how do you make mashed potatoes? and is it better to cook the whole unpeeled potato or cut into peeled cubes?

Answer 1

I always peel the potato and cut it into cubes, seems to cook faster that way.

Answer 2

Well first decide which type of potato you want to make, yukon gold, red, or new. Fill a large pot with water,cold is best to bring both it and the potatoes to a boil at the same time. Since you are mashing them you can cut the chunks pretty much any size but medium is best since they will cook with out getting mealy, or mushy and absorbing to much water. You can cut them ahead of time, but they turn brown if exposed to the air to long. Cook them until tender.
Leaving the peel on is a matter of personal choice. I do because I like the skins. Now comes time for personalization. You can use heavy cream, milk or just some of the water from the pot and a touch of butter when you mash them. For myself I will smash them with a frok, then use an electric mixer to get the texture I want. Some folk like completely smooth while I like a few lumps. You can add some ranch dressing mix, onion soup mix, or a touch of garlic towards the end to add some extra flavour.
I have never cooked the potaoes whole, but I wonder if the time to do so would not be quite lengthy.

Answer 3

Peel the potatoes, cut into cubes, then boil them in salty water until a fork put into them and twisted breaks the cube open. Turn off burner, then drain the potatoes in a colander. Put them back in the pan and put them on the burner again. The heat remaining will steam off the excess moisture from the potatoes. Be sure to shake the pan while doing this so they don't burn. Then add butter, a little milk, and salt and pepper. Use a hand mixer to whip the potatoes into a creamy consistency. If you wish, add sour cream instead of milk for a different taste.

Answer 4

Boil the whole potato. It keeps the flavor in, and also it's easier to peel afterwards (the skin just peels off).

2 1/2 pounds potatoes
1/4 cup milk or half-and-half, or more to taste
1/4 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper

Boil the potatoes until they are soft throughout. peel potatoes, and chop up. Place in bowl. Add the rest of the ingredients and mash with a potato masher.

Serves 4 to 6.

Answer 5

Mashed potatoes are really easy. But YES, always cut up the potato into uniform pieces so that they cook evenly. Whether you like the skin or not is up to you.

Yukon gold make the best, in my opinion. 4-6 potatoes, cut into 1-inch pieces. Add to COLD water, bring the water to a boil, add 2 tsp. of salt, lower heat & simmer for about 15 min. When done, use an electric mixer or potato masher to beat potatoes. While mashing, add a little more salt to taste, black pepper, 4 tablespoons of butter and 1 cup of whole milk. :)

Answer 6

I've never had mashed potatoes with the peel left in, but it is probably healther (much more fibre that way). How I make mashed potatoes is peel the potatoes, cut them in quarters, put in a pot of cold water, boil, reduce heat to med-high, keep them at this temperature for 20 minutes. Take them off of heat, drain, mash with potato masher, add a bit of milk (depending on how many potatoes but start with a third cup of milk and go from there), stir around with the masher to get them creamy and that way the milk warms up.

Answer 7

Well I do it 2 ways peeled and cubed for white potatoes and washed and cubed (not peeled) for red bliss potatoes...

I always have some heavy cream, butter, salt and cracked pepper all warmed up and once my potatoes are fork tender I drain them put them back on the same pot put them over low fire for a couple seconds so the remaining water evaporates and then add the cream, butter mixture and mash the crap out of them with my masher. I do like them with some times with roasted garlic, cheddar and sour cream (use less cram), chives and sauteed onions in top, all kind of herbs, blue cheese and last but not least I mash them with gravy instead of cream ... OK I have to have some fried chicken, mashed and corn...

Answer 8

1 1/2 lbs 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 9

attempt Swanson's skinny Mashed Potatoes skinny Mashed Potatoes 5 great potatoes, cut back right into a million-inch products (approximately 7 a million/2 cups) 2 cans (14 a million/2 ouncesevery) Swanson hen Broth (3 a million/2 cups) beneficiant sprint pepper In medium saucepan place uncooked potatoes and broth. Over intense warmth, warmth to a boil. cut back warmth to medium. cover and cook dinner 10 minutes or until potatoes are mushy. Drain, booking broth. Mash potatoes with a million a million/4 cups broth and pepper. If mandatory, upload added broth with potatoes until potatoes are needed consistency. Makes approximately 6 servings

Answer 10

If you cook the potatoes whole and unpeeled, the skins will slip off - no peeling necessary! Then mash them with milk and butter and salt... if you want, add some sour cream, freshly ground black pepper, even garlic & herbs!