I have a BHG stand mixer. Everytime I make mashed potatoes they always have lumps. I have scraped the bowl several times but still get lumps. I am using the beater attachment.
Make sure the potatoes are tender before you drain and start mashing. If they are tender, the lumps should break up with mixing. Here is our recipe:
Prep: 15 minutes Cook: 20 minutes
Makes: 4 servings
1-1/2 pounds baking potatoes (such as russet or Yukon gold), peeled and quartered
1/2 teaspoon salt
2 tablespoons butter or margarine
3 to 5 tablespoons milk
Butter or margarine (optional)
In a medium saucepan cook potatoes and the 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter. Season to taste with salt and black pepper. Gradually beat in enough milk to make mixture light and fluffy. If desired, serve with butter.