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

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The adverts would all end with an instantly singable strapline. Try it now: walk up to the next person you see and warble ‘For mash….?’ Anybody who has even the vaguest recollection of the adverts should reply ‘…get Smash!’ Smashed potatoes are much easier because you don't need any kitchen appliances. You can just smash them with a fork and you don't need to peel the skins either. So you can think of smashed potatoes as an easier, faster version of mashed potatoes.

I don't ever make mashed potatoes anymore because I like chunky potatoes anyway. With smashed potatoes you don't have to worry about peeling them and you can blend in cheese, butter, garlic and bacon so they taste amazing. 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!) Learn how to make mashed potato that’s smooth, creamy and very delicious. Perfect for sausage and mash. The advertisements ran on a theme: the Martians would watch humans laboriously preparing mashed potato and laugh at us for not realising there was a much simpler (if far less tasty) way of doing things. One such advert went like this: 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.Advertising weekly Campaign named the 25-year-old Cadbury's Smash commercial its favourite in its top ten of the century. Cook in a large pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender.

New potatoes only have to be boiled for about fifteen or twenty minutes. After that, they are tender enough to be mashed with a fork. 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 is a brand of Instant mashed potatoes in the United Kingdom. It was launched in the United Kingdom in the 1960s by Cadbury, which was primarily a manufacturer of confectionery at the time. Smash was reasonably successful. I make it a lot, I eat it a lot and itmakes an appearance at everything from midweek meals to holiday gatherings! Mashed potatoes need to be put through some kind of blending device, like a mixer, or in the old days it was a ricer. This is not required for smashed potatoes.

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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. Meanwhile, melt a tablespoon of butter and 50ml/2fl oz of whole milk in a pan over a low heat, until combined.

A group of blue headed Martians sat around the table. A red headed Martian (presumably the leader of the gang) says ‘On your last trip did you discover what the Earth people eat?’ 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!!!

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. 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. 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. Cooks often underestimate the time potatoes need to soften before being mashed. You don’t want to boil them vigorously, but instead gently simmer them. This can take up to 30-45 minutes to yield potatoes that are soft enough to mash. Once soft, drain well in a colander, then return to the hot pan to steam-dry. This helps get rid of excess moisture, which helps improve the flavour of the finished mash. Can you use an electric whisk?