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 😂🤭

Baking potatoes in the oven till fully cooked.
Use a ricer rather than a masher.
Butter/vegan butter and sea salt.
Adding liquid makes it too slack as can boiling potatoes. They absorb the water.

Trust me, this is the best way to make mashed potato.

We were given a hand held electric potato masher and it completely transformed the potato into smooth, light and fluffy mash. Highly recommended!

Butter & crushed garlic.

Obviously baking with skins on. You can then use the skins for loaded skins ( don’t waste them!)

This might not be helpful

I buy frozen mash in aldi for 70p. I had butter, cream, cheese and season.

It’s cheaper and easier than buying potatoes, peeling them, boiling them. Scrubbing the crappy bitty potato water that gets on everything and doesn’t come off. Just for the three people that eat mash in my house.

Potatoes, carrots, salt, butter 👌

My husband swears by his potato ricer ,
Mine have flavour but I only use the masher so im told it is lumpy , but then I find my husband's a bit too gluteny almost and not keen on texture

Make sure the potatoes are thoroughly cooked!

@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?!

When I was growing up I never put salt (or pepper) on anything. Partly because my mum used so much salt it put me off and because no one ever showed me how to use it properly. Once you learn when to put salt on food and how much, it transforms it. Although I don't cook, it clearly improves food during cooking. Also, humans need salt in order to absorb water although you're probably getting enough incidentally

@Thenthatsthatthen

Butter, salt and I've been known to use a stick/hand blender before.

Nooooo! Never use a blender! You get wallpaper paste, not mash!

For the smoothest mash, cook potatoes in a pressure cooker.

Always mash until smooth before adding milk and/or butter.

Lots of fresh black pepper.

And you need salt!

I remember some TV chef, but can't remember which one, saying that you need half a much butter as spuds. So for 2kg of potatoes, need 1kg butter - seems too much to me, but I guess the point is you need LOTS of butter!

I can’t have butter (dairy allergy) and I find a tablespoon or so of Hellman’s full fat mayonnaise (the one with no cream or skimmed milk powder) makes lovely mash.

People love my mash and I only ever add black pepper, milk and butter. I discovered, when a teenager, that the secret is overbooking them until they start to break down.

You've got to get the right potatoes - some just go in to mush

Simmer never boil

Potato ricer - game changer for me. No sweat on or getting hot!

Milk and butter with a bit of salt.

Also, use a Mouli, better than a ricer imo

Well I’m glad there’s a few people on here who don’t use salt a lot either! 😂I don’t cook for anyone else! Suppose that’s a good thing by the sounds of it!😂 but when I have I haven’t had complaints and that wasn’t out of politeness either because my brother is brutal! 😂

Potato ricer. Absurd quantities of butter and/or double cream. Lots of salt and pepper. Milk just makes it sloppy and flavourless. Keep tasting until you are satisfied that it is not bland.

If you have time, it's even nicer made with baked rather than boiled potato

@Sundaymorningfiveninteen

I once read good mash has equal weight of potatoes and butter. Never tried it. Often tempted.

I'm led to believe the mash you get in good restaurants has these ratios. I've never come close at home but more butter (and salt!!) do make a big difference to tastiness.

Lots of good advice here about ways to make mash extra good, but without salt there's really no point!

I heat the milk, add to drained and shaken potatoes, salt, pepper and use an electric hand whisk

It’s nice to add a bit of browned butter.

@SnailAndAWhale

After I had my first baby someone dropped us a load of those ‘COOK’ pre done meals. One of the sides was mascarpone mash. We thought it sounded a bit weird, turns out it’s flipping delicious and now we always put a big dollop of mascarpone in mash and it’s game changing

Yes!! I discovered this by accident once when I had no cream but some left over mascarpone. It's amazing and what I came on the thread to say.

Butter and milk. Mash REALLY well and stir it. Some cheddar cheese if you're feeling like a treat.

Also, I like leaving the potatoe skins on. Controversial I know.

@Pinkycheeks

Butter and salt .. tonnes of it.

Yep. That’s all I ever use, and people rave about my mashed potato.