I'm a fairly competant cook so why can't make good mash potatoe?

[ConnorTraceptive]

Seriously they turn out shit every time? Why why why????

Potato ricer

They are either gritty/lumpy like I've undercooked boiled them or they are to wet if that makes sense. I always mash with butter and milk but something isn't working

Get 6 medium sized potatoes, cut into quarters, SALT

Steam for 20 mins

50g butter, splash of milk, hit them with the whisk

congratulations you have just made the worlds best mash

Honestly I thought wtf, whisk? But they are gooooooood

Buy a potato ricer.

I also find a good dollop of philly makes mash wonderfully creamy.

Agree with suggestion of potato ricer, and let the potatoes stand for a bit before mashing.

I think a potato ricer is a good investment

My DH (a qualified chef) swears by breaking an egg into it during the mashing.

Try a different type of potato some mash better than others.

Make sure the pieces of potato are fairly equal in size.

potato ricer, and then if you like them a 'thicker' texture, then mash before serving

potato ricer

big dollop of butter and milk

on occasions add cream of horseradish or grained mustard

it might just be your cooking nemesis

i can make choux pastry, custard from scratch, curry pastes and all kinds of poncy bolleuax

cna i cook rice? can i feck

and dh makes much better mash than me as well

its Potato (no e) by the way

you only put an e on potato when making potatoes

didn't a US president make this mistake to much horror and humour?

I don't like milk in mine, just butter.

Is it the variety of potato you are using perhaps?

Whip with a fork after mashing, lots of butter and a small splash of full fat milk.

Oh and after draining, put the pan back on the heat and shake.

Baked potatoes make the best mash but I don't do that often as it seems wasteful to have the oven on for so long to make mash.

Also you need a good floury potato.

OMG rice

My friend put basmati in a plastic jug in the microwave and I was horrified.

I actually told her she couldn't do it and put it in a bloody pan

and it was the best bloody rice ever

rice - add double water - bit of salt - cover with kitchen towel - in microwave for 11 minutes, take out and fluff up with fork, put kitchen towel back on for a minute and done

if too al dente (cos of amount) cook more

ooh lots of good suggestions to try thank you!

I think it is my nemesis you're right! Never heard of a potato ricer will investigate.

Must admit they're worse since I started buying potatoes from aldi they seem really waxy and gluey!

That's where you're going wrong.
I made mash from new potatoes once when I'd just started cooking and it was like eating softened pritt stick.

Double cream and a bit of salt [glutten]

I like the Bartlett Rooster ones, quite often on offer in Tesco/Asda etc. More expensive than bog standard potatoes though.

I have a masher, a ricer and a whisk. They are all good depending on what you want. IMO. A good placeto start is a whisk as it is very quick. Cook pots till tender, drain very well and back into the pan and back on the job(with it switched off but still warm) after min or two add butter and cream/milk and whisk or mash. If using a ricer then rice and add butter cream/ milk afterwards and just stir to mix.

If you really want to beat it then make jacket spuds and then mash