Heat cream, butter, salt pepper in a pan. Make sure all the steam has gone from your drained potatoes. Mash in the pan over a very low heat. Then beat with a wooden spoon. Use a ricer for 100% lump free.
Never use a blender, it will release too much starch and create wallpaper paste.
I'm for cream, butter, salt and pepper but also grate in a little fresh nutmeg
No love for skin on!
Nice red potato (skin is thin and smooth) and smash up but keep things rough and rugged.
Salt, pepper...enjoy.
Mash needs some body and texture, none of this smooth whipped sacrilegious crap.
Yes I like mash, but the butter must be very cold.
It depends on what you're doing with it (just eating it, pie topping, will it go in the oven, etc) and also how you feel; sometimes I just hand-mash mine to a nice texture, other times I want it creamy.
Potatoes, butter, generous splash of milk, yellow of an egg, mash.
Or
Potatoes, natural yoghurt, mash.
Potatoes are kind of a given data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Also, yellow of an egg......aka 'yolk'?
Oh yeah, the yolk.
You know when you write something and think there's a proper word for it but just can't quite remember? Well, that's what that was.
Actually the most tasty mash ( for me if I have the time ) is to bake up some pots, scoop the innards out into a bowl and add a lil dash of salt n pepper and butter and gently stir with a fork. Exellent texture great colour and that baked pot taste..........perfect data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7.
But the wasted skins here also taste amazing