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!

buy Desiree potatoes, really good for smasing! they have pink skin and buttery flavour

cut up peeled potatoes, put in cold water, bring to boil, reduce heat till soft but not falling apart.
drain then - here's my trick - heat the milk in same pot and melt the butter as quick as you can. add salt and ground nutmeg.

then either use a ricer or put potatoes back in pot, mash and mix thoroughly.

get kids to test taste and bask in glow of being the Queen of Mash!

dingit Sounds good to me! I hate the frozen stuff, I hate the ricer'd stuff, I hate the mashed to nothingness stuff. I like a bit of texture to my mash!

Potatoes with skin left on, Other root veg (swede, carrot, parsnip, mostly swede for me but whatever's around), a load of garlic cloves (whole but steamed with the spuds/swede) Cheese, butter, milk, salt, pepper, mustard, mash roughly. Eat / put on pie. Is my recipe, it's nothing like what comes out of a potato ricer, but it's much nicer!

I put the drained spuds in the colander sat on top of the empty pan back on the turned off hob so they steam dry quickly, less chance of soggy mash that way. I love ricers!!!!

I brought a ricer after reading about them on here but I find that the potatoe just gets stuck in the bottom of the ricer, can somebody please tell me what I am doing wrong (sorry know this is no help as to how to make perfect mash)

Always boil the potatoes from COLD water not hot. It helps prevent the potatoes from breaking up.

I always add soured cream plus butter and maybe a small splash of milk. The soured cream is a winner.