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?

I always put the lid on after draining and let them sit in own steam for 5 mins before mashing. My friend always makes lumpy mash and it's because her potatoes are all different sizes when she cuts them! (Cooking times are then thrown off)

Cook until really soft and leave to drain for several minutes until they are very dry.

Peel potatoes. Use a ricer. Love mine.

@GAW19

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

Definitely this

Don’t add any butter or milk until they’re mashed, my mash has improved 100% since I realised what a difference it makes.

Real butter , no milk (can’t understand why you would add milk,) and use a potato ricer.

Yes to slightly overcooked, even potato sizes, and milk (and butter but they were always a bit lumpy when I used only butter).

There’s your definitive answer, OP! Milk and no milk and melted unmelted butter, mashed with multiple implements before adding the milk and no milk and melted unmelted butter, but also don’t add those till you’ve mashed them. Enjoy!

Potato ricer - my cheap one from Ikea makes really smooth mash and was more reliable than the expensive one I got off Amazon. Plus, I stir in lots of milk and butter and mix on a low heat

I like lumpy mash (not helpful 😁)

I get my son to mash them, no lumps
If I do it they are lumpy as hell.
The Sainsbury’s frozen mash sounds great!!! I usually do my own but I will go and look on my way to pick kids up 😁

Well cooked salted potatoes, milk and butter of your choice and then mash furiously until it's creamed rather than just mashed. Love mash

buttery marabel potatoes from ASDA

I have a metal stainless steel hand masher, bought in 1966, just before I got married. well used over all the years,and still looks like new. I only use butter and a dash of salt, and some suitable potatoes, some potatoes are not suitable.Never had lumpy mash. My late Mum sometimes made lumpy mash, as she wasn't that keen on cooking, and made mash quickly, to just get the job done !!

Buy frozen mash. Lumps in mash make me retch I just buy it frozen as there's no lumps, it's always handy and the ingredients are just what you'd use anyway.

Overcook, only mash with butter (no milk), use a potato masher until well mushed and then beat with a fork.

Maris pipers always

Boil potatoes until they are VERY well cooked, drain and then put back in the pan on the heat for a minute to dry them out.

I use the masher attachment of a kenwood stick blender for speed but really the best thing is one of these mouli things. In my chef days we used a giant one of these and I have the smaller version like this link for when I really want the mash to be lovely.

What also works very well is using the K beater attachment of a kenwood mixer (or whatever the kitchenaid equivalent is called). But never ever ever a blender, the blade releases too much starch and turns the lot into thick wallpaper paste.

Milk, butter and seasoning (and optional egg yolk) go in after the potato has been mashed and get beaten in with a wooden spoon.

Butter, mash, spoon - repeat until its lovely and smooth.

I always use a potato ricer and its never lumpy.

I'm with the lumpy mash people

Idahoan packet mash. I’d never heard of it until someone mentioned it on here, it’s absolutely gorgeous

I buy frozen mash, even served it at supper parties

Keep mashing until there are no lumps! The potatoes need to be cut into uniform size chunks and cooked until very soft. Drain and let them steam off for a minute. Then mash with milk and butter.

Frozen mash with extra butter!