Recipes

[I am still oxox]

No recipie, I peel and cut poatoes microwave them covered with out water until soft. Cream them with my mixer, add chicken soup instead of milk, butter salt and and pepper to taste

[PA Mom-mom]

I peel the potatoes, quarter them and cover them with cold water by 2 inches. Bring to a boil, add salt and cook until falling apart - about 20 minutes. Drain most of the water, put the potatoes into the stand mixer with whip attachment and butter and start to slowly mix with salt to taste. Heat milk and butter over high in the same pan until scalding (about 2 min). Slowly add to the mixing potatoes.. Raise the speed to whip for a few minutes until the lumps are gone. The key is to not overbeat the potatoes, so you don't get glue. Taste for salt.

[Harpa]

Yukon Gold - skins on (but scrubbed), cubed in salted water, drained.

Add butter & let melt over the hot potatoes.

Add heavy whipping cream - how much depends on how many potatoes you are making. 

Mash w/ hand mixer.

[VanSleepy]

Three responses,  three different recipes. It's probably easier to look online and pick one that sounds good to you. 

[felixmom]

When I use a hand or stand mixer my mashed potatoes come out heavy and gummy. Much prefer to mash the old fashioned way by hand.

[sunshine45]

peel potatoes and cut into chunks.

slow simmer in salted water until tender.

drain well

add salted butter, salt, whipping/heavy cream or half n half.

mash with a potato masher by hand

test and add whatever it needs if it isnt " smooth and creamy enough."

[walker]

@lucky-girl .... if just fixing for family dinner I pretty much do what @PA Mom-mom  does.  I use Yukon Gold or Russet potatoes and peel mine....boil, mash, add milk, butter until right consistency.  I also agree with suggestion by @VanSleepy.  So much help and recipes can be found online.

If I am fixing a large amount for a holiday meal, I use a Make Ahead recipe which adds sour cream and cream cheese....very good.  If interested I can post it.

[Icegoddess]

If I can get the Carb Smart ones, that's what I'll use.  Otherwise, it's usually Yukon Gold.  Peel, quarter, rinse, put in well-salted water.  Bring to a boil and cook until fork tender.  Drain and put back in the saucepan to dry any excess water.  Do a quick mash with a masher and then transfer to the Kitchenaid glass bowl and add butter, not margarine.  I use the paddle with the side sweeping rubber piece, add some buttermilk and mix on low speed, adding more buttermilk until it's the consistency I want.  

I don't find them gummy at all, and my grandfather who wouldn't eat an Irish potato ate two helpings at Thanksgiving.  He's not one to eat something just to be polite either. Maybe I don't know what gummy is, but I like them and that's what counts.  There'll be a lump or two, but that's how you know they're real potatoes, right?

[deepwaterdotter]

I peel and then cut Yukon Gold potatoes into about 1/4" slices to speed up cooking:

2 lb Yukon Gold potatoes, peeled and cut into 1/4" slices

1/2 cup milk

1/4 cup butter

1 tsp salt

Place potatoes in 1 qt boiling water. 

Reduce heat to cook on slow simmer for about 12 minutes. 

Drain and place back in pan.  Mash.

Stir in milk, butter, and salt.