how do you get the perfect mashed tattie

[shellybelly]

mines lumpy ??

Invest in a good masher, add a decent knob of butter and a wee bit of milk, then mash for England. My masher is very old and I don't know if you can still get them, but I wouldn't swap it.

use butter and milk, mash with a masher then more with a fork to get out smaller lumps. If youre really posh you can use cream instead

Invest in a potato ricer and you will never have lumps again.....................

or buy SMASH!

My mash has improved beyond recognition since someone said on here to mash first then add butter/milk.

I just use loads of butter (plus occasionaly warm milk) and mash like mad

get a potato ricer!! best thing i have bought for mash!

am liking the sound of the potato ricer whatever that is coz i do add milk and butter and still end up with lumps

You should add the butter first and mash with just the butter in. Then when it's pretty well mashed, add the milk. BUT, warm the milk up first - don't put cold milk in. Add the milk little by little until you get the right consistency for you.

another vote for the potato ricer here.

I got \link{http://www.ikea.com/webapp/wcs/stores/servlet/ProductDisplay?catalogId=10103&storeId=7&langId=-20&productId=15104\this one from Ikea}

I've got a ricer but find it a real faff tbh. You can only fit 1 potato in it at a time.

Boil potatoes, drain and leave to steam off. Steam is water so the cooler the better.

Dash of warm milk, know of butter and mash away. Then whisk very quickly with a wooden spoon for a lovely consistency.

Season and serve

Are you sure you didn't buy a garlic press by mistake Northener?

Lol!!!!!

No it's the lakeland one. Am I doing something wrong?

i have the ikea one.

Potato ricer here too - With butter and drop of milk.

Another tip -add a bit of Boursin (garlic and herb one) to the mash -delicious!

Northener - dunno, I can get about 4 tatties in mine. I do push them in which I suppose squashes them a bit, or maybe I cut mine smaller than yours (as twer)

Shellybelly, you must cook the potatoes slowly. Drain then and leave in pan for about a min to completely dry. Then you must firstly mash them as much as poss alone (potatoes alone, you can have company if you like ). Then add butter and mash well, then you can add the milk. If you add the wet ingredients too early it stops the potatoes from breaking down properly. Salt and pepper can go in whenever.
HTH, I am renowned in our family for mash. However I have no idea about the type of potato- this does make a difference but to be safe I always use Kerrs pink. Oh I'm a bit anal on this one...but I do love my mash