How do you make Mash Potatoes?

Answer 1

wash and peel potatoes (i do 3 medium sized potatoes for 2 ppl)
cut into smallish pieces (into quarters twice for example)
put in a pan and boil for about 20mins (keep the boil rolling)
drain water
put back in pan and mash with black pepper and a little margarine, add a little warm milk if you like, but i never do!

Answer 2

first lets get some things straight

I see that most people just say to cut up and boil potatoes.

this is alright assuming the potatoes you have in the pot is maybe a RUSSET BURBANK . This is still the number one variety grown in the US. and is probably the type your mother would have mashed. But during probably the last 20 years the acres of other varieties has slowly increased replacing some of the burbanks(notice I say burbanks). These other varieties each have a niche or special purpose.
Take the burbank, good all around potato can be processed, graded, dehydrated , fried or whatever. Draw backs are tend to be rougher(not pretty)=> high grade out to use for tablestock(ie bags in grocerystore or restaurant baked.) Specific gravity and sugar content affected easily while growing and during storage=>DARKER COLOR FRY OR CHIP notdesireable. But the burbank has god texture and flavor for mashed.

Nowaday's potato you get at the storeor baked potato downtown may be called Russet but that doesn't mean it's a Burbank.
there are many Russet varieties
Ranger Russet for frying( bad mashed)lumpy won't
go soft no matter how long you boil
Russet Norkotah pretty tablestock but taste like cardboard likely what you have if your mashed just do not taste right I think the trade off between the pretty look of the norkotah and the bland taste have had a negative impact on the market. Luckily norkotah acres seem to be coming down and other goodflavored high yielding varieties are coming on.

Myself Alturas, Burbank, or an unpeeled red variety with milk, butter, two or three chopped cloves of garlic and some chives;
salt and pepper to taste(just enough milkand butter to give the mashed a smooth creamy texture.)

Answer 3

You can use any potato you want. You have the option to skin it. Some like the skin on and some do not. The skin does contain the vitamins and nutrients of the potato. The insides contain the starch.

Let's make the basic kind. Get yourself five very rotund Yukon Gold Potatoes. Wash, Peel, and cut the potatoes into small inch long chunks.

Put on the stove a pot of water, add some salt, and bring the water to a boil. Add potatoes.

They will take a while to cook. They are ready when you can poke a fork completely through them and they are softened.

Once done, remove pot from stove and strain contents through a strainer over the sink. You want to get rid of the water.

Place the potatoes in a plastic bowl. You have two options, you can mash them with a masher or wooden spoon or mixer. It's up to you what consistency you want. You will get the chunky style using the first method and the whipped style using the second.

Never the less, you will want to use milk or cream to help with the break down process, not too much, just a little. You also want to season your mashed potatoes with butter, salt, and pepper. You can add other types of spices depending upon your taste buds. Some add chives, bacon, celery seed, or some use a little dill, etc.

Answer 4

Recipe Courtesy of Emeril Lagasse





2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper

Answer 5

Boil potatoes until quite soft then mash up add a bit of butter and some milk and mash some more,thats how i've done it for years.

Answer 6

Basics first: peel the potatoes and cut them into quarters. Put in a saucepan with the water above the spuds. Bring to the boil, then immediately turn to a low simmer. Depending on how many you are doing, it should take about twenty minutes. Pierce with a sharp knife to test and if there is no resistance, they are ready. Strain well. Leave to rest for a couple of minutes with some kitchen roll tissue loose on top with the lid on. Mash well. Flick the mashed potatoes with a fork, turning over several times. If you want them dry, they are ready, but you might prefer to add a knob of butter. If so, turn them again with the fork and you are ready. Enjoy............... (if you can get King Edwards or Maris Piper - they are two of the best, with the Maris just about taking the edge on the King Edwards).........

(ps. I just noticed that someone says 'stir them'. DO NOT. Also there is no need to add salt when boiling, leave it for the eater to salt and pepper to taste)...............

Answer 7

-Peel the potatoes. Sometimes I slice them or quarter them into chunks.
-Boil them until they are soft enough where if you stab them with a fork they slide right off. Then you know they are ready.
-Drain them and return to pot.
-I add in some butter, salt, white pepper, and a little bit of milk. It's all "to taste" so add a little at first, you can always add more later. Sometimes, if I want to dress them up a bit I'll add garlic or sour cream. My sister-in-law adds cheese.
-I use an actual potato masher to mash my potatoes, but my mom prefers whipping them with a hand mixer. It's your preference.

Generally, you can make mash potatoes however you like them! Have fun and be creative.

Answer 8

Boil potatoes till cooked strain and crush with masher add a little butter and milk and mash. For a change try adding onion or garlic when cooking

Answer 9

hello there first u boil the potatoes for bout 25 mins then drain them put them bak in the pot add lots of butter and some milk just alittle then mash until there are know lumps enjoy!x

Answer 10

boil peeled potatoes for about 20 minutes until a knife goes through when touched drain water mash the potato when soft add a bit of milk then a little butter. mix till fluffy
done.