I've always done mash like this:
Peel spuds, chop and chuck in a pot with water. You don't need heaps of water for it, either. The smaller you chop the spuds, the less time they take to cook.
When a knife can be stabbed into the pieces and they slide off, drain them (this is usually done using the pot's lid, though a colander works just as well). With the spuds in the pot, grab a potato masher and mash well.
Add a little butter or margerine, salt and pepper to taste and stir it all in. Add milk a bit at a time until you reach the kind of consistancy you like.
There. All done. |
