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 😂🤭

This is a major life skill. Important thread op. Thank you. Honestly. In all the madness of everything right now a good mashed potato remains key to life.

[quote Millionaireinthemaking]@ZoyaTheDestroyer

Not everyone has commented that they use salt…[/quote]
A lot of people say they add butter which is usually salted so it would be getting the salt added that way.

Loads of good butter. Decent potatoes - Maris piper or king Edward's.

If you like it a dollop of mayonnaise or wholegrain mustard can work well.

Oh and a potato ricer helps. And gold top milk

Boil potatoes till cooked, mash with potato masher, add butter and a bit of milk, beat with a wooden spoon.
I like my mash quite soft which is why I add milk. If you like a firmer drier texture then leave it out.

Buy a 'Masha' perfect smooth mash every time. I love mine.

Here it is

Controversial but a spoonful of mayonnaise

Milk, butter, s and p.
An oxo- good-grips potato masher.

www.amazon.co.uk/OXO-Grips-Smooth-Potato-Masher/dp/B00004OCL9?tag=mumsnetforu03-21

@longtompot that’s what I don’t understand! I used to add butter! So like you said surely I’m getting salt that way?! But nope still bland!

We’ve all come down with colds in our household my taste has now gone! So the mash testing has to wait a few days! Damn it!

I never boil potatoes. I always steam them - floury variety, as people have suggested - until soft. Then heat up 250mls of milk in the microwave, take the potatoes out of the steamer pan and put in the still hot but emptied water pot. Add the milk, a good dollop of butter, salt and plenty of black pepper and mash with a hand masher. Add a bit more hot milk if necessary, depending on the consistency you like.
Champion mash every time.

Lots of butter! We add marmite or spring onion to ours too depending on our fancy. I’ve started microwaving it in a bowl just before serving and it gives a lovely consistency

I love frozen mash. Bloody love it!

Don't boil the potatoes.
Cook jacket potatoes in the oven then scoop out the insides and put them through a ricer. Beat in salt, full fat milk and butter.

@Slippy78

Don't boil the potatoes. Cook jacket potatoes in the oven then scoop out the insides and put them through a ricer. Beat in salt, full fat milk and butter.

They'd never make it as far as the ricer here.

Love Jacket potatoes even more than mash.

As others have said, decent floury potatoes such as Maris Piper.

Salt in water when boiling. Make sure they are easily crushable before draining well. Mash when hot.

Add loads of butter, much more than you think you need . (We eat Clover in our house so often add that instead of/ as well as butter, which will horrify many!)

Also add a couple of good handfuls of grated mature cheddar.

Mash for much longer than you think you need to, making sure you get into the corners of the pan and mix well. Keep tasting. Don’t use a food processor, the mash will go gluey- use a hand masher.

I buy frozen.

Definitely a Masha, and my secret ingredient is onion salt, rather than regular salt. Everyone loves my mash!

Lupax,salt milk/ cream 2 eggs sometimes cheese.

Sorry but frozen mash has to be the height of Western decadence.

Leave the skin on (red skin potatoes). A fuck tonne of salty butter.

M and S. Especially their Colcannon mash.

Kitchen aid, milk, butter and salt

Loads of butter, loads of salt, a bit of milk ...decent potatoes

@JayAlfredPrufrock

Sorry but frozen mash has to be the height of Western decadence.

Mash isn't hard, but the starchy, messy washing up is horrible.