Hello,
Just wondering how other people make mashed potato, and if they really truly manage to get it lump-free.
Because no matter how hard I try, or how long I mash, mine is always lumpy.
I either use peeled boiled spuds, or I microwave them and then spoon out the flesh. Then mash (using your basic common or garden potato masher) together with a dash of milk and a splat of butter. And mash, and mash, and mash...
Have also tried using a fork, and a friend's slightly differently designed potato masher. Still lumpy.
I have read that a potato ricer is the answer to lump free mash, but is it honestly the only solution? Have limited space for even more kitchen gadgetry.
Thanks all!
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Mashed potato
34 replies
gastrognome · 20/01/2013 13:11
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