I also like to add garlic too. Not good for breath, but tastes wonderful.

I tried using an electric mixer and it made really nice smooth mash Easy on the wrists too

Charlotte potatoes (skins on) roughly crushed with a masher - Add Lurpak, salt, Dijon and Frank's Chili and Lime Hot Sauce (+ Encona West Indian Pepper Sauce if you like to feel the burn) for the spiciest mash ever. If you want some crunch, finely chop spring onions and/or radish and mix them in. Goes great with Tarragon chicken breast and sauted button mushrooms.

I follow the James Martin school of mash,

Milk, butter, a bit more butter, and when you think there's enough, put one more in.

I go with the old adage 'I like a bit of potato with my mashed butter'.

Auntie B and Sainsbury make delish frozen mash.. ( l know! I would have sniffed and scorned until I tasted them.)

Great for topping a shepherd pie.

I agree, so is Asda's frozen mash. They're all great with a nice big dollop of butter
Can't tell the difference from home made, except the bought mash hasn't got any lumps in it :

I hate the look of American mash its too wet.

Oh god I love taters, boil em mash em stick em in a stew

I hate wet mash. I do it like my granny...a nice dry spud mashed with lumps and salted.

i'm the same , about the wet mash bit anyway, to me mash is meant to be there to soak up the "wet" elements of the meal not to provide it

I hate sloppy mash. Posh places call it potato puree, I call it slop.

I cant abide butter in mash (i know im weird).
If i was making mash i would use potatoes, milk, nutmeg and scallions/spring onions and make champ

yea, same here, i hate sloppy mash

What is 'American' mash?

i wondered that. Whenever I had mash in America it was the same as normal mash.

It's akin to pomme puree

Same here - nowt but just spuds, no poncy stuff like butter, cream, onions or milk - just real potatoes. Love to cooked them in pressure cooker in their skins and just eat - delicious.

How do you cook them in the pressure cooker? I've never thought of cooking them like that.

I'll take a guess as I've just started re-using a pressure cooker after many decades.
Spuds on a trivet with water in the base.
Bring to high pressure then switch to low for ........ 15/20 mins??
Steamed not baked.
Not tried it.

Baked spuds in a combi microwave are good.
Massage in oil and S&P and then a sprinkle of paprika on top.
15/20 mins according to weight - crispy top and fluffy middle. Perfect.

I did mash tonight. Through a ricer when boiled (in a saucepan) then beaten with a knob of butter, an egg and a splash of milk then a bunch of finely chopped spring onions mixed in.
Lovely - not sloppy at all.

It wasn't when I was there, the couple of occasions I had mash it was pretty normal mash.


Exactly, smooth mash doesn't mean sloppy mash. Some people don't seem to realise there's a difference. I always use a ricer and it makes perfectly smooth mash, but it's not sloppy at all.

A ricer is nicer!

I 'boil' my potatoes in my microwave - Potatoes cut up and put in plastic bowl with half a cup of water, vented lid put on then zapped for about 12 minutes. Drain then mash....perfect!

Can't see the point of mucking about with a pressure cooker though

Pretty much how I do them, or leave the water out for a quick baked spud. Quick zap with a blowtorch to crisp it up & ready to go.

As for seasonings, Schwatrz has a new 'Chip Seasoning'. Mostly salt, pepper, paprika, onion & garlic but tasty on spuds!

What's 'taters' precious?