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 😂🤭

@JayAlfredPrufrock

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

I’d argue it’s a damn sight more economical for small households than boiling a few potatoes or baking them just for one or two portions.

@JayAlfredPrufrock

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

Snottiness about ready-prepared ingredients always reminds me of Carl Sagan:

“If you wish to make an apple pie from scratch, you must first invent the universe.”

If you don’t like salt, assuming that it’s table salt, try Himalayan pink salt added only once potatoes are ready to mash.
I also add a parsnip (sliced up) to the beginning of boil, as it adds a subtle sweetness.
Also I mash in black pepper coz I lurve the taste.
I add butter. but don’t need to add loads, as the parsnip is quite effective.
Adding hot milk is good, but not before you have put decent effort into breaking down the tatties first… add a little at a time.
If you like mayo, that’s also nice to mash into at the end
I find I have to put in loads of effort into the mashing action. It helps to think of someone who’s pissed you off and imagine you are giving them what for!
Finally, I’ve not bought one yet, but previously, mumsnetters were raving about the masher that can be purchased at IKEA.
That’s all I can think of… good luck x

I actually like the lumps, dont like my food too pulpy. Heating the milk/cream first makes a difference and, as others have said, tons of butter and salt

Potato ricer, then add salt and butter and stir with a wooden spoon. Sublime.

@JayAlfredPrufrock
It’s not blood diamonds and no real difference than a ready meal….
It’s perfect for people that live singly as well.
Sorry - I’m not decadent at all, I can’t really relate mashed potato to decadence
sometimes I buy the little fresh not frozen portions too.

And truffle oil!

@tintodeverano2

I buy frozen.

I can't eat frozen or preprepared any more due to FODMAP

@EvilPea
Absolutely
Can just cook a one person portion and it’s always really nice I think, no different than any other frozen/chilled convenience foods

Floury potatoes
Salt
Pepper
Butter
Tbsp or two of Creme fraiche
Good smashing

Once potatoes have boiled, tip away water and stick a lid on for five to ten minutes. Mash with whatever dairy you have, making sure that if milk or cream you heat til very warm. Guaranteed delish

During lockdown I found the local spa shop (that I had never been in) did a very good fresh mash in a tub— I thought it was better than M&S or Waitrose— nice and stiff. My biggie is even if I make it or use fresh— add a good knob of salted butter and plenty of white pepper

Ready meals are grim as well. 🤷‍♀️

Ok ….

A little grating of nutmeg is a must in our family. Just a little.

Milk butter salt black pepper quality spuds
Never fails

Have not read the full thread, but someone I know puts a raw egg into the potatoes right after mashing then stirs in, tastes amazing. Apparently her gran used to do it. I don't do it myself because I have young dc and would worry about the egg not being cooked but I think it does cook because the spuds are still piping hot.

For me, splash cream, spoon butter, spoon mustard, salt and pepper and smash together until smooth

Several people have mentioned a raw egg. New one on me. Must try it.

Season the water well with salt, boil potatoes until tender, put through a potato ricer and mix in salted butter and splash of milk. Taste, and add more seasoning if required.

I like skin on the potatoes, cheese and mustard alongside fuck loads of butter, salt and cream!

Done with a mixer surely means creamed potatoes not mash?

I cook mine, drain and leave for five minutes to get rid of all water.

Potato ricer
Season to taste (always salt the water)
Butter
Grate some nutmeg
@Millionaireinthemaking I only use salt in potatoes and on boiled eggs. Nowhere else

I can't be arsed to read the whole thread so apologies if this has been mentioned but the other day I followed a recipe for a mash-topped pie that stipulated the potatoes were to be cooked in stock. GAME CHANGER. I'm fairly good at mash normally but these were insanely good. From now on my mash will be potatoes (maris pipers, obvs) cut small and cooked in stock, and mashed with worrying amounts of butter.

Don’t boil them in a big pan of water, steam them instead. Too much water is the enemy.

Add the following:
Butter
Mayo or a large scoop of cream cheese
Lots of salt

That’ll do it.

King Edwards.
Steam cook potatoes, so cooked through without being mushy or watery.
Once cooked, leave to dry a few minutes.
Tip into bowl, roughly break up whole potatoes with fork or use potato ricer for sooper smooth mash.
Make well in midst of mash, add generous slug of milk, large pinch salt & nip of white pepper. Stir in with fork & break down any potatoes chunks to give a smooth texture.
Then add filthy big knob of butter & add then some more.
Taste.
Season more if required.
I keep mash warmed in oven whilst rest of food is being cooked, so it can be served hot with some crispy brown edge.

Making mash is an act of luuurve...