Recipes

[Sueliz]

I use my pressure cooker to make mashed, takes 1 minute on high pressure and they come out perfect. I add warmed up milk, butter, salt and pepper.  

[momtochloe]

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@SharkE wrote:

Wolfgang Puck uses that potato ricer he shows how he does it when he's on HSN. Don't know I'd want to go to all that trouble, but, he might be on to something.

Cooking is changing all the time. People just want quick and easy real

cooking you don't see any more.

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FYI @SharkE  potato ricers are the bomb!  I used to use one all the time when I made potato dumplings but for those that are aggravated with eliminating lumps in their mashed potatoes, one of those is their answer.

[Mj12]

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@panda1234 wrote:

I do something no one has mentioned. Orida makes a bag of frozen, peeled and cut up into chunks potatoes. Just microwave in the bag it comes in for 9 minutes. Dump in a bowl, add whatever you want and mash. How easy is that? How lazy am I? 

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@panda1234Not lazy at all - you're efficient! 

[VanSleepy]

If you're mashing them by hand, I'd recommend using the type of masher with the circle head and "grid".  IMO that works much better than the other type (which I can't figure out how to describe lol)

[chickenbutt]

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@VanSleepy wrote:

If you're mashing them by hand, I'd recommend using the type of masher with the circle head and "grid".  IMO that works much better than the other type (which I can't figure out how to describe lol)

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Oh, the one that goes this way, and that way, and this way, and that way? 

I have one of those currently, and I like it.   But my last one was the circular flat one with holes and I liked it, too.  Another thing I liked about it was that it was nylon and I could use it in a nonstick pot.   I couldn't find another one like it at the time, so I ended up with the other type and have to use a ss pot w/o nonstick.

[RespectLife]

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@Mothertrucker wrote:

I really find that boiling potatoes does not make the most flavorful mash...Maybe if you used broth or milk instead of water..

But a few years ago, I started steaming my potatoes and they are so much more flavorful!!!!!

I also use a ricer, but I know that is impractical for a crowd...

Try  steaming once, and see how you like it.. The flavor is so much more intense...

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@Mothertrucker

I agree...just started using broth/half & half/light cream to boil them in about 2 years ago, and I noticed a huge difference.  No more water for me! 

I then use the cream or /broth to mash with.  Any extra gets made into soup!

But I am interested in your steaming method!  I have a couple dumb bunny questions if you don't mind.

Do you peel first?

Do you chunk them or steam whole?

What is your favorite potato to use for steaming?

How long do they take?

I have a pot that came w/ a glass steamer insert...would that work?

Okay, I apologize...that is more than a couple questions!

TIA!!

[loriqvc]

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@chickenbutt wrote:

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@VanSleepy wrote:

If you're mashing them by hand, I'd recommend using the type of masher with the circle head and "grid".  IMO that works much better than the other type (which I can't figure out how to describe lol)

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Oh, the one that goes this way, and that way, and this way, and that way? 

I have one of those currently, and I like it.   But my last one was the circular flat one with holes and I liked it, too.  Another thing I liked about it was that it was nylon and I could use it in a nonstick pot.   I couldn't find another one like it at the time, so I ended up with the other type and have to use a ss pot w/o nonstick.

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@chickenbutt & @VanSleepy

Do NOT get the zigzag version that has the silicone on it, thinking that it will solve the problem—it is a major pain to clean. That potato starch is some powerful stuff! I currently have a masher with a nylon head that has a sort of grid or "stripes" rather than holes (not the also-very-hard-to-clean ridges of the OXO), and it works amazingly well. I got it on Amazon and would share a link but don't want to risk post deletion.

[Luvtuna]

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@Magga1234 wrote:

I have never had luck with making mashed potatoes...what is the best way to do this? Thanks

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I quit making mashed potatoes from scratch when I discovered Simply Potatoes brand. They use real butter and milk. They are in the refrigerated section at Harris Teeter.They taste just like homemade. I've tried other brands and these are the best.

[Toppers3]

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@Eileen in Virginia wrote:

Okay, my Mother’s probably spinning in her grave, but we like Simply Potatoes mashed potatoes. I buy the ones with the lowest sodium content, nuke them according to the package directions and stir a couple of pats of butter into them when they’re done. Spoon them into a serving bowl and destroy the evidence. 

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LOL!!  

Sounds good to me!!

I love cooking short cuts! 

I make mine similar to what most of the others do here.

I boil the water first, and then put the potatoes in. I will either peel them first, or leave the skin on. I'll use salt and butter, and will use a hand masher. I'll also add some milk to them. They'll turn out nice and creamy this way. 

I've used any types of potatoes for mashed--Yukon, Russet, or Red potatoes--whatever I have on hand and will want to use up at times. 

[OhioAngel]

Mine end up too thick or too runny!! But they are still good lol.