Mashed potato. It’s the classic warming dish that’s a staple in many a household, particularly when the weather turns cold.
But while much-loved mash is pretty simple to prepare, the potato-encrusted pots you have to wash afterwards are a total turn-off.
Thankfully, one mum has discovered a new fuss-free hack to creating perfect mashed potato without the time-consuming prep and clear-up.
Taking to parenting site Mumsnet, the woman decided to share her discovery with other time-poor parents.
“I’m sure I’m not the only person to have figured this out, but before I started doing it, I’d never seen or heard of it. So, herewith my cheater’s guide to faff-free mashed potato,” the mum wrote before revealing her hack.
“Put potatoes in microwave until they’re done all the way through. Cut in half.
“Scoop potato out of skin straight onto plate. Add butter and smush with fork. Add grated cheese to taste.
“Enjoy mashed potato with no peeling, chopping, boiling or washing up afterwards.
“Waits for everyone to tell me Nigella wrote a book about this ten years ago and I never got the memo,” she signed off her post.
After sharing her revelation many parents rushed to offer their opinions on the cooking ‘cheat’.
Some loved the idea and were keen to try the time-saving hack for themselves.
“That’s a good one thanks. I’ll try that,” one user wrote. “I already know they take 8 mins in my microwave so I wouldn’t need to keep checking and I normally peel and boil for 20 mins before mashing so it’ll be easier and quicker.”
“Never knew this thank you op [original poster],” another added.
But others were left confused.
“That actually sounds like quite a bit more work,” one user wrote. “I don’t understand why people even bother to peel? The skin is good for you we always mash with skin on.”
“I don’t understand why it’s so difficult to boil potatoes in salted water, drain, add butter and milk and mash. It’s not rocket science is it?” another poster commented.
Others shared their own tips for making perfect mashed potatoes.
“My top tip is to use an electric hand whisk instead of mashing your boiled potatoes – lovely creamy mash and not a lump in sight,” one user wrote.
“I cut them into small bits and microwave in water, strain and mash,” another offered. “Have tried the whole potato microwaving, but removing the skin from a hot spud isn’t fun and it does seem to taste like a baked potato even when it is mashed.”
Some pointed out that the hack isn’t necessarily new having featured in some cookbooks, including Nigella Lawson’s.
“Nigella did put in a book years ago that she made mash for her (then small) children by scooping out baked potatoes and mashing with butter. Very fluffy!” one user wrote.
It isn’t the first time the cooking of mashed potatoes has caused a buzz. Last year, Food Network chef Tyler Florence revealed to Popsugar that the classic method of par boiling potatoes in water before draining, then mashing could actually be the incorrect way of preparing the much-loved dish because you could be throwing the flavour away with the discarded cooking water.
Instead, the chef recommends cooking the tatties in cream and butter, then collecting the resulting liquid to add to the potatoes when mashing.
It’s not only the cooking methods of mashed potato that food-lovers and chefs have been debating either.
Earlier this month Gordon Ramsey shared his top tips for making the “most amazing burger” and revealed that as well as ensuring your ingredients are as high quality as possible, the one secret to success is not moving the burger once it hits the grill.
It isn’t just mashed potatoes we’ve been cooking wrong either apparently. Last year chef Heston Blumenthal revealed that our much-loved roast potatoes could do with a preparation reboot.
Apparently, according to the award-winning chef you need to parboil your potatoes for at least 20 minutes before even considering popping them in the oven. Oh!
Also last year Mary Berry sent the Internet into a complete meltdown when she suggested adding cream and white wine to a classic Spaghetti Bolognese recipe.
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