The Great Mash Potato Mash Up

In our house, even though I do most of the cooking, and even though I taught him how to cook, Man of the House believes he is the only one who can make mash potato properly, and No 1 Son backs him up. (Admittedly he is much stronger than me, hence his skill with a masher). Every time I’ve ever tried to make mash they’ve both complained that it is too lumpy, or that it’s too runny, or I haven’t put enough milk in, or enough butter, or enough seasoning, yada yada. Forget cheating, too – No 1 Son will happily eat M&S's finest but Man of the House can taste non-homemade mash a mile off and refuses to eat it.

Anyway, last week I was sent an OXO Good Grips Potato Ricer to try out (£22, available from Heal's). It’s the kind of implement you see the chefs on the telly use – you simply put the potato in the top, press down the lid and out comes perfectly smooth mash, which you can then fork up until it’s cloud-like light and fluffy. You can also use it to make sauces and baby food. Basically anything that needs to have a smoother consistency.

So last night I decided to serve mash potato, steak and green beans. ‘Try it and see what you think,’ I said to my family after they’d finished inspecting it for lumps.

They ate every last bit. In your face lumpy mash. *cough*

*Who does the best mash in your house? I’d love to know.

written by Liz Jarvis