Mashed potato - how do you make yours extra yummy?

[Holymoly321]

Am making some at mo and just wondered if I am missing any tricks to make them extra tasty

NOOOOO! Im pregnant and the thought of a runny egg makes me want to dash away and...well, you get the idea! Although it helps to know it cooks in the mash - thanks PT!

whats wrong with a raw egg? of course it cooks. thus it isn't raw, is it ?
and you can't even taste it. it just makes it creamier.

start them in cold water, not boiling.

Chop up the potatoes with finely chopped onions or spring onions.
Boil from cold water.
Mash adding hot milk and butter - a little at a time so its not sloppy
Add pepper and salt.
Use floury potatoes not waxy.

My FIL is Italian and trained as a chef, ran hotels and restaurants for years and makes the most divine mashed potato. The essentials are floury potatoes, lots of butter and cream of course, but he also adds a pinch of cinnamon, which takes it to a whole new level. Really yummy.

I whip them up with an electric whisk drizzling in melted butter/hot milk or olive oil or flavoured oils.

ooh, big no to electric beater. makes them too starchy and gluey.

cook the potato in the microwave, then mash and add lots of full fat yoghurt and butter and salt...

use a potato ricer

Can safely say my mash is not gluey or starchy

Indeed. St Delia recommends using an electric whisk for mash!

spring onions.
dh swears by them,
oh and hot milk and lots of butter,
whisked with a fork.

I hate mash made with a ricer or a whisk it goes too smooth. I can't bear restaurant mashed potato. I use butter and no milk.

I think a bit of mayo makes it extra yummy.

Does anyone know how to make mashed potato with olive oil instead of butter/milk etc.?

I would mash it, or put it through a ricer as usual, and then add olive oil gradually, beating it in with a wooden spoon, until you get the texture you want.

Lurpak butter and lots of salt & pepper.....ooh and some milk to help with the mashing and some lovely wholegrain mustard....scrummy

Check out this site for 'how to make the best' all things potato......

www.britishpotatoes.co.uk/mashed-potato/

Strange but true - Stork instead of butter seemed to make it extra yummy.

I agree about the potato rice, riced on top of a slab of butter, so that it melts as you are pusing the potaot through. I ten beat it all togther with a wooden spoon and some extra virgin olive oil.

Boke @ Stork..... sacriligious in mash!

i'm really fussy about mashed potatoes, i can't stand any hint of sloppiness.

i use really floury potatoes and steam them until they are starting to break up, then chuck the water from the steamer pan and put the steamed potatoes in the hot pan. put the lid on and give a really good shake. then i season well with salt and pepper and mash the spuds. once they are well mashed i add plenty of butter (olive spread if being good) pop the lid back on and leave it to melt. finally give the potatoes a good stir to mix the melted butter in - i never use milk or cream.

Horseradish or grainy mustard... hmmm...

Mmmmm my favourite food!

Plenty of real butter
Big tablespoon of mayonnaise
Bit of milk, not too much
Salt & pepper
Mash well but not too well, if you mash too long it can go gluey.

That's for classic mash - if I'm on my own for a special treat I also like to add chopped fried onions, mushrooms and bacon slivers, with grated cheese on top. Or I like a bubble& squeak version with fried onion plus shredded cabbage or sprouts, and cheese on top.

I always use a bit of milk (heated in microwave) and lots od butter and sea salt. As others have said, it is the fast beating with a wooden spoon just before serving which makes all the difference, makes it so fluffy and smooth.

Will try the egg idea next time I make mash, not heard that one before.

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!

I use red potatoes straight from the ground, drain, wack them in the kitchen aid with half a pack of butter and some whipping cream and whip on high speed. And smother in gravy. Yum.