To tell you my mashed potato cheat?

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I’m sure I’m not the only person to have figured this out, but before I started doing it, I’d never seen or heard of it. So, herewith my cheater’s guide to faff-free mashed potato:

Put potatoes in microwave until they’re done all the way through.

Cut in half.

Scoop potato out of skin straight onto plate.

Add butter and smush with fork. Add grated cheese to taste.

Enjoy mashed potato with no peeling, chopping, boiling or washing up afterwards.

Yes Idahoan is powdered

Idahoan mash is great. I get it on Amazon as a regular order.

Gabs - it is many many times better than Smash

i'll have to give it a try

i usually just by fresh mash or frozen

Please, someone tell me more about frozen mash, doesn’t it cook watery like? Is it good for a shepherds pie?

If not I might’ve used OPs idea but doing a massive family.shepards pie tomorrow. I don’t think messing about with 2kg of tatoes and the micro is a good idea for that one!

Another non peeler here.
If you put enough potatoes 8n the microwave for a family then it takes longer than 10 mins,then the facebook of emptying the potato skins,then mashing.
It would be quicker to boil andd mash surely?

never knew this thank you op

Frozen mash is awesome, it's frozen in dollops which you chuck on a plate, microwave et voila! Lovely mash.

I just buy the ready made mash from Lidl. Yum.

Ooh, trip to Asda to stock up on idahoan for me!
It's so, so, so much nicer than Smash. I think because it's powered not as little pellets as I remember Smash used to be. So it reconstitutes very smoothly. I generally bung a knob of butter in too but it doesn't need any milk, just boiling water.

I use Idahoan packet mash. Takes 1 minute and I can't tell the difference from the real deal. Comes in a few different flavours, too.

For lump-free proper mash, I use a potato ricer rather than a masher. Never would have thought of cooking the tatties in a microwave, mind.

Mmm, yes another one here for Idaho mash!

Hungry now. Nothing like a plate of mash with a huge pat of dripping butter.

Nigella did put in a book years ago that she made mash for her (then small) children by scooping out baked potatoes and mashing with butter. Very fluffy!

Mine is ready-mash.

Posters talking about powdered or frozen mash - why don't you use ready (microwaveable) mash instead?

Frozen mash is my usual go to as well. Much quicker, and just as tasty as ready mash.

If I do make it from scratch then there's no peeling needed. Cut them, boil them and the put them through the ricer - peels them as it makes it into lovely mash.

Sorry, also reporting that Nigella recommended this as lazy version, but with oven-baked proper jacket spuds, at same time as roasting a chicken (in her first book...)
I make real mash with a mouli-legumes - even less work than a ricer- in enormous vats, and freeze portions.

The best mash cheat is to use any instand mash , usually the cheapest , after putting the boiling water in put a huge dollop of a good mayonaise , and large knob of butter and beat with a large spoon until smooth

try it no one will know the difference especially if you chop and fry some onions and put them into the mash

goes back to Uni days when skint , we used to put a tin of cubed Corned beef in and beat that in too …....well pot poodles hadnt been invented then

I don't understand why it's so difficult to boil potatoes in salted water, drain, add butter and milk and mash. It's not rocket science is it? I don't like microwaved potatoes and as for frozen or instant - boak.

I looked at the packets of Idahoan mash the other day in the supermarket -- but the list of ingredients on the packet was as long as your arm.
And about as appetising. Bit of a turn off.

This is no use for a family of 4! It's cheat for a one-person, lazy meal.

I never take the skins off, half the nutrition is in the skins! My secret trick is to use a cast iron soup pot (thrift stores are your friend). Cos it handles heat so well. I turn on the stove and poor water in and while that is heating I cut the potatoes. Throw them in the pot and let it come to a roiling boil. Put the lid on tightly (turning the lid while pressing down makes an airtight seal on most pans).

Then I either turn the burner to low or off, and walk away. Done in ten minutes (or so? I come back when I'm ready), with enough potatoes for 4. Then I use one of those Kitchen Aid hand blender things.

A cup of mash is one of the ingredients for a very tasty dairy-free fake cheese sauce which I found a couple weeks ago, so I've been making it frequently.