Mashed potato

[gastrognome]

Hello,
Just wondering how other people make mashed potato, and if they really truly manage to get it lump-free.

Because no matter how hard I try, or how long I mash, mine is always lumpy.

I either use peeled boiled spuds, or I microwave them and then spoon out the flesh. Then mash (using your basic common or garden potato masher) together with a dash of milk and a splat of butter. And mash, and mash, and mash...

Have also tried using a fork, and a friend's slightly differently designed potato masher. Still lumpy.

I have read that a potato ricer is the answer to lump free mash, but is it honestly the only solution? Have limited space for even more kitchen gadgetry.

Thanks all!

Potato ricers do work well, but they're a right faff and not quick if you're making any sort of a quantity.
You can't be cooking the potatoes long enough - you need to boil them until they're almost disintegrating.

DH is the answer!
He can get lump free mash with a fork, masher or ricer. (Ricer is a fucking pain takes over half the dish washer and stops the gadget draw shutting!)

Seriously, milk, butter, microwaving half way through if it goes cold and patience is the answer to lump free mash.

DH takes a pride in producing mash that even DD2 can moan about.

I bought this potato ricer not too long ago as was sick of lumpy mash. Its great as long as potatoes boiled soft enough. Makes best mash ever. I rinse it as soon as I use it and it separates to wash well in dishwasher.

I have been known to use my electric hand whisk thing

Over cook the potatos, add too much butter.

Use a hand held electric food mixer - not a stick blender. Delia did it on one of her programmes and I tried it. It works. You do need to make sure the potatoes are very soft before starting though.

They might mash lighter if you do it before adding butter and milk.

In this case, they will be less chilled if you warm the milk before adding.

Also some varieties of potato mash better.

I find the Rooster (some kind of red) do well.

I reckon a mixer makes a cold puree.

"I reckon a mixer makes a cold puree."

It doesn't because you use it in the pan the potatoes were cooked in. Also adding hot milk softens the potato.

Your ricer comes apart

Def use a ricer. Don't bother peeling potatoes before boiling: just cut in half, then put into ricer cut side down and it will push the potato through and leave the skin behind - so it isn't really much more faff. Also they taste better if you cook them in their skins and you get less water into the flesh which makes it more delicious too.

Also very of apart-coming ricer

Someone once told me to add salt in the boiling process don't know if this is true

yes, the ricer comes apart. there is a clip that holds the mesh in place. Remove the clip, mesh comes out, put all in dish washer. In fact, it has a fine mesh and a bigger mesh which I haven't used yet. Its really solid plastic, not bendy at all and bargain for £10

I use my hand held electric beaters, no lumps and takes literally seconds. Plus it fits in the dishwasher easily.

I don't add fat either.

Thank you!

I had no idea using electric beaters would work. Was convinced that would turn the mash into wall paper paste. Will definitely give that a go. And will cook spuds for longer, and warm the milk.

And if all else fails, then a ricer it will be!

Just don't use the hand blender. Makes soup.

I mash with a fork first then add hot milk and then mash with the masher. I just keep adding butter as I go along.

Buy Tesco frozen mash. It's lovely.

I got a ricer for Xmas and no one likes the mash made with it - it's too smooth ...

Can you mash in a Kenwood?

"Can you mash in a Kenwood?"

A Kenwood what? Not if it is a food processor as it turns into a horrible gluey mass. It has to be traditional electric beaters - the type you would make a cake with. Also don't overbeat.

this is how: well cooked spuds, warm milk and butter in potato pan, add seasoning - if i'm making lots i use a ricer, otherwise (and most often) i push it through a big metal sieve into the hot milk/butter using a wooden spoon. Hard work but foolproof so actually worth the effort. Give it a quick beat with your spoon and add more butter if you're feeling greedy! Yum.

I use a ricer as well, I peel my spuds first though can't be faffing with the peel after.

Once you have done this beat butter, salt pepper, cream or whole milk in. Easy :D

When I was a child my mum used to use a mouli. She used loads of milk and butter and it was more of a puree than mash, but was brilliant.

I always find that if I add loads of butter and a bit of milk, mash with the masher first, the BEAT BEAT BEAT the hell out of them with a wooden spoon, then use the masher again to finish, they turn out smooth.

There's nothing I find more disgusting than smooth mash potato! I never realised it was an actual aim of people? Is it actually popular then?