can someone tell me how to make the best mashed potatoes?

Answer 1

The secret ingredient for the best mashed potatoes is sour cream. Add this along with butter and milk, salt and pepper - whip with hand blender - the best mashed potatoes in the world!

Answer 2

U gotta try this..is way people in Kazakstan eat mash..
Chop potatoes into quarters, leave skin on and boil till soft. Then get your muscles at the ready and start mashin. I love to add a little splash of milk and some butter when mashing makes them lovely n creamy. Sounds odd leaving the skins on but is lovely..honest

Answer 3

All the above suggestions sound yummy, but I would add another "secret" to creamy potatoes.

Slice the potatoes into thick slices (a finger or two wide), then soak them in cold water for awhile, until the water gets cloudy. Rinse well, then repeat the soaking process. The cloudy stuff is starch from the potatoes.

Getting some of the starch out before cooking keeps them from turning into that really sticky, glue-like mess.

Cream cheese is good to add, or gorgonzola if you like blue cheese.

Answer 4

Yukon Gold potatoes make the best,but are a little expensive.When mashing potato add sour cream,butter,heavy cream,salt pepper,and granulated garlic. If making a small amount warm butter and cream before adding.Use a mixer if you have one.Simple easy and they taste great.You can use any potato,just make sure not to cook them into mush.

Answer 5

Here's my fave:

About 3 pounds of potatoes, washed, leave the skins on (good for you!) they can be russets, reds, Yukons, or a mix. Dice them and put in boiling water. While those boil, put a small pan on with about half a stick of butter and a LOT of minced garlic. Let that simmer. When the taters are done, drain them and put them in a bowl with an 8 oz. brick of softened cream cheese. Use a hand mixer to squish and beat them. When they're almost there, add the garlic butter and beat some more until the consistency you like.

I love these taters!

Answer 6

This is a large recipe but you can cut it in half or more as needed. Take 5lbs of potatoes peeled and cubed boil until tender. Roast 2 heads of garlic in the oven. Mash potatoes with roasted garlic add milk as needed (milk should be warm) add one stick of room temp butter. Then add salt & pepper to taste.

Answer 7

from scratch? start with real potatos, ha. Boil them until the skin will slide off, until soft but not mushy. peel them, if you cooked them long enough this will be very easy. add a small amount of milk and lots of butter..real butter...you know the salted bad for you kind. Use a hand mixer. Blend until mashed but lumpy.

yum yum

the kraftfoods website is a good place for recipes

Answer 8

1. Use good quality potatoes.
2. Boil them.
3. Mash them while warm, adding in either:
a] butter and squeezed garlic
b] olive oil + Dijon mustard.

Answer 9

It's not gonna be healthy but A LOT of butter... salt.. pepper. Sour cream and milk. If you make them with red potatoes leave in some of the peels, yum!!! Add some garlic.. and/or chives. And then beat it forever!!! Makes them fluffy and not one lump!!! Those are the best potatoes!!!

Answer 10

Peel and boil normaly,,,6-8 lg Idaho potato's
3/4 stick of real butter
1/2 pint of sour cream
2 eggs
a couple of good heavy dashes of garlic POWDER
a couple of good heavy dashes of coarse ground black pepper
mash/whip adding 1/2and1/2 till desired consistancy