Mashed potato

[HeyWayne]

I can't recall the reason, but of late I've become quite obsessive about mashed potato.

Or that is to say, obsessive about making it, when I'm making it.

I have to get it as smooth as possible - no trace of any lumps.

Potatoes boiled until soft.

Drained.

Mashed.

Then put back on the hob and various ingredients (usually butter, milk, white pepper, parmesan, nutmeg - sometimes cream) are then included.

Then stir.

Whisk.

Stir.

Check.

And so on.

Took my almost 3/4 of an hour last night before I was happy!

Can't be healthy can it? (ignoring the cheese, butter, cream etc)

[mrdinkle]

What about investing in a ricer to reduce the time impact of your obsession?

I'm with you on this though, lumps are not acceptable.

[Alison]

I like mine lumpy, can't stand it when it's pureed but it saves me loads of time as all I do is mash it down a bit with a masher and eat - apparently it's called crushed potato in some swanky places!

[OllieMartin]

Looks like you've also become obsessed with double-width paragraph spacing

I'm a lazy mash-maker. I don't peel my potatoes, it's extra effort, there's loads of goodness in the skins and I like the texture.
I do like to vary what I put in it though. Usually a mustard or horseradish sauce. Sometimes herbs, garlic or cheese.
And almost always plenty of gravy

[binley100]

I use the electric hand mixer only adding a splash of semi-skimmed and result really smooth mash. (thanks for the tip Delia)

[FionaH]

I use the electric hand mixer only adding a splash of semi-skimmed and result really smooth mash. (thanks for the tip Delia)

Oooh I am excited now! I get bored mashing for four by hand

[Alison]

I think it's the way that it oozes that puts me off creamy mash, prefer some texture - in fact must stop reading this thread, it's making me feel a bit queasy all this talk of milk and cream mixed with veg - eughhhhhhhhhhhhh!

[FionaH]

*passes Alison a paper bag.

Sorry

[binley100]

Oooh I am excited now! I get bored mashing for four by hand

Once your tatties are cooked chop them up a bit with a knife. Add to them whatever you fancy then (as Delia would put it) go in with the electric whisk.

[OverWyreGrower]

I like mine lumpy, can't stand it when it's pureed but it saves me loads of time as all I do is mash it down a bit with a masher and eat - apparently it's called crushed potato in some swanky places!

Same here!

Mashed potato is as above in Alison's post.... (although I do add a small amount of butter)

Anything else (through a ricer, whisked etc) is pureed potato!

I had an argument with a chef about it once... I was on a cookery course and refused to put it through a ricer. He did actually concede that my mash was lovely and didn't NEED pureeing!

[FionaH]

I put spuds in the blender once, came out looking remarkably like baby food

[Bren In Pots]

Mr in Pots does the potatoes in our house and he prefers using the ricer.

I watched The Hairy Bikers on iplayer yesterday and in their 'test' the ricer came out tops.

[piskieinboots]

I like them rough and rustic

[FionaH]

What on earth is a ricer anyway?

[SarzWix]

I always put mine back on the hob after draining, but before mashing, to 'dry' them off. It makes lumps much less likely to occurr. (It was an Anthony Worrall-Thompson tip. I can't do with him, but it was a great tip )