The Perfect Mashed Potato?

tessie_bear

i use a potato ricer and whip up the potato with a bit of butter and milk...yum yum

got-it-spend-it

I use a potato ricer, a knob of butter and warm milk. Plenty of pepper also brings out the creaminess.

LameWolf

Extra thick cream, butter, freshly ground black pepper, sea salt and Wilja potatoes, wuzzed up in the food processor (that's because my hands are too weak to mash or use a ricer, btw). But the mash comes out lovely.:o

carriebradshaw

just a little bit of butter added to mine and I use electric whisk with the beater attachments on. I tried food processor once and turned it into wallpaper paste, yuk!

lemonjelly

Thanks for all the tips folks!

Looks like I need to invest in some "better quality" potatoes!:o

Think I'll have to try a variety of these suggestions!;)

PS I usually use a steamer to cook my potatoes (to be honest, to cook most stuff!)

Mrbadexample, that link looks very interesting! Cheers

dixie_dean_2

A good quality ricer is one of my favourite kitchen "gadgets". Makes great mash. Also, boil, or even microwave, with the skins on to stop the spud absorbing loads of water. Remove the skins after cooking with gloves or be a tough guy and just crack on. Being from Wolverhampton I would have thought electricity and running water might have been of more presing concern than mashed potato though!

hotcookie101

Roosters roosters roosters
thats the secret of mash.... unfortunately they are grown under license here, so are pricey-my mum can buy 5kg for €3 or similar in dublin, whereas here £2 for 2kg :mad:
but they do make AMAZING mash, much better than maris pipers.
also lots of real butter, then milk til you get the right consistency/texture... mmmm

PS dont forget the salt-my mum taught me you cannot cook spuds without salt, never mind the health police :rotfl:

MrsE_2

How do you make really creamy mash?

I mean creamier than a masher does.

I used to use the whisker on my old food processor & it worked well. Eventually it gave up the ghost & I had to replace it, I think the new one is more powerful & seems to change the texture to glupe:eek:

I tried using a hand whisker, but its not really strong enough (mind you it was a silicone one, perhaps a metal one would be better?).

What do the TV chefs use:o

I have a ricer, but the old (dead) food mixer did a better job.

L.L_2

I use olive oil in mine, make sure the potatoes are steamed well dry after cooking and use a fork!

MrsE_2

L.L wrote: »

I use olive oil in mine, make sure the potatoes are steamed well dry after cooking and use a fork!

On slimming world so need to do it without oil or butter.

Perhaps floury potatoes would be better, but do these need butter/oil to be nice?