my mash potato sux big time?

Question

im a stay at home dad and have learnt alot on the run but I can not get my mash potato to taste right.

Answer 1

My suggestion is to follow a recipe closely till you can make them without the recipe.

I do not have a recipe for mashed potatoes - because I just make them - it is like second nature to me. I do not have measurements to give you. So I found this recipe that seems pretty good:

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.

http://www.elise.com/recipes/archives/001509perfect_mashed_potatoes.php

Answer 2

Peel your potatoes and cut them into pieces of similar size. For small to medium potatoes you could quarter them. Put potatoes in a pan of water and bring to a boil. Cook until done, the potato chunk will easily slide off a knife tip inserted into it. Pour off excess water reserving a little in case your potatoes are too dry. (If you are afraid of making the potatoes too wet or dry, pour all the water into another pan so you can add it back little by little.) Add salt, pepper, and butter or margarine. Mash with a hand masher. DO NOT beat or whip with an electric appliance; it changes the texture of the potatoes and can turn them stiff and gummy or waxy. If the potatoes are grainy and hard to mash, add a little of the reserved water. Test taste and add more butter, seasonings, or water as necessary. Mash until smooth. You don't need to add milk unless you didn't reserve enough water or you are reheating the potatoes.

Answer 3

Too watery or overcooked? That's about the only thing that can go wrong with smashed taters!

Cut into quarters, I use Russetts. Different potatoes will give you different textures.

Start in pot just covered with water, boil until just fork tender.

Turn burner OFF. Drain immediately (never let them sit in water after cooking).

Set pot back on SAME burner, residual heat will help cook out remaining water.

Add butter, seasoned salt, pepper, garlic if you wish, and just enough milk to aid mashing, a little more later to smooth it out.


I do not peel mine, lots of vitamins in the skin (I wash them several times through the day, starting in the morning).

There is a much more "gourmet" way but I don't know anyone that uses that method at home. Just give me smashed taters anyday.

Answer 4

Mash them with a hand masher at first with some butter, slowly incorporate a bit of warmed milk and mix with an electric mixer.
Try adding some chicken broth a little at a time too sometimes this helps and the bit of flaver isn't bad either.

Most people make the mistake of using cold milk which could possibly cause the glucose/starch bonds to constrict (or something of that sciencey nature lol) and causes lumps.

Happy mashing,
sbj

Answer 5

Mash your potatoes with an electric mixer if you do not like lumps or a potato masher if you do. Add a little milk, butter or margarine, salt, pepper, a hard boiled egg mashed up, diced celery, and mayo. Mix and refrigerate. After a while taste it to tell if it needs a little more of something. I put a little dry steak seasoning on mine for a little pizaz.

Answer 6

Peel and dice 5-8 good size russet potatoes
Boil in heavy bottom pot with a good amount of salt
When fork tender, remove from heat and drain off water leaving a small amount of water in bottom of pot then add 1 stick of butter or oleo, cover and let melt. When butter has melted mash potatoes with beaters of an electric hand mixer then whip on medium speed until potatoes are smooth. Pour canned cream
(canned cream makes richer potatoes) over potatoes and continue to whip adding more cream depending on how creamy you want them. I usually add 1/4 to 1/3 cup to start then add more accordingly. Sprinkle with black pepper and stir. Add more salt to taste. If you salt the water before boiling that is usually enough.
Leave potatoes in covered pot and they will remain creamy and smooth.

Answer 7

first, use Yukon Gold potatoes...they're the best for mashing. Russets are good for baking or frying, but they're too starchy for mashing. red potatoes are a second best choice for mashing.

peel potatoes, cover with cold water in a heavy bottomed pot, bring to a boil and cook till fork tender. drain, put through a food mill and mix in hot heavy whipping cream and melted butter to desired creaminess. salt to taste.

if you don't have a food mill, a potato masher will do, potatoes will be a little lumpier.

you can add all kinds of different flavors, like roasted garlic, any kind of cheese, ranch dressing powder (make sure you add it before salting! ) or any other spice or seasoning you like.

Answer 8

Hey DAD! Look down here! I know I know!


Red Potatoes not white!!! The texture and taste is better.
water to cover them
8 large Red Potatoes
1 stick of margarine
canned milk about 1/3 to 1/2 of the can. (you can use jug but it's not as good)
Salt & Pepper

Cut them in thinner slices, they smash up better. Put in pot & cover with water, bring them to a boil in salted water, always add a Tablespoon of butter or oil while they cook & 1 teaspoon of sugar. Now don't over cook them! Just till they are fork tender. Drian immediately(don'let them stand in the water), You must beat them while they are hot, after you get them all smooth add butter, and canned milk till smooth, tweak it with more salt and pepper. It is the simplest thing....

Answer 9

peel potatoes.
boil potatoes.
when fork easily enters potato, drain potatoes.
add equal parts milk and butter or margarine, about a tablespoon or two per potato boiled.
use electric mixer and begin mashing at slow speed.
add extra milk if necessary.
dash of salt to taste.
stop there for good mashed potatoes... keep going for frickin' awesome mashed potatoes:
add shredded cheese (white cheddar or monterey jack)
add can of diced green chilies.
eat in mass quantities.

Answer 10

the key to great mashed potatoes is whipping them. if you have an electric hand mixer thats perfect. lots of butter a little milk salt and pepper, and wa-lah. whipping them till their creamy is what makes them taste so good.cooking them with the skins on them is good too and also nutricious.my kids always called me the mashed potato queen.