creamy mashed potato?

Question

If i cook potatoes in boiling water until they are nice and soft, and them put them into a food processer, will this make it nice and smooth and creamy???????

Answer 1

You will get pureed mash potatoes the kind we feed little children when they JUST start solid foods.

Why don't you microwave the potatoes in their jakets and peel and mash them with a blob of butter pepper and milk. The consistancy is not too soft and the taste is WAY Better than when the potatoes are boiled.

My rule of thumb is 2 mts for a medium size potato "With Lots of Holes Pricked" into the number of potatoes I am microwaving.

Answer 2

Perfect Mashed Potatoes

There has been much written on the best way to make mashed potatoes - how long you cook them, with peel or without, reserving some of the cooking liquid, etc. etc. The real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That's really all there is to it. Just start with the type of potato that tastes better and mashes up better. The reason there is so much written about the ways to mash potatoes is that making great mashed potatoes from Russet potatoes is hard to do. They're dry. Hard to make creamy.

My dad loves potatoes. He has them several times a week, usually boiled, often mashed, and usually the Russet variety. Plain mashed potatoes don't do much for me other than as a vehicle for gravy, so I don't eat them that often. Last year for Thanksgiving however, my father served the most amazing mashed potatoes I've ever had. I practically yelled at him, "What the heck did you do to these potatoes? Why are they so good?" Dad's reply - "Yukon Gold". That was it. Everything else the same - butter, cream, salt and pepper. Why we even bother with Russets I don't know. This week I went to the store and bought a bag full of Yukon Gold and tonight made these potatoes for my folks. They were fabulous, and very easy to make.

1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper

A potato masher

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Serves 4.

Answer 3

after you boil the potatoes, put them back in the pot, put in about 1/2 cube of butter and some condensed milk about 1/3 cup. I use a mixer to get them all smooth, I think a food processor might be too much.
The milk will make the potatoes smooth and creamy like you want.

Answer 4

No! Please god NO! If you do that they will end up like glue. The starch gets overworked and it will be like eating thick paste. If you want well mashed potatoes, invest in a moulis and pass them while they are still very hot. It will aerate them at the same and they will be light and fluffy. Then just return to a pan and add some hot cream (or milk) and lots of butter. Don't be afraid of the salt either and add cracked pepper only after they are on your plate.

Answer 5

NO usually its makes them gooey,try this after they have cooked, put back onto stove for 20 secs, to dry put enough milk to cover bottom of saucepan, when milk bubbles mash then with potato masher add butter and cream the potatoes with a fork until they are fluffy and then really ENJOY

Answer 6

You want to mash them, not puree them. You can use a fork to mash them. Add milk and plenty of butter. If you buy the butter gold potatoes and boil them for 30 minutes they are perfect to mash with a fork, already have butter on them and just need to be seasoned! The creamier you want them, the more milk you will need to add!

Answer 7

No food processor!it will be like glue, after you boil the spuds, drain them in a colander over the sink. In the pot you just used, keep it on the heat and add 1 cup of full cream milk and 2 sticks of butter (not margerine), heat till the butter is melted, then carefully tipthe spuds back in, mash with your potatomasher, add sea salt, then you can hand whisk it for reaaly fluffy mash, good things to add are, truffle oil, fresh grated parmesan, lemon zest and fresh thyme leaves, chopped parsley and crushed garlic.

Answer 8

NO - boil them until soft, them mash them, don't put them into the processor.

Add milk and butter, or egg, or cream cheese to make them creamy.

Answer 9

YES..........HOWEVER YOU DONT NEED A FOOD PROCESSOR, JUST BOIL SOME POTATOES UNTIL SOFT THEN DRAIN THE WATER FROM THE POT...ONCE THE WATER IS DRAINED ADD SOME BUTTER(more the better) AND SOME MILK THEN MASH WITH A HAND HELD MASHER....YUM YUM YUM...YOU CAN ADD SALT OR PEPPER BUT I PREFER NOT TOO.
gee i am hungry now!!!

Answer 10

no it makes them go like water trust me i have tried, try adding a raw egg the heat from the potatoes cooks it but you have to mash it into it. it maskes them fluffy and creamy at the same time