I am just learning to make homemade mashed potatoes but they are a little runny not but a little?

Question

i want to know the best way to make them with the most flavor possible i like mine buttery and thick and creamy whats your way of making homeade mashed potatoes

Answer 1

Once they're cooked perfectly...... that's start them in cold water.....make sure that hey are all abut the same size, if you want you can add a few cloves of garlic at the beginning. When they are cooked, and again cooked potatoes are the ones that when you use a fork to test they should just fall of the fork, not completely disintegrate.
Strain out the water and put them back into the pot and allow them to steam out for about 5 minutes. this gets rid of unwanted moisture.
A really good trick is to take your milk and heat it up in a microwave, this prevents the potatoes from cooling down.
In the same pot you cooked them in, mash them without anything in them at first. This helps to break them up and reduce the amount of lumps that you might encounter. An electric beater is a wonderful tool for making mashed spuds. Add the butter and all of the seasoning, I use kosher or sea salt, white pepper and parsley that's it.
and don't be shy on the butter. Buttery spuds are better than runny spuds. Now you can add the hot milk until you reach the consistency that you want. Be careful not to add too much moo moo now. check the taste and adjust if (knead) be, a little cooking humor but not much. Enjoy

Answer 2

Boil the potatoes until tender. I usually put about 2 tablespoons of butter in the water. When the potatoes are done, drain the potatoes completely, put them into a pan of adquate size, and mash them getting out all lumps. Then and only then add your butter or margarine, salt and pepper to taste. Blend thoroughly adding a little milk to make them creamy. Blend until you have the consistency that you are looking for. Sometimes to change up a bit, I add some cream cheese with chives. This really adds to the flavor. Either way, it is always a family favorite.

Answer 3

girl...i just made some bangin mashed tators lastnight! mmm mmm good. I like red skin potatoes and I like to leave the skin on, if you dont like either you can use brown potatoes and peel them. Boil the potatoes until they are completely soft (stick a fork in 'em and you can tell) It depends on how many ppl you're cooking for, let just say 4 ppl. Boil 8 small potatoes. Put the cooked potatoes into a large bowl and cute each potatoe up in 6 pieces so it;'s easier to mix. Then get the mixer out and start mixing....while youre mixing, add milk (Skim, 1%, 2% etc..your preference) Melt 3/4 of a stick of butter and pour that in there too, add salt, pepper and garlic powder to your taste. Keep mixing! until creamy mashed potatoes. When you're adding the milk, do it slowly and dont put alot in all atonce, just pay attention to the consistancy and they wont get runny. If you cant control it from getting runny, than boil more potatoes and add them

Answer 4

If they get runny grate some cheese into them, Parmesan or another really hard cheese is best, & put back on the heat for a minute or to while you beat it in.

For my own mash I use a 50/50 mix of potato & sweet potato, boil whole cloves of garlic with it, mash it all together with just butter to start, once nearly right I add a dash of milk so it's a bit runny and add grated cheese & chopped chives to finish.

Sometimes add a spoonful of grain mustard or horseradish if I feel like it,or swap parsley for the chives.

For really rich mash use olive oil instead of butter, I make my own chilli, garlic & basil oils and will use one of those as part of the oil, definately not all unless you want a really powerfully flavoured mash.

Answer 5

After draining the potatoes really well put them back in the pot. Place back on the burner (med-low heat) and allow the extra mositure to steam off. When you no longer see constant steam add your butter and cream, half and half, or milk. Add a little cream at a time until the desired consistency is reached. Then season with salt and pepper.

I like adding grated parmesan cheese and sometimes garlic to my mashed potatoes.

Answer 6

always make sure your potatoes are really done. Add the butter to them before you start mashing, mash that up then add your milk, cream whatever you use a little at a time beating after each addition until you get the consistency you like. Add salt and pepper to taste, I don't like pepper in mashed potatoes because it looks like little specks of dirt...:) but that's just me.
I hope this helps a little....

Answer 7

I put like 1/2 a stick of butter in the bottom with a little milk and then put the potatoes in the I put a little more milk on the tops. I start mixing them and just as milk to make them as stiff or as runny as I want them. I also like to add garlic salt to make them garlicky.

Answer 8

One time I was making mashed potatoes and I peeled them cut them, boiled them, when I was ready to smash them realized I had no mile, so I used Ranch dressing and it was so yummy! Put's alot of flavoring in them, and I didn't need milk

Answer 9

I use butter, sour scream and milk, salt and pepper. For lighter potatoes, skip the butter.

Answer 10

After they're boiled, drain, add plenty butter, and salt to taste, pour in a liitle milnot and whip them with a hand mixer. Easy, good, and quick.