The secret to mashed potatoes

Calm down dear, it's only mashed potato. I just find that ricing makes more of a 'squished' purée than a fluffy mash with a good texture. Same reason I don't use milk/cream and beat it over heat with a balloon whisk, because I don't want it the consistency of thick cream.
 
Secret to mash is to cut the potatos to an even size then boil them on a low simmer for at least 20 minutes.

Then strain and let the moisture steam off for a minute or two. Water is the enemy of mashing as it just lubricates the lumps. Don't add anything (butter, milk, egg) until the mash is smooth.

When smooth beat in the other ingredients with a wooden spoon until fluffy.
 
i recently got a ricer i think they r really good, u can squeeze some of the excess water out of them before u squeeze it into the bowl which i find make a more firm mash
 
Van Hellseek has it right. Don't use a ricer to make mash. By all means, use one if you want pureed potatoes, but mash should have texture to it. Leave the skin on and don't over-work them.

Those using ricers might as well use instant mash.
 
Gilly said:
Van Hellseek has it right. Don't use a ricer to make mash. By all means, use one if you want pureed potatoes, but mash should have texture to it. Leave the skin on and don't over-work them.

Those using ricers might as well use instant mash.
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Nonsense man :p

It's not ricing that turns mash to puree, it's adding loads of liquid in the form of milk or cream. If you just add a bit of butter to riced potato, there's still plenty of texture - not as much as with a hand masher but, as I said above, I either prefer it with big lumps or no lumps.
 
Mash with any lumps is nasty. Smooth and buttery is purely delish, with some added cress or something to accompany it <3
 
No-ones mentioned it but I really like mayonnaise in mash (in place of butter or milk) - it makes it really fluffy imho. Also whole grain mustard mixed through is lovely :)

Sounds weird but sweet potato mash with mayo and a bit of broccoli mashed through works really well as well :)
 
Shock horror as people like different things! :eek: :p

I personally just use a masher, lots of butter, pepper, nutmeg, I like adding garlic to mine too sometimes. I don't often use cream, but will do if I use less butter. However, the key is in the butter. You needs lot of butter.

Butter.
 
From time to time I like to toss some sliced red peppers in a frying pan with chili flakes and some sugar until caramelized then add them to the spuds just before mashing, not only a great taste but also a great colour :)
 
Freefaller said:
Shock horror as people like different things! :eek: :p

I personally just use a masher, lots of butter, pepper, nutmeg, I like adding garlic to mine too sometimes. I don't often use cream, but will do if I use less butter. However, the key is in the butter. You needs lot of butter.

Butter.
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You are 100% on it.
 
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