How to make mashed potatoes?

Question

How do you make them? Mine get too runny. THey suck

Answer 1

Take your potatoe and than smash it numerous times with a blunt object.

Answer 2

Boil the potatoes first (without the skin, cubed--2-inch cubes is ideal). When you're done--you can tell by sticking a toothpick into the potato and it comes out clean (make sure you do this from time to time because the potatoes might get, um, soggy... Drain the water but keep the potatoes in the same pan where you boil them, Mash them in that same pan and add butter and milk (the lesser milk, the better). These two helps you mash them easily, but don't use milk too much as this may cause it to become runny. Add salt and pepper to taste. And what I do, to make it "my own"... I add chives to give it that "sour cream and onion" taste. But you can do without that. =]

Answer 3

Garlic Mashed Potatoes:

40 min 15 min prep
8 servings

7 cups baking potatoes, cubed, peeled
6 cloves garlic, peeled
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese, grated
2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper

1. Place potatoes and garlic in a sauce pan, cover with water and bring to a boil. reduce heat and simmer for 20 min and drain.
2. Return potatoes and garlic to the pan, add remaining ingredients.
3. Beat at medium speed or mash until smooth.

Answer 4

I got this idea from Rachael Ray...
For 3-4 servings:
First, boil about 7 small golden or red potatoes with skins until done (insert fork and potatoes feel soft).
Second, drain water and combine about 4 oz. of cream cheese, 1 tsp. of butter, and salt/pepper.
Third, mash together and enjoy!

Answer 5

I boil my potatos in chicken broth to enhance the flavor. Then I drain thoroughly and start blending with a little sour cream and a little butter. As I stir I can see whether they are too thick and then will add more sour cream or butter, and perhaps some half and half. Then I put in a pinch or two of garlic powder and lots of salt and pepper. Also, I use Yukon Gold potatos. I think Russet potatoes are great too for mashed potatos.

Answer 6

Potatoes
double cream or crème fraîche
butter
salt & pepper
a touch of nutmeg
Milk

Boil (or steam) the potatoes in salty water
When well done, smash them add a butter, 2-3 table spoons of cream, salt, pepper, nutmeg and milk. As for the quantities, it really depends on your taste : thick mash or more liquid, creamier...

Bon appétit

Answer 7

For two servings............... you first peel three medium size potatoes, then cut them up into smaller pieces (quarters or a Little smaller), try to cut them evenly so they will cook at the same rate, boil for about 10-15 mins keep checking for tenderness with a fork, when cooked (soft), drain, mash with fork, add 2 tbsp butter (or less...your choice), 3 tbsp of evaporated milk, 1 tsp parsley flakes, a dash or two of Mrs Dash a pinch of salt, a dash of black pepper, grated cheese (to your taste) ......and you are good to go

Answer 8

Peel, clean, cut, then boil potatoes. When you can stick a fork in one of them and it feels kind of soft, and it falls apart where you stuck it they are done, remove them from the heat. Immediately drain them. I then add (for 5 lbs.) 2 sticks of butter or margarine, and start mixing them with the blender on low. As you mix add 1/2 cup sour cream, salt & pepper, then add a small amount of milk (I use about 1/2 cup), just add it slowly until you get the consistency of potatoes that you want. ENJOY!

Answer 9

I use Russet potatoes. First you boil your potatoes in water until they are tender, then when they are tender you drain them and then put in some milk and butter and then mash them with a potato masher or whip them with your mixer, put in salt and pepper to taste and ENJOY!!!! If they are too thick (you want them like butter) add in some more milk OR sour cream OR even cream cheese (if you like cream cheese).

Answer 10

Then you are over cooking the potatoes! You need to strian them better mix with butter and milk. Mash them add butter then mash them and add milk.