Mashed potato - how to make it easily?

[sweetkitty]

We all love mashed potato but the mashing it is a real pain, breaks your arm doing it and they are still lumpy?

Any brilliant suggestions?

Hmm... I might be tempted to switch. Do Estima make good chips though?

I usually get King Edwards cos they make good mash, good chips, good saute and good baked.

Um... versatile is the word I'm looking for that would save me all that typing, isn't it?!

ROAST I missed roast that too

VERSATILE... word for the day, GeorginaA, for godsake write it out ten times or something.

Yep - v v versatile

I used to work for a small supermarket chain that prides itself on its locally sourced fresh products and the produce manager introduced me to Estima - it does everything.

Okay, will try them next shop

And Sainsburys economy spuds are usually Estima, but not always - I try to avoid Saxon and another one (begins with M, can't remember atm - Marfan???) but usually their Whites are Estima even if economy aren't. Try a bag! (NB This week they are Maris Piper. You have to read the label.)

Oh god, can't be doing with that... would mean I'd actually have to step foot in the store with the dses... fate worse than death . Will order online and search particularly for Estima

You know we're running out of mashy conversation here...

I can bore on mash for England

Try me!

If you buy online do they tell you the variety?

They do if you specify - not sure if you just order "white" - probably has some sort of disclaimer like "variety according to availability" or something.

So. Milk or cream in your mash?

how cnat here be 58 posts on mash?

in dhs opinions once the spuds are broke a littel you need to wield the mashe like a whisk

Because everyone has an opinion on mash, and it's loverly....

Cheesy mash, with fresh, home-made red wine & onion gravy and sausages..... yum!

I like Desiree (they're the red ones).

Georgina, I can't believe you are still on this thread. You're supposed to be waiting in the bar for me with a nice drinkie-poo.

EEP! So I am....

mmm,mash.

Dice some onion finely, fry till soft and still clear, add lots of black pepper and some dried herbs....................OMG, why did I do that, my chinese won't taste anything like as nice.

Mash...mmmm...is there anything it can't do?

drool ... lgj - I had chilli con carne tonight. Desperate for some sausages and mash now thanks to sweetkitty & puff.

Am definitely a potato person. Rice & pasta serve a purpose, but they're not POTATO. Could never do atkins... my body wouldn't cope with the cravings...

Potatoes cubed and gently sauteed and served with chicken in white wine, crisp mange tout and baby carrots...

Milk, not cream. (Blue milk though, not red or green.)

Am a bit concerned about "Cheesy mash, with fresh, home-made red wine & onion gravy and sausages" - cheesy with onion gravy and sausages? fresh, home-made red wine? are you feeling quite all right, GA?

can't believe I've started a thread thats got so many posts

how do you saute potatoes????

oh shush janh, so my grammar is awry, I've been drinking ;)

Sautee... well you're probably supposed to do it differently to this, but I cut up into small cubes, cook quickly in boiling water (no more than about 6 mins) then shallow fry in olive oil, turning frequently until nicely browned/cooked through. Takes about 15-20 mins depending on how I chopped them, and if I remembered to check the clock first.

boil the potatos longer its as simple as that - you wait til your fork can easily slide through the potatoes then get your dh to mash em whilst you sit on your arse on mumsnet .oh thats just me then

So that you don't get any lumps, you shouldn't add anything else until you have mashed the potatoes - then mix in whatever you're adding (milk, egg, butter, etc).

thanks joash I'll try that tomorrow then get DP to mash the potatoes first tehn add butter and milk.