Recipes

[lovesallanimals]

This is the only way I make mashed potatoes and they are delicious.

Peel, cup up in quarters, Russet or Golden potatoes (the Golden add a nice rich taste to the potatoes).  I use a 5 lb. bag.

While this is boiling, I saute a very large onion (or two) in Smart Balance and some Olive Oil, add fresh ground pepper.  I saute until golden brown.

When the potatoes are done, I mash them, add skim milk, the onion mixture, some more Smart Balance, a little salt, more pepper, some ground Rosemary (my secret ingredient, everyone loves my potatoes) and a little garlic powder (just a little).

I use Smart Balance, skim milk and a little salt as I try to watch my cholesterol and salt intake.  

These are delicious - trust me!

[jannabelle1]

I think one of the "tricks" to really good mashed potatoes is to NOT overboil them on high heat. I agree with others that the red potatoes are better, but I also use russets if that's all I have. I cut them in chunks, add salt to the water and bring to a boil on medium high. Once they start boiling, lower the temp so that it's only a soft boil. It usually doesn't take any more than10 to 12 minutes. Check them with a fork to make sure they're soft (but not mushy and falling apart). Drain immediately and pour them in a large bowl. When mashing them, use a good amount of butter and salt. Add milk or cream, a little at a time until they're the right consistency. I use a hand mixer, but don't over mix them.

I sometimes like adding a little sour cream or soft cream cheese and put them in a baking dish (for serving the next day for a holiday) and bake uncovered for 20 to 30 minutes. If I make them ahead of time, I add about a 1/2 tsp of baking powder - makes them extra fluffy.

[Eileen in Virginia]

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@homedecor1 wrote:

@Eileen in Virginia

They are the best!  I use them when I'm in a pinch ... and lately, a "pinch" situation has been coming around alot lately!!! (wink)

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My MIL first told me about them and I was hooked! It’s great when you find something everyone likes that’s this easy.

[panda1234]

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@Mothertrucker wrote:

Anyone else like to add a dollop of horseradish to theirs?

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@Mothertrucker  YES, always..........that is what makes them special.

[mimomof4]

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@JJ7189 wrote:

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

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I second this recipe.  I make it for my family and we love it. 

[panda1234]

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? 

[SXMGirl]

I make my mashed potatoes very similar to the others here.  I use russets or gold, peel and dice, put the potatoes in cold, salted water, and bring to a boil.  I then turn the flame down to just a soft boil for about 12-15 minutes--until just done.  I also boil with the lid on.  Then, I add about a stick of unsalted butter (more if needed).  While doing that, I heat whipping cream to add to my potatoes.  Sometimes I add garlic (usually just to the cooking water) and sometimes horseradish, but I really like just a good plain mashed potato.  I think that the key to mine is unsalted butter and whipping cream.

[SharkE]

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.

[Boehm Collector]

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@carlycat wrote:

1. I don’t peel the potatoes until after cooking, much faster.

2. Mash up the peeled hot potatoes. Here’s the secret and it really works. Add some of the HOT POTATO WATER from the pot you boiled the potatoes in. This makes them creamy,

3. Add butter, sour cream, or milk to taste. Lot of salt. But it’s the hot potato water that does the trick. I struggled till I learned this. 

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@carlycat .. I basically use your method with the exception of using the potato water. Have to try that.  In Italy they do not peel the potatoes until after cooking..... and they are cooked whole, not cut into pieces.  So I use the same method.  I use a potato ricer.  

[151949]

Peel, cut up and cook potatoes in salted water til tender. Drain and mash - I prefer to use my mixer since it's sitting there , may as well use it. Add some butter - maybe a Tbsp for 4 potatoes, and we prefer about 3 heaping tbsp of sour cream to adding milk. Salt and pepper. Whip until fluffy.

When I make mashed potatoes I usually make a lot so we have left overs to use another day - just reheat in microwave.