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 😂🤭

And milk should be hot, not cold.

Cream, salted butter and a pinch of pepper 😋

Butter, milk, salt, pepper. Mash then use an electric hand whisk.

I don't use salt in everything but I always salt
Pasta water
Potatoes in any form (chips need salt!)
Eggs
Tomatoes (I was never keen until I added salt and now I love them)

Stuff like beef stew I don't because I use marmite in it which is salty enough, if you're using ingredients like bacon which is salty in a dish then you probably won't need it

As with many of the others plenty of seasoning butter and cream but my secret is a MASHA an electronic potato masher which creams them beautifully and saves my painful joints

@EvilPea

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.

Agree 100% with that I have found the Sainsbury’s one is the best (ive tried them all) Sainsbury’s ingredients - Potato butter salt and pepper, plus you can make enough for one portion with no waste

I add some of the cooking water (never milk), plus lots of butter and salt. Mash with fork or masher, then ‘cream’ with a wooden spoon.

A lot of butter, a lot of salt, and cream (or a dash or two of whole milk if not got cream). Keep on mashing until there are no lumps.

Making a roast dinner tonight and going to do mashed potatoes as well as roasts now!

I started to mash mine up in the kitchenaid a few years ago after seeing it mentioned on anti forum. I would never add milk, surely that makes it too runny? Lots of butter and definitely salt. For some batches I add in a spoonful of mustard, depending what I am having it with.

The best masher you can get.

@Millionaireinthemaking

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! 😂

Literally nobody has said that they wouldn't use salt in some form for potatoes...

I briefly rinse my potatoes in cold water to get out the excess starch. Then put them into a pan with salted cold water and boil until they start to soften. If you put the potatoes into hot water, they’ll go horribly gluey.

Drain thoroughly and leave to dry out a few minutes whilst doing other stuff. Add butter, more salt and a bit of black pepper and I use an electric potato ricer to cream it all together.

A fuckton of butter!!

@ZoyaTheDestroyer

Not everyone has commented that they use salt…

@ZoyaTheDestroyer
What a great idea
How do you then heat the defrosted scoops ?
In the microwave or mush altogether in a pan ?
I love mash but cba making it for two .
Thanks

@BarbaraofSeville

Potato ricer and more butter, cream or milk and salt than you think sensible.

This. The ricer being key.

The right potatoes. As important as it is to have properly cooked potatoes - boiled in salted water, it is equally important not to overboil - the mash can be watery.

Salt, pepper, butter. If you are feeling adventurous fry up some leek & bacon and stir it through before serving.

A few scallions (spring onions)

Cook potatoes in a steamer so they aren't watery. Potato ricer, splash of warm milk, lots more butter, sea salt, nutmeg optional. Stir lightly to bring together, don't batter the fuck out of it.

[quote Millionaireinthemaking]@ZoyaTheDestroyer

Not everyone has commented that they use salt…[/quote]
No, because it's usually a given that you would use salt anyway.

If you hate salt do you never eat out? All restaurant food is seasoned with salt.

I don't add salt but I do use salted butter. It's always delicious!

[quote Millionaireinthemaking]@ZoyaTheDestroyer

Not everyone has commented that they use salt…[/quote]
Perhaps not, but that handful of people are adding salted butter, or cheese, or mayonnaise (wtf) - all of which are simply another way to add salt.

Cut potatoes to a smaller size
Boil for 20 to 25 minutes
Drain, put back in the pan and leave to steam with the lid on for about 5 minutes
Mash a bit then add butter, milk, salt and pepper
Mash until smooth

Agree with Urgings above about a load of butter mashed in. I use alternative to milk and it works well. Lots of salt. I never use a whisk as it goes gluey when I do. Maybe did it for too long. Also a further knob of butter and crushed salt on too before serving and then yet more butter salt and pepper when on plate.
It’s the food of gods. The butter gods.

[quote MercedesBenz]@ZoyaTheDestroyer
What a great idea
How do you then heat the defrosted scoops ?
In the microwave or mush altogether in a pan ?
I love mash but cba making it for two .
Thanks[/quote]
Our microwave went pop last year and we haven't bothered replacing it yet so I put the frozen scoops in a pan over a low heat while I make whatever we're having with it, but microwave would be even quicker and works very well.

TBH the ready-made frozen stuff is very good too. I remember being surprised the first time I bought it that the ingredients were only potatoes, butter and salt, just as I would use at home.