what is the recipe of mashed potato?

Answer 1

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Answer 2

Peel some potatoes, 5or 6 for about 5 people. Cut them in 1/3's and place in a pot with about enough water to 1/2 cover the potatoes. Turn the heat to high and once it starts boiling turn the heat down to low med to keep the water boiling but not excessively. Add a few shakes of salt to the water. Let them boil about 1/2 hour then test with a sharp knife, it should go into the potato very easily. Using the lid slightly off the pot drain the water in the sink. Take a potato masher and press down and mash the potato's, add a tablespoon of butter mash some more now add a little milk but not too much mash some more only now whip[ in a stirring motion to make the potatoes more fluffy. They should be ready to serve, walla!

Answer 3

Rub some Yukon Gold Potatoes with salt after washing.
Wrap in foil
Bake at 350 for 1 hour
Rub the peel off
Mash in a bowl with a fork

Add sour cream, butter, smoked salmon, chives, etc. to taste.

2 potatoes per person.

Answer 4

Mashed Potato Gratin with Garlic and Onions
cooking time:2½ hours 20 min prep
ingredients:
4 large idaho potatoes
2 large garlic heads, roasted
2 large onions, baked
1 1/4 cups heavy cream
salt and pepper
1 cup gruyere cheese
procedures:
1.Remove the papery covering of the garlic heads, but do not peel and do not separate the cloves.
2.Wrap well in foil and put them in the oven.
3.Put the onions on a double sheet of foil, but do not wrap them; put them in the oven.
4.Pierce the potatoes in several places with a thin skewer or the tines of a fork.
5.Place them directly on the oven rack.
6.Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees.
7.After an hour pull out the garlic heads, unwrap, and let cool for 5 minutes.
8.Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl.
9.After 1 1/4 hours, pull out the onions and potatoes.
10.If the onions are not very soft (almost collapsed) put them back in for a few minutes.
11.Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze.
12.Scoop the potato flesh into a bowl and mash it with a potato masher.
13.With a sharp knife, cut off the stem and root ends of the onions.
14.Remove the skin and the first layer.
15.Put the onions in a food processor and puree.
16.Combine the potatoes, garlic, onion, 1/4 cup of cream, and salt and pepper in the bowl of a mixer.
17.Beat (with the paddle blade) until smooth and blended, then scrape the mixture into a large gratin bowl.
18.Sprinkle the top with cheese.
(The recipe can be made ahead to this point and kept in the refrigerator, covered, for a day or so. Bring to room temperature before proceeding.) Reduce the oven temperature to 350 degrees F.
19.Pour the remaining cream over the mixture.
20.Bake, uncovered, for 40-50 minutes , or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency.
21.Try to arrange to have some leftovers; this is very good when it is cold.

good luck!

Answer 5

peel and dice some potatoes (you determine how many you need) boil until soft drain water. add 1/4 cup of butter (for about 3 to 4 potatoes) and pour in milk a little at a time until potatoes are moist. keep mashing them until lumps are gone. sometimes i like to use sour-cream instead of milk. and you could also use a blender instead of a potato masher.

Answer 6

Peel the potatoes and cut them into cubes about the size of a pingpong ball. Boil them on the stove in a pan. Poke them with a fork to see if they are done. The fork should go in easily. (don't let them boil over)
Drain off the water. Add a splash of milk and a dab of butter and a sprinkle of salt and pepper (to taste). Mash with a potato masher until fluffy. Serve.

Answer 7

1.Boil potatoes.
2.Peel off the skin.
3.Mash the potatoes with hand .Add butter & beat with fork till light & fluffy.
4.Mix salt & pepper according to taste.
5.Serve hot.

Answer 8

fill pot with water,add peeled cut potatoes,bring to boil test potatoes are soft but not falling apart,drain.add a nice big bit of butter a little salt mash away...

Answer 9

first you boil the peeled potato in water, whn they are soft right through drain the water and mash them up... add some milk(not too much) and a dolop of butter and mash them through until smooth... as a yummy alternative you could add sour cream instead of butter.... and some chopped shallots...mmm.

Answer 10

1. poke holes with fork in washed large raw potato.

2. place in microwave oven on high on plate
for 10 minutes. When 5 minutes pass, turn it over
to other side and turn oven back on.

3. Once done, remove with potholder as it'll be hot.

4. Slice open with knife & butter & salt & add
sour cream & chives or cheese & chile. Mash potato
with fork. Serves one.

Answer 11

Sour Cream 'n Garlic Mashed Potatoes:

Prep Time: 5 min
Total Time: 10 min
Makes: 9 servings, 1/2 cup each

2 cups water
1 cup milk
1 tsp. salt
1 tsp. garlic powder
2-2/3 cups instant potato flakes
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

BRING water to boil in medium saucepan; remove from heat. Add milk, salt and garlic powder; stir.

ADD potato flakes and sour cream; mix well. Cook on medium heat until heated through.