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 😂🤭

I drain and leave for a couple of minutes to steam off add milk, not lactose free from experience, butter a bit of salt and pepper and an old fashioned spud basher.

The right potatoes are key

I add salt, butter, milk, and mayo. Sometimes pepper. Mayo might sound wrong but honestly it's the secret ingredient, read it in a sainsburys magazine a few years ago

This guy's the dog's bollox for mash saturdaykitchenrecipes.com/best-recipe/perfect-mashed-potatoes/

@Sundaymorningfiveninteen My DS is a chef and that's his recipe. Gorgeous but very much a treat

Good potatoes
Cooked from cold in salted water
Drained
Potato ricer
Salt , pepper and butter
Taste

Butter and salt. Or cream and salt. Mash till smooth.

Oh I do also sometimes add some plain yoghurt (as well as a lot of butter) . Gives a great tang and reduces need for quite so much salt.

Put then through a potato ricer. Then lots of cream and butter with liberal amounts of salt.

Boil potatoes (I always chop the large ones in half or quarter them) for 8-10 mins. Drain and return to empty pan to steam for about 5 mins (this dries them out, watery potatoes are dreadful!) Use potato ricer (I’ve attached photos of the best one I’ve ever had which has produced the best mash I’ve ever had!) and put in large bowl as it’s good to have room to mix. I add a large spoon (heaped) of Flora Pro Activ Buttery, a large spoon of Cravendale semi skimmed milk, salt and pepper. Keep tasting to get the seasoning right (I may consume quite a lot during this vitally important stage ) Mix with a large spoon (I use a serving spoon rather than a wooden one, although probably not crucial ). A velvety mash can be easily achieved if using the ricer. If you don’t want it that smooth, stop mixing with the spoon when you reach the consistency you want. I often add fried onion or a teaspoon or two of ‘Maille wholegrain mustard’. Enjoy!

Mine are divine.

I steam the potatoes.

Then in a large bowl I add a lot of milk, butter, salt and pepper.

I heat in the microwave until hot.

Then add the potatoes a couple at a time a mash.

Creamy, delicious and reheat very well from the fridge.

I always do double so two days later I have the makings of a fast dinner.

A ricer & lots of butter.

I never salt the cooking water of veg. But after trying without, I now always salt potato water and pasta water. (I used to be paranoid about adding too much salt to my diet). The thing is that your taste buds adjust to less salt - and sugar for that matter, and I find a lot of processed food far too salty now. But potatoes and pasta are the exception where salt really makes a difference to home cooking. Apart from that, the only constant is good mashing potatoes. I mess around with everything else, depending on how lazy I'm feeling and what I've got in the fridge.

@Myonlysunshine123

I add salt, butter, milk, and mayo. Sometimes pepper. Mayo might sound wrong but honestly it's the secret ingredient, read it in a sainsburys magazine a few years ago

I won't start adding it to my mash but I do accept that it is a bit of a magic ingredient - this curry by Esther Walker / Coren is delicious and contains mayo.

For the best mash you need the right potatoes.
Floury ones.
King Edward are the best but they shouldn't be old. In Autumn & Winter they are pretty much guaranteed to make fabulous and fluffy mash but once summer hits they can become a bit hit and miss.
I also use Albert Rooster which are a good year round 2nd best alternative.
King Edward cook really quickly so keep watch or they will turn to mush.

And always mash dry. After draining, leave the potatoes in the pan with the lid off for a minute to let the steam dry them before mashing. Add butter etc after they are mashed.

Dont over cook the potatoes

When they are boiled let them dry right out by leaving them in colander over the pot they cooked in on the hob which was on so they are on something hot to dry out don't leave hob on

Loads of butter salt and pepper

Cook them in stock with a shallot and bay leaf

Everyone loves them

Skin on also great

@grannycake. Wowza, so it really is a thing! I’ve not roasted the potatoes for dinner yet. We might be having mash now.

Shamelessly place marking. I make great mash, just waiting to see the revelation that is salt to the OP

I really want mash now!😋😋

Thankfully I’ll get my potato fill later...We’ve got roast chicken tonight, with roast potatoes as well as sage and onion stuffing, buttered sprouts with streaky bacon, and lots and lots of gravy!

@Sundaymorningfiveninteen Don't forget the salt

Grated nutmeg.

Sea salt and black pepper (freshly ground), a splosh of whole milk, a fuck tonne of butter and half a teaspoon of whole grain mustard.

I always heat my milk butter and seasoning before adding it to riced potatoes - always delicious!

Boil it well, make sure potatoes are well drained and mash it for a good five minutes at least, moving the masher around all the time and scraping down the sides of the pan.

Add butter, seasoning and whole milk or even a slug of cream.

However I don’t claim to be an expert- a few times in my life I’ve had mash to die for, and I’ve never been able to achieve that at home! Must be to do with variety of potato I assume.

Salt the water, over rather than under cook the floury potatoes, use a potato ricer and plenty of butter, taste and add more salt if needed.

Milk butter salt pepper and a bit of Mayo gives it a creamier taste. Metal masher too cook them till really soft then hardly any lumps when mash.