How do you make mashed potatoes?

Question

I'm cooking al the sides for Thanksgiving and I've got the potatoes peeled, cut into boilable chunks, and ready to boil. When they're soft and ready to mash, where do I go from there? Better Homes and Gardens said half a cup of hot milk and 2 tablespoons butter...what do you say?

Answer 1

After potatoes are boiled and water drained...keep potatoes in cooking pot and have ingredients to the side...milk, butter, salt, pepper (some sour cream ?). Add butter first so the heat of the potatoes will melt and blend the butter. As far as how much butter etc. to put in...forget that. Just keep adding a bit of your chosen ingredients at a time paying attention to appearance and taste that suits you. But, remember, you can always add an ingredient to suit taste or consistency...but very hard to 'undo' if too much of an ingredient has been added (i.e. too much milk, salt etc.) A thought...how does a person make a peanut butter and jelly sandwich? It's made to personal taste...no measuring...same here with mashed potatoes. After potatoes are done...place in a glassware dish so can reheat at last minute if needed. And and hint...next year...make the mashed potatoes the night before...Thanksgiving day all needs to be done is re-heat them. Some foods are actually better reheated and the 'crunch' time factor is taken away on Thanksgiving day. Enjoy.

Answer 2

Mashed potatoes are nice in that it's really hard to mess them up!

After boiling, drain the potatoes for a minute or two to get the moisture out. For a good-sized batch of mashed potatoes, I'd use a whole stick of butter (melts more quickly if you chop it into chunks before adding it to the hot potatoes). I also like adding about a quarter cup of half-and-half or heavy cream instead of milk. Salt and pepper to taste, and it's delectable!

Answer 3

You can use a potato masher or potato ricer or for really chunky mashed potatoes use a fork, but never, ever use a blender. Milk, cream, butter, salt and pepper to taste. Start with your base ingredients (ie half cup of hot milk and 2 tablespoons of butter) add each until it tastes right to you, just add a small bit of each as you mash, then taste, keep going until it's the consistency you and your family like. Good luck.

Answer 4

People have had some great ideas for variations on mashed potatoes. I'll add mine:

Just slightly mash potatoes with butter and milk then mix with an electric mixer. The consistency is wonderful! We tend to also add softened cream cheese (instead of milk) and a little parmesan cheese. Mmmmmmm.
Enjoy your potatoes however you choose to make them!

Answer 5

Depends on how you like your mashed potatoes.

Adding milk and butter is okay, but some like it with more consistency, or even a bit chunky.

You may limit your adding milk, and substitute a little water instead.

Keep mashing until you like the consistency you've achieved.

Then serve...make sure you have gravy ready.

Answer 6

Those are great tried and true methods, especially the heated milk (not cold).
To give a hint of garlic add smashed garlic clove to the water while the potatoes are boiling. You can fish it out or leave it inside for the lucky person to find.
There are two schools of thoughts, slightly chunky and rustic or creamy smooth.
For slightly chunky just mash with a hand held masher or fork and for creamy a hand held mixer or press the potatoes thru a ricer (large garlic press gadget).
Have condiments of chives, sour cream and bacon bits. Or the ultimate a pressed divot of gravy!
You can keep the potatoes warm by placing in a pyrex bowl and place over a pot with some water below to steam (double boiler)
I love Yukon golds the best.

Answer 7

that is a good amount of butter but you are better off eye-balling the milk. As you mash the potatoes you will be the best judge if they need more milk. Also how about mashing in some cheese, that is one of our favorites.

Answer 8

Potatoes.

Answer 9

I used the Better Homes & Gardens method to make 10 pounds (!!) of mashed potatoes for a feast at the office, and it worked well. Go for it.

Answer 10

Instant mashed potoes. when you water comes to a boil, turn your water down, pour the potato flakes in water and you have mashed potatoes in a minute or two. Name brand is Idaho. They come in a packet like, also in big tin cans.