Mashed Potato - Lumpy or smooth?

[RoboRiise]

You need to open your mind Robo, let the lumpy mash vibe in. You wont regret it.

 

 

I love boiled new potatoes (skins on, of course), I love mash but it's got to be one or the other, the halfway house just doesn't work for me.

 

Simon's totally proving his chef credentials there with the Gruyère suggestion, lovely stuff. A bit of finely chopped spring onion and a dollop of either cream or natural yoghurt is also a favourite of mine. As Simon says though, with spuds being a staple food in the UK we sometimes seem to focus too much on what we can add to them to make them taste different and in doing so, we can forget just how great good quality spuds taste on their own.

[a stoner]

Mashed potato should be a bit lumpy, creamed potato should be silky smooth and is commonly refered to as mashed potato.

To get the best creamed potato, cut the peeled potatoes into quarters and put into a pot of cold, salted water. Bring to the boil slowly and turn down to a low heat so only a few bubbles rise through the water. This stops them soaking up too much water and breaking up. When the potatoes are soft all the way through drain and return the pan to the heat to get rid of as much water as possible.

Break up potatoes with a masher then for every 8 oz of potato add, 1 oz of butter, 50ml of fill fat milk and 50 ml of double cream. Keep mashing until all lumps have gone.

[Guest simon]

Mashed potato should be a bit lumpy, creamed potato should be silky smooth and is commonly refered to as mashed potato.

To get the best creamed potato, cut the peeled potatoes into quarters and put into a pot of cold, salted water. Bring to the boil slowly and turn down to a low heat so only a few bubbles rise through the water. This stops them soaking up too much water and breaking up. When the potatoes are soft all the way through drain and return the pan to the heat to get rid of as much water as possible.

Break up potatoes with a masher then for every 8 oz of potato add, 1 oz of butter, 50ml of fill fat milk and 50 ml of double cream. Keep mashing until all lumps have gone.

 

Do you do oil i do all three its devine.

[George Costanza]

I prefer my mash to be fluffy. Not lumpy but not smooth either. Don't like milk in it either. Just plenty of butter.

 

If i'm gonna make potatoes so 'smooth' that can be put through a piping bag then i'm making duchess potatoes

[RedinSweden]

I have to qualify my answer as the OP mentions almost being able to drink it, and that isn't what I mean. i use a ricer, which mean it is very smooth, but it far from runny. Plenty of butter, cream, mustard and black pepper. never runny though.