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Mashed potato - how do you make yours extra yummy?

(55 Posts)
Holymoly321 Tue 15-Sep-09 16:18:13

Am making some at mo and just wondered if I am missing any tricks to make them extra tasty

NoahDear Tue 15-Sep-09 16:20:09

I sit on it.

jooseyfruit Tue 15-Sep-09 16:20:41

mash BEFORE adding butter or milk.

Bleh Tue 15-Sep-09 16:21:00

Cheese and lots of butter (obviously not for the dieters)

pooter Tue 15-Sep-09 16:22:55

black pepper and BUTTER oooh i want some now!

pooexplosions Tue 15-Sep-09 16:24:28

roast garlic, or wholegrain mustard, or parmegiano, or just loads of butter and/or cream.

hottiebear Tue 15-Sep-09 16:24:36

Use baked potatoes- I put them in the microwave to cook and then in the oven to get crispy skin which I can eat while I'm making the rest of the dinner. They're so soft and gooey you hardly even need to mash them much or add too much butter.

BecauseImWorthIt Tue 15-Sep-09 16:26:02

Mash with a potato ricer, add a large knob of butter (at least 25g), salt (plenty of) and black pepper and a slosh of milk. Beat with a wooden spoon before serving.

If you're watching your fat intake, substitute the butter with low fat Greek yogurt (Total brand is a good one).

nickelbabe Tue 15-Sep-09 16:27:14

add butter (not marg or spread) and whole milk and mash with a proper potato masher with a kind of whipping motion inbetween mashes.
i love mashed potato!

ChopsTheDuck Tue 15-Sep-09 16:31:30

add olive oil and squeezed out cloves of roasted garlic.

Or truffle oil and cream for special occassions.

Holymoly321 Tue 15-Sep-09 16:32:15

Thanks all - will add lots of butter!

purpleduck Tue 15-Sep-09 16:36:21

cream cheese with herby bits in it.

Or boil some onion with the potato and just mash as normal

mathanxiety Tue 15-Sep-09 16:43:20

When you've drained the potatoes (which should be 'flowery' not sticky type potatoes), put them back over the heat, in the pot, and let the remaining liquid get seared off. You should get a scorching potato smell. Then add a few lumps of butter, then milk, while the heat is still on under the pot. Allow the butter and milk to foam up and boil around the lumpy potatoes, then turn off the heat and mash with a masher or ricer. Serve asap. If you like, add chopped scallions, chives or roasted garlic as you mash.

TabithaTwitchet Tue 15-Sep-09 16:44:42

Mash then add butter and pepper and HOT milk (I give mine 30 secs in the microwave), then return to the pan on a very low heat for a few more minutes, beating it occasionally.

I am also not averse to stirring in sour cream/ chopped chives/ chopped spring onion/ wholegrain mustard/ Hellmans Dijonaise/ grated cheddar/ Philadelphia - although usually not all at once wink.

sweetheart Tue 15-Sep-09 16:57:31

I have never done it but I have heard people talk about putting a raw egg in - no idea why but it's supposed to be lovely!

AMumInScotland Tue 15-Sep-09 17:01:08

I second the potato ricer - it's a bit of a faff, but everything comes out lovely and smooth. Then stir in butter and milk and return to the heat till it's hot right through again.

minervaitalica Tue 15-Sep-09 17:29:26

Mash potatoes when they are hot - never let them go cold
POtato ricers are great
A bit of nutmeg also gives a twist (along butter and cream)
Warm up the cream and/or the milk before using

Oblomov Tue 15-Sep-09 18:10:06

Ricer. Lots of butter. An egg. and lots of pepper.

Oblomov Tue 15-Sep-09 18:12:29

sorry, i use milk aswell. and salt.
but assumed those were norms.
was just thinking that like others a ricer makes a big difference. and lots of butter and less milk helps. And I think the creaminess of an egg helps.

BonsoirAnna Tue 15-Sep-09 18:15:20

Cook the potatoes until they are about to break up. Drain. Put milk and lots of butter in the pan you have just emptied and heat until steaming. Put potatoes back in pan, break up with a fork and then mash, adding salt and lots of pepper.

MarthaFarquhar Tue 15-Sep-09 18:19:34

agree with heating the milk. I also use 1/2 milk 1/2 cream, more butter than is strictly decent, and a dollop of grain mustard.

If you are at all concerned re your saturated fat intake then just have a bloody ryvita instead.

LeonieSoSleepy Tue 15-Sep-09 18:20:16

Message withdrawn

MrsBadger Tue 15-Sep-09 18:21:32

butter etc notwithstanding, beating them with a wooden spoon as BIWI says after mashing is hard work but worth it

and everyone is right - heating the milk really helps

PinkTulips Tue 15-Sep-09 18:25:16

boil spuds, drain, pour in milk and a good nob of butter, pt back on the heat and re boil, mash, whisk in a beaten egg and seasoning, mix in chopped scallions.

all my family do it like that, can't eat it any other way!

pooter Tue 15-Sep-09 18:26:20

a raw egg - bleugggghhhh!

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