How do you make the BEST mash potato ever?

Question

I love my mash! whats the best way to make the BEST mash ever?

Answer 1

Use the red potatoes, they have more flavor than russets. Use condensed milk , it will keep your mashed potatoes creamer and not watery. Don't forget butter, season with salt, pepper and whatever seasoning you prefer. (I love garlic mashed potatoes myself.)
Call me when dinner is ready...I'll bring the milk! :-)

Answer 2

First choose a good type of potato to mash. I get the big Idaho ones. Peel and cut into chunks. Boil with the potato chunks covered in salted water. Cook until tender and the potato falls apart when you fork it.



Drain and at this point the purists want you to rice the potatoes. I never do this because my family likes lumpy mashers.

throw the potatoes back into the hot pan with a lot of salted butter and salt and pepper. Whatever you use: masher, mixer; then start to mash the potatoes and add the milk/cream a little at a time until you have your desired consistency.

I use a lot of heavy cream in mine.

Now here is where people mess up. Heat your milk and or cream before you add to the potatoes.

You can add some chopped fresh parsely or some roasted garlic if you like

Answer 3

Mash. Hmmmm, one of the lovliest foods in existence!

Well, I would always have said that the best ever mash is of nice old potatoes, boiled with several cloves of garlic in the water, and then mashed really really well with loads of butter and some cream. And of course salt and pepper to taste.

But recently I read Heston Blumenthal suggesting baking potatoes in their jackets, and then when cooked scooping the flesh out and mashing THAT. Now, I think that sounds really nice too!

But BEST mash ever? The garlic, and loads of butter. After that you can't really go wrong. As long as the spuds have cooked through properly and haven't started to disintegrate in the water.

Oh yes, and put a lump of butter on the heap of mash when you've put it in the serving dish. Makes a lovely lagoon on top and that dribbles down the edges here and there. Very pretty, and tasty!

Answer 4

INGREDIENTS

2 1/4 lbs potatoes, peeled and cut into large chunks
3/4 cup milk, heated (plus more if needed)
4 -6 tablespoons butter, cut into pieces
1 1/4 teaspoons salt (or to taste)
pepper, to taste
1 hot green chili pepper, finely chopped
1 teaspoon garam masala
1 pinch cayenne
1 1/2 tablespoons lemon juice

METHOD

Boil the potatoes with water to cover. When tender (after about 15-20 minutes) drain and mash them with the back of a fork or a potato masher.

Add the hot milk and butter and beat with a whisk or a fork, add more milk if needed for desired consistency.

Add the remaining ingredients and mix well.

Serve immediately.

Source: http://epimersrecipes.blogspot.com/2014/06/how-to-make-mashed-potatoes.html

Answer 5

1. Use fresh Idaho or Michigan taters
2. Peal, rinse/cold water, then place in pan with cold water
3. Add some salt, then boil uncovered until soft 18-25 minutes
4. Pierce 2-3 taters with a fork to test texture for softness
5. Drain water, then mash immediately
6. Add half a stick of butter, a 3-4 ounces of whole milk, or cream while mashing
7. Add 3 table spoons of sour cream, then use electric beaters on high setting to whip them to a fluffy texture
8. If preferred add 2 oz of liquefied garlic
9. Lick the remaining taters from the beaters;) LOL
10. Enjoy:)

Answer 6

I use a mix of red potatoes and Yukons, cubed. Make up a pan of 1/2 stick of butter and tons of garlic. Mash the boiled potatoes with the hand blender, add a brick of cream cheese, cubed. and turn the mixer on. When they're almost done, add the garlic butter, and finish mixing.

The cream cheese is the secret!

Answer 7

a different way to make mashed potatoes is to bake them in the microwave scoop out the insides and mash them with best butter and an egg. very tasty.

Answer 8

Well, first of all you need to use yukon gold potatoes. Boil them till they are almost falling apart (they mash easier that way) and add a small amount of milk, plenty of melted butter and some onion powder as you mash them.

Answer 9

Use floury potatoes e.g. King Edwards, Maris Piper.
Drain and return to hot pan.
Mash thoroughly with masher.
Add Maldon Sea Salt as you mash (don't salt them to cook).
Lots of butter.
Hot milk makes them fluffier.
Use an electric whisk when you've finished mashing to fluff them up even more.

Answer 10

Peel and boil your potatoes - best to use a dry, floury variety such as pinks rather than waxy ones. When the potatoes are boiled, drain them well and dry them off by setting the saucepan back on a gentle heat for a minute. Mash well with a knob of butter and a splash of milk - mmmmm, yummy fluffy mash.