Women please?

Question

What is the best way to make mashed potatoes from fresh potatoes at home ?

Answer 1

~sighs~ Why do people think the only people who know how to cook are women?

1. Peel about 5-6 potatos.
2. Put them in a pot and boil in water for about 20-25 minutes.
3. At about 20 minutes use a toothpick or fork and check them. They should be soft, not mushy. The toothpick or fork should be able to go in and out with no potato residue on them, and they shouldn't fall apart.
4. Drain
5. Add in Milk and butter, mash together and fluff with a fork.
6. Add your favorite topping, butter, gravy, etc.
7. Enjoy!

Answer 2

It really isn't too difficult. Unless using red or Yukon Gold potatoes *, peel and cube the potatoes into similar sizes. Place in boiling salted water and boil until you can put a fork easily into the cubes. Once the potatoes are soft, drain them and then put back into the pot and place on stove top where heat is off but burner still warm. This will help dry the potatoes if still damp.

Add butter to taste (at least 1/2 stick) and mash into the potatoes, slowly add milk to consistancy desired and mash until smoothness desired. I like a few chunk to give texture, but most people like them smooth. More milk makes for smoother potatoes - less is drier and more texture. Be careful not to add too much milk at one time. You can also add more butter at the end to taste. Grind pepper and salt to taste and you have mashed potatoes!!

For variation you can add sour cream instead of milk, you can even use chicken stock instead of milk to cut calories. Season with garlic salt, or add chopped herbs such as parsley, etc. or toss in crumbled bacon. You can even add minced or chopped shrimp if looking for elegant variation.

For really smooth potatoes you can use foor processor or blender or mix master. These are actually called whipped potatoes. No potatoe masher? The you can use a couple of forks, but it will take longer.

Check out footnetwork.com and you will find a ton of recipe variation, but basically all done as above at start. Easy and much tastier than boxed version. Good for you to want to cook from scratch!

* If using small red or Yukon Gold you don't have to peel the potaotes as this taste good with the skins.

Answer 3

Start with a good starchy potato such as Yukon Gold. Peel your potatoes and place in a pot of COLD water. Allow pot to come to a boil and allow to simmer (slow boil) until potatoes are fork tender.

Putting potatoes into hot water makes the outsides mushy and insides uncooked. Must be cold water.

Test for doneness with fork. When done, drain water, return potatoes to the pot you boiled them in and allow to sit on stove until all the excess moisture evaporates...usually 5-6 minutes. This ensures no mushy potatoes.

Begin to break up/mash potatoes without overworking and making them gluey. Add butter, salt and pepper, and when that is mixed, slowly add milk as you keep mashing until you reach the texture you like.

Taste...make sure you don't need more salt or pepper!

Serve

Answer 4

Peel them
Boil or steam them till they are well cooked., but not soggy
Put them in a bowl, or maybe use the same pan after you have emptied the water out
Add a good dollop of butter or marg'
Add some milk, not too much as you may make them soggy
Add some salt and pepper if you like that. Once again not too much at first as you can always add a bit more later.
Use either a masher or a fork...and MASH
(add more milk if needed)
Serve with whatever else you are having
And most importantly
ENJOY!

Answer 5

Boil big chunks of peeled potatoes in water add just a teeny bit of salt for now. When soft ( shouldn't be hard when prick with fork, if it breaks the potatoe apart it's okay as long as it not over soft) Drain ( keep potatoe water to make gravy, it thickens it and makes it tastier but put in another pan ) Quickly put potatoes back into the same pan
( don't let potatoes get cold) add a big tablespoon of lurpak butter, mix it with a potatoe smasher, add gradually one cup of milk and keep smashing until blended, add more salt to taste. It should be real fluffy and a creamy colour with no lumps. Happy eating!

Answer 6

take some potatoes and keep them microwave and set the timer for about 2:30 min and then Peel the cover of the potato and them keep it plate and take spoon and start mashing those potatoes and your mashed potatoes are ready

Answer 7

To buy mush potatoes is best way.

Answer 8

PEEL PEEL PEEL

BOIL BOIL BOIL

MASH MASH MASH

BUTTER BUTTER BUTTER

Answer 9

My mom do it with (mixer) grinder add some butter and green chillie!

Answer 10

Mashed potatoes rank high on the list of American comfort foods for everyday and special occasions. The term dates back to 1896 in print, but this simple dish has undoubtedly been a favorite for much longer. What could be easier to make than mashed potatoes? Believe it or not, there are a number of factors and techniques you should know in order to make the perfect mashed potatoes. Once you've read through the tips and hints, you'll find a variety of mashed potato recipes to try, from smooth and creamy to exotic and loaded.

Choosing the right potato
Choosing the right potato to mash will depend on whether you prefer smooth and creamy style or mashed potatoes with a bit of texture (ie., lumpy). Waxy potatoes, such as Red Rose and White Rose varieties, are recommended for boiling applications because they have less starch and a higher moisture content. They hold up to boiling and do not absorb as much water. Waxy potatoes tend to result in a more flavorful end product, but it can be difficult to get a really smooth texture without turning them to glue.

Idaho and russet potatoes have a higher starch content and lower moisture, resulting in a mealier texture when cooked. This means they absorb more moisture and tend to fall apart when boiled. Thus, if you prefer a smoother texture, use mealy potatoes but steam rather than boil.

To peel or not to peel?
Regardless of which potato you choose, your next decision is whether or not to peel the potatoes. As you are most likely aware, there are many vitamins and minerals in the skin of the potato. Leaving the skin on adds nutrients to your mashed potatoes. Obviously, this is not an option if your goal is a creamy, smooth mashed potato dish.

Red potatoes are the best candidates for skin-on mashers because the skin is thin and smooth. Simply scrub the potatoes, core out the eyes, slice into 1/4-inch thick rounds (or 1-inch dice), cook, and mash. The red skins not only give lovely color to the mashed potatoes, but they will have your guests clamoring for the secret ingredient.

Should you mash or rice?
Most experts recommend ricing the cooked mealy potatoes through a food mill to achieve smooth and creamy mashed potatoes. A food mill is a hand-crank machine that forces the food through small holes in a sieve. If you don't have a food mill, you can make do with a colander, using the back of a large spoon or a smaller bowl with even pressure to push the potatoes through. It is more labor-intensive, but it will work.

Waxy potatoes will still retain more texture, even when processed through the food mill. Most prefer to mash waxy potatoes and enjoy the minute lumps of potato flavor.

In either case, be sure the cooked potatoes have been completely drained of water. Return to the pot and heat, while gently stirring, to dry off any residual moisture before mashing or ricing.

Avoiding gummy mashed potatoes
There's a reason why some mashed potatoes turn out gummy, gloppy, and glutenous, and it all has to do with science. The culprit is most likely your electric mixer or food processor. Over-beating breaks down the cells and releases their starch, resulting in paste. Ricing or mashing by hand poses less of a threat than metal blades whirling at thousands of revolutions per minute. However, if you still feel the need for that mixer, the Idaho Potato Commission has an alternative, albeit much more time-consuming and precise method.

Parboil Idaho potatoes for 20 minutes at 140 degrees F. (well below the simmering point). Remove from heat and cool down completely by lowering the pot into a sink of cold water. Just before you're ready to mash them, bring back to the boil and cook until fork tender. Drain well and proceed with mashing or whipping. This semi-cooking process allows the gelatinized starch to be contained within the cells and firm up during the cooling cycle. The starch will not be released again even if you beat them to death.

Mashed potato tips and hints
• Never over-beat or use a food processor. You will end up with glue.
• Before mashing by hand, use an up and down motion rather than a stirring motion to keep from breaking down the cells into a gummy paste.
• When adding milk or cream to mashed potatoes, heat milk just to the simmer, but do not boil.
• Butter should be at room temperature before adding to mashed potatoes.
• Use buttermilk instead of milk or cream. It gives a tangy, sour cream flavor with less calories and fat.
• Whipping cream adds richness to mashers. To add airiness, whip cream until stiff and fold into potatoes just before serving.
• For parties or large gatherings, make your mashed potatoes ahead of time.
• Use a crockpot to keep mashed potatoes warm and free up your stove.
• Recycle leftover mashed potatoes by placing them in a buttered baking dish and top with a mixture of buttered bread crumbs and Parmesan cheese. Bake at 375 degrees F. until warmed and top is browned, about 30 minutes.
• For calorie and fat-control, use fat-free chicken or vegetable broth in place of milk products in mashed potatoes.
• Leftover mashed potatoes make a wonderful thickener for soups, stews, and sauces.
• Most root vegetables are great candidates for potato mashing partners. Try mixing potatoes with sweet potatoes, yams, parsnips, rutabagas, turnips, celery root, carrots, onions, garlic, or whatever sounds good to you. Cook and mash together.
• Likewise, your favorite herbs give mashed potatoes a gourmet touch. Add the chopped herbs to the hot mashed potatoes and gently fold in.
• Leftover mashed potatoes can be frozen in an airtight container or ziptop bag for up to ten months.
• Save the potato cooking water to add to yeast breads. The yeast feeds on the starch. Leftover mashed potatoes also make great bread.
• Substitute mashed potatoes for flour in your favorite pancake recipe for potato pancakes. Add sauteed minced minced onions or onion powder for added flavor.
• Don't store raw potatoes in the refrigerator. Cold turns the starches to sugar.
• One pound or 3 medium-sized potatoes will make 2 cups mashed potatoes.
• Potatoes should be cut into uniform slices or cubes so that all cook evenly.
• Begin cooking with potatoes completely submersed in cold salted water.
• After draining, return potatoes to pot and shake over heat to remove any remaining moisture before mashing or ricing.
• Mash potatoes to desired consistency before adding any liquids. Once you add liquid, it sets the texture.
• When leaving the skins on, be sure to cut the potatoes in smaller pieces so you don't end up with large chunks of skin.
• To add a smoky flavor to mashed potatoes, add a smoked ham hock, slice of bacon or sausage to the pot and bring to a boil. After cooking for 5 minutes, add potatoes and cook until potatoes are fork tender. Pick out the meat, drain potatoes and proceed with mashing. Save the drained liquid and meat to make soup.
• Use mashed potatoes as a decorative yet tasty touch to baked casseroles. Add a lightly beaten egg to the mashed potatoes and
force through a piping bag on top of the dish before baking.