Can I get some advice on making mashed potatoes not lumpy?
If you already have a potato masher all you need to do is boil the potatoes really soft to make sure you don't have lumps when you mash them - and then mash them well. I just made and ate mashed potatoes too - I also did this because the last time I made mashed potatoes I didn't boil them enough and when I mashed them it still came with lumps.
Just cut them into ~two-inch cubes and simmer (don't boil) until the fork test passes. Give it a half mash with your dry ingredients before wet, and it's fucking foolproof.
After I boil my potatoes
Mash them with butter
Then I add milk or cream to get rid of lumps
Alittle at a time, dont want soup lol
use a wire whip and you will never have lumps, only creamy smooth goodness.
i would never use a regular masher
Hola, can actually comment here. perfect mash everytime.
you need an extra fine metal sive, and a dough cutter (like playdough, or bread dough, dependant on age/experience/resources)
boil your taters tits till they get a nice fluffy coating when you drain them. make sure dem cooked.
using the doughcutter, pile in small amounts at a time, hot, and use the sive as a miniscule grater. finish with butter, cream, salt and pepper , whisk lightly till like whipped cream
sauce: make fucking tons of the stuff erryday at restruant. rosette standards
also, maris pipers make the best mash on budget.
Jersey royals make mindblowingly delish but expensive mash.
Accords make half decent chips, but eh. pipers for me.
Red rooster taters also, good for mash, good for chips.
>Using a ricer
Don't do that. Use a masher, boil them longer, employ a whisker.
Everyone in this thread is right except for the folks telling you to use a ricer. They want you to have tv dinner potatoes, don't listen to them.
When I was searching for a method to make my potatoes not lumpy I used a variety of things such as a ton of butter, milk, heavy cream and even chicken stock. They helped, but didn't completely solve the problem. I made progress when I used sour cream in my potatoes. I'm guessing the thickness of the sour cream helped bind to the potatoes and instead of making them lumpy or soggy it actually made them creamy. Only problem was the overpowering taste of sour cream now. So I looked for an alternative and finally discovered ricotta worked perfectly. Ricotta in general has such a mellow taste that unless you have an extremely sensitive palate, and when added to hot potatoes takes on the consistency of sour cream. It will make your potatoes creamy as hell and won't add or subtract from the flavor you were originally attempting to reach.
Try it, you will not regret it, I promise you.
Ricers can make godly mashed potatoes but it's really easy to make perfectly good smooth creamy mash with just a masher. Just peel your potatoes, dice, boil, and drain. Then RETURN YOUR POTATOES TO THE PAN and set it on a very low heat (or on the recently turned off burner if your stove is electric) to dry them thoroughly- you don't want to brown them at all or anything, just get rid of any water remaining. Meanwhile, melt together butter and milk, and add gradually to your potatoes while you mash. Then just season and enjoy.
Pick your potatoes well too. Yellow-fleshed potatoes like Yukon Golds are what I usually go for at home. Really low-starch potatoes like (most) red potatoes won't absorb the butter and cream well, and really high starch potatoes like Russets won't give you the right creamy texture.
The smaller the potato is cut, the more overall surface area there is. The more surface area you have, the potato will be more mushy when you want to mash it (because smaller and cooks more thoroughly).
Use whatever you want to make them, when you have it all added though, get out a whisk then whisk the fuck out of it and keep going till your arms are beyond sore. You gotta work to mash dem tatoes.
>mfw humans still use real potatoes to make mash!
Trick is to boil the potatoes to the consistency where you can easily crush or mash it with a fork or spoon. I don't know what type of masher your using but it just takes a little time and being thorough. I make a perfect mash now but it took some trial and error to get it there.
>put in hot water
>simmer for ~30 minutes
>add chopped up garlic halfway through
>drain but save a spoonful of the water
>add it back to the potatoes together with some butter and a tiny bit of milk
>mash, add salt, pepper & nutmeg to taste