The chances are you have been mashing your potatoes totally wrong but a simple change could result in the ultimate, creamy dish. Whether you like yours smothered in gravy with a few bangers , whipped into a crispy topping on your shepherd’s pie or simply in a bowl on its own sprinkled with grated cheese, there’s no doubt mashed potato is one of the most comforting and satisfying dishes there is. It’s also relatively quick and easy to make as well, which means it’s perfect for family meals mid week or as an accompaniment to more elaborate recipes at the weekend when you have time to jazz it up.
The perfect mash has a fluffy, smooth texture but if you’ve found yours is often lumpy or sticky, then you’re probably making one of the biggest mistakes when it comes to preparing it. Apparently it’s all about the technique you use to mash your spuds that makes the difference. If you are someone who works up a sweat whilst smashing your boiled potatoes around a saucepan or dish repeatedly in an attempt to whisk out any lumps, that could be where you’re going wrong.
Excessive mashing can lead to "the dreaded 'potato paste'," according to cooking experts at GoodHousekeeping. They claim you need to be careful not to overwork the spuds and be gentle with them instead. "The swollen starch granules in your cooked potatoes are in a delicate state.
Mashing them too vigorously - say, in the food processor - or for too long releases lots of starch, which makes them gluey and unap.