Hi - I am a novice 31 year old cook who just loves experimenting in the kitchen. I made my first Roast Dinner last week with Pork and home made apple sauce and even roast potatoes however I bough the mash potato from Sainsbury's because I just dont feel brave enough to try it on my own. All my latest efforts have resulted in a lumpy bumpy consistency. I use a masher. Can anyone advise how to get a nice creamy consistency whilst avoiding the calorie overload! Thanks very much

I find that mashing them with an electric mixer make them nice and soft and light. (NOT a food processor which makes them gloopy) To moisten them, you could just use a splash of milk, (before mashing) even skimmed milk is fine. I also like to add a dash of olive oil, sea salt, freshly ground pepper and a pinch of grated / ground nutmeg.

Hi Amanda,

It's important to use the correct potatoes, ie new potatoes will always have lumps as they are not the ones for the job. Maris piper are good and I like desiree but if you look on most bags of potatoes they have ticks to let us know whether its best to use to roast, fry, mash etc.

Once you've got the right potato for the job, make sure you cut all the pieces the same size. This will mean they all cook evenly and you won't have bits that are slightly undercooked which will of course not mash down.

When you are mashing, you could try using a potato ricer. They are around £8.00 - £9.00 but will last a lifetime.

The best mash is calorie ridden but as you prefer to be sensible then a raw egg beaten in will give a good smooth texture (the heat of the potatoes will cook the egg so it's not dangerous). Add seasoning to taste and a dash of milk.

Suggestions to add to the finished mash: -

finely chopped herbs
grain mustard
cooked bacon pieces
spring onions
cubes of brie
grated Yr-fenni cheese =mustard grain cheese
philadelphia light mashed into the potato
spoonfuls of horseradish to taste (great with roast beef)

the list is endless and you can add more than one to the mash. The finely chopped herbs can give enormous flavour and don't have any calories at all!

I always had lumpy mash until I discovered the potato ricer. It is impossible to get a lump. I like to add a drop of olive oil to mine.

hi, when we have mash I use milk and butter-beating them into the mashed potatoes until smooth. Try cooking the potatoes in cold water from the tap not hot or boiling because it makes them sloppy and lumpy...
Good luck with your cooking, Jo

Even at my advanced age could never get decent mashed potatoes until....
You ve guessed it got a potato ricer, excellent.

I've looked at a potato ricer before (like a big garlic press?) but they look extremely difficult to clean - any views?

wino - they are pretty easy to clean, especially if you have a kitchen brush with a long handle. i prefer to put my hand in though. (my hands are average) - they are much easier to clean than a garlic press!

if this is the only thing putting you off, go for it. - they are esential if you want to make gnocchi, and useful for more than just potatoes.

Just soak in hot soapy water for a few minutes, Potatoes are really soluble in hot water.

Mmmm, I will be going to the Ideal Home Show (Scotland) when it arrives in Glasgow in October so might have a look there.

I got mine from lakeland. I`ve had it a few years, but they still have them.

buy smash with butter, dont bother making it, this stuff tastes great

Really thought it was only good as a substitute for wallpaper paste.

Keep it simple Amazda, use the correct pots and then mash them with whatever you like - packet mash will taste as bland as the packet after that!

Our favourite version of mash at the moment is to steam new pots until they are just done, smash them into an uneven consistency (with their skins) and then place them in an ovenproof dish, sprinkle them with sea salt, loads of olive oil, garlic and fresh herbs and then bake them in the oven until they are done.

I use my grannie's recipe. Peel spuds, boil until just soft (in enough water to cover the potatoes and a pinch of salt)and the knife goes through easily. I then drain them and return to low heat. Turn off heat once butter melts. I use an ordinary potato masher, and then a fork. Cream them with a fork, adding butter until the potatoes are the consistency you like, (approx 1-2 oz) salt and cracked black pepper to taste. Then a finely chopped med. onion. Any leftovers can be mashed into a pan the following day with a knob of butter to form a sort of crusty potato cake.

on my hols our cook, made the mash with the usual but added chilli, diced leek topped with cheese and a sprinkle of paprika.

i bought a potato ricer after seeing nigella use one and I LOVE IT! haven't done mash any other way since. i don't have any problems cleaning either as the 2 pieces come out, you open the big part and put all in the dish washer! congrats on the FIRST roast dinner amazda!