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Mashed potatoes

(27 Posts)
CarrotPuff Tue 05-Feb-19 17:26:37

How do I make a mash that is not lumpy? Is there a secret... I don't particularly like it myself, but make it now and again for kids, and it always comes out with lumps. What am I doing wrong?

OP’s posts: |
Grumpbum123 Tue 05-Feb-19 17:27:30

I stick mine in the kitchen aid with lots of butter and a little milk

NoPhelange Tue 05-Feb-19 17:30:00

When you drain the spuds leave them for a minute to fully drain off, potato masher til all big lumps are gone, add in butter/drop of milk and some seasoning if you want and then I whisk them so they are fluffy and it gets rid of any other little lumps. There is a gadget though, potato ricer that pushes a cooked potato through fine holes but it's one of those gadgets I say I need whenever I make mash bit never actually get 😁

jcoc147 Tue 05-Feb-19 17:31:07

I use a potato ricer and then whisk in butter and a splash of milk. My kids will not touch it of it has lumps in it 🙄

mumsiedarlingrevolta Tue 05-Feb-19 17:32:51

I use a hand held electric mixer.
Because my DM did.
My potatoes are heavenly and not a lump to by found by even most discerning DC

CarrotPuff Tue 05-Feb-19 17:34:18

I never would have thought of using a whisk on potatoes! Thanks, I'll try next time!

Do you have to warm the milk up before adding to potatoes?

OP’s posts: |
Furrycushion Tue 05-Feb-19 17:36:57

I use a potato ricer or the Kitchenaid. I found an electric hand whisk made them like glue! Using the Kitchenaid puts air into them which makes them fluffy. No need to warm the milk, but you could. If mine go a bit cools while mixing I just bung them in the microwave to warm them up again..

BayandBlonde Tue 05-Feb-19 17:37:15

A whisk is ok but don't use a blender. It makes the mash a big glutenous mess!

As PP, mash, milk (or cream) and butter.

I also add maybe some cheese, or seedy mustard, or fried onions smile

CherryPavlova Tue 05-Feb-19 17:38:48

Hand held mixer too. . Spoonful of cream, black pepper, pinch of salt.

HardAsSnails Tue 05-Feb-19 17:39:57

The best mash is made with potatoes cooked in the pressure cooker, they're never lumpy. But with boiled potatoes, always mash first before adding milk and butter to reduce lumps.

EngagedAgain Tue 05-Feb-19 17:39:58

NoPhelange, you probably won't use it if you do get one 😬😬 Sorry, not much help OP as the others have given good advice but I now only get frozen mash. It comes in little blocks. Get out amount you want, I do half pack (I try to rem to post size of pack) for 2 adults, 6 min in microwave, mash with fork, add a little milk and butter. 2 more min. Both full power. Sometimes add grated cheese last 2 mins. Don't have it often so not expensive.

Sausagefingers9 Tue 05-Feb-19 17:40:38

What potatoes are you using? I love a Desiree potato, think they are great for mashing or chipping.

Sausagefingers9 Tue 05-Feb-19 17:41:40

Also a good idea to make a massive load and freeze in chunks. Then you’ve always got some ready in minutes

FinallyHere Tue 05-Feb-19 17:41:46

* Do you have to warm the milk up before adding to potatoes*

Yes. It makes all the difference.

Seeline Tue 05-Feb-19 17:43:05

I use a basic masher and don't get lumps. The main reason for lumps is the spuds not being completely cooked through. Cut them into small chunks for cooking.

Vitalogy Tue 05-Feb-19 17:43:51

Make sure the potatoes are nice and soft. Basically cooked long enough. Butter, milk and give them a good old mash. I don't use a whisk, potato masher is fine.

TheQueef Tue 05-Feb-19 17:45:21

Oxo good grips potato ricer. Big bulk pan of spuds in pressure cooker.
Half a tub of cream, tbs salt tbs pepper.
I make enough for three meals and freeze in portions in sandwich bags.
You can always add bacon and cheese or veg bubbles.

Also try idahoan packet mash.

ChardonnaysPrettySister Tue 05-Feb-19 17:47:50

I use russets.

PickAChew Tue 05-Feb-19 17:53:23

Unless the kids are toddlers, buy frozen. It'll change your life.

YourSarcasmIsDripping Tue 05-Feb-19 17:59:30

Are we the only weirdos that actually like a few lumps in our mash?

Furrycushion Tue 05-Feb-19 18:05:49

I hated frozen mash when I tried it. Has it improved?

EngagedAgain Tue 05-Feb-19 18:10:10

True about warm milk, keeps it hotter for longer, if you're catering for a fussy git! I used to first cut potato into even chunks and not too big. Some varieties cook quick so keep an eye on or they boil away. Once soft, drain into colander or to save washing up hold lid on and drain. Put back into pan if using colander and onto medium heat allow to dry potatoes off a bit. Then add a little milk and (real) butter. Put lid almost on, so no steam build up and turn heat off and allow to rest. This is heating milk, so no extra cups or jugs. Should be soft enough to mash with fork. Less washing up! (Note a theme here?) Then I mix up with spoon. Tip. Don't add too much milk to start with, you can always add more after mashing.

EngagedAgain Tue 05-Feb-19 18:11:18

Yes and yes to last pp's ☺️

CarrotPuff Tue 05-Feb-19 18:17:19

That's great, thanks for the tips!

OP’s posts: |
MsSquiz Tue 05-Feb-19 18:19:17

I use a potato ricer and haven't had a single lump since I bought it! Then mix in butter, salt & pepper. No need for milk as i find it makes it too runny.

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