Smooth mash every time! #shorts

"Would you like anything with your mashed potatoes sir?" "A straw, please"

Okay the hot butter and milk might be a game changer, I shall try it next time!!

"What flavor of milkshake you want sir? " "potato"

There's a difference between "mash" potatoes and "puree" potatoes. Puree is obviously french, and is meant to be silky smooth with a lot of butter. Mash, which is traditionally served in UK/Ireland is just smashed, with bits/chunks left in there. This recipe is technically puree.

I actually like my mash to be firmer with bits in. This kind of mash feels like baby food

I like lumpy mashed potatoes. Texture is such a lovely thing.

"Mom what's for dinner?" "Snot Potatoes"

Hi Andy just wanted to thank you as a person for making the content you put out since Ive been enjoying it for quite some time now and there isn't really anything I can do back but I just figured I'd shoot a thank you your way as its the least I can do. So Thank you Andy! From a fellow chef.

I personally love when there are irregularities in people’s mashed potatoes — even potato skin. Gives it some texture and feels homemade instead of store bought.

Ya'll out here removing EVERY SINGLE LUMP from the mash?! 😭 Aw I love me some nice lumps.

I was told boiling potatoes relax the starch molecules and adding cold milk and butter cause the starch to contract.. Your vids are great you look like an amazing cheff!

Peel potatoes, cut into quarters, or ⅛th if big. boil until really soft. Drain. Add plenty of butter (room temp, just leave it out when you start prepping) Mash with masher in pot. Don't worry about lumpy bits. Then add cream, salt, pepper and a dash of garlic powder. Mash a bit more and blend well. Eat the potato stuck to the masher before washing. Transfer mash into large bowl for serving. Use finger to eat all mash still stuck to pot. Should be able to make it perfectly clean before washing it. I've been doing this way since Andy was in nappies, no complaints. Note, if your eating the mash with something a bit runny, make it a bit thicker. NO MILK

Andy is an excellent chef and makes everything look so easy but I like to be able to pick up mash potatoes without it running off my fork.

I think the lumpiness adds a nice texture and gives the potato a "real" feeling. This feels like its similar to box potatoes where you microwave flakes in water lol.

Another way is to bake your potatoes instead of boiling them. Roast some garlic cloves then mix them in with the mash.

I kinda like lumpy mashed potatoes. It has a subtle texture contrast. I also like the crispy edges of casseroles or mac & cheese too. Lol

This will be excellent consistency for my potato milkshakes!

I do the same but cook for 30 mins slowly to make it more fluffy, then add fresh cream with fresh lemon juice + dry herbs (spring onion dried leaves) in the end. Adds another dimension to the puree :)

As a lab technician, seen him use sifter like that made me cry

I prefer little lumps in my mash. If I use red potatoes, I also leave some of the peelings