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?

Joseph & Joseph ricer makes perfectly smooth mash everytime. I don't add milk to mine, a splash of garlic oil works better.

I like mash with texture (lumps) I’m reliably told a potato ricer in the way to go

Floury potatoes

Cook well then try off

Hand masher

Add hot milk and butter

Add and egg and keep in oven til ready. Enjoy.

Use the right kind of potatoes, like King Edwards.

Definitely cook until soft, cut them the same size. But don't overcook so they are not taking in water. Drain thoroughly and let them dry off for a bit.

I use butter and milk. I tried warm milk but finds it makes no difference.

My MIL uses a handhold mixer, I find it a) too much work, a masher works fine and b) I find them too gluey.

I know this is just my opinion, and know also that others differ (as they are of course entitled to) , but I can't stand gluey smooth wallpaper-paste mashed potatoes. Or too much butter, or milk. In fact, I don't like either of those. Egg sounds even worse (just to me; sorry).

I aim for what - I would think - in fancy restaurant-speak -would be called 'crushed potatoes'. Ideally with crunchy salt and black pepper and olive oil and fresh green herbs. To my mind, so much nicer.
But each to their own, of course

It’s all in the wrist action. You need to cream it, not mash it.

It’s all in the wrist action. You need to cream it, not mash it.
Are we still talking about potatoes.

I was.
You’re maybe thinking about a different thread 🤣

My potato ricer ended up at a charity shop - it just took far too long to make enough.

A really good masher is important - mine is all stainless steel, very strong. A dd has a hopeless one, don’t know what the mash end is made of, but it’s just not strong enough. Keep meaning to buy her a new one - I’ll remember one day…

• Use floury potatoes, not waxy (ie Maris Piper, King Edward etc)
• Cut the pieces to roughly the same size
• Cook til they're falling (ie falling apart)
• Leave to drain/steam in the colander for a bit before mashing

They're the main rules. Everything else is personal preference.

@user64323

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.

^^^ This, it is truly awful if you use a blender

Potato ricer.

Whisking or blending produces an unappealing glue like texture.

A masha, perfect mash every time.

The secret is to add warm (not hot) milk, not cold and deffo not cold from the fridge.

Adding cold milk to hot potatoes causes lumps

Firstly, make sure you boil the potatoes thoroughly but not too quickly, or they will turn to mush and start to disintegrate on the outside before the inside is cooked through. It's important that the knife slides through the centre of the potato easily. Any resistance it won't mash well.

Secondly, buy a potato ricer. They are not expensive. You'll never look back. Once you'd used a potato ricer you'll wonder how you coped with a masher all those years.

Make sure all potatoes are roughly the same size; if not cut the bigger ones into two

Also, I find King Edwards's are the best for mash as they are high in starch content

Forget the potatoes are on, ideally becoming engrossed in something else, realise just before they start to get mushy.

Cursory glance with the masher (rigorous shake of the pan should ideally have then crumbled), loads of butter.

Sharp glare at anyone who criticises, if that's not enough a sarcastic 'well you fucking cook then'

Voila!

Butter, well cooked potatoes, and a vigorous mashing hand.
Personally I prefer ' lumpy' mash. I think mashed potatoes should have texture, otherwise they're creamed potatoes.

I just use a potato masher.
Mash, mash, then mash some more.
Butter and milk.

I just do butter, which is more expensive but makes great mash. Agree with PP to cook longer than you think they need.

joseph joseph potato rice - changed our mash completely. Around £20 and so simple to use... game changer.

I used to slightly overcook - ricer - add S&P, butter, and a splosh of (almond) milk.

Then I discovered frozen mash... Now I microwave the amount I need, then add the S&P, butter, and milk splash and whisk together with a fork. Or, if I'm passing by and organised enough, I buy the Waitrose pre-made chilled stuff.

The only mash I make from scratch these days is skin-on and very roughly mashed, so the lumps are intentional!

The above.
I wear an oven glove when mashing as the top of the masher hurts the flat of my hand. Just keep mashing until the're done. If you add milk it can make it runny so you might miss lumpy bits. Just keep mashing. I don't particularly over cook them as it affects the flavour imv.

The above refers to someone recommending keep mashing