The Perfect Mashed Potato?

L.L_2

you're not allowed a wee drop oil? Thats awful, life is too short! You'd definitely need something, what about plain old milk?

MrsE_2

L.L wrote: »

you're not allowed a wee drop oil? Thats awful, life is too short! You'd definitely need something, what about plain old milk?

Thats what I use, hot milk.

But its the mashing impliment I'm interested in, I think it makes a big difference & I wondered what others used?

sistercas

I use a ricer its fabulous ,never any lumps and I add hot milk and melted butter nomnomnom

MrsE_2

sistercas wrote: »

I use a ricer its fabulous ,never any lumps and I add hot milk and melted butter nomnomnom

I think I will dig it out again.

It makes it light too. not glupy doesn't it.

x-cupcake-x

My mum uses an electric hand mixer to do hers (when she's not using frozen stuff:mad: ) she says it works really well.

I haven't tried it yet as I don't want to scratch the non stick stuff on the pans and putting it in a bowl is extra washing up:o

Pssst

I think a critical factor is to use the right potatoes and also to make sure you stop boiling them at the right time so ensuring that they are just right. I then drain,add a knob of butter and some milk. I then mash thoroughly. Never a lump in my throat yet.

MrsE_2

x-cupcake-x wrote: »

My mum uses an electric hand mixer to do hers (when she's not using frozen stuff:mad: ) she says it works really well.

I haven't tried it yet as I don't want to scratch the non stick stuff on the pans and putting it in a bowl is extra washing up:o

My old (knackered) one worked really well, but I think the new mixer is too powerful, it makes it gluely/glupy.

I've been scratching the sides of my circulon:o

MrsE_2

Pssst wrote: »

I think a critical factor is to use the right potatoes and also to make sure you stop boiling them at the right time so ensuring that they are just right. I then drain,add a knob of butter and some milk. I then mash thoroughly. Never a lump in my throat yet.

I never have it lumpy no matter what method I use.

But I'm looking for mash like the TV chefs do it - pomme puree, rather than just lumpless mash IYKWIM.

rachbc

mash wish a masher til its lump free then beat in hot milk with a wooden spoon to make it fluffy

hotcookie101

MrsE wrote: »

I never have it lumpy no matter what method I use.

But I'm looking for mash like the TV chefs do it - pomme puree, rather than just lumpless mash IYKWIM.

I really don't think you would be able to get proper pomme puree without butter-all the chefs I have ever seen make mash add tons of the stuff, and double cream :eek: I compromise with a fair bit of butter and skimmed milk when I make mine. Floury spuds make the best mash imho(roosters are the best :j)
If you can't have butter in it, then I reckon your best bet is the ricer, but I don't think it will be creamy without some fat in it