Recipes

[Magga1234]

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

[Happy In the South]

Here's what I do and they seem to be a family favorite!

Peel russet potatoes, plan on about 1 potato per person (this is using small potatoes, if you use large baking potatoes, one feeds about 2 people).  Chop into chunks.  Add to salted, boiling water, enough to cover potatoes.  Boil about 20 minutes, until tender. Drain.  In a large mixing bowl, add 1 stick of butter, add hot potatoes on top to melt butter, add about 1/3 cup of milk.  If you want to make them extra delicious, swap the milk for half and half. May need to add more milk, depends on the consistency you like.  Add salt and pepper to taste.  Mix with mixer on low until everything is mixed well. 

Good luck!  

[Pook]

@Magga1234  What is the problem you are having?  After peeling, boiling the potatoes until fairly soft(russet are usually the best but any work fine), drain them well, mash them with a potato masher or put them through a potato ricer or even use a large fork.  Then mix in a few dabs of butter and add small amounts of milk until fluffy or solid (I like half and half or heavy cream).  You can also use sour cream or cream cheese.  Just don't add too much or they will be runny.  I often also use a hand mixer to get them creamier.    

[I am still oxox]

I peel and cut my potatoes, cover the bowl with plastic wrap, and microwave until they are done, there is enough moisture in the potato so it needs no water

[kaydee50]

We use instant and they come out fine!

[RedTop]

Use the right potato!   Red potatoes and the white all purpose potatoes will NOT make good mashed potatoes.

[chickenbutt]

I probably don't do mine like others, but that's ok.   First, I like to keep the peels on.  I scrub them good with a brush under the faucet, cut into small chunks, and boil gently until tender.

You want to put them in the pan with cool water so that the process of bringing it to a boil gives you even cooking.  I also like to skim off that foamy, starchy stuff before I pour them into the colander.

Then I pour them into a colander to get rid of the water.   Then put them back into that hot pan for mashing.  That also evaporates any excess water that didn't get strained out in the colander and keeps them hot longer while you finish preparation.

   I add a good amount of butter and grate up some hard cheese (I like asiago) and that goes in, with some s&p. 

Hand-mash and that's it.  Move to serving dish.

I never was one to add a bunch of milk to them because I want them to taste like potatoes.   I also never liked how people used to do them, when I was a kid, using a mixer to mash them into baby food.   It makes them gluey and just not good.   A little texture is nice, so those are the reasons I like to hand-mash mine.

[JJ7189]

Try the Pioneer Woman's Creamy Mashed Potato recipe.  It is easy, failproof and can be found on her website. 

[Eileen in Virginia]

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. 

[Mz iMac]

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@Eileen in Virginia wrote:

Spoon them into a serving bowl and destroy the evidence. 

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