Mashed Potatoe - What's your style?

[TheDevilWearsPrimark]

I was horrified that my friend makes hers in the blender.
And even more horrified that my MIL doesn't make them and buys multiple packets of M&S ready made mash.

I heat up a good glug of milk and a couple of tablespoon of butter in a pan , stir in some nutmeg and black pepper , add the potatoes, then use a hefty metal masher and mash the hell out of it. I find it fun.

Why would anyone blend mash?

yeaurgh ! does it not make it all gluey ???

I tried blending mash once.

Not sure what I ended up with, but it looked, smelt and felt like wallpaper paste!

Ahem

potato...

I hate it done in the food processor, it tastes like smash. Goes all gloopy.

I use a potato ricer and add lots of warm milk (cold milk makes it go lumpy), butter and s&p. Sometimes I add a bit of cheese (parmesan or a strong cheddar)

DH and I argue about mash. I make mine with a potato ricer and he uses a plastic masher. (Actually I do prefer his, but having bought the potato ricer I can't admit I'm wrong.)

I say potatoe you say potato

lol TDWP

People with OCD use a potato ricer or a blender, or moulin legumes if they are an OCD sufferer with a sense of tradition.

People with lives to lead use a masher.

From wikipedia

See also

• Potatoe, archaic spelling

Well thats me, totally archaic.

Well, I drain my spuds, put them back on the heat to dry out, and then add cold milk. I wait until this begins to simmer, then I mash (with masher, great for aggression). Once mashed to my entire satisfaction, I add butter, and beat this in well with a wooden spoon, which lightens and fluffs the mashed potato. I live in Belgium where the potato is taken very seriously, so I buy the bags of spuds marked puree, as opposed to those for chips or slicing or steaming, or gratins. I kid you not, I have never seen so many different types of spuds bagged for their specific usage in all my life!

DS says I make the best mash on the planet.

If you add too much milk it goes gloopy, so be careful.

Does no one else add nutmeg then? I always do, just the tiniest pinch.

lol swedes!

If i get around to it, i bake the potatoes first. then add butter, salt and pepper for the basic version

I cook my spuds in stock, drain then make a space at the side and warm the milk and butter there then mash with a metal masher. I like it fluffy rather than smooth..god I must be bored... blender-why? Extra washing up if nothing else.
Have heard of the ready made mash thing. Sounds expensive and no pent up frustration is released by opening a packet!

Spuds, milk, butter, then bash em to bits with a proper metal masher.

FGS I have enough washing up to do without adding the blardy liquidiser to the pile if we want mash......

Baked potato mash sounds tasty. Yes I have used nutmeg.DH does. He makes the best mash but I don't know how- he's one of those who likes to cook in isolation.

ditto

MIL recently came her for dinner and said 'I'll make it'
She brought some lovely tuna steaks, veg and 6 packs of M&S mash, looked shocked when she saw we didn't have a microwave, so faffed around peeling off the cellophane and fitting them into the oven.
The tops were burned and it tasted so dry and bland.

Blended mash turns into glue.
I use a metal masher. Add some pepper, butter, salt (if only DP and I eating it) and cream. Mash away till smooth. Yum.
Shop-bought is far inferior.

I do 'dirty' or 'lazy' mash a la can't remember who. Just scrub them before cooking them and then as most people describe below. Milk and butter. This method is especially nice with new potatoes that don't mash well. You do need lots of butter for these though.

Delia has a farty about method where you steam the spuds in the skins, wait for them to cool and pull the skin of, thenheat up the milk or cream etc and then use an electric whisk on them. She doesn't half faff that woman.

Potato ricer is excellent. Tons of butter, warm milk. Sometimes double cream. Which is why I'm not a size 8!!

go to supermarket. buy packet of mr mash.

actually it's surprisingly edible...

I bake the potatoes in the oven (prefer red skinned) then scrape out the innards, salt, pepper dash of milk and knob of butter, mash with a metal masher

I'm not keen on nutmeg
Blending is odd

IRRC Sainsburys taste the difference ready made mash is ok in an emergency.