What's a good way to make mashed potato more stylish?

Answer 1

Sprinkle with chopped red and green peppers

Answer 2

I add a few shallots to mine for the whole of the cooking time and also an oxo cube - the flavour of which depends on what meat I'm having. I then use the water from the potatoes to make my gravy so it has the flavour of the beef/chicken/lamb oxo and the shallots and potatoes all going into the gravy then mash the potatoes and shallots with proper butter (Anchor) and its creamy but with the bite and the texture of the shallots.

Yum yum - actually cooking some at the moment as I want tea ready in time for the Liverpool v Arsenal kick off in 20 mins.

Mojo

Answer 3

Make twice baked potatoes... they are actually just mashed potatoes put back in the shell but if you use a fancy pastry bag and some garnish they look rather stylish...sprinkle with paprika and a sprig of parsley to dress them up or even shredded cheese looks pretty nice on them.

Answer 4

mash da potatoe add some butter bout 1 or 2 teaspoons then add a little bit of milk not too much or you will make it too thin and wet then add sum grated cheese. you have to do all this when the potatoe is still hot if not the butter and cheese will not melt.

Answer 5

I like it baked with sour cream:
BAKED MASHED POTATOES

5 lbs. potatoes, boiled & mashed
1 stick butter
4 tsp. onion powder
1 c. sour cream
8 oz. pkg. cream cheese
1 sm. jar chives
Salt & pepper

Mix together. May be kept in refrigerator up to 3 weeks. Dish out as needed, dot with butter and bake at 350 degrees about 25 minutes or until hot.
Another thing is to puree cooked brocolli with cream cheese in the food processor and add to mashed potato. Ummmmmmmmmm Yummmy

Answer 6

1. After draining the potatoes, put back in the hot kettle to steam off and extra moisture.

2. Use a ricer instead of smashing the potatoes. They are fluffier with no lumps.

3. Heat the milk and butter before adding to the potatoes.

4. Add-ins can be
garlic (I prefer adding fresh to the potatoes while they are cooking),
sour cream (any baked potato toppings work),
dips (french onion, etc)
cheese (soft or hard, flavored or not)
fresh herbs (chives, parsley, and whatever you used in the main dish to tie it back to the potatoes)

5. Put the potatoes in a Ziploc bag. Cut a tiny corner off and "pipe" the potatoes onto the serving dish or plate.

Answer 7

here is a good recipe :

INGREDIENTS:

5 large potatoes (3 1/2 LB) peeled, quartered
Salt & pepper to taste
1 Tbsp oil
3 Tbsp finely chopped garlic (about 6 cloves)
1 cup heavy cream
1 1/2 Tbsp butter

DIRECTIONS: Put potatoes & salt (1/2 tsp) in a large pan, cover with water & bring to a boil. Cook until done, about 20-25 minutes. Meanwhile heat oil in medium sauce pan to coat the bottom, add garlic & sauté until golden, 1-2 minutes, do not over cook, add cream & reduce by 1/3 over medium heat, about 10-12 minutes. Drain potatoes & place in a large bowl, add the cream mixture. Mash potatoes until smooth. Fold in the butter and additional salt & pepper to taste. Serve hot.

SERVES: 6 TIME: 30 minutes

Answer 8

Cheese! Cheesy mash is definitely the way forward!!

Or if you fancy something even posher...

Boil some salad potatoes (you know, the little ones that you leave the skin on), drain them and stick them back in the pan with a clove or two of garlic and a knob of butter, take your rolling pin and smash them up, not totally, but so you have a buttery, garlicky mess with big and small lumpy bits of spud in it, then stick it all in a baking tray and bung it in a hot oven until it is golden brown. Serve with grilled or roasted chicken, or what ever you fancy really. Yum!!

Answer 9

Try only crushing the spuds lightly. Then add Craime fresch, butter, fresh coarse cut curly parsley and crispy streaky bacon bits. whip vigorously with a fork until some of the potatoes appear whipped. The whipped potatoes contain a lot of chunks of crushed potato, this gives a varietal texture.

Answer 10

I have a mate that cracks an egg into it when mashing it because it makes it creamier.

I myself put grated cheese into it as it tastes great

Answer 11

Hands down, absolute best smashed potatoes

small redskins, clean 'em and boil em in salted water.

cut the potatoes carefully in 4s then smash them up. Add room temp. butter and heavy cream, salt and pepper, full strength horseradish, blue cheese crumbles, frizzled/fried leeks or cheat and use the Durkee fried onions.

Mound onto plates and drizzle warm garlic butter over the top before serving.