The secret to mashed potatoes

Finley mashed with a touch of milk, then whipped with a hand whisk. Makes them really nice and fluffy and they taste gorgeous!
 
I don't have a ricer so don't have an opinion on them yet. I have used a hand masher to mash potatoes.

Michel Roux Jr on Masterchef Professionals has used a simple fork to mash potatoes saying its all you need.
 
The key or at least ive found to great mash is to boil them slowly, i used to be inclined to whack them on full, boil the behind off them to get them soft and then mash.

Best ever mash i made i left the spuds sitting in the water after boiling them, they sat for around 30 minutes by mistake, they were perfect, impractical but it highlighted the need to cook slowly
 
PapaLazaru said:
Tried and tested something I saw on the Fabulous Baker Boys.

If you are adding milk and butter, or even cream, warm it up in a seperate pan before you add it. Get the butter melted.

Works like a dream.
Click to expand...

THIS

I was about to post, shocked that no one had mentioned this yet. I thought it was pretty basic knowledge. The key to great mash, is whatever you're adding to it, needs to be nice a warm first. Melt the butter int a saucepan, and add milk or cream to it. Don't ask for the chemical reasons as to why. It adds to the washing up, but gives the best mashed potatoes you can get.

I tend to add a touch of freshly grated nutmeg to mine, and sometimes some truffle oil.
 
Mainly what has already been said,
I mainly use Maris Piper or Desiree.
Cut them into equal size pieces.
Place into cold water with a pinch of salt and bring to boil, then cover and simmer. (15-20 mins)
When a fork can easily pierce a potato, they are done.
Drain.
Put them back into the pot, with nothing covering it for 2-3 mins.
Cover the pot for another 3 mins.
Mash the potatoes, with a masher or ricer.
Heat some single cream and add about 50ml.
Mix it through, add about 1 tbsp proper butter and salt and pepper (to taste).
Add some more single cream if desired.
taste and add more seasoning if needed.
thats it.

Oh for a really intense flavour, boil the potatoes in the skins, one cooked, let cool with no lid for about 5 mins, remove skins, then mash as above,
 
j.col said:
Mainly what has already been said,
I mainly use Maris Piper or Desiree.
Cut them into equal size pieces.
Place into cold water with a pinch of salt and bring to boil, then cover and simmer. (15-20 mins)
When a fork can easily pierce a potato, they are done.
Drain.
Put them back into the pot, with nothing covering it for 2-3 mins.
Cover the pot for another 3 mins.
Mash the potatoes, with a masher or ricer.
Heat some single cream and add about 50ml.
Mix it through, add about 1 tbsp proper butter and salt and pepper (to taste).
Add some more single cream if desired.
taste and add more seasoning if needed.
thats it.

Oh for a really intense flavour, boil the potatoes in the skins, one cooked, let cool with no lid for about 5 mins, remove skins, then mash as above,
Click to expand...


tbsp of butter?

For mash for 4, it takes about 250g of butter! That's the proper way :P
 
The variety is important, I grew some purple skinned ones once that you simply boiled and stirred butter through - they literally fell apart but not wet, just good mash.

But for a maris piper I just cut up into small chunks (don't want big pieces, I'm mashing and they cook faster if small). Once the fork goes into a piece without resistance I drain, put back in the pan and mash with a few knobs of butter and maybe a splash of milk.

If the right potatoes are cooked for the right time with just the right amount of butter / milk it isn't a chore to mash them, they almost want to be mash.
 
Peel and soak in water for an hour.
Boil in salt water.
Splash of milk (and I mean a splash).
Knob of butter.
Mash mash mash mash.
Fold with spoon.
Mash.
Fold with spoon.
 
I've never been keen on riced potatoes, it just seems to puree them instead of mashing.

I tend to cut the peeled spuds into quarters and boil until a knife goes in easily. Drain them and return to the warm pan. Then I chop them up with knife, whack in a knob of butter and a pinch of salt and mash with a table fork against the side of the pan. I find that mashing with a fork gets them much fluffier and smoother than with a masher. Grind of pepper and maybe a little nutmeg at the end and try not to scoff them all before they go on the plate.

One thing I like to add is some spinach that's been wilted in a steamer. Chop it through after mashing and it adds some nice colour. Great with sausages & a good onion gravy.
 
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