To ask the secret to good mash…

[Millionaireinthemaking]

Seriously! How do you all make your mash?! I have been trying for years now and no matter what I do or how I make it, it is always lumpy and bland! Please give me your useful tips so I can master a good bit of mash 😂🤭

Don't drain all the water out , potato ricer, cream, butter, salt.

I sometimes add olive oil.

@Millionaireinthemaking

I’ve never added salt because I hate it 🤣 but I’m going to try tonight!! I’ve also never added salt to my pasta, veg ect… should I be doing that too?!

Uh yes you should!!😆

You don’t have to add a shitload of salt if you don’t like it...just add small amounts until you get to that sweet spot where suddenly all the flavours sing!

I don't add salt, but I do add butter which has salt. Potato ricer, milk, small bit of pepper.

If it's lumpy you either haven't cooked your potatoes long enough, or haven't mashed them long enough.

Boil potatoes until nice and soft, drain, list of butter, some milk and salt. Mash until creamy.

I could never make good mash, until I started cooking them for 5 mins longer then I thought. Seems to have worked for me

@Millionaireinthemaking

I’ve never added salt because I hate it 🤣 but I’m going to try tonight!! I’ve also never added salt to my pasta, veg ect… should I be doing that too?!

Yes! Pasta water should be as salty as the sea.

YY to everyone who has said butter. Joël Robuchon is famous for his mashed potatoes and his recipe is also famous for being a ratio of 2:1 potato to butter. Obviously if you routinely did this you would be the size of a house so take it in principle rather than literally!

Use a floury / fluffy variety, eg Maris Piper or King Edward. Waxy potatoes make dreadful mash.

Finally if you can be bothered then you get the best results if you use a ricer rather than a masher. I tend to make a massive batch all in one go and then use the K beater on my Kenwood Chef to mash the whole lot. I'll use a portion in the meal that day and then freeze the rest; use an ice cream scoop to place scoops of mash, not touching, on a baking sheet and freeze. Once hard, store in a freezer bag. The scoops are handy to take out just the right amount and defrost quickly.

Don't drain all the water out , potato ricer, cream, butter, salt
Leaving water in will give you revolting watery mash like liquid.

lots of milk and butter and a pinch of butmeg.
or olive & a crushed clove of garlic.

tbh we just crush the potatos with some veg and embrace the lumps.

The type of potat you use will make a difference, sainsbury taste the difference are my favourite

Straining and then steaming the potatoes with lid on makes a difference

Not to much butter

@Davina69

Two raw eggs beaten in the mix works every time here

Yes this!

We wouldn't touch eggs as kids and it was the only way my mum could get us to eat them.

Add garlic to the potatoes as they boil - just whole cloves. They break down into the mash and taste amazing.

Loads and loads of butter, milk, salt and pepper when you mash it. If you want to be really indulgent, throw some grated Parmesan in there too.

Why did I click on this thread?

My husband hates mashed potato so we never have it and now it's all I want. Ffs.

I steam my potatoes, then use my hand mixer to break them apart and whisk in salt, pepper and butter. Occasionally it's lumpy but that's more to do with the potato variety, but mostly they are smooth.

HEAT the milk and butter before adding to the potatoes.

Start with the right spuds. I use King Edward or Maris Piper. Peel, chop & in salted water until they almost disintegrate, drain then ‘dry’ in the pan over a low heat. Add whole milk, plenty of proper butter & white pepper. Mash until smooth, but don’t over-work. Taste, adjust seasoning, enjoy.

Choose the right variety of potatoes such as Chopin or Maris Piper definitely something that says suitable for mashing on the bag.

Boil in salty water until cooked through but not over cooked and waterlogged - this will make the mash wet & tasteless.

Drain well and mash with a metal masher. Add plenty of butter, salt& pepper, a dash of milk or if a special occasion a little double cream.

And then the final & crucial step, whip the mash with a metal fork. This is what makes the mash light and fluffy and amazing. Honestly this is what turns thick ordinary mash into the food of the goods.

Butter, mustard and a good mashing

Cream, cream cheese cheese also welcome additions

I have started adding a little salt

White pepper.

Cook the potatoes in milk not water

Cream cheese does nice things for mashed potatoes.

I use an electric whisk and add loads of butter and salt. Perfect and delicious every single time.

I have to ask, OP - if you "hate" salt, but don't like your food bland, what DO you want your food to taste like?

I always add a little garlic powder as well as salt and butter.

White pepper as well as salt, a bit of milk and butter, butter, butter

I like lumpy bland mash

Mash is a vehicle for gravy in our house, it doesn't need extra flavour. Gravy is King...