Perfect Mash Potato ?

[dtmpower]

Multiple answers allowed. How do you make perfect Mash ?

I made some the other day with Organic New Potatoes. Boiled them till soft, drain and re cooked to dry them off. Then mashed, mashed and mashed some more... followed by... opps only had Milk. Still tasted OK though... Am I right to mash them dry and make sure there are no lumps before mixing in other ingredients ?

[kryten]

Put them through a ricer. Massive difference to hand mashing

[juice]

Electric Hand Whisk (For no lumps). Salted Butter and a splash of Milk

[Super Slo Mo]

A generous spoonful of horseradish, along with the butter and milk.

[remedy]

Super Slo Mo said:

A generous spoonful of horseradish, along with the butter and milk.

This. Every time with lots of freshly ground black pepper (roughly in a pestle and mortar) and a dash of salt.

Sublime

[dazco]

New potato mash? EEEWWWW

Funny how so far only 3 people have said they use potatoes.

Is the ricer the machine with the twirly handle? Ihave seen these on Masterchef and wonderedwhat they were.

I once attempted to get perfectly smooth mash by putting in a food processor. I just got water.

[anonymous-user]

dazco said:

I once attempted to get perfectly smooth mash by putting in a food processor. I just got water.

Must've either overdone it or used too much milk/butter, mine always turns out perfect

[grumbledoak]

Like ice cream the simplest, done properly is the best: skewer and bake some Maris Pipers as if for baked potato, scoop out the insides, through a ricer, and mix with milk only. A little butter on the top, not a lot of it mixed through.


If you want to go all Ben and Jerry's, you could try English mustard, horseradish, or even spring onion. But, none of them are truly better.


ETA- dazco, I think you are describing a Mouli. A ricer looks like a very big garlic press.


Mouli.


Ricer.

Edited by grumbledoak on Thursday 22 October 18:03

[okgo]

creme fraiche obviously.

[whitechief]

Just salt, butter, milk and of course potato for me. I push the spuds through a sieve with the back of spoon to get them nice and smooth before adding the other ingredients

[cramorra]

The most important other NUTMEG

[Balmoral Green]

Just lots of salt & pepper seasoning, tons of butter, and a dollop of Dijon mustard for me.

[t84]

kryten said:

Put them through a ricer. Massive difference to hand mashing

+1

[GMX09]

Lumpy smash with butter and milk.

inb4eww

[sleep envy]

salt the water not the spuds, don't over cook the puds (you lose the startch), dry them off in the pad after, creme fraiche, knob of butter and use a ricer

nothing worse that lumpy mash

[PaulHogan]

Drain spuds. Add a generous knob of butter, salt and pepper and a raw egg. Mash with a traditional masher and, crucuially, finish off by whisking the mixture off with a fork to fluff it up. Mmmmm - delicious!

[dazco]

PaulHogan said:

Drain spuds. Add a generous knob of butter, salt and pepper and a raw egg. Mash with a traditional masher and, crucuially, finish off by whisking the mixture off with a fork to fluff it up. Mmmmm - delicious!

I like an egg in my mash too.

[RizzoTheRat]

Can't stand creamed potatoes, you may as well just use smash. Boil the spuds until soft, drain the water and leave them in the pan for a few munites so the rest of the water evaporates off. Mash a little bit then add some marge/butter, and possibly some mustard, pesto or cheese if you're feeling that way inclined. Then mash just enough to ensure no lumps, but no so much that you loose the texture of the potato.

The type of spud makes a difference. Maris pipers make great roast potatoes, but not so good for mash. Currently on Desiree which aren't bad.

[sleep envy]

RizzoTheRat said:

Currently on Desiree which aren't bad.

yep, I like them

[V8mate]

cramorra said:

The most important other NUTMEG

I only add nutmeg if I fold some shredded green cabbage or spring greens into the mash.