Perfect Mash - Tips please ?

[TillyScoutsmum]

Mine is either a bit lumpy or too sloppy. So - tips please ? What do you add ? Any particular 'masher' which is good ? (we have a cheap plastic one)

I'm no Nigella Lawson but surely even I can get mash right

TIA

potato ricer

Perfick mash every time

I just mash for longer. I only add butter, and quite a bit of it. But I then tend to pop in the oven (in the saucepan - but check all parts of the saucepan are ovenproof) to stop from getting cold whilst DCs tea is cooling. That dries it back out a bit.

heat the milk/butter before adding it to the slightly mashed potato. when you add it cold you tend to add more to get the right texture then beforevyou know it you add too much then next time remembering previous effort add less and it's too dry [or at least that's my story!!!!] when it's hot it's easier to mash in.

My mum told me to give it a good stir with a wooden spoon after mashing. Not sure why this is but does seem to make it a bit nicer! Also don't overboil the potatoes as they get v sloppy (I have accidentally done this before and it was not nice). Usually add ground black pepper too.

Another vote for the potato ricer - brilliant and you don't have to peel the potatoes first!

agree, and let the pots drain in a sieve and steam off a bit before you mash them. if it's too stiff just add more milk (or cream or butter!)

potato ricer it is then - not having to peel them appeals to my lazy arse nature

thanks all

Never ever add butter or milk before the potatoes are properly mashed. If you add fat to potatoes that are still a bit lumpy, they will stay lumpy.

i use one of those hand held mixers with two whisk things! - perfect mash

I also use a ricer and it is fantastic!!

Then add butter,milk and seasoning (cream is nice if not watching the waistline)and beat with a wooden spoon

make sure the spuds are as dry as possible before you start mashing.

You also need the right potatoes too, depending on what you prefer. I like a fluffy variety like king edward for mash, rather than the waxy varieties.

I also steam the potatoes, rather than boiling, and then leave them in the hot pan for any moisture to evaporate.

If you're watching the calories/fat, then substitute plain yoghurt for the butter/milk/cream.

And lots of salt and black pepper.

Definitely with a ricer!

I add cheese and a bit of tobasco, it brings out the flavour of the cheese more. A tspn of honey also adds a gorgeous flavour.

another vote for mashing thoroughly BEFORE adding anything else (butter/milk etc)

Sometimes I crack an egg into the steaming hot mash, adds a gorgeous creaminess.

We bake our potatoes and then scoop out potato from skin and mash with butter. No added water, just lovely buttery potato.
Got this hint from a TV programme somewhere?

Red potatoes are usually good mashers check the spud often when they are boiling.
Drain really well then leave to steam for a few mins.
Mash well then add milk and butter, mash more then beat with a wooden spoon adding a little more butter and a little nutmeg. Creme fraiche instead of milk works well too.

Definately a ricer [yum]

Try adding a large spoon of Philli and some chopped chives, it is really good with butchers sausages and beans

MMmmm
I like a bit of whole grain mustard with some fried off leeks, great with gammon
Frankie

half floury potatos, half parsnips- fab
nigel slater uses it as a shepherds pie toping with fried onions and garam masala

Another ricer fan here.

Heat the milk and butter in the pan, then add the potatoes, a healthy pinch of salt, pepper and nutmeg.
Mash with a metal masher, with a sturdy handle.

The secret is whipping/whisking the potatoes after the mashing with butter and milk. Also it takes more milk than you think to get properly creamy mash
Whip and see the difference!!