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.

Frozen Mash is honestly the future, people.

I don't find it anymore expensive than actual potatoes to be honest. I made a cottage pie and just put the frozen mash straight on top of the mince and chucked it in the oven, wee bit of a fork over once it had softened to spread it a bit and job done!

like this:

I think I will look at getting a Masha

Frozen mash? Whatever next! Has anyone got a potato ricer?I see them on TV and wonder if it's worth me buying yet another kitchen gadget.

I love mashed potato and just peel with a fixed blade Lancashire peeler .boil and mash .

But I would love to be able to freeze and reheat and for the mash to still taste lovely .

Have read that adding sour cream and cream cheese before freezing produces reheatable mash . Will pass on the also suggested adddition of a hint of onion powder .

I've used the ops method for small amounts of mash, and it's fine (also works for sweet potatoes).

But for the industrial quantities of mash I need for a family meal (it's mostly DH if I'm honest) it's quicker in a pot (microwave times increase the more that is in there). And I don't peel, so it's easy.

I do think that there are people on here who do not realise the therapeutic qualities of mashed potatoes. These qualities are seriously diminished by dehydrating, freezing or most of all by not peeling the potatoes......

And seeing how much butter you can add... Mmmm. And cheese.

I am waiting anxiously for advice on freezing and reheating mash that I've made .

Anyone else craving bubble and squeak?

I am a fan of rustic skin on mash, so don’t find making mash a chore as I don’t peel or get it super smooth.

However, I do have frozen in the freezer which are perfect for my post-training quick frozen meals for one. Get out a tub of something when I leave for work in the morning like a batch cooked stew, then when I get home just blast the stew and the mash pellets in the microwave and dinner is in my belly in 10 mins.

peridito found this:

www.thekitchn.com/the-best-way-to-freeze-and-reheat-mashed-potatoes-225440

Ugh. Mashed potatoes are not to be tampered with!!
Tried idaho mash, once, while camping and it was bloody vile. None of us could eat it.
Did buy a potato ricer a few years back but it was no quicker, in fact it was so faffy the spuds were going cold by the time they had all been pressed.
I now just make them the way my Irish mammy does, boiled in their skins then remove skins once cooked and mash with an old fashioned masher.

Frozen mash? Whatever next! Has anyone got a potato ricer?I see them on TV and wonder if it's worth me buying yet another kitchen gadget.

Fekko - I recently bought the below potato ricer and it's really good. HUGE though. I'm really picky when it comes to mashed potato though, I hate even the tiniest of lumps. I find a fork is better than a masher; a masher tends to let bits through it still.

www.amazon.co.uk/d/Mashers/Grunwerg-Commercial-Grade-Potato-Stainless/B004DAY1W6/ref=sr_1_1?keywords=Grunwerg+Commercial+Grade+Ricer+Jumbo+Potato+Press%2C+18%2F10+Stainless+Steel%2C+Silver%2C+32+x+14.5+x+32+cm&tag=mumsnetforum-21&ie=UTF8&qid=1541327243&sr=8-1

I like the Idaho mash. I don’t use it all the time, but as a quickie it’s fine.

@WaxOnFeckOff uh, game changer. I never would have thought you could use it straight on top of cottage pie! OMG

So much potato crime in this thread

Just looked up idahoan mash. The ingredients list! Nope.

Thanks serial ,right it seems extra fat /cream/sour cream/cream cheese is the key to freezing frozen mash .

How will I cope with that

I'm another who hates the taste of microwaved potato, it's as though it heats them but doesn't really cook them. But then, I can also tell a re-heated potato by just the smell let alone the taste. I try to avoid potatoes in restaurant meals because of the reheating.

Anyway, mashed potato in our house? I peel, chop, boil. Length of boil depends on type of potato and also age of potato. Then I call in DH, and he takes over the actual mashing

YABU for throwing the skin away.

What did they ever do to you, apart from protect your potatoes in a field?

Sushi, I had a whole thread about it hence the pictures. I wondered if you could and found that many people do it. Game changer indeed!

Nah ... I used to love standard British mash, but then discovered this while in Montpellier:

www.tastingtable.com/cook/recipes/Pommes-Aligot-Recipe

It's totally ruined me for anything else

Oh but I'd probably use a square dish next time...

Just been converted to tinned pots in order to nake mash.
No soggy skins on the work surface, less boiling time, and no bags of potato stinking out my kitchen (cos there’s always a bad one at the bottom of the sack...)