The Perfect Mashed Potato?

ChocClare

Oh and while I was typing that I obviously cross-posted with the entire world! Sorry about that - still, at least we all agree

McKneff

You dont need to put salt into potatoes, it makes absolutely no difference at all and if salt is bad for you and it makes no difference to the taste there is absolutely no need for it to be there.

Pink.

Hi MaggieBaking,

This thread should help:

The Perfect Mashed Potato?

I'll add your thread to that one later to keep the suggestions and recipes together.

Pink

ChocClare

McKneff wrote: »

You dont need to put salt into potatoes, it makes absolutely no difference at all and if salt is bad for you and it makes no difference to the taste there is absolutely no need for it to be there.

I don't put salt in vegetables but potatoes is the one thing I do think really DOES need a pinch of salt - bleurch without!

Still, as McKneff says, try it without and see what you think

sarahg1969

Potato ricer is the way to go. And heat your milk before you add it.

Oldernotwiser

I'm another one who believes in drying the potatoes out before mashing, that way you replace some of the water content with milk and butter. I also think it's better to not mash them with cold milk as this encourages lumps.

I dry the drained potatoes in the warm saucepan and then add milk but don't mash until the milk's warm. Also keep a gentle heat under them while you add the butter /cream/more milk.

spike7451

I prefer to steam my spuds (oh-er missus) instead of boiling them,I was told that by boiling,you loose a lot of the goodness that you don't with steaming.I then melt butter in a pan with milk,s&p & a little mustard/horseradish or cheese depending what meat I'm cooking,then add that to the steamed spuds.

MaggieBaking

ChocClare wrote: »

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

ChocClare - do you bring them to the boil when the lid is on or only when it's simmering?

This seems the most comprehensive and I don't have a ricer (yet) so I will def try this out next week!

Thanks so much everyone for your help!! :A Between the lot of us I've surely got to crack it!!!

Gingham_R

Also, you will get lumps if you boil the potatoes too quickly (so the outside is done and the centre is still hard) or you don't quite cook them long enough. Make sure they're on a gentle simmer rather than a rolling boil and try to make them evenly sized when you cut them up.

ChocClare

MaggieBaking wrote: »

ChocClare - do you bring them to the boil when the lid is on or only when it's simmering?

This seems the most comprehensive and I don't have a ricer (yet) so I will def try this out next week!

Thanks so much everyone for your help!! :A Between the lot of us I've surely got to crack it!!!

Yep - lid on (also saves fuel as you're starting with cold water). Good luck :T