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Timidity
Guest
How does one make mashed potatoes? I mean the kind where you start with potatoes…
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maendem
Guest
Lots of ways…
Mine:
Choose Russet or Yukon Gold potatoes; they make the best mashed potatoes; you’ll need about 4-5 medium ones, or 2 lbs.
Mine:
Choose Russet or Yukon Gold potatoes; they make the best mashed potatoes; you’ll need about 4-5 medium ones, or 2 lbs.
- Peel them
- Cut them into approximately 2" cubes (as long as they’re uniform size…too big or too small = grainy mashed potatoes
- Put them in a pot covered with water. Bring water to a boil, lower heat, and simmer them about 15 minutes until soft when you poke them.
- In the meantime, heat 3/4 c. half and half and 4 tablespoons (half a stick) of butter in microwave, until just warm/soft.
- When potatoes are done, drain the water and then beat them in the same pot using an electric mixer on a low setting or a wooden spoon. Add the milk and half and half, along with salt and lots of black pepper, bit by bit, according to taste.
- Keep beating until potatoes reach the consistency you like.
- Good luck!
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Timidity
Guest
Thanks a million!
Did you mean “butter and half-and-half”? Because you didn’t mention milk prior to that. And is it okay to substitiute milk for half-and-half?
Thanks again!
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dhgray
Guest
Go to the store, buy a box of potato flakes, follow the directions.
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Brenda_V
Guest
Timidity,
You for sure can substitue milk for half-and-half
Follow the instructions you got for the boiling of the potatoes but if you want to make it low-fat, use either chicken broth and about 2 tablespoons of butter, or (my preference) crystal chicken boullion (1 teaspoon), 2 tablespoons of butter and milk.
You can either use a potato masher or a mixer, start mashing your potatoes, add a the butter and boullion. When mixed thouroughly add your milk until you get the consistency you like in your potatoes (sorry, don’t know the measure on this as I just pour it from the container until I get it where I want it). Add pepper to taste as well.
Good luck.
Brenda V.
You for sure can substitue milk for half-and-half
Follow the instructions you got for the boiling of the potatoes but if you want to make it low-fat, use either chicken broth and about 2 tablespoons of butter, or (my preference) crystal chicken boullion (1 teaspoon), 2 tablespoons of butter and milk.
You can either use a potato masher or a mixer, start mashing your potatoes, add a the butter and boullion. When mixed thouroughly add your milk until you get the consistency you like in your potatoes (sorry, don’t know the measure on this as I just pour it from the container until I get it where I want it). Add pepper to taste as well.
Good luck.
Brenda V.
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AmberDale
Guest
I use milk, not half and half, and butter. For extra flavor sometimes we use a little chicken broth.
Use is mixer if you don’t like lumpy taters.
Use is mixer if you don’t like lumpy taters.
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deb1
Guest
You are missing out on something wonderful if you use those stale, nasty potato flakes. Try making homemade. Its easy and delicious. My daughters love to lick the beaters.Go to the store, buy a box of potato flakes, follow the directions.
Homemade mashed potatoes are easy to make. I cook mine in the microwave first. I just wash the potatoes and put them still wet and unskinned on a paper towel. I cook them about nine minutes and then carefully, holding a thick kitchen towel, I rub off the skin. Much faster then boiling the potatoes.
I know that you are supposed to heat up the milk before you pour them into the potatoes but I honestly haven’t found a difference between using cold milk and hot milk.
I put my potatoes into my kitchen aid mixer, works great and is quick. You can also add flavors to mashed potatoes-garlic and chedder cheese is a welcome addition at my home. If you are using red potatoes you can leave the skin on. It is actually delicious that way. My oldest son likes his mashed potatoes that way but when I make them for company, I peel them first.
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maendem
Guest
Yes, and yes. Sorry!
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JessicaCeleste
Guest
I think that is so cool that you made her dinner LoL I know it’s late coming to you, but here is my version.
My recipe: (be warned that I usually don’t measure anything…sorry for that LoL)
Figure on 2 Med. Potatoes per person (for 2 people, 4 or 5 good sized ones should do ya just fine)
Cut into large chunks (usually quartered does it)
Put into pot with just enough water to cover, then throw in another splash for good measure.
Boil for about 15-20 minutes or until a fork goes in with only the tiniest bit of resistance.
Drain and Return to pan.
Add about a 1/4 cup of either Milk, Half and half, or cream (depends on A) how rich you want it and B) how many potatoes you have)
Throw in a decent pat of butter
Add about 1/4 - 1/2 cup of Miracle Whip (Yes, I know it sounds nasty, but it’s REALLY good and adds a great tang to the potatoes)
If you like slightly chunky mashed potatoes, proceed to use a HAND MASHER to mix and squish. I guess you could use a hand mixer otherwise…LoL
Add salt and pepper as desired, or chives and garlic for somethin’ different.
~Jess
My recipe: (be warned that I usually don’t measure anything…sorry for that LoL)
Figure on 2 Med. Potatoes per person (for 2 people, 4 or 5 good sized ones should do ya just fine)
Cut into large chunks (usually quartered does it)
Put into pot with just enough water to cover, then throw in another splash for good measure.
Boil for about 15-20 minutes or until a fork goes in with only the tiniest bit of resistance.
Drain and Return to pan.
Add about a 1/4 cup of either Milk, Half and half, or cream (depends on A) how rich you want it and B) how many potatoes you have)
Throw in a decent pat of butter
Add about 1/4 - 1/2 cup of Miracle Whip (Yes, I know it sounds nasty, but it’s REALLY good and adds a great tang to the potatoes)
If you like slightly chunky mashed potatoes, proceed to use a HAND MASHER to mix and squish. I guess you could use a hand mixer otherwise…LoL
Add salt and pepper as desired, or chives and garlic for somethin’ different.
~Jess
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DaveBj
Guest
To make them more interesting, add any combination of sauteed onions, sauteed green peppers, shredded cheddar cheese, sour cream…
DaveBj (Mashed Potato Master of the Universe…or was that Masher of the Universe. Oh, never mind!)
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StSusanna
Guest
O.K. I know you asked for mashed potatoes, but on a different night try what my husband calls “Hay Stacks” When you read the recipe, you will, no doubt, respond as I did, but I was too hungry to hold out (I had just had our first baby and he was serving it to my dad since I couldn’t cook). I tasted it and it was wonderful.
O.K. Take tortilla chips. Smash them down with your hands. Then pour hot Ranch Style Beans on top of the chips. Add shredded cheddar cheese. On top of that, layer the following: chopped lettuce, tomato, and slices olives. Cover it with your favorite Ranch dressing…and serve.
I know it sounds crazy, he got it from his college days, but it really is yummy and my kids entertain all their friends at parties with it because it is good and fun to make.
Good luck with those potatoes…Don’t use the boxed! Really, once you make them like the first post response directed, you’ll never want boxed!
(why are you cooking for your wife? very sweet, I must say)
O.K. Take tortilla chips. Smash them down with your hands. Then pour hot Ranch Style Beans on top of the chips. Add shredded cheddar cheese. On top of that, layer the following: chopped lettuce, tomato, and slices olives. Cover it with your favorite Ranch dressing…and serve.
I know it sounds crazy, he got it from his college days, but it really is yummy and my kids entertain all their friends at parties with it because it is good and fun to make.
Good luck with those potatoes…Don’t use the boxed! Really, once you make them like the first post response directed, you’ll never want boxed!
(why are you cooking for your wife? very sweet, I must say)
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kage_ar
Guest
A bit late - but, use Yukon Gold potatoes and bake them before mashing - gives a very rich flavor. Also, try using a ricer instead of beating or just smashing them…
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Rascal
Guest
Throw in a stick of cream cheese! I’ve found that to be enjoyable. Although I have to limit my intake…
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Tantum_ergo
Guest
My daughter the vegetarian likes me to remove her share of the cooked and drained potatoes to a separate bowl and to mix warm vegetable broth (usually about 1/4-1/3 cup) instead of milk and butter, adjusting the amount to get “fluffy” potatoes.
This works especially well for “vegan” vegetarians, and for those who like to keep their cholesterol down yet not eat revolting “low fat” dairy products. . .
This works especially well for “vegan” vegetarians, and for those who like to keep their cholesterol down yet not eat revolting “low fat” dairy products. . .
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shannon_e
Guest
Hopefully this isn’t sacrilage, but you do not have to peel them in their entirety. I leave the most unblemished skins on cause I think they’re yummy.
And I always add garlic.
And I don’t use a mixer. I like the texture better when I use a masher.
And I always add garlic.
And I don’t use a mixer. I like the texture better when I use a masher.
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CarolAnnSFO
Guest
Yukon Gold potatoes make great mashed! (I’d like, but have never had the nerve, to try using purple potatoes!)
For extra flavor, cut up a garlic clove, and put it in the potato-cooking water. Replace some of the water with chicken broth.
I’m sure I’m a very small minority here, but I actually prefer (in mashed potatoes) the flavor of powdered skimmed milk and Smart Balance margarine, to butter and cream!
A little peel left in is good; so are some lumps! (When I eat mashed potatoes that are completely, 100% smooth, I can’t help wondering if they’re instant potatoes!)
For extra flavor, cut up a garlic clove, and put it in the potato-cooking water. Replace some of the water with chicken broth.
I’m sure I’m a very small minority here, but I actually prefer (in mashed potatoes) the flavor of powdered skimmed milk and Smart Balance margarine, to butter and cream!
A little peel left in is good; so are some lumps! (When I eat mashed potatoes that are completely, 100% smooth, I can’t help wondering if they’re instant potatoes!)
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shannon_e
Guest
smileys.smileycentral.com/cat/10/10_3_1v.gifI’m sure I’m a very small minority here, but I actually prefer (in mashed potatoes) the flavor of powdered skimmed milk and Smart Balance margarine, to butter and cream!
I must admit: I do eat the instant mashed potatos sometimes…
Hey, they have come a long way from what they were when I was a kid…(they were ghastly then)…
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SP38
Guest
I got my kids to eat beets one time by adding them to mashed potatoes. “Christmas Potatoes” is what I called them. I also add cut up carrots with the potatoes and mash it all up together.
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MooCowSteph
Guest
shannon e:
Yum, me too. I leave the skins on, add garlic and use either sour cream or cream cheese with chives. mmmmmmmmm…
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Timidity
Guest
Thanks for all the help. Dinner went well. Breaded baked chicken breasts, mashed potatoes, and veggie. Dessert was homemade cupcakes. I wanted gravy, but no one else did, so I didn’t bother.
Thanks again!
Thanks again!
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