I've done mash but have no syns left I've heard if u put an egg in it makes it creamy? If this is correct do I put it in with the potato when it's mashed raw? X
Or you could try mashing with some sort of veg, I always use swede so do half potato abs half swede and put it through a ricer, is always so smooth and creamy (even though it has nothing else in, I was amazed)
Apparently it's because a veg like swede retains some water so makes it looser/creamier but it doesn't taste watery at all, in fact I prefer it to 'normal' mash.
I made some mash the other day, it was god damn FOUL. I used fromage frais because I wasn't sure what else I could use in it that would of made it syn free - it was dry and tasted gross. Would never of thought about putting an egg in... I must try this for sure!
I always pop an egg in mine, plus a little yoghurt or fromage frais if i have any open. I season with salt, pepper and a little mustard powder x lovely and works every time!
I have always put an egg in my mashed spuds it makes them taste 'creamy'. I also use white pepper instead of black pepper whihc tends to bring out the taste of the potatoe!!!