can someone give me tips on how to make delicious mashed potatoes?

Answer 1

In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Do not cover. Lower the heat to maintain a simmer and cook until fork tender, about 45 minutes.
Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.)

Heat the butter and milk in the saucepan over medium-high heat until hot but not boiling. Never and I mean Never add cold milk and butter to your Tatters. Season with salt and pepper, to taste.

Answer 2

Chop some garlic and boil it with the potatoes and a teaspoon of salt. When the potatoes are soft, drain them and then pour them back in the pan and shake them over the burner for a few seconds to get all the water out. This makes for fluffier potatoes (leave the garlic in them). While you are mashing the potatoes, add warmed cream or milk a little at a time until you have very fluffy potatoes. You can also sprinkle in freshly snipped chives for extra color and flavor. Put a pat of butter on the top, but don't mash butter into them...it will make them gummy.

Answer 3

I would recommend using either Yukon gold or red skin potatoes. You do not have to remove all of the skin if you don't want to. Start your cut potatoes in cold water. bring to a boil. Add salt. In the mean time heat up milk (whole milk, half and half etc. what ever you have) and butter in a small sauce pan. You never want to add cold milk to hot potatoes. Drain the potatoes and put them back into the pot that you boiled them in. Mash them by hand with a potato masher and slowly add the milk and butter mixture until it is the desired consistency. You can add salt, pepper, or even roasted garlic if you like.
I hope this helps, enjoy.

Answer 4

Scrub, peel and quarter potatoes. Drop the pieces into a large pot of boiling water with about a teaspoon of salt. Boil on medium-high heat for about 25-30 minutes, or until the potatoes break apart very easily when cut with a fork and the water starts to appear starchy. Drain, then add several big spoonfuls of Country Crock (or similar) and several big spoonfuls of sour cream (I use Daisy low-fat). Then add a bit of milk and use the potato masher to mix it all together while mashing the potatoes. Finally, use a big fork and stir until potatoes reach a smooth consistency. Salt and pepper to taste

Answer 5

Very simple mashed potatoes

5# Idaho potatoes - cut into small chunks, all same size so they cook evenly. Place in pot of cold water and boil until tender, about 20 minutes. Drain. Add 1 stick of butter and about 1/2 cup milk and 1-2 teaspoons of salt and 1 teaspoon of black pepper. Mix with an electric mixer until potatoes are the consistency you like. Enjoy!

Answer 6

Yukon Golds work well.

Don't peel or boil them before boiling; you don't want them water-logged.

Figure out whether you like lumpy or smooth mash, and don't go half-way with either. Whip them well with an electric beater if the latter.

Add butter before milk or cream so the fat coats the starch.

Liberal amounts of butter and milk or cream, plus salt and fairly small amounts of your favourite seasonings, seem to be key. Noticeable garlic takes you out of the "mashed potatoes" category and into "garlic mashed potatoes" territory. But if you add a _tiny_ bit of garlic (or nutmeg, or...), it'll just add a nice dimension to the flavour without calling out "garlic!"

Finally, you can pipe them through an icing bag, brush the top with butter, and put them under the broiler for a bit for a crispy top. But that's a bit fussy for classic mashed potatoes.

Answer 7

Boil the potatoes in chicken or beef stock - it adds lots of flavor.

Leave the skins on - they add texture and flavor.

Cut all the pieces to about the same size so they all cook at the same time.

Once you drain them, add a little butter and cream and a pinch of salt (and garlic and spices if you're adventurous). Mash together and serve!

Answer 8

When boiling the potatoes, boil fresh garlic cloves with them, them mash the potatoes and the garlic. I always warm my milk, butter and salt and pepper then I slowly add it when mashing my potatoes. Hope this helps. Happy Mashing!!!

Answer 9

1. Boil potatoes in salt.
2. Drain them.
3. Mash them.
4. Add Renee's "might caesar" dressing instead of milk. Add just enough dressing to get to the right consistency.

Answer 10

Use new potatoes a they boil faster than old ones and after they are soft, peel them cut into small pieces, add butter and salt to taste and for a grainy feel. Then make a mound of the mashed potato and flatten the top deep enough to make a crater. Finally add tahina sauce in the middle and sprinkle a bit of paprika powder (for a bit of zing), enjoy!