Mashed potato

(35 Posts)
gastrognome Sun 20-Jan-13 13:11:35

Hello,
Just wondering how other people make mashed potato, and if they really truly manage to get it lump-free.

Because no matter how hard I try, or how long I mash, mine is always lumpy.

I either use peeled boiled spuds, or I microwave them and then spoon out the flesh. Then mash (using your basic common or garden potato masher) together with a dash of milk and a splat of butter. And mash, and mash, and mash...

Have also tried using a fork, and a friend's slightly differently designed potato masher. Still lumpy.

I have read that a potato ricer is the answer to lump free mash, but is it honestly the only solution? Have limited space for even more kitchen gadgetry.

Thanks all!

StripeyBear Wed 23-Jan-13 22:24:06

Don't find it's watery - seems to work quite well.

After the first 8 mins in the microwave, you can also give it a stir and add extra butter or milk or cheese - before the final 90 secs.

gastrognome Wed 23-Jan-13 09:50:42

Like the idea of batch cooking and freezing. Will try that next time!
Thank you smile

rubyrubyruby Tue 22-Jan-13 09:34:03

I buy mine already done

MrsBucketxx Tue 22-Jan-13 09:32:40

No I use frozen mash all the time, usually in 20k bags of potatoes, freeze and I have mash when ever I want.

You need to portion it up accordingly and viola

Pascha Tue 22-Jan-13 09:30:37

I find mashing quite therapeutic really. The secret to smooth mash is Desiree potatoes, not boiled to disintegration (makes potato gloop instead), dash of salt, drop of milk, fuckloads of butter and mashing the bastards to kingdom come.

The mash is great and so is my stress levels. Win-win.

PigletJohn Tue 22-Jan-13 09:24:02

doesn't frozen mash go watery?

StripeyBear Tue 22-Jan-13 08:57:01

Use the ricer and batch cook it. I know that sounds a bit mad, but you can go to Lidl and buy 7.5kg of potatoes for £1.89 - you only get the peeler, masher etc dirty once. Boil them up in a stock pot. Mash and leave to cool. Then divide into whatever portion suits your family size and freeze.

My 600g portions microwave in 8 mins, stir plus 90 seconds. It freezes well and is so convenient.

Just think you can have sausages, mash and beans on the table in under 15 minutes, and with virtually no washing up too.

FredFredGeorge Mon 21-Jan-13 22:02:25

Yes very possibly Bunbaker smile

I just like a bit of texture to my mash (Generally I'll put Potato with skins on, swede, carrot, milk, butter, cheese) and only pretty roughly mash rather than aiming for a smooth texture.

Had Hutsput in Holland once, that was pretty similar to the sort of mash I liked, so maybe I'm just secretly Dutch.

Bunbaker Mon 21-Jan-13 20:59:26

"There's nothing I find more disgusting than smooth mash potato! I never realised it was an actual aim of people? Is it actually popular then?"

Are you weird?

FredFredGeorge Mon 21-Jan-13 09:04:55

There's nothing I find more disgusting than smooth mash potato! I never realised it was an actual aim of people? Is it actually popular then?

SchmancyPants Mon 21-Jan-13 08:05:48

I always find that if I add loads of butter and a bit of milk, mash with the masher first, the BEAT BEAT BEAT the hell out of them with a wooden spoon, then use the masher again to finish, they turn out smooth.

Bunbaker Mon 21-Jan-13 07:51:05

When I was a child my mum used to use a mouli. She used loads of milk and butter and it was more of a puree than mash, but was brilliant.

MrsBucketxx Mon 21-Jan-13 07:50:07

I use a ricer as well, I peel my spuds first though can't be faffing with the peel after.

Once you have done this beat butter, salt pepper, cream or whole milk in. Easy :D

didimisssomething Mon 21-Jan-13 07:44:11

this is how: well cooked spuds, warm milk and butter in potato pan, add seasoning - if i'm making lots i use a ricer, otherwise (and most often) i push it through a big metal sieve into the hot milk/butter using a wooden spoon. Hard work but foolproof so actually worth the effort. Give it a quick beat with your spoon and add more butter if you're feeling greedy! Yum.

Bunbaker Mon 21-Jan-13 07:31:08

"Can you mash in a Kenwood?"

A Kenwood what? Not if it is a food processor as it turns into a horrible gluey mass. It has to be traditional electric beaters - the type you would make a cake with. Also don't overbeat.

Dancergirl Sun 20-Jan-13 23:58:20

Can you mash in a Kenwood?

notapizzaeater Sun 20-Jan-13 19:39:12

I got a ricer for Xmas and no one likes the mash made with it - it's too smooth ...

CalamityKate Sun 20-Jan-13 19:37:56

Buy Tesco frozen mash. It's lovely.

BellaVita Sun 20-Jan-13 19:36:18

I mash with a fork first then add hot milk and then mash with the masher. I just keep adding butter as I go along.

Fluffycloudland77 Sun 20-Jan-13 19:33:59

Just don't use the hand blender. Makes soup.

gastrognome Sun 20-Jan-13 19:27:09

Thank you!

I had no idea using electric beaters would work. Was convinced that would turn the mash into wall paper paste. Will definitely give that a go. And will cook spuds for longer, and warm the milk.

And if all else fails, then a ricer it will be!

Fluffycloudland77 Sun 20-Jan-13 14:09:17

I use my hand held electric beaters, no lumps and takes literally seconds. Plus it fits in the dishwasher easily.

I don't add fat either.

kiwigirl42 Sun 20-Jan-13 13:50:25

yes, the ricer comes apart. there is a clip that holds the mesh in place. Remove the clip, mesh comes out, put all in dish washer. In fact, it has a fine mesh and a bigger mesh which I haven't used yet. Its really solid plastic, not bendy at all and bargain for £10

sookiesucksvamps Sun 20-Jan-13 13:45:07

Someone once told me to add salt in the boiling process don't know if this is true

aquavit Sun 20-Jan-13 13:43:02

Def use a ricer. Don't bother peeling potatoes before boiling: just cut in half, then put into ricer cut side down and it will push the potato through and leave the skin behind - so it isn't really much more faff. Also they taste better if you cook them in their skins and you get less water into the flesh which makes it more delicious too.

Also very envy of apart-coming ricer

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