How do you prepare mashed or smashed potatoes?

Question

do you and roasted garlic or cheese or margire instead of butter

Answer 1

Butter, heavy cream and cream cheese. Not low in fat and calories but tastes excellent!

Answer 2

I prepare smashed potatoes because I like a few chunks in mine.
First boil water with 6 yukon gold potatoes cut into quarters (no need to peel skin) with salt and 2 smashed garlic cloves. Bring temperature down to med-hi to avoid boiling over onto stovetop.
Test a potato chunk after fifteen minutes with a tooth pick or fork to see if it goes thru the center easily.
Drain potatoes and smash with a hand masher and add sour cream or cream cheese till thoroughly mixed.
Salt and pepper to taste and top with chopped parsley or chives.

I've found the Yukon gold the best potato for mashed potatoes due to it's slightly waxy texture and creaminess when mashed.
would use a good extra virgin olive oil over margarine or butter if you want to cream the potatoes for mashed.

Answer 3

This is the recipe my first chef, Chris Ward taught me. It's the only mashed potato recipie I have made for 4 years now.

Overy Buttered Potatoes (aka pomme mousseline)
2 large Idaho potatoes, peeled & cut into quarters
1 pound unsalted butter
1 cup heavy cream
Salt and pepper

Submerge the 2 quartered potatoes in a pot covered with salted water; cook until potatoes are just done, about 30 minutes. Strain the potatoes and pass through a ricer. Return the riced potatoes to the pot and add the butter and the cream, stirring until incorporated. Season with salt and pepper. To make the poatoes even smoother, pass them through a chinois. This is an arduous task but is well worth the smooth, silky result.

Passing them through a chinois is a tremendous pain in the ***, but oh it is worth it!

Answer 4

For the whole fam I use: A bag of peeled (and I only use RED) potatoes...boiled down WITH skins on. Once boiled I run cold water over the potatoes while I pull of the skins...they will come right off with your own little fingers so easily. Once peeled and in a large mixing bowl.. I add a quarter cup of butter (yes real butter), a pinch of salt for taste..a quarter tsp of garlic powder, a half a cup of milk and I beat with an electric mixer. Add more butter or pepper for tastes...bacon bits or whatever your main meal is /gravy, etc...for over the top.

Answer 5

I peel 4 to 6 potatoes and them cut them into small chunks. Cover with cold water and bring to a boil. Boil or 15 to 20 minutes. Check to see if they are tender. Drain. Put into a bowl and put cubes of butter in the bowl with the potatoes. I use about a half of a stick of butter . Add salt and pepper to taste. Either smash or use beat and mix til blended, add milk slowly until the potatoes are they are smooth.

Answer 6

There are many variations of mashed potatoes. The easy way is out of the box, tho not as good as home made. They have all flavors in boxes or in the refrig. part of the store.

For home made you boil the potatoes until soft. Drain the water off. Add butter, whatever you want to, add milk and start mixing. Use your electric mixer and keep adding milk very slowly until it becomes creamy or the way you like. You can add cheese too.

Answer 7

Ingredients:
2 pounds of potatoes
1 cup of milk
6 tablespoons of butter
Salt and pepper

PREP WORK:
Start a large pot of water boiling. You want to add just enough water to cover all the potatoes. Peel and quarter the spuds and you are ready to make great mashed potatoes at home.

1. Add some salt to the boiling water and cook until the potatoes are tender. (About 15 minutes)

2. Drain the potatoes and mash by your method of choice. (I prefer a potato ricer)

3. Blend in butter and milk.

4. Season with salt and pepper.

Source(s):
http://www.reluctantgourmet.com/mashed.h...

Answer 8

I find Idaho's work the best, but any potato can be used. Cut up your potatoes (with or without skins) cover with cold water, add salt, pepper and onion (dry minced onion works very well). Bring to a boil then simmer until tender. Drain well and return to pot. Add sour cream, butter or marjorine, onion powder and Morton's Nature's Season. Mash as usual adjusting sour cream, butter and seasonings to taste.

According to my family this is the only way to make "smashed potatoes".

Answer 9

you make smashed potatoe by boiling water and placing the raw potatoes in the boiling water until they become soft. you can also do this is in the mircowave but you run the problem of the poatoes becoming pruny and not tasting good and gummy.
once you test the boiling potatoes of them being soft enough remove them from the boiling water and drained them out.

once they cool off (you can move the process faster by draining them in cool ice water), you can either peel off the skin from them or leave the skin on,. then add the butter, sour scream, garlic and just smached them away until they get the stoftness as you would like them.
then at the end stringle the cheese on top of them,.

Answer 10

I do it this way.... take me some potatoes peel them and then boil them until i can mash them with a fork.... then drain the water off of them then add salt pepper butter and a spoon of mayonaise and a cup of milk mix if all up then taste it if you need to add more of the ingredients then do it... thats it

Answer 11

Cut up the potatoes, boil for about 30 minutes, strain, add butter, a little milk, salt and pepper, and whip til creamy.