I love mashed potatoes but never seem to get them as tasty as I want them, I mash them with milk and butter but they are still a bit bland, any suggestions?
Loads of tips here, I will try them all, quite fancy the more butter one, the horseradish one, mustard and sour cream, my mash will be going through loads of transformations from now on. Last question......do you add extra salt/pepper to finished result.
Also, to stop it being too mushy (after you've added all that extra butter) jacket potatoes are supposed to be the best thing for mash as they dry out nicely (never tried it myself).
Leave the skins on, that's where all the goodness and a lot of flavour is. Mash with some mascarpone cheese (instead of milk and butter) and some fresh ground black pepper. Lovely!
and use the right variety...desiree or rooster for creamy mash or Wilja are good for a coarser more 'crushed potato' type like the posey restaurants charlotte or vivaldi if it has maris or pentland in the name of the variety don't waste your time