FabSwingers.com forum: The secret to really good mashed potato's is

By *usman 199 OP Man
over a year ago

Stockport

For me plenty of butter. Happy weekends everybody

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By *ife NinjaMan
over a year ago

Dunfermline

Butter,full fat milk or cream

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By *ickshawedCouple
over a year ago

Wolverhampton

I like grated cheese in mine

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By (user no longer on site)
over a year ago

"For me plenty of butter. Happy weekends everybody

Yes, close thread!

Happy Weekend to you Busman.

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By (user no longer on site)
over a year ago

Mayo

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By *irtydevil666Man
over a year ago

bristol

[Removed by poster at 09/09/22 19:33:46]

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By (user no longer on site)
over a year ago

Boil the potatoes for around 30 mins.

Drain and mash.

Add milk and mash again.

Once smooth add heaps of butter.

Mash again and serve.

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By *irtydevil666Man
over a year ago

bristol

To get someone else to make it for you.....

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By *rettyflamingoWoman
over a year ago

Where the flamboyance of flamingos live

Never add cold milk and butter make sure they are warm before you add to the potatoes. Also make drain your potatoes and out back on the heat for a few seconds to ensure any water has evaporated.

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By *usman 199 OP Man
over a year ago

Stockport

"For me plenty of butter. Happy weekends everybody

Yes, close thread!

Happy Weekend to you Busman.

"
and you Leo

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By *ownwithafeatherMan
over a year ago

Watford

The correct answer is smooth yet fluffy.

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By (user no longer on site)
over a year ago

The secret is to find someone who cook's them too your liking, always taste better if someone else does the cooking

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By *ang bang bangity bangCouple
over a year ago

Sunderland

Quantity.

Mash is wonderful. Some mash is more wonderful. Some is less wonderful. But I love it all. I believe I could eat infinite mash.

Mr.

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By *oodmessMan
over a year ago

yumsville

Nobody has mentioned .. salt.

A little helps what what

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By (user no longer on site)
over a year ago

Cream those spuds really well

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By *essicagraceWoman
over a year ago

birmingham

Don't over work them!! My best ever was a baked potato, scoop out the middle, shove that through a sieve, mix in milk and butter and seasoning, BOOM

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By (user no longer on site)
over a year ago

Quality potatoes, lots of good butter and no lumps. Salt, pepper, dash of milk (spoonful of mustard, depending on the dish). Done.

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By (user no longer on site)
over a year ago

Variety of spud. Some say Yukon Gold but I like Desiree. Nothing too cheap and watery.

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

To get someone else to make it

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By *amie an ClaireCouple
over a year ago

surrey

Potato ricer! Complete faf but a game changer

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By *tylebender03Man
over a year ago

Manchester

You got to whisk until it’s smooth and your wrists get sore

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By *ociable-NottmCouple
over a year ago

Nottingham

I have no idea, i’ll read the label (Asda extra special) next time I buy it

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By *inaTitzTV/TS
over a year ago

Titz Towers, North Notts

Lashings of butter, a dash of grated cheese and not letting anyone else mash it

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By *rettyflamingoWoman
over a year ago

Where the flamboyance of flamingos live

"Potato ricer! Complete faf but a game changer

Love my potato ricer

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By *ull English with teaMan
over a year ago

London

"Potato ricer! Complete faf but a game changer

Love my potato ricer

Me too, but I snapped my last one trying to rice an underdone sweet potatoe…. I was close to tears!

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By *essicagraceWoman
over a year ago

birmingham

"Quality potatoes, lots of good butter and no lumps. Salt, pepper, dash of milk (spoonful of mustard, depending on the dish). Done."

Bold, I like it

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By (user no longer on site)
over a year ago

I add an egg to mine as I mash it, makes it nice and creamy

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By *aughtyTwo8488Couple
over a year ago

derby

All the butter, give it a good pounding and add more butter for good measure.

Maybe a bit of wholegrain mustard if we're in an adventurous mood

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By *ady LickWoman
over a year ago

Northampton Somewhere

Not keen on mash, it goes cold very quickly. If I'm making it I put butter, cream or milk and a bit of cream cheese in it.

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By *lex.and.SexCouple
over a year ago

Bedale

For me - Limiting the amount of fluid. Good mash should be relatively dry and fluffy with plenty of proper butter

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By *andyfloss2000Woman
over a year ago

ashford

Ricer butter cream and milk x

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By *apxxxWoman
over a year ago

North Shropshire not Wales!!!ffs & Manchester

You use the right potatoes for a start!..a little butter and thats it..I hate over sloppy mash (sick)

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By (user no longer on site)
over a year ago

Mustard

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By *ampWithABrainWoman
over a year ago

Glasgow

Marmite

Awaits the backlash from the haters

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By (user no longer on site)
over a year ago

"Marmite

Awaits the backlash from the haters

I add a bit of marmite sometimes. Tastes great but spoils the colour.

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By (user no longer on site)
over a year ago

Get someone else to make it.....

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By (user no longer on site)
over a year ago

Lots of butter, lots of full fat cream, a healthy amount of salt and a pinch of finely chopped garlic. I never have issues with vampires…

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By *ampWithABrainWoman
over a year ago

Glasgow

"Marmite

Awaits the backlash from the haters

I add a bit of marmite sometimes. Tastes great but spoils the colour."

True but I don’t let that bother me tastes lovely

Pesto sauce mixed in is nice too or a squeeze of sweet chilli sauce I like trying different things.

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By *hantasmagoriaWoman
over a year ago

Newport

Butter and a bit of wholegrain mustard

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By *o scandalousWoman
over a year ago

Glasgow

Drain them in a colander not a sieve, to fluff them up a little, put back the pan to get rid of any more water, re drain. Put in a warm bowl (not the pot) and mash with cream or milk, sea salt, a little freshly ground pepper and salted butter.

Spice up with a little whole grain mustard mixed through at the end, or add cheese and mix in before serving.

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By *iren!Woman
over a year ago

leeds

Boil carrots and potatoes, throw in a decent amount of chicken stock and mash as untill fluffy with butter, salt and pepper

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By *ose-tinted GlassesMan
over a year ago

Glasgow / London

"Mayo"

Deviant.

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By *olly_chromaticTV/TS
over a year ago

Stockport

Start with some potatoes. Then mash them.

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By *illibethWoman
over a year ago

Midlands and North Wales

Garlic

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By (user no longer on site)
over a year ago

Grated cheese

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By *ecadent_DevonMan
over a year ago

Okehampton

White pepper

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By *ubal1Man
over a year ago

Newry Down

The absolute fundamental to really good mashed dpuds is to choose the best variety you can get in that particular season.

I personally like Rooster or Maris Piper, but there are lots of others; but do try to avoid the really large bags of cheap spuds as those tend to be watery and tasteless; although good seasoning and quality butter can give all potatoes a lift.

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By *ab FunstersCouple
over a year ago

Midlands

A splash of gentleman's gravy...just don't let them know!

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By (user no longer on site)
over a year ago

"For me plenty of butter. Happy weekends everybody

Philly cheese x

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By (user no longer on site)
over a year ago

Pass them through a sieve, add plenty of white pepper and butter or double cream. Delicious

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By *aysOfOurLivesCouple
over a year ago

Essex

Big Spoon full of mayo and little spoon full of mustard .. butter too obvs

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By (user no longer on site)
over a year ago

Milk and lots of butter. Just like my mum used to make

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By *lynJMan
over a year ago

Morden

"Nobody has mentioned .. salt.

A little helps what what"

If you salt the water you used boil the potatoes, you shouldn't need to add any more salt.

You will need pepper though.

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By (user no longer on site)
over a year ago

"Drain them in a colander not a sieve, to fluff them up a little, put back the pan to get rid of any more water, re drain. Put in a warm bowl (not the pot) and mash with cream or milk, sea salt, a little freshly ground pepper and salted butter.

Spice up with a little whole grain mustard mixed through at the end, or add cheese and mix in before serving.

This is my perfect recipe for mash except it has to be a little lumpy in places...

just to give it that... BITE

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By (user no longer on site)
over a year ago

Boil with rosemary. Push the mash through a sieve, lots of butter.

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By *ull English with teaMan
over a year ago

London

Slightly alarmed that several people have mentioned mayonnaise???

WTF?!

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By (user no longer on site)
over a year ago

Salting the water only serves to increase the temperature of the boiling water. If it affects the flavour of the end product you used too much salt and or over boiled the potato.

Pepper is the vital ingredient to a perfect mash. Most people use black pepper, but you should use white pepper as it fuses with the end mixture much better.

The correct potato is vital and should be the first thing. It needs to be a floury rather than a waxy variety. Put the water on to boil first and maybe add a little salt to increase the boiling point. Peel the potato and wash them with cold water to remove the excess starch before placing them into the boiling water. They are ready when they are soft but not falling apart.

Mashing is the fun part. Mashing. Not riceing. Not blending. Mashing. You want mashed potato and not potato puree. Drain all the water and add unsalted butter as generous as you like, the more you add the smoother you get. Milk is pointless if you added butter. Using milk was an alternative to butter for poor people who could not afford butter. Adding double cream if you want an ultra rich potato puree is good, but it isn't mashed.

Seasoning is paramount. Salt and pepper. White pepper. Hardly anyone uses it any more because some tosser with a black pepper grinder made it the defacto pepper. White pepper enfuses better for a different finish to your dish.

Job done.

There are many variations to give it a lift. Swap butter for cream, milk, cream cheese, quark, jizz, guacamole ect. Keep left over mash and pan fry it from fridge cold, savouring the brown caremalised bits, turning them back into the mix until you get the desired ratio. Chuck in some left over veggies and or meats for a lovely bubble and squeak.

Smash! Reconstituted potato starch is nice! I love it. It isn't mashed potato tho. Nothing like it. It is something nice in its own right.

Put your mash in a piping bag and make some fancy shapes. Freeze them and save them for deep frying later. Whack in your bacon bits or cheese ect. Try a bit of spice to liven them up serve with a hot or chilling dip.

I like mash. Oh. Mashed potato sandwich.

No? You have not yet lived.

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By (user no longer on site)
over a year ago

Don’t mash it ….. put it through a mixer … the start to add milk cream and butter … smooth mash every time …. I’m a chef haha ??

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By *quaman87Man
over a year ago

Colchester

Decent potatoes, butter, full fat milk and someone that can mash

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By (user no longer on site)
over a year ago

"Don’t mash it ….. put it through a mixer … the start to add milk cream and butter … smooth mash every time …. I’m a chef haha ??"

You doth vex me sir!

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By *essicagraceWoman
over a year ago

birmingham

"Don’t mash it ….. put it through a mixer … the start to add milk cream and butter … smooth mash every time …. I’m a chef haha ??"

Genuine question how do you avoid it going gloopy PLEASE HELP

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By (user no longer on site)
over a year ago

"Don’t mash it ….. put it through a mixer … the start to add milk cream and butter … smooth mash every time …. I’m a chef haha ??

Genuine question how do you avoid it going gloopy PLEASE HELP"

Gloopy? Like a lumpy cumshot he has held onto for a week?

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By *partharmonyCouple
over a year ago

Ruislip

A bit of Philadelphia cream cheese.

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By (user no longer on site)
over a year ago

Butter, milk, mayo & black pepper

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By *echnosonic_BrummieMan
over a year ago

Willenhall

Genuine question how do you avoid it going gloopy PLEASE HELP"

1: Use the right potatoes. Make sure the potatoes are floury and not waxy. Floury potatoes (like Cyprus, King Edwards, most baking potatoes etc.) have thick skins that are not shiny when washed. Avoid waxy potatoes (new potatoes, salad potatoes, Jersey Royal, Maria potatoes etc.) as these have a higher water content. Waxy potatoes have a thin skin and look shiny.

2. Cut the potatoes evenly and put salt in the water. The salt will help the water get into the potatoes. Medium-size potatoes should be halved and large (baking potato) sized potatoes should be quartered. Don't cut any smaller or they might turn to soggy mush.

3. Make sure the potatoes are cooked by poking one or two in the middle with a sharp knife.

4. Drain. Empty the water and potatoes into a colander in the sink. Leave them to steam off in the colander whilst you put some milk and butter into the now empty pot.

5. Put the pot on the hot hob and leave until the milk is steaming and the butter has completely melted. Tip the cooked and drained potatoes into the pot, wait one minute, then turn the heat off.

6. Mash with a masher then make sure there are no lumps by finishing the mashing with a fork.

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By (user no longer on site)
over a year ago

Butter, milk, cheese and a little mayo

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By (user no longer on site)
over a year ago

"Slightly alarmed that several people have mentioned mayonnaise???

WTF?!

Try it! It’s lovely.

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By *iggingMan
over a year ago

Oldham

Milk..plenty of butter and garlic salt.

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By *eirdscienceMan
over a year ago

Postwick

Potatoes

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By (user no longer on site)
over a year ago

Boiled the potatoes with some garlic gloves and oignon then mashed them, while adding butter and warm milk but do it gradually.

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By *UGGYBEAR2015Man
over a year ago

BRIDPORT

For mash , get smash.

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By *2000ManMan
over a year ago

Worthing

"For mash , get smash.

*laughs like an alien*

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By *hrista BellendWoman
over a year ago

surrounded by twinkly lights

Add mashed carrots and swede and loads of butter to it

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By *uke olovingmanMan
over a year ago

Gravesend

Let Tom kerridge make it

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By *agneto.Man
over a year ago

Bham

White pepper.

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By *lynJMan
over a year ago

Morden

"Let Tom kerridge make it

But what does he know.....

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By *o scandalousWoman
over a year ago

Glasgow

Spice up with a little whole grain mustard mixed through at the end, or add cheese and mix in before serving.

This is my perfect recipe for mash except it has to be a little lumpy in places...

just to give it that... BITE

I like a little bite…

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By (user no longer on site)
over a year ago

Butter milk and really really mash it

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By *ottom charlieMan
over a year ago

washington

"Boil the potatoes for around 30 mins.

Drain and mash.

Add milk and mash again.

Once smooth add heaps of butter.

Mash again and serve."
30 minutes,, hate to see your gas or electric bills,,, peel the potatoes and cut them into 3mm slices add a bit of salt to reduce to boiling rate and boil in a steamer with all the other veg,,, takes less than 15 minutes,,, uses half the gas,,,

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By (user no longer on site)
over a year ago

Get someone else to make it.

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By (user no longer on site)
over a year ago

buy dried mash. add water and whalla

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By *hyguy999Man
over a year ago

Killarney

Absolutely STARVED after reading that (but then I'm always hungry)

Going getting me some...maybe mashed potatoe

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By *ilffadMan
over a year ago

swansea

Butter and cream to give it sheen and smoothness, plenty of mashing

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By *ovelifelovefuntimesMan
over a year ago

Where ever I lay my hat

Loads of butter and seasoning and no lumps

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By *ora the explorerWoman
over a year ago

Paradise, Herts

No lumps

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By (user no longer on site)
over a year ago

"Boil the potatoes for around 30 mins.

Drain and mash.

Add milk and mash again.

Once smooth add heaps of butter.

Mash again and serve. 30 minutes,, hate to see your gas or electric bills,,, peel the potatoes and cut them into 3mm slices add a bit of salt to reduce to boiling rate and boil in a steamer with all the other veg,,, takes less than 15 minutes,,, uses half the gas,,,

This is quite a passionate argument considering you don't pay my gas bill but cool.

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By *uke olovingmanMan
over a year ago

Gravesend

"Let Tom kerridge make it

But what does he know.....

It's proper lush

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By (user no longer on site)
over a year ago

"For me plenty of butter. Happy weekends everybody

Using the right potatoes

Not all potatoes mash

Missy x

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By (user no longer on site)
over a year ago

I put a bit of pepper in and before the last mash grated cheese mmm

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By (user no longer on site)
over a year ago

"Boil the potatoes for around 30 mins.

Drain and mash.

Add milk and mash again.

Once smooth add heaps of butter.

This

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By (user no longer on site)
over a year ago

Boil the potatoes then add some salt, pepper, a

Dash of cream or milk and then add butter and mash together - sometimes I will also include a load of cheese in if it’s the only thing I’m eating that day

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By (user no longer on site)
over a year ago

Cheese and Worcester sauce! Am I wrong? Lol

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