can you tell me in details how to make mash potato, pls?

Answer 1

Mashed Potatoes
What is the best recipe for mashed potatoes?
Simple - the recipe your mom made for you growing up.

Bottom line, there is no one perfect recipe! It's really depends on your personal taste preferences which most likely were developed by what you were served in your youth.

Mashed potatoes are one of the ultimate comfort foods and I imagine how you like your spuds mashed is highly influenced by the style of potatoes you were served as a kid.

Think about it. What comes to mind when you think of ways to describe mashed potatoes?

Some of the more positive descriptions might be creamy, smooth, rich, textured, flavorful, buttery, fluffy, light, potato tasting.

Or maybe you weren't so lucky and were served lumpy, bland, watery, dry, gummy, pasty, starchy, heavy, gloppy potatoes. Sound familiar, I'm sure there are many more way to describe mashed spuds, but this should do for now.

I personally like mine dense, smooth, buttery but where you can still taste the potato. I have friends who like them rich and creamy but with a little texture. Think about how you like your mashed potatoes.

How you get to your desired mashed potatoes is going to depend on four simple factors:

What type of potato you are using?
How you cook them?
How you mash them?
What you add to them?
What type of potato - High starch or low starch?

Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold are often used because the more starch, the fuller the actual cells of the potato resulting in a fluffier texture. Some say they tend to be creamier than other potatoes.

Low starch potatoes like round whites are more waxy and some chefs say better for mashed spuds because they absorb less water and hold up better when cooking. They also think they have more flavor and less "starchy" taste.

How you cook the potatoes

Without going into the science of it, always start you potatoes in cold water with a salt added to it. How much water? Just enough to cover the potatoes. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife. How long it takes depends on how many potatoes you are cooking.

When done, drain them immediately! Do not rinse, just drain and put them back in the pot and return the pot to the stove on low heat. This will make a huge difference because the low heat will allow some of the excess water to evaporate leaving you with less water and more potato resulting in more flavor.

How to mash the potatoes?

How you mash your potatoes will greatly effect the texture and style. There are several tools and methods all having different results. For example, the most common masher in America is the Wire Masher. With it you can create either a smooth or textured mashed potato depending on how much you work.

If you are looking for really smooth mashed potatoes (the way I like them) you can try a Potato Ricer. Looks just like a giant garlic press and "rices" the potatoes that you then combine with your other ingredients for extremely smooth potatoes.

If you are looking for fluffy, airy potatoes, try an electric mixer. Often used in restaurants to stretch how far a potato can go, the mixer whips air into the potato giving them more volume and staying power.

What to add?

As important as type of potato, how you cook them them & finally mashing technique is what you add to them. Makes sense if you add cream over milk the end result should be creamier flavor. Instead of butter, some chefs have told me they use olive oil or duck fat.

Then there are the fun extras given to me by visitors to my web site with some mentioned below. I'm talking about cream cheese, Worcestershire sauce, hot English mustard, turnips, parsnips and whatever else you may find in your family's secret mashed potato recipe.

Additional Information

Over time, I have tried different types of potatoes, different mashing techniques, adding various ingredients and when all said and done, my wife (my #1 tester) and I came to different conclusions. I have also written a 9 page eCookbook called Mashed Potatoes Perfected that I give away as a free bonus to anyone who purchases my Chicken Marsala eCookbook. Both ebooks are really cooking lessons that describe everything you need to know about making mashed potatoes and marsala recipes.

If you are interested in what another professional chef has to say check out Chef Hartmut W. Kuntze's comments on mashed potatoes or if you are looking for a great gravy to go with your mashed potatoes, visit my turkey gravy recipe.

There is also a very interesting paperback book called 50 Best Mashed Potatoes that you can read about on my cookbook page. It has all sorts of recipes for creative mashed potatoes.

Answer 2

Just follow this easy recipe! Russet potatoes also work well; just don't use waxy varieties, like red-skinned or new potatoes.


Buttermilk Mashed Potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.

--Ina Garten, FoodTV

Answer 3

Potatoes.... look for well-shaped, free of sprouts and blemishes, are best. Avoid those with green skin, cracks, or wrinkles.

Scrub potatoes under running water; use a vegetable brush if necessary.

When boiling potatoes, start them in boiling water to preserve vitamin C. Whole small potatoes take 10 to 15 minutes, larger potatoes 20 to 40 minutes, depending on size. Boil cut-up potatoes for 15 to 20 minutes.

A potato masher will leave some texture in mashed potatoes. A food processor can turn them gluey.

Mashed potatoes recipes.... hope you like it......:-)

Garlic-Cheddar Mashed potatoes (Serves 6)
In saucepan of boiling water, cook 2lbs, peeled thinly sliced baking potatoes and 6 peeled cloves garlic until tender. Drain and mash with 1/3 cup buttermilk, 3/4 cup shredded cheddar, 3/4 tsp. salt, and 1/2 tsp. paprika.

Potato-cheese soup
In saucepan, combine 2 cups chicken broth, 2 cups water, 3 cloves garlic, and 4 sliced scallions. Bring to boil, add 11/2lbs. peeled ans sliced all-purpose potatoes, and cook until tender. Partially mash with potato masher. Stir in 1 cup shredded white cheddar until melted. Serve garnished with 1/4 cup minced scallion.

Happy Holidays!

Answer 4

1) peel and cut up potatoes into large pieces (takes less time to boil them)
2) boil until soft enough where you can poke with fork and they fall apart or taste to make sure it is soft enough (i always taste)
3) strain and put into large mixing bowl
4) add a stick of butter, some milk, parsley flakes and i use Adobo seasoning(from walmart)
5) mash with masher until everything is well combined and there are no more chunks of potatoe.
6) taste to see if you need more milk (to make them creamier) or more seasonings
**if you dont use Adobo (which i found works best) you could use some garlic powder, a little salt and pepper, and parsley flakes instead. But if you do use Adobo DONT add any salt b/c it is salty enough.
Hope this helps~

Answer 5

2 lb. Yukon gold potatoes (about 5 medium), unpeeled, cubed
1/4 cup milk
2 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up
1 green onion, thinly sliced



PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until potatoes are tender. Drain potatoes; return to saucepan.
MASH potatoes until light and fluffy, gradually adding milk alternately with the VELVEETA.
SPRINKLE with the onions.

Answer 6

Boil potatoes in a pot of salted water until they are easily pierced by fork. (Most people peel the potatoes, but I prefer the skins on, though it makes for lumpy mashed potatoes).

Strain.

Mash with a potato masher, while mashing add butter, milk, salt and pepper to taste.

(If you peeled your potatoes you can use a mixer for super creamy mashed potatoes, just mash a bit first).

You can also add any of the following when mashing:

roasted garlic, carmelized diced onions, chicken broth, veggie broth (just about any broth), cream of chicken/mushroom/tomato soup, just about any spice in the world, peas, diced ham or bacon, grated cheese.....OK, just about anything.

Answer 7

Ha ha.. humorous you ought to ask this.. i became on the save some 0.5 hour in the past.. And theory approximately figuring out to purchase a head of lettuce, and a cucumber for salad.. yet then theory 'gee the fees indexed here are so extreme, and that i visit wal-mart day after today, i will merely purchase 2 potatoes' ( toddlers are the two away this night) ... So I made cube steak with onions and mushrooms in an oniony beefy gravy, with broccoli and cauliflower combination.. and took the two potatoes and nuked them... jumbled in some 1st Baron Verulam bits, bitter cream, minced onions, and cheddar cheese.. i would be having my rabbit foodstuff-much less banquet this night!! ~be apologetic approximately it interior the morning!!

Answer 8

using any of the other recipes add a package of buttermilk dressing to the potatoes after mashing. Gives them a great taste and its different

Answer 9

you need yukon gold potatoes (peeled), a stick of butter, evaporated milk or regular milk, and seasonings to taste.
boil potatoes til fork tender. while potatoes are boiling put butter & evaporated milk in small saucepan & heat up til butter is melted. drain potatoes well then gradually add butter mixture until you have the desired consistency. season w/garlic salt & pepper.
using evaporated milk gives your potatoes a creamy & rich flavor!! ENJOY

Answer 10

First you take a Premium Potato like yukon-gold.
Peel Potatoes,Boil and smash them and then whipp with Butter and Cream.
You can also add Garlic (smashed) or Horseradish