The Perfect Mashed Potato?

carly

Rooster ( variety ) potatoes available in most supermarkets make the most amazing mash ( and roasters and chips too)

babyshoes

Here's how to do mash in the microwave:

Rinse any dirt off potato skin. Place potatoes whole on a micro safe plate and stab with a sharp knife or skewer a few times all over. Cover loosely with paper towel. Cooking time varies greatly depending on size and number of potatoes. Nuke on high (turning potatoes after a few minutes) until skin is just starting to look wrinkled and the potato is soft when squeezed. If you over cook them they will go hard so keep checking every couple of minutes after the first 5-8 minutes.

Allow to cool enough that you can handle them without burning your fingers, then peel carefully. The skin should mostly come off with your fingers, but if necessary use a knife to help. This takes a bit of practise but works well when you have got the knack. From here, you can mash as usual, or do the following:

Place potatoes in a microwave safe bowl and mash. Roughly level the mash and pour a little milk on top. Nuke for a minute or two until the milk has soaked into the mash. Beat with a spoon (metal or wood, doesn't matter) then level mash again. Repeat the process of adding milk, nuke, beat, until mash is creamy and fluffy - usually 4 or more times. Then add in any other flavourings you fancy.

The beating is the important part as it makes the mash go fluffy and creamy. I like to beat in a dollop of mayo at the end.

spike7451

One thing tho...do NOT try to do mash in a food processor or blender.Something about the speed of the blade breaks down the structure of the potato & makes it very gluey/pasty like.