To tell you my mashed potato cheat?

[SpaceCannotBeLeftBlank]

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.

Off topic but my cheat for preoaring cheese for sandwiches/cheers on toast is to use a potato peeler,the type that are straight across.Fast thin cheese in seconds

Preparing,cheese.stupid phone

I prefer proper mashed potato because otherwise the texture is different if you scoop out jackets ... I can't use a peeler for some reason so I use a knife (and lose half the potato probably) - I buy the frozen tesco mash for my son because he won't eat rice/pasta so I can make one portion for him when needed

Washing a ricer is no harder than washing a peeler and discarding peelings, filling a saucepan with water and washing that pan.

Brazen Smash user here.

Add some butter, a grating of nutmeg and dive right in.

Ah!

Snap, redsummershoes, I didn't see you post before I wrote mine, honest!

When I make mashed potatoes I've started boiling their potatoes in their skins, as you would for gnocchi - and then peeling them (with Marigolds on) when they're done. This has revolutionised my mash! Amazing how much more fluffy they are, and how potato-ey they taste when you don't peel before boiling.

I think the principle is similar to yours, OP, except in a pan rather than the microwave.

Ah, reading the whole thread I see I'm not the only one who does this. I would say that you don't get bits of potato skin in the finished product - I would hate that too. You just have to be quick (hence the Marigolds)

maggie my Irish granny always did this. Her spuds were the best!

Boil them whole?

OutragedEtc
I just googled the ingredient list on the Idaho Mash.
I'll probably pass.

Me too:

Idaho® Potatoes (74%), Maltodextrin, Vegetable Oils (Coconut, Sunflower, Rapeseed), Salt, Sugar, Skimmed Milk Powder, Milk Solids, Cream (Milk), Flavourings, Preservatives (Diphosphates, Sodium Bisulphite (Sulphites)), Spice Extract, Antioxidants (Tocopherol - Rich Extract, Citric Acid)

not envy.

This thread has turned out way better than I expected.

Jamie Oliver does his but oven jackets instead of microwave ones, they taste really sweet and nutty.

Or buy ready made.

OP you should be proud - 6 pages of mashy potato-y goodness 💃

I cheated today. I went and bought a food mixer, whipped the shit out of my mash :-)

If you don’t like to peel, tinned potatoes are your friend. And they cook really quick too, hassle free mash

My top tip.

1, Go to M&S. Buy ‘ultimate potato mash’.
2, Microwave according to instructions.

3, Enjoy.

Idaho® Potatoes (74%), Maltodextrin, Vegetable Oils (Coconut, Sunflower, Rapeseed), Salt, Sugar, Skimmed Milk Powder, Milk Solids, Cream (Milk), Flavourings, Preservatives (Diphosphates, Sodium Bisulphite (Sulphites)), Spice Extract, Antioxidants (Tocopherol - Rich Extract, Citric Acid)

For comparison, M&S ultimate potato mash ingredients:
Potatoes(81%), cream(12%) butter(5%), salt, pepper.

@CynsterBitch Woah. Tinned potatoes make mashed potatoes? They're already my go-to for speedy roast potatoes! Will have to try them as mashed ones, thanks!

I just use frozen. Job done in 3 mins and no mess.

But silverysurfer - unless you eat a completely clean, raw food diet then you'll find those kind of ingredients in most foods. Ever looked at the ingredients on a packet of biscuits? Or any/most processed foods? Cereals?

I have a friend who is sanctimonious.snobby (not saying you are) about ingredients in the foods she disapproves of but is strangely silent over those she likes or wants to eat. She eats processed and/or crap food when it suits her but turns her nose up at (say) packet sauces, thickening ingredients used in stews, etc.

Can't stand ingredients police unless they are like that across the board.

I do lazy mash - new/small potatoes, cut up, boiled, mayo, mashed. Can't be arsed with peeling the bastards, and you still get the skin, but it's not as tough as Maris Piper/King Eds.

If you're doing roast or jacket tatties, add garlic salt & dash of medium chili powder to the oil. Elevates the skin to the divine.

I confess to spending a lot of time checking ingredients because I refuse to buy any products containing palm oil, both on taste and ethical grounds. More and more products contain it and booking my supermarket delivery order takes longer and longer every week. I don't think that makes me sanctimonious.or snobby.

Re the Idaho mash - I would never buy it because it's only 74% potato which seems absurd and prefer to eat mash which is 99% potato (1% milk/cream and butter). Same when I buy meat, I only buy free range and wouldn't buy, eg, sausages with less than 97% pork content.

I am happy to be judged.

Ooh, never tried the tinned for roasting, thanks for the tip