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Interesting,
I’ve generally boiled the potatoes, then added loads of butter, then smashed with a large balloon whisk, then beat the fcuk out of it, seasoned it. then transferred to a ceramic dish, covered with heap of grated Gruyère cheese, oven baked for twenty minutes.. -
This is great, but I think you get a lot of the effect using a mouli/sieve instead of the old masher, while still just boiling. For a little extra effort you can boil with the skins on and peel when hot, they don't take on as much water.
almac68
timmah!
@cmburns
Turns out making mash potato is better when you bake the potatoes for an hour and then put them through a sieve
Time consuming, but ultimately, a gamechanger.