lump free mash

tootles_2

All you need to mash spuds is a fork!!!!! make sure the spuds are cooked right through, but NOT mushy, drain out the water, and using a fork mash the spuds against the sides of the pan, add a little butter, and pepper and salt to taste and use a whipping action with the fork, then, add either milk or cream, just a splash........ works everytime for me!!!!! and I don't have hugh muscles......... LOL

Lara

After listening to Phil Vickery on This Morning I follow his way - add warm milk and melted butter to the mash:). Put them in a pyrex jug, melt in microwave and add.............................nice and creamy and with grated cheese added even more delicious.

School mash - makes me shudder and retch just thinking about it :(

Oh I can vouch for the ricer but since doing them the above way I haven't used it:):)

chardonnay_2

my fiance makes fab mash but hates the stuff - blames school dinners! lol

chardonnay_2

oh and thanks for the info about the ikea potato ricer - i'm going next week so will add it to the list.

jack92

Can anyone help me out with making decent mashed spuds? The only way I can make non-lumpy mash is by buying more expensive potatoes (Maris Piper or King Edward) - I have never had any luck with cheaper potatoes. I do need to cut back on my shopping bill and figure that there must be something I'm doing wrong to make the less expensive spuds into such foul, lumpy mash

Thank you!
Nicola

astonsmummy

I cut the spuds up really small and boil them so they r very soft and mahsh them. u have to put a lot of welly into it to get all the lumps out. xx

newleaf

Yes, I agree with Mr Hankey. A potato ricer is exactly what you need. I got mine from Lakeland.

wigginsmum

I make sure they're properly soft before I start to mash them. Drain, add some bit of milk and butter, and pound away with the masher. Never fails, and I use the cheapest spuds.

Andybez38

jack92 wrote:

Can anyone help me out with making decent mashed spuds? The only way I can make non-lumpy mash is by buying more expensive potatoes (Maris Piper or King Edward) - I have never had any luck with cheaper potatoes. I do need to cut back on my shopping bill and figure that there must be something I'm doing wrong to make the less expensive spuds into such foul, lumpy mash

Thank you!
Nicola

It helps alot if you peel the spuds

comping_cat

I agree with Mr hankey and newleaf, wouldnt be without my potato ricer (mine was about £15 in Debenhams) I use all sorts of potatoes, and always add loads of butter (not marg) and some black pepper. Ive even found, that if im in a hurry and the potatoes arnt really soft, the ricer still mashes them without lumps, it just means you have to push a bit harder on the ricer handle!!!!