Peel the tatties and KEEP THE PEEL. Rinse the tatties until the water runs clear (to remove the starch). Put on to boil (next time I'll try not to cut them too small). Boil the skins in milk (I usually add a bay leaf ot two) and once boiled put to the side to cool.. When the tatties are soft, drain and put through a ricer. Add the (strained) milk and butter and mash a bit more - fork, masher or whisk depending on how smooth you want the mash. This doesn't take any longer, has better flavour and only has an extra milk pan to wash up afterwards.
personally, I prefer "crushed potato" rather than mashed, it gives it a bit of texture.
I also keep the skins on, just chop em up, boil them, drain them, add creme fresh, garlic, pepper (no salt) and mash til they're crushed enough.
The best way to make sure it's tasty mash, though is simple. Grow your own spuds, they're way tastier than anything you buy from a supermarket
I prefer crushed spuds too (flatmate will only crush new potatoes, but I love any potato skin). Butter only is my preference (and yes degsy, I first had them in Browns about 30 years ago).
If we are having skins off and mashing, I refuse to use the ricer. I like a bit of texture now, which is funny considering 'lumpy' mash was the bane of school dinners.
Comments
1. boil potato to cooked
2. take out your masher
3. mash it with salt, butter, and cream
4. repeat until it turns into mashed potato:D
I prefer crushed spuds too (flatmate will only crush new potatoes, but I love any potato skin). Butter only is my preference (and yes degsy, I first had them in Browns about 30 years ago).
If we are having skins off and mashing, I refuse to use the ricer. I like a bit of texture now, which is funny considering 'lumpy' mash was the bane of school dinners.
Same here.
a blob of cream cheese i added to mine tonight..real tasty and smooth..no lumps !
Can I mash potatoes with the skin on after boiling them?
It does not look nice, but yes you can.
Sometimes I add a bit of grated grana padano or crushed garlic for a different taste, but salt, butter, and milk is all it needs.
If you get white potatoes then you won't notice it as much.
For the best tasting potatoes, I recommend M & S loose baking potatoes (Maris Piper). They taste like potatoes used to.