What's the secret to rich, fluffy mashed potato?

Answer 1

Get somebody else to do it for you

Answer 2

First you need a good quality floury potato; I recomend Maris Piper.

Peel them and cut them into into equal sized chunks. Par boil for about 10-15 mins and strain.

Leave to dry completely and put them back in the dry pan and toss them around, this will beak up the potatoes making the edges break down and loosen.

If you make sure this is done over a very very low heat - it will remove any acess water in the potatos. Remove from the heat.

Now if you use a masher mash the potatos, try to get it as smooth as you can - over mashing can make watery mash (which is horrid) so try to avoid over mashing.

Now if you add some WARM milk - never use cold milk, it can curdle - Yuk!and beat the potatos with a wooden spoon. If you like your mash a little bit more luxurious use double cream - again; NOT straight from the fridge!

Then to finish, about 25g of butterand salt and pepper to taste.

Thats how I make them - creamy, soft and rich!

Goes great with sausages and onion gravy!!! :) :)

Answer 3

I'm famous for my mashed potatoes and here's the secret.

1. After they've been cooked, and you've drained off the water, leave them in the pan and put them back on the stove over low heat.
2. Stir them, and let the water evaporate for a couple of minutes (you'll be able to see the steam coming off them).
3. Add the butter, don't skimp on it, and let it melt.
4. With the low heat still on, begin to beat them with an electric mixer, slowly adding enough milk until they're nice and fluffy.
5. Add salt and pepper to taste, mix well.
6. Remove from heat and serve.

Answer 4

I love my mom, but I have to say that my AUNT makes the best mashed potatoes in the world. She cooks the potatoes in a pressure cooker, and then whips them with a mixer. She adds very little water or milk, and only a little butter. I could have made a meal off those potatoes as a kid, and probably would have if some adult hadn't stopped me ;-)

Answer 5

Make sure you use the right variety of potato. Look for a floury one; a waxy one will never mash as good. King Edwards are reliable. Drain as soon as it's cooked, add butter and a bit of milk, put the pan back on the hot ring to heat up the milk a bit, & mash with lots of pepper.

Answer 6

The secret to fluffy mashed potato is........ after you have mashed them with milk and butter, put it back on the stove or hob on a low setting/gas and whisk with a fork until you get air bubbles coming up and it's piping hot. Trust me, you won't get better mashed potatoes.

Answer 7

The best thing to do is to use an electric beater to mix it up. as your doing this add your milk & butter. you can also crack an egg in there if you want. salt & pepper to taste. By using an electric beater it makes the potato really fluffy. If its not fluffy enough for you add a little more milk. (The electric beater is so much easier & it gets rid of all those hard lumpy bits. )

Answer 8

It doesn't matter what you add, be it butter, sour cream, a splash of milk or whatever, ALWAYS mash the potatoes well before any additions. Then use a wire whip to incorporate a little air along with your other ingredients.

Answer 9

1 make sure the potato's are cooked thoroughly . 2 use a hand blender to mash . 3 mix in real butter (lots) and a little ground pepper. Beautiful.......

Answer 10

Buy a potato ricer. Rice it into a massive bowl then plop a big knob of butter (not marg), a tablespoon of mayo and a good swilling of milk (even a touch of cream if you have it lying around).

Beat it about with a wooden spoon.

Love mash tattie, I could live on it.

Answer 11

Why not try mashed sweet potato for a change? I did it yesterday for the 1st time, it was delicious. Just boiled them and mashed them in the pan. No butter, no milk, no oil, no extra calories. It was gorgeous!