The Perfect Mashed Potato?

MaggieBaking

It's the one thing I absolutely cannot cook no matter how hard I try, so whenever I use something & mash I buy it ready made from the supermarket! :eek: (tastes lovely though).

I have the time on my hands to make it but I seem incapable. If I was Superman this would be my kryptonite!!

Here's roughly how it goes:

White potatoes from Tescos, chopped into chunks (relatively small, say 2")
Put into boiling water with a bit of salt for 10-15 minutes till a fork tells me it's cooked all the way through
Mash
Add a bit of milk and a bit of butter mash some more.

One time I think I overcooked it and it was like watery smash! Which put me off for a couple of years... Tried it this week again, it had tiny lumps all over it that I don't think mashing would have solved.

What on earth am I doing wrong? Have been tempted to get a potato ricer but I read someone else thought they would solve their mash dilemma and it didn't.

tanith

Different potatoes make different types of mash some are watery and some go lumpy.. try experimenting with different types. I've bought the same pots two weeks running and one made excellent mash and the other was useless and watery... I do cook mine with the lid on the saucepan turn the heat right down till its just simmering.. when cooked I add milk and butter (the same as you) then mash if they are a bit watery you can mash them over heat it'll get rid of some of the water.. after mashing I get a wooden spoon and beat them with a touch more butter... I make a lot of mash as OH would live on mash and gravy if I let him...

MaggieBaking

Thank you so much! I did wonder if I should upgrade my potatoes

Love the idea of beating them with a wooden spoon, will definitely use that trick if I can get that far!

beadgirl87

I make it with no lid on, boil for about 20 min (to be sure its cooked) drain, add butter, mash, add a bit more butter. If the potato is still not mashed then I add a bit of milk, but sometimes this goes watery and a bit sloppy.
I find if I drain before its not cooked well, then adding the milk will make it watery.

Good luck with it!

supersally01

Use a potato ricer, no lumps guaranteed!

seabright

I make mine following a Delia cookbook (Winter Collection?) and everyone always says its great:
1. Use floury potatoes
2. After cooking, drain and return to pan and cover with a tea towel Leave for 5 mins, so steam evaporates (reduces watery-ness
3. Add some butter, milk & creme fraiche (half-fat type is fine)
4. Mix with an electric hand mixer until smooth.

Never fails, tastes fab. I also mix pesto with mine sometimes. Looks a bit weird (bright green) tastes delish!

angeltreats

Put the spuds into cold water, not boiling. Add a bit of salt. When it comes up to the boil, time it for ten minutes or so and check it - it's done when a knife goes through it easily but you definitely don't want to leave it till it starts to go soggy and bits start breaking off the spuds and turning the water white :eek:

No need to cut the spuds so small. Just cut them in half, or quarters if they're pretty big. Less chance of overcooking them if they're not so tiny.

When they're cooked, drain them in a colander (and let them drain really well - I put them back into the saucepan over a low heat briefly to make sure they're dried up) and then mash them however you choose. A ricer is definitely the best way, but failing that the next best thing is a food mixer with the paddle beater. NEVER EVER EVER put them in a food processor or blender, it will just turn your spuds to glue. Once they're mashed up nicely, add some seasoning, milk (or cream if you're feeling naughty) and butter and mix it in well.

Maris Pipers are my favourite for mash, and King Edwards are also lovely. If you see Estima spuds anywhere (Lidl often have them) avoid them like the plague, they're very watery and only really any good for baking.

angeltreats

Oh and one other thing, I've tried loads of ricers over the years but the very best thing I've ever found for mashing spuds is an old fashioned vegetable mill, like this one. Mine was a charity shop find but is a Moulinex version of this one, and you would have to pry it from my cold dead hands to get me to part with it. But at work I have no ricer so I use a Kitchenaid mixer and while it's not quite as fluffy as it would be with a ricer, it's still absolutely lovely

RED_LYON_LADY

I find it helps if when they are cooked you leave them in the colander to dry out for a few minutes and this seems to make them fluffier.Then tip them back into saucepan and add butter and milk. This seems to work for me.

ChocClare

OK - this is something I CAN do, though I say it myself!

Variety of potato is important - some potatoes - particularly Tesco Value White - make mash that tastes like glue.

King Edward is the variety of choice, but if that's too pricey, use ordinary white, but don't cut your potatoes up too small, as they will then be watery.

So, an average size potato - peel and cut into three or four. Think of the size of a boiled potato (again, avoiding wateriness).

Put into a saucepan with a little salt and just enough COLD water to cover. Cold water is important - can't remember why, something to do with starches breaking down?????

Bring to the boil, reduce heat and simmer, with the lid on, until cooked through. Falling to bits is fine if you're not sure - better overcooked than hard.

Drain and shake the colander to fluff the potatoes and get rid of the water. Return to the saucepan and shake. If they look a bit globby you can even put them back on the ring for a second or two.

Now mash. Don't add anything. Mash your heart out.

Now add butter and mash some more.

Now put some milk in and BEAT with a wooden spoon.

Et voila....:D

Delia says that if your masher isn't up to scratch, you can use a hand-held mixer to "mash" your potatoes before adding butter and milk. I have tried this and it works really well, but it is a bit of a faff.

NEVER PUT YOUR POTATOES IN A FOOD PROCESSOR AS THEY WILL TURN TO WALLPAPER PASTE. Ask me how I know...

Have another go! And good luck :T