Or in bubble the following day!!I love mash . . . It very much depends on the potato though
fresh spuds from the allotment don't need anything more than boiling in salted water, draining to dry then a light mash
old supermarket spuds rarely get close to that flavour.
once you start adding things its very much to individual tatse, so you're adding a different flavour and playing with texture.
I always cook too many spuds and use them chopped for salads and mashed to fry for breakfast on a Sunday.
Snap re the ricer but no mustard due to taste buds of others in the household.this has completely changed the game in our house. buttery smooth with little to no effort. Potato ricer.
Salted butter and a bit of mustard.
View attachment 166486
I don't like butter, it makes me heaveTry it with butter and you may be converted to the joys of mash. In fact, throw your marg in the bin and try everything with butter.