Help please...mashed potatoes - Page 2

homedecor1 · ‎03-09-2010

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)

carlycat · ‎06-07-2010

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.

loriqvc · ‎11-06-2011

My approach is similar to several described here, so I'll skip posting that info—but I will say that a big pile of mashed red potatoes is one of my favorite sides on the planet! I typically leave the skins on while cooking and keep them in the mix while mashing. Like a few other posters, I prefer my mashed potatoes with a little texture rather than the puree you get from a ricer.

Scooby Doo · ‎03-14-2010

I do all the above EXCEPT I don't like to use the electric mixer on them. I think that makes them like paste. My favorite is the ricer, but a good old potato masher is fine.

I really like Idahoan buttery flavor in the package. They're the bomb.

dex · ‎03-09-2010

@Magga1234@The only tip I will add is that I put 2or3 garlic cloves in with the potatoes to boil and mash them in with the butter and milk.You must remember to salt the water fairly well that the potatoes are boiled in.

Mothertrucker · ‎01-30-2015

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...

eddyandme · ‎09-24-2011

I don't know if these qualify for mashed potatoes, but here goes:

Been buying the smaller sized yellow (buttery ones) or red/purple ones. I don't peel, just lightly scrub and toss them in my Ninja, pour water in and steam for 45-60min. The I mash them up (if sharing with my Eddy, which I usually do, I'll peel them 'cause read potato peels aren't good for dogs). I then add butter (not too much) and a mixture of sour cream, mayo, and rice vinegar alng with salt and pepper. I find this a lot easier than the peeling/boiing method.

When "cheating" I'll add that same mixtures to the tub. Also, if extra cheese in house, will add.

Now I'm hungry - gotta go "make some" tub potatoes!

eddyandme · ‎09-24-2011

@Mothertrucker

Great minds think alike! Just posted how I usually make them - right below your post - and I steam them, too!

I've been telling friends for a couple years now that they taste better steamed and I guess they don't believe me (I'm not a "Suzy Homemaker"). I understand from perusing various threads you're quite the cook so you've made my day!

Mothertrucker · ‎01-30-2015

@eddyandme wrote:
@Mothertrucker

Great minds think alike! Just posted how I usually make them - right below your post - and I steam them, too!

I've been telling friends for a couple years now that they taste better steamed and I guess they don't believe me (I'm not a "Suzy Homemaker"). I understand from perusing various threads you're quite the cook so you've made my day!

Thank you for the compliment! YOU have just made MINE!!!