

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Yukon Golds (pictured here) have a more intense flavor than Russets, and many people experience them as even a bit buttery, but they also have enough starch to mash up fluffy, they're always a great option,especially if you're making lower-fat versions of mashed potatoes without as much butter in the mix. Even better are Yellow Finns, if you can find them. Both Yukon Golds and Yellow Finns bring so much natural flavor to the party, that just mashing them with a bit of butter and salt is going to taste better than most other versions of mashed potatoes. Combine the potato flakes, paprika, cayenne pepper, mustard powder, garlic powder and salt and pepper thoroughly and spread out over a large plate.

They were made from small red potatoes and I could see the skins inside. But the skins were not a problem at all. It was very soft, it definitely had some milk or cream in it, as well as rosemary. Any potato can be made into mash, and it's largely subjective: starchier potatoes make fluffier mash that absorb butter well, whereas waxier potatoes make creamier mash. Most people want a balance between creaminess and fluffiness, and to achieve this, you'll need to select just the right potato. A very floury or starchy potato, such as King Edward or Russett, will become wonderfully fluffy, but can absorb a lot of water in the cooking process, which ultimately dulls the final flavour. However, floury potatoes can be easier to work with than waxier varieties, as they're less prone to lumps and can be mashed more readily. The best variety should be somewhere in the middle of the spectrum, with both floury and waxy characteristics and a good, strong flavour. The red-skinned Desiree or buttery flavoured Yukon Gold are firm favourites. Maris Piper is also a good choice, being a good all-rounder. Should you start cooking potatoes with cold water? Smash was marketed as the product to free millions of British housewives from the domestic drudgery of peeling, boiling and mashing spuds when it was launched in the mid-1960s. The brand of instant mashed potatoes, launched by Cadbury, was sold all over the UK. Is it an American thing to whip mashed potatoes? Because all my American friends' parents make mashed potatoes into basically soup. My mom mashes them chunky with a hand-masher, and we never called them anything but "mashed." But thanks for this answer. No one says "smashed" here, but I suppose, since the advent of the electric mixer, traditional mashed potatoes in USA needed a new name. Wash and peel the potatoes and cut into even sized chunks. As a guide, chop large potatoes in half, then quarters, then, if needed, halves again; chop medium sized potatoes in half and, if needed, in quarters; and for small potatoes, just cut them in half.Use butter and a touch of oil. Because butter = flavour, oil ensures more even and better browning and crispiness. Can’t use just butter because it burns in the oven at high temperatures.

As well as being the ultimate comfort food, mashed potatoes can also be jazzed up into something really special. They’re a super-versatile alternative to roast potatoes for your Christmas dinner , and havethe added benefit of soaking up all those lovely meat juices and gravy. Mashed potatoes will keep for two to three days in the fridge, or you can freeze themin an airtight container. To defrost, allow the mash to come up to room temperature then place in a heatproof bowl, cover with tin foil and place over a pan of very gently simmering water until hot all the way through. (See more clever ideas for freezing food.) LEFTOVER MASHED POTATOES Floury and all rounder potatoes work best to achieve a fluffy yet creamy mash without fussing with potato ricers and other gadgets (this is, after all, the everyday mash you’re going to make all the time!)

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Ultra Crispy Smashed Potatoes are straight forward to make – boil, squish, drizzle, bake – but there are two little tips I’ve discovered along the way:

The original 1970s advertisements have been featured in several "best ever television advertisements" lists. If you are yet to experience the joys of crispy smashed potatoes, and my first experience was only 3 years ago when I was introduced to them by Claire from Sprinkles and Sprouts, a fellow Australian food blogger, these are going to change your potato game forever. It is thought dozens were made and press cuttings from March 1976 suggest that while bosses at the plant didn’t condone the pilfering of parts, they grudgingly admired the ingenuity of their production line staff. One management official previously said: "We have to admire the workmanship. We have a genius in our midst." Read More Related Articles For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. Cook in a large pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender.

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Smash was launched by Cadbury’s in 1969. Now forgive me for not really seeing the connection…they’re the chocolate people, aren’t they? At what point did somebody on their ideas panel suggest that they diversify from sweet, yummy sugar-laden treats to – um – squashed starchy tubers? The year of Smash’s emergence on to the foodstuff shelf may, of course, have influenced the robot themed averts: Apollo 11’s successful visit to the moon took place the same year. I always like to garnish with a bit of chopped parsley or chives, and drizzle with extra melted butter. Add the potato and mash with a potato masher, until smooth. The more you mash, the fluffier and lighter the potatoes will become. Add more milk for a creamier mash. All you need is potatoes, salt, butter and milk OR cream (for a more luxurious finish).You don’t need to fuss with extra ingredients if you use the right technique for cooking! If we had to choose a favorite, it would be smashed potatoes. They take a little bit more work than just throwing a baked potato into the oven, but I think they are worth the extra time and effort.

I’m not sure what it says about a nation when peeling and chopping a few potatoes before dropping them into a saucepan of water is considered too onerous a task but for some people it obviously is, judging by the popularity of Smash. It’s been around since the 1960s and currently sells around 140 million servings every year. Their shaky, tinny voices were provided by Peter Hawkins, a voice-over artist of some esteem; he also brought Zippy from Rainbow to life, not to mention both the Daleks and the Cybermen from Doctor Who. I bet his family made him speak like them ALL the time. For light and fluffy mashed potatoes, choose Russetts. That's right, just plain old basic baking potatoes. They have little moisture and tons of starch, so, if treated right, they will mash up as light and fluffy as can be. The brand has since been sold by Cadbury and is now owned by Premier Foods who, using their Batchelors brand, launched a 'healthier recipe' version in 2006. [4] Accolades [ edit ] It also loves to have a Salisbury Steak nestled on it before drowning in Mushroom Gravy, or to have a tumble of juicy Swedish Meatballs drowning in creamy gravy.

These taste like buttery french fries, albeit they are look completely different. “ Rustic”, I declare loftily. They’re fluffy on the inside, and ultra crispy on both the underside and on the surface. All those ridges are the best! Forget squashing them neat and flat – the more nubbly the surface, the better the crunch!!! Learn how to make mashed potato that’s smooth, creamy and very delicious. Perfect for sausage and mash. However you plan to serve these Crispy Smashed Potatoes, it has your name written all over it. Do it, do it, do it! – Nagi x While the Smash Martians have been consigned to advertising history, the actual puppets haven’t: a few of them can be seen in the National Media Museum, in Bradford, West Yorkshire. Premier Foods, who now own the Smash brand, have others in their head office in St Albans, Hertfordshire. Devised by ad agency Boase Massimi Pollitt, many will remember the 30-second advert. In one of the adverts, uploaded to Youtube, we see seven Martians - one red and six blue - discussing humans around a table. The red Martian asks them if on their "last trip did they discover what the Earth people eat." One responds that they eat a great many of these - with the camera zooming in on a big potato.