The Perfect Mashed Potato?

svjenni

Top chefs use ricers - no lumps - ikea sell these quite cheaply and is well worth it - i dont add any butter to mine either as am dieting but the texture is really smooth with the ricer

brazilianwax

Oh, and don't boil them. Steam them and make sure you wait a little while before mashing/ricing to get as much water out of them as possible

pixie1

I always use a ricer, make lovely mash

I do a knob of butter, a little mustard and lots of black pepper - yummmm

Pix
x

hot.chick

:T

maybe try using it in a lower speed - might take a bit longer???

Or go to a car boot and pick up a cheap old set just for perfect mash )

MrsE_2

hot.chick wrote: »

:T

maybe try using it in a lower speed - might take a bit longer???

Or go to a car boot and pick up a cheap old set just for perfect mash )

I'm using the lowest, the new one is much more powerful than the 21 year old model thats just been retired:o
It was my longest lasting kitchen item.

soba

Was thinking of getting a potato ricer but was wondering - by the time you've riced all the potatoes aren't they cold and need reheating?

brazilianwax

soba wrote: »

Was thinking of getting a potato ricer but was wondering - by the time you've riced all the potatoes aren't they cold and need reheating?

Just put the bowl over a pan of simmering water - they'll be fine

jammy26

I need your collective knowledge, can you please share with me your recipes for perfect mash, ideally I would like a recipe that I can make in advance and reheat for a dinner party.

Thanks

Sarah_Joanne

My perfect mash is pretty old school - splash of milk, salt and pepper and lots and lots of butter!

My best tip though is to use a potato ricer as it somes out perfectly smooth and doesn't require much stirring when other ingredients are aded so doesn't go too gloopy. I often freeze my mash made as above and have no problems reheating it.

angeltreats

Peel lots of spuds, cut them up so they're the same size, boil till cooked (usually about 15 mins).

Throw into Kenwood Chef with the K beater attachment. Add some butter (probably a heaped dessertspoonful) and lots of salt and pepper and beat for a minute till it looks like mash. Then add a good splash of double cream if I have some, or semi skimmed milk if not, and beat again just till it's all mixed in.

Easy!

Oh and never ever ever try and use a food processor to make mash. It will turn into disgusting glue.