mashed potatoes?

Question

how do you make them and how do you prevent clumping. I need help.

Answer 1

Use cold milk and cold butter and my sister swears by adding a dollop of mayo, worked at Thanksgiving. I've also heard of adding sour cream. Whatever you do add the milk just bit at a time, you can always add more but once you've added too much...well then you're in trouble.
If you really have a problem with lumps, try a ricer. You can find it with the regular kitchen utensils.

Answer 2

Top make really good mashed potatoes, drain the cooked potatoes and let them sit in the pot for a minute or two to let the heat dry the residual water. In a separate pan melt some butter and whole milk, you want to add it warm or the potatoes will cool off too fast. If you have a potatoe ricer (it's like a big garlic press) you will get much bette results than using an electric mixer, which can make them gummy.

Check out America's Test Kitchen for other good cooking hints

Answer 3

just make sure you mash them up really well before you put milk in them. I cut them up, put about 2-3 inches of water in pan, add some salt and boil covered until fork tender. Remove from heat and drain all the liquid off. Add 2 T butter or margarine. Mash with mixer or potato masher. Mash until all the lumps are out. Add milk a little at a time until you get the consistency you like.

Answer 4

Peel and cut up potatoes to about golf ball size, boil then until just starting to soften. Add 1/4 lb butter and half a cup of half and half, use a potatoe masher and mash them to the consistency that you like add a little more half and half for creamier. This is the way I have made them for over 40 years and no one complains. There are many recipes out there. Most are good. Have fun.

Answer 5

An interesting way to make smooth mash, with no lumps, is one i use. Instead of boiling the potatoes, wrap them in foil and bake in the oven, just like jacket potatoes, until really soft. Then split them in half, and scoop out the filling. Mash with cream, butter and plenty of salt and white pepper. This method ensures the potatoes do not overcook and go soggy (the cause of lumpy mash). The choice of potato is also important, you need a floury, crumbly one, not a firm waxy one.

Answer 6

Dont listen to anybody else, I will tell you, as long as you dont tell anyone else..ok :D

What you need: Potatoes, peeler, knife, masher, pot, water, milk, butter

Peel the potatoes and cut them into discs about 1/2 inch wide, give or take a few boomteenths of an inch.
Place potatoe discs in large pot and cover with COLD water.
Bring to boil, and boil until potatoe can be pierced easily with a knife.
Drain well
Mash with potatoe masher until all broken up
Add 2 heaped desertspoons of butter/marg and mash to combine
Add roughly 1/8th to1/4 cup of milk
Now the important bit
Grip the masher like its a whisk and combine the milk, now once milk is combined, BEAT THE LIVING DAYLIGHTS out of it with the masher in a circular motion. Keep beating, and beating, SMASH that potatoe till your wrists hurt.

VOILA perfect Mash

Answer 7

make sure that you mash your potates well and that they have been cooked well. Heat your milk in a saucepan before adding to your potatoes (don't scorch it, low simmer) OR use the microwave for 60 secs. like i do. Use extra BUTTER. with these rules, you can't go wrong. Make sure (if you can't cook at all) that you have the right kind of potatos. Creamer potatos work well as do many others. If you really are not sure, ask someone in your produce store. Different potatos have a different starch content, and are suited to different roles.

Answer 8

u peel and boil as many potatoes as u think u will need. boil til they are tender so that its easy to mash. drain them
i usually put about 2-3 slices of cheese in a bowl then pour the potatoes on top and add some butter and as much milk as it takes to get to your desired consistancy. use an electric mixer on medium. you can also add a little sour cream for a different flavor

Answer 9

Cut up your taters, boil them. Drain the water. Throw in some milk. Use on of those blenders that have the rotating blade on the end of a wand, and mash it with that tool. Works so well I don't even peel the potatoes.

Answer 10

After cooking potatoes Put them back in pan and on heat to get rid of extra water, Put butter and milk or cream so they are warm. Beat with electric beater. Never over cook potatoes.