lump free mash

kittykat500

I add a little milk and butter and then push through a metal sieve. Works a dream as my boys love mash and used to complain about my lumps.

tawnyowls

Masher, definitely. Potato ricer makes it too sloppy, and as for mixer - yuk! Breaks up all the starch grains; might as well eat wallpaper paste. Give me a bit of texture every time.

lazy_daisy

I use an electric whisk too, it works better than a masher hence stops the kids moaning about lumpy mash. The only thing I use a masher for is mashing eggs to make egg mayonnaise.

lil_me

I've just dragged my old one out from the 'throw it away box' I was going to part with it after being given a new plastic one, but it just doesn't make mash right!

Tried a blender once, too runny ewww!! Think ricer might make them the same ?

tru

I use an electric hand mixer with the dough hook attachments, perfect every time

CL

Another vote for the ricer here and I am very fussy about having no lumps in my mash :j

Penny_Watcher

Masher for a couple of portions of mash, otherwise the Kenwood Chef with the K beater, splash of milk, dollop of butter and a little bit of freshly ground black pepper.

Nursery food at its best

LyndsM

It's getting like the 'Marmite' dilemma now!
Lumps or no lumps?
Milk or cream?

I am firmly on the side of 'bashed' rather than mashed - love those lumps!

I cut the raw spuds up a bit smaller that I would for boiled as they cook quicker then just chuck in some (full fat artery choking) butter and give 'em a couple of mins with the metal masher.

My lovely other half has introduced me to leaving the skins on for new potatoes and mashing them just as they are - heaven!!

Mmmmmmmm.... the kitchen is calling....

Lynds

Vicraf_2

I was just wondering while on the subject can mashed potatos be frozen?

Pink.

Hi vicraf,

Yes you can freeze mashed potatoes.....have a look at this thread:

Freezing Mashed Potato


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