How do youmae perfect mash potato?

[dingit]

I'm making it to top a fish pie. I'm rubbish at mash, and don't want to spoil it!

I boil the potatoes as usual with a bit of salt, drain potatoes and mix with an electric whisk until it looks like mash, then I add plenty (probably too much) of butter and whisk again until all smooth
Everyone loves having mash at my house because its all lump free and creamy

With a potato ricer. If I do it any other way, it goes gloopy/gummy (something to do with the breakdown of starch iirc).

Mash or rice first, don't add anything.

Once it's nice and smooth add melted butter/hot milk to it and stir with wooden spoon

Peel and cut potatoes into chunks. Rinse to get rid of the starch. I put mine in boiling salted water til soft, drain, add a good chunk of butter and mash, mash, mash. My sister puts a raw egg on hers but I've never tried that.

I put about half a cup of water and half a cup of butter in pressure cooker with potatoes and a whole bulb of garlic and a sprig off my rosemary plant.

Lid on, nice and hot for 10-15 depending on amount.

Lid off check water level, If quite high continue cooking with lid off, if low add a little water.

Stir until tatties are ready to disintergrate. Then mash incorporating buttery garlic goodness.

Snip up chives and sprinkle.

I absolutely fucking love mash and have it down to a fine art

Depends whether you want a smooth, creamy puree in which case use electric beaters, or a light fluffy mash in which case use a ricer. I much prefer fluffy, so I never use the beaters, tried it once and didn't like it. A matter of preference though.

Allow the potatoes to drain in a colander for a few mins after boiling to let the steam out. I prefer light and fluffy but TBH find the ricer such a palaver that I usually just use a masher. Add milk and butter at the end.

Echo potato ricer comments, but also make sure you using the right kind of potatoes. You need floury ones like Maris Piper...not waxy otherwise you'll just end up with a weird gloop.

I also mash once they're soft without adding anything, then add butter and mash some more, then add some milk put the pan on a low heat and mash again, always perfect!

I use nice floury potatoes like Rooster or Maris Piper. I always steam them over a pan of water, never boil.

When they are soft, I empty the water from the steamer and put milk into the still hot pan.

I heat the milk until it's quite hot, then tip in the steamed potatoes & mash like mad with an old-fashioned potato masher. When the potatoes are nicely mashed & fluffy I add some butter & mash some more until they are lovely & creamy.

I never add salt, pepper or anything else.

DH does it the same as me, but he uses a bit less butter & milk as he doesn't like it quite as creamy.

And never use a blender or it will have the consistency of glue.

Use Maris Pipers, boil in smallish chunks for 15 mins, drain and let the steam come off them too so they're not soggy. Add loads of butter (this is key) and a little splosh of milk, and mash until v smooth.

Simpler than lots above me, but always works and less faff than some of these. I'd add grated cheese too if for a shepherds' pie or similar, and sautéed spring onions too if for a meal accompaniment.

Cook potatoes while in microwave, skins on. Chop in half and squeeze through ricer. Mix in butter & dash of milk, season. English mustard/chives/soft cheese depending on what we're having. Back in microwave for a mo if not quite hot enough.
Zero effort, zero lumps and the ricer does the peeling... What's not to love

Yes, Maris Piper, Rooster or King Edwards. I never add anything except milk and salted butter, I prefer mine plain. I've never thought of adding them before mashing, will try that next time.

Floury potato varieties boiled until tender. Push them through a potato ricer. Whip butter, seasoning and a little milk into them whilst still hot....

do NOT use a ricer (unless you want to) I bought one after hearing everyone on here rave about them, have used it twice and now it takes up room in the drawer! It was messy, fussy and no better than my mashing with a traditional masher

Sometimes I put some grated cheese in it at the end as well as the milk and butter...

I find ricers useless! the potatoes have gone cold by the time I have pushed them all through, much prefer an old fashioned masher with small holes at the bottom.

Mashers made from wire or with slits instead of holes leave potatoes lumpy.

With a potato ricer.

You need the right kind of potatoes

You need to boil them steadily (not too quickly or they turn to mush and take on too much water)

You need to make sure they are completely soft through without being overdone.

Drain them and let the steam dry off for a minute

Put them through the ricer

Add half a pound of butter, some warmed milk or cream, plenty of salt and pepper.

Mix well with a fork, job done.

Ricers are so much more efficient than mashers - there will be no lumps ever, and it will be perfectly smooth.

Drain the cooking water into a jug then use it as needed to mash, with a big spoonful of cream/crème fraiche, pepper and a little nutmeg. No milk, no butter. Little or no salt needed if cooking water was salted.

I use a hand masher with round holes. No lumps if the potatoes are properly cooked and of the falling apart variety. Delish.

boil spuds until soft, drain and mash until smooth. add butter, salt and pepper and crack an egg into the potato. whisk until smooth.

perfect

I add double cream, butter and a bit of milk in mine.
Sometimes we do Dutch one: add beetroot.
Sometimes I make caramelised red onion ( sugar, vinegar, soysauce) and put it on top of the mash.

I'll tru the chive idea, sounds lovely, thank you.

*try

Use the frozen stuff

Well.... I just boiled, mashed with masher, added knob of butter, salt and pepper. Not perfect, but best I have ever done, and fish pie was lush! Thank ladies!