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( , Sun 1 Apr 2001, 1:00)
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2)add melted butter and a splash of milk to the pan prior to adding the spuds
3) ensure the spuds are as dry as possibly prior to putting them back in the pan
4) once you have been through them with the masher get a wooden spoon and beat them.
should get lumps out
( , Tue 18 Feb 2014, 9:31, 2 replies, latest was 11 years ago)

I mainly just buy whatever potatoes are there.
( , Tue 18 Feb 2014, 9:33, Reply)

Smaller types like Charlotte for boiling
( , Tue 18 Feb 2014, 9:36, Reply)

( , Tue 18 Feb 2014, 9:42, Reply)

if there is too much water left on/in the boiled spuds you end up with wallpaper paste
( , Tue 18 Feb 2014, 9:36, Reply)

1) yes
2) what?
3) see above
4) what?
Here's what you do
1) boil spuds
2) drain spuds
3) add butter and a splash of milk
4) mash the fuckers
It's really not difficult at all. The wrist action during mashing is quite important though...down and twist.
Strikethrough coming in 3,2,1...
( , Tue 18 Feb 2014, 9:35, Reply)

if you heat the butter and milk prior to adding the spuds you get a smoother mixture,
the spoon bit at the end is an optional extra.
( , Tue 18 Feb 2014, 9:38, Reply)

So I don't see the need to over-complicate it for the poor lad.
( , Tue 18 Feb 2014, 9:43, Reply)
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