mash/pureed potato

[shivvy]

I want to make really smooth mash/pureed potato. Usually I just use the masher and add a bit of butter and milk but I presume I need to use the food processor to get that really smooth texture? Any tips please on how to get a nice smooth result?
Thanks
PS - Does how the potatoes are cooked make a difference ie should I cook the potatoes some way other than boiling them?

[drchasuble]

Buy a ricer. Once you've made mash with a ricer you'll never look back.

http://www.amazon.co.uk/Kitchen-Craft-Stainles s-Steel-Potato/dp/B0001IWUTA/ref=pd_bbs_sr_1/2 02-0187540-1789443?ie=UTF8&s=kitchen&qid=11750 86913&sr=8-1

[webbo3]

you could try a ricer .....

look here
http://www.decuisine.co.uk/cookshop/kitchen_to ols_gadgets/potato-ricer.html?ref=GA_PotRic&kw =potato%20ricer&gclid=CK7kmtLDl4sCFScvQQodx1Ob SA

or here
http://www.lakeland.co.uk/product.aspx/!11390? src=ga071

[BBWCHATT]

You can try using your mixer - especially if you have some of those beaters that are like a whisk.

[warpig3]

Whatever you do, don't use a blender as it will end up like wallpaper paste.

I boil the living daylights out of mine, then mash with a good dollop of butter and milk. If I want them really creamy I just and more milk and butter.

[new_squizza]

have you tried boiling the spuds in milk instead of water? then use a lump of butter and a splash of the milk you just used.

i tried it once and they were definitely creamier.

...but it does use up a lot of milk

[mrs_overall]

This isn't very healthy but for perfect, smooth mash I boil my spuds as normal, then stir in a small tub of double cream and mash some more. My mother in law is dead posh and this is how she does her mash....although she calls it creamed potatoes. It tastes yummy too!

[cruella]

Hi shivvy,
I boil my potatoes in the normal way until they are soft.
I then mash them with milk and clover spread and finish off by whisking the mash around the pot with a tablespoon two or three times. they come out creamy and smooth every time

[shivvy]

Thanks for your suggestions.
I don't have a ricer but it sounds like it is worthwhile getting one.
I tried them tonight (mashing with butter and milk). They were ok but had some tiny lumps in them. I would still prefer them a bit smoother. I didn't want to add too much milk because I thought they would get too runny.

[heathfield]

It's important to use a variety of potato that becomes floury when cooked. Modern hybrid potatos tend to be too firm and moist. Try King Edwards, or Kerr's Pinks, or even the red-skinned varieties like Desiree and Romano. Strain, then return to the heat and shake to dry them off before you mash them. After mashing and addiing your milk/cream/butter, you can just use a fork to whip them smooth and creamy.

[Bohne]

Never knew they were called ricer, but they are great, and you can make German Sp�tzle (southern German type of pasta) with it, too.