how do you make mashed potatoes step by step instructions please?

Question

detailed step by step instructions please

Answer 1

This is my recipie***, it's really easy. I use four potatoes (2-4 servings, depending how much you want to eat), you can adjust this to make enough to suit your needs.

You will need:
-four med-large sized potatoes (i like to use the red kind)
-two tbsp of butter/margirine (i like to use the country crock stuff)
-approx. a tbsp. of milk
-tsp of garlic powder
-tsp of parsley
-1/4 tsp of black peper
-1 tbsp and 1/8 tsp of salt (to add to the water, and to season the potatoes)

Step 1: Fill a pot with water and add about a Tbsp. of salt. Put the pot on the stove on high heat.

Step 2: Cut the potatoes into equal sizes, about 1in cubes. (I like to leave the skin on, but if you don't like that, you can peal off the skin -- don't forget to remove the eyes!).

Step 3: Once the water is boiling, add the potatoes.

Step 4: add the butter/margarine, garlic powder, parsley, pepper and salt into a microwave safe dish. Microwave these together for about 15 seconds.

Step 5: add the milk to this mixture. Keep the mixture on the stove, near the burner that is on, so that it stays warm.

Step 6: in about 15 mins, check the potatoes. If you can stick them with a fork, and they slide right off, they're done. You can also check by taking a piece of potato out of the pot (with a fork) and seeing if it breaks apart easily with a fork.

Step 7: When the potatos are done, drain them in a strainer into the sink. Then return the potatos to the pot they were boiled in.

Step 8: Begin mashing the potatos with fork or potato masher. Once the potatos are reletively smashed up, add the butter milk and spice mixture. Stir together.

This is not a traditional mashed potato recipie, but it is delicious.

*** For a more traditional recipie, you would use an electric mixer instead of a fork, and probably only use butter and cream (no other spices, unless desired)

Answer 2

Mashed Potatoes Instructions

Answer 3

1. We used a blend of red and russet potatoes. This combination creates a slight texture variation in the finished mashed potatoes. Instead of having one consistent texture, you will create very small lumps in the mashed potatoes. If you prefer completely smooth mashed potatoes, this method still applies, but russet or Yukon Gold potatoes--with their high starch content--are the best mashers. (Potatoes with a high water content are better for frying or in potato salads, where they will hold their shape.)

We used 6 potatoes, 1 cup heavy cream, 1/2 cup salted butter, and salt to taste.

2. Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. The skin and eyes, while containing additional nutrients, do not mash well. Remove and discard them. (If you prefer more rustic mashed potatoes, keep the skin on half of them.)

. Cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ to two inches wide.

Use a pot that is large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.

6. Simmer, covered, until tender--about 15-20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.

Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature. (You can also use the microwave for this step.)

9. We used a food mill to make these mashed potatoes. A food mill or potato ricer are probably the best tools for mashed potatoes, as they avoid over-mixing them, which can result in a gluey texture. Other tools work just fine, however--but the finished product may not be as smooth and fluffy.
Once the potatoes have been passed through the mill, drizzle half of your hot cream through and around the grate to get every last bit of potato. Clean off the bottom of the ricer, and add any additional mashed potatoes to the bowl you have been working in. Gently stir in the remaining butter and cream.
. At this point, taste the potatoes for proper seasoning and adjust it to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions or creamed leeks are all delicious matches.

Answer 4

I make a variation on Rachel Ray's Smashed Potatoes for my family. This is really good and an EASY side dish for pretty much any entree.

You will need:

2lbs baby red potatoes - washed/unpeeled
8 oz sour cream
2 tbls butter
1 tbls cream/milk/half & half
1 cup shredded Parmesan
Green Onions or Chives
Salt and Fresh Ground Pepper to taste.

Boil the baby reds until they are fork tender. Drain in a colander and return to original pot (makes the smashing easier). Add the Butter and the cream and begin to mash the potatoes. Once the butter has melted, add the sour cream. Mash until well incorporated. Next, grab the spoonula or spatula and fold in the chopped or snipped chives or green onions, the parmesan, and the salt and pepper. Once everything is combined, transfer to your serving tray, sprinkle the top with parmesan and some of the left over chives.

Answer 5

LIGHT AND SILKY MASHED POTATOES

2 lb Yukon Gold potatoes (preferably large)
1 1/2 teaspoons salt
2/3 cup whole milk
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon white pepper
Special equipment: a food mill fitted with medium disk, or a potato ricer




Peel potatoes and cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.

Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.

Cooks' note:
Mashed potatoes are best served immediately but can be made 1 day ahead. See cooks' note for earthy mashed potatoes (recipe precedes) for reheating instructions.

Makes 4 servings.

Answer 6

First, peel and cut your potatoes into 1-inch pieces.

Boil for 20 minutes or until they break apart when pierced with a fork. Drain.

Mash using a masher or fork. This is the part where ti's subject to your tastes, but I always add salt, pepper, butter, and cream and then beat with an electric mixer until they're smooth and creamy.

Answer 7

peel the potatoes and quarter them (medium size, figure 2 per person and one for the pot), cover w/water in a fairly large pot...boil 'til a fork goes in the potato fairly easily....drain...put back into pot, add a stick of butter or margerine(1/4 lb.) and mash..(use a hand masher or electric hand mixer) add a little warm milk(this is to make the potatoes smooth,don't use too much) and mash more till most of the lumps are gone. Don't season, let each person season to their own taste. P.S. I don't know of any recipe that uses 500 words....especially for mashed potatoes!

Answer 8

How to Make Garlic Mashed Potatoes

Roasting the garlic gives these potatoes a warm, homey flavor. Serves 6.
Things You'll Need
1 large head garlic
salt
bay leaf
1/2 tbsp. olive (not virgin) oil
2 thinly sliced garlic cloves
6 tbsp. milk
1 sprig fresh thyme
2 chopped scallions
3 tbsp. unsalted butter
2 lbs. baking potatoes
1 small stalk celery
pepper
Instructions
STEP 1: Preheat oven to 325 degrees F.
STEP 2: Cut the top third off one large head of garlic.
STEP 3: Put the head of garlic in a baking dish and add enough water to come 1/3 of the way up the side of the head.
STEP 4: Drizzle 1/2 tbsp. of olive oil over the head.
STEP 5: Put 1 sprig of fresh thyme on top of the head, cover the pan with aluminum foil, and bake about 1 hour, or until garlic is soft and tender.
STEP 6: Squeeze the garlic out of each of the cloves into a small bowl and set aside.
STEP 7: Put the potatoes in a stock pot and add enough water to cover by 1 inch.
STEP 8: Add 1/4 tsp. salt for each quart of water. Add the garlic (the two thinly sliced cloves, not the roasted garlic), the scallions, the celery and the bay leaf.
STEP 9: Bring water to a boil over high heat and cook the potatoes until tender when pierced with a knife tip, about 20 minutes.
STEP 10: Drain the potatoes well and remove large pieces of vegetables and herbs.
STEP 11: Put the potatoes back in the pot they were cooked in and shake over medium heat until the potatoes chunks are mealy and dry. Cover and set aside.
STEP 12: Put milk and butter in a small pan and heat over low heat until warm.
STEP 13: Pass the potatoes quickly through a potato ricer while you wait for the milk and butter to warm. STEP 14: Pour warmed milk and butter over the potatoes and whip in with a whisk.
STEP 15: Stir in roasted garlic and whip another 30 seconds until fluffy.
STEP 16: Salt and pepper potatoes to taste and serve immediately with softened butter.

Answer 9

Peel potatoes. (Some people prefer to leave some skins on as it adds flavor)
Cut into small cubes.
Add water and bring to a boil. Boil for 15-20min.
Drain water
Add a bit of butter and a splash or two of milk.
Mash.
Add more milk if desired. It makes them a bit smoother if you prefer that.
Eat
Yum...

Now I am hungry

Answer 10

Peel 2 medium potatoes for each person, cut into pieces, cover with water in pot, boil until tender, drain water off, add 3 tbs butter, begin mashing, add enough evaporated milk to make the desired consistency, add salt and pepper to taste, put in bowl with dollop of butter on top. For added flavor, you can add a little sour cream or cream cheese with the milk, or a little bacon grease in place of the butter.