lump free mash

LizD_2

i just use an ordinary masher and cheap white spuds. The trick is to boil them til they're very soft, add a splash of milk and some butter (I use Anchor spreadable) and away you go. Try rolling the masher, rather than squashing the spuds with it.

mandy_moo_1

Cut your potatoes quite small, boil till soft, drain & leave lid on for a couple of minutes to let the steam soften them a bit. add some warmed milk and a small knob of marg...then get your electric hand mixer out and whisk em!! they'll be lovely and soft

mistresslenore

Add the milk and butter while still on the heat and this stops them going grey

aardvaak

How about once mashed use a hand mixer to spin together.

thetope

aardvaak wrote:

How about once mashed use a hand mixer to spin together.

whoops hit thanks instead of quote... never mind...! i find if you use a hand whizzer it makes them pureed rather than mash... it's nice comfort food but is rather baby-food ish! i just use the technique most people mention above... chop spuds into small pieces boil until very soft, usuall half an hr to 40 mins, then drain and add some butter and milk and squidge them with a masher til they are fluffy

BargainHunterCat

I like to jazz my mash up with a handful of grated cheese and half a chopped onion which has been softened in butter. It's very yummy and because of the texture with onion & cheese, nobody notices the lumps!

leonie_2

Am I missing out on something here... I see no reply from Mr Hankey about a potato ricer????

Have I lost the plot?

Lady_Inversneckie

I'm with you Leonie, I didn't see a post from Mr Hankey and his Potato Ricer!

Is it a joke that has gone over our heads?

Jay-Jay_4

I think Mr Hankey's posts have been removed

elisebutt65

I hate my masher!!!! So I got a ricer as well:p

So much easier to use, even if does get a bit messy sometimes if you put too many spuds in it - lol

And I add a dash of cream and butter, along with S & P.