how do you get the perfect mashed potato?

Answer 1

you get potatoes, boil them untill they are soft... mash them and add cream, butter, salt and peper.
MMMMMMMMM

Answer 2

It all depends on how you like it really.

Personally, I use about half a cup of cream/milk, a pinch of salt, a dash of pepper, a knob of butter and a handful of finely chopped spring onions. The spring onions' flavour works fantastically well with the creamy flavour of the mashed potato.

Try and use maris piper potatoes for the mashed potatoes, although if you've got others, then just use them. However, don't boil the potatoes too much or the flavour will be lost. 15 minutes is a good time.

You can also leave the skins on to enhance the texture of the dish, although it's not my personal preference.

Also, a handful of cheddar cheese will help the flavours mix very well, and it won't overpower the dish either.

Answer 3

Do them the Irish way! You need to use the right potatoes - floury ones are best - when they are cooked, drain them and return to the saucepan with the heat under for a minate to ensure they are really dry. Add a good knob of butter, plenty of salt and pepper and prewarmed milk to taste. Butter gives them a wonderful taste - margarine just isnt the same. Mash with a hand masher till all the lumps are broken down and then whisk it with a wooden spoon,

When I was a child we loved having a plate of mashed potatoes with a well in the middle made by a good knob of butter. I think my mum called it 'poundings' has anyone else had this Irish dish?

Answer 4

Actually, I take a package of instant mashed potatoes and add white wine, butter and garlic to taste. I don't bother mashing them after peeling them. They are always lumpy.

Noone complains. With casseroles, I simply empty out a can of potatoes. When I make home fries, scalloped potatoes with cheese or a stew, I buy the thin-skinned ones, scrub and soak them, and then cut them with the skins on. I never pick ones that are moldy, dirty, with many eyes or having a thick skin.

Answer 5

Make sure the potatoes are cooked enough, if they are still hard it will make the mash lumpy. Mash them really well then add salt & pepper and butter, mash some more. Add milk or cream and some fresh chopped parlsey....delicious.

Answer 6

mash the potatoe first, then add butter and cream however, if no cream is available and you want a luxurious norty but nice mash, add mayonaise to the mash, yummmy, don't forget to use a wooden spoon at the end to whisk the potatoe up so its all fluffy and lump free. Enjoy!

Answer 7

peel potatoes put in water with a pinch of salt & cook in microwave for about ten mins. drain out the water. mash potatoes nicely or u can run them thru a processor too. add sufficient milk & butter, season to taste & voila perfect mashed potatoes are ready!

Answer 8

I use new potato's , boil them then give them a proper good mashing and add about quarter of a pint of milk and 3 table spoons of 'I can't believe it's not butter' then mash it again so it hasn't got any big lumps and it's not runny... Also if you fancy it.. Grate some mature Cheddar cheese and mash that in... Nice ;)

Answer 9

After cooking the potato you mash them with a hand masher and fold in butter and milk. This will result in creamy mashed potatos

Answer 10

Peel and dice potatoes
I would guess about 1 large potatoe per serving

Use pot large enough to allow 2-3 inches from water level and top to avoid boil over

Rinse diced potatoes and cover with water

Boil unitl fork tender

For 2 large potatoes, I would use about 1/2 stick butter
Add salt and pepper

With a hand mixer, blend until creamy
Add splashes of milk to slightly thin

Serve hot!

Answer 11

boil yer potatos until they are soft when you poke them with a fork. drain the water and add some milk and some butter. then mash yer potato with either a fork or a potato masher. I like this better than putting yer potato in a food processor.
I also like to add some chopped Kale and some fennel to yer mashed potatos. It's tasty.