Can you make non-lumpy mash? What's your secret, please?

[pairsinparis]

Is it my masher, my muscle, or am I missing a trick to get lovely lump free mash?

Blender or potato ricer

After mashing whisk very quickly with a fork

Handheld Electric mixer

Plenty of butter and milk and make sure the potatoes are soft enough before you start.

I want mash now!

Electric masher. Ours comes as part of a kitchen aid type thing, but you can just get alone. Add lots butter

Potato ricer.

Cook potatoes a bit longer. Drain and add plenty of butter. Put lid on the pan and leave for a couple of minutes before mashing. Works for me.

Potato ricer, though when I bought mine and I smugly served my ‘perfect mash’ for the first time to DDs, they both declared it was way too smooth and like baby food and that they definitely preferred my usual lumpy mash (I prefer to call it ‘rustic’)

Use frozen baked potatoes heated again in the oven.

I personally don't add milk, but if you do, make sure it is warm or hot, not cold which creates lumps.

I second potato ricer but find it a bit of a pain if you are doing a lot.

After draining, leave the potatoes in the pan on a low heat for 2 mins to dry out. Then pour on hot milk and melted butter, and mash. No gadgets required, just a normal masher.

I use electric handheld mixer. If it’s good enough for Delia Smith

Team ricer here. And an artery clogging amount of butter.

Steam the potatoes so they're not soggy and then use a potato ricer if I want them really smooth.

ALL the butter! 🤤

Cut the potatoes in equal sizes so they cook at the same rate.
Sainsburys frozen mash is good.

Embrace the lumps 🤣🤣

Dry in pan for a second or two, then mash before adding millk and butter. Then fluff with fork. Lots of butter and salt and pepper.

Ricer is good but in large quantities it's a pain and very messy.

I make lumpy mash. I Always use a potato ricer. You can either peel potatoes or rice with skins on and pick the skins out of the ricer.

I also heat the milk and use tonnes of butter and salt.

Potato ricers work well. But If I’m only doing a very small amount (eg for a fussy child) I will sieve it. A faff, but no lumps.

Cook the potatoes for long enough!

Potato ricer here too & loads of butter!

Definitely don't try blending as someone said above. It does something horrendous to the starch and makes it glue like and slimey and totally inedible.

Over cook them! I always put them on until they're falling apart then butter & milk

Potato ricer. Add full fat milk, warmed, plenty of real butter and black pepper.