how do YOU like to make your mash potatos?

Question

i like to make them with warm milk simmered with real butter, a dash of nutmeg and salt and pepper. then i like to blend it into my potatoes with a blender..how do you make your spuds so good??

Answer 1

While my tater,s are Cooking ill put minced garlic,butter(i use a lot) into a large bowl. When the tater,s are done and drained i put them in the bowl and using a masher i mash the tater,s and garlic and butter together. Then i add salt,pepper and evaporated milk and mash again till i get the smooth texture i want. Lot,s of garlic and lots of butter that is the way i like tater,s.

Answer 2

The best way that I have found for making mashed potatoes is to take and stir fry in a skillet about 3-5 medium sized fry pan. I use either Pam cooking spray or a little Country Crock Margarine. I then add the rest of my spices after draining the potatoes. Spices include Garlic Powder, Curry Powder, Chili Powder, and All-Purpose Seasoning.

When the potatoes and spices have cooked together for about 15 minutes, I then take out the potatoes and run them under ice cold water to make the skins come off easier. Then, what else do I do, I mash them and to make them just a little bit smoother, I add just a little instant mashed potatoes. I then take and mash the potatoes into mildly lumpy potatoes.

While they are cooking, I get some butter, a pinch of salt, a pinch of pepper, and just about 2 pinches of Cinnamon and 1 or 2 slices of cheddar cheese. When it comes off the stove, I usually add a little skim milk, a little bit more butter, and then add other seasonings to taste.

Answer 3

Ummmh! Your recipe sounds really good! I'll try it! Here's one I love!--I like to use Yukon Gold Potato's-- they are sweet. Peel first then cube and boil with tsp. sea salt till tender, take off the stove and set to the side. Now Take a garlic bulb peel outer skin mostly off then cut the top 1/4" off, place in muffin tin bake at 400 for 30 min. When cooled enough squirt the mushy clove out into bowl and mash with a little milk. Now add to potato's with lots of butter, add milk as needed and pepper then whip it good! Then see if it needs more salt,heat up if needed and serve!(I do salt my veggies while cooking- unless I know someone is restricted)You can warm some french bread and use the rest of the garlic cloves to spread on it! Yum! Enjoy!

Answer 4

boil potatoes with chopped onions till the onions are clear [they take the most cooking] drain, mash and add butter and plenty of skim milk powder [to offset the guilt of the butter] add a little water to stiffness, salt and pepper to taste then, when the correct consistency serve with whatever you have. Use a blender if you wish but I find that this creates extra cleaning, a fork does me.

Answer 5

I like to use a ricer for my potatoes for a light and fluffy texture without lumps and to prevent over mixing. I always add the butter first so that the potatoes don't get gummy when I mix it, I like to add roasted garlic, cream, a little buttermilk, parmesian cheese, then I season it to taste with salt and pepper. MMMMM Good stuff.

Answer 6

A little salt, a little pepper, a lot of butter and a little more than half a can of evaporated milk. Then beat well with a mixer.

Answer 7

Never thought of it that way before-
I would boil them until the skins come off, then possibly strain out the skins, boil the potatos down until they are no longer soup, add ajaya and a little salt

Answer 8

Amazing!! I make them the exact same way. Nutmeg really adds to the flavor. This is the way my mother taught me. And everyone knows, mother knows best!!

Answer 9

Like pulverized spuds. Really smooth, then I will but a little ranch dressing in. Don't dis it till you've tried it. ITS GOOD. YEA!

Answer 10

olive oil, minced garlic and pepper plus water from the boiled potatoes