Best potato for mashing?.

[Fluffycloudland77]

Sometimes mines really good but sometimes it’s slimy and gloopy, winter is coming so I need to get it right.

Also, should I be starting them off in cold water & using a potato ricer instead of using the hand beater?.

How much white pepper do you add to yours?. My mum used it but I don’t know how much.

King Edward and Maris Piper are good for mashing. Definitely not Charlotte. Look for ones described as floury rather than waxy. We start ours off in hot water, but don't over cook them, if they absorb too much water the mash doesn't work. I test with a fork rather than a knife, as soon as it goes in easily they are done.

You need a floury potato for mash, try King Edwards. Yes, start in cold water, the old fashioned rule was that roots were started in cold water, but above ground plants such as peas & beans went into boiling water.

I think you get a much better result with a ricer than with a whisk/electric beater. Using the whisk, you risk breaking down too much of the potato’s cell structure, releasing starch and tuning your mash into gloopy wallpaper paste. However, some people swear by an electric whisk, so find what works best for you.

I remember my grandmother always started potatoes in cold water & her cooking was brilliant.

I’ll buy a cheap ricer to try it out.

Don't get a cheap plastic ricer, they break too easily.
A stainless steel one will last a lifetime.

Personally, can't stand white pepper. But if i was adding it, it would only be a dash.

A really good tasty mash needs to be generously seasoned with salt and have plenty of butter. I think too often people try to make mash with just a hint of butter and that makes it a bit watery and tasteless. I used butter and full fat milk (or a bit of cream if I have it).

Yes to cook from cold. Salt the potatoes when cooking. Also I think mashed potatoes is the one time it's worth cutting the potatoes in smaller pieces so that it cooks fairly quickly and evenly throughout.

Don't use electric beater. Masher or ricer.

I know what you mean but we can’t use butter, I’m allergic and dh has just had heart failure so butters now lurpak lowest fat & only on toast.

After you’ve drained them do you mash straight away or let them stand a minute to dry?.

I’ve ordered red potatoes off Waitrose. Helpfully they’ve put a photo of mashed potatoes on the front of the pack.

Aaah, in that case, make olive oil mashed potatoes. I think would be better than a butter substitute. If you can, add a little milk as well (are you no diary, or just no animal fat?). You could also use low fat cream cheese. Or skip mashed and eat new potatoes - they are our go to easy potatoes and we usually just dress with a little olive oil and salt.

I usually add the butter/milk etc and leave to melt/warm through for a few minutes.

I often use olive oil instead of butter, but it is quite strong-tasting.
You could use a cold-pressed rapeseed oil instead, for a milder flavour. I like one called Mellow Yellow.
I always use Alberto Bartlett red rooster potatoes for mash, and use a potato masher.

I agree that olive oil mash is the way to go for your dietary needs. If you like mustard, try stirring some whole grain mustard through the mash just before serving, you don't want it completely mixed in, just rippled through. Pesto is also nice for this but may not go with your diet, finely chopped herbs or crushed garlic are also good additions.

Don't add the butter/cream etc until after you have mashed them. The chef in work told me this I used to just chuck it all it then mash it

You can’t go wrong with King Edwards. DH used to scoff at my fastidiousness in searching out King Edwards - until I made him mash using the supermarket “white potatoes” he’d bought. There is really no comparison. I did everything else the same: boil in salted water till just soft, strain, add a bit of warmed milk & plenty of soft salted butter, mash with a potato masher, then stir with a wooden spoon. I leave it to individuals to add pepper to their taste.

I’ll try ke next time. These red spuds are yellow tinged but taste nice.

Maris piper, and using a potato ricer was a revelation!

Are King Edwards yellow fleshed? Like abroad and we can't get King Edwards here at all

*live abroad

If not using butter then I would mash them up and then add a raw egg and whip it in with a fork. The heat from the potatoes brings the egg to a safe enough temperature to eat, and it makes the mash nice and creamy without the need for butter.

If you can't use butter, using mayo and warmed milk combo to riced potatoes would be a good substitute. Also, I find that the best mashed potatoes come from baked potatoes as opposed to boiled ones. Yukon Gold in the US or King Edwards work a treat for mash.