Secrets of creamy tasty mashed potatoes?

Answer 1

a tablespoon of sour cream

Answer 2

Make sure the potatoes are good for mashing, not all potatoes are. Second, cut into uniform pieces, and boil in salted water. The reason you want the pieces about the same size is so that the smaller ones don't take on too much water. Next, cook until they are just done, do not over boil them, or they will be soggy, but make sure they are cooked through. Then, strain all the water out. Put them back into the pot, add a pinch or two of salt, and white pepper, lots of butter, and half cream, half milk. Then use a hand blender to get them creamy and fluffy.

Answer 3

Boil the potatoes in chicken broth (from a can will do!). Save the broth when the spuds are done. After mashing, pour just a little bit of the broth into the potatoes and stir it up. Then add in a lil bit of milk and stir (a mixer is best to get creamy) until it's creamy how you want it. Then add butter, salt and pepper to taste. Enjoy!

Answer 4

Once the potatoes have drained, put them back in the hot pan as this will help remove any remaining water. Add plenty of butter and just a bit of whole milk or half & half, or heavy cream. Mash until your arm tries to fall off!

Answer 5

I grew up watching Mom put mayo in our mashed potatoes. I didnt realize what a difference it makes till i ran out and was forced to make some without it.

Now, I put it in all the time and everyone wonders why my potatoes are better than theirs.

I simply make sure to put salt in as the potatoes boil, add butter, a little milk and some mayo at the end as it is being whipped.

Answer 6

make certain the potatoes are stable for mashing, no longer all potatoes are. 2d, decrease into uniform products, and boil in salted water. the clarification you want the products appropriate to the comparable length is so as that the smaller ones do no longer handle too lots water. next, prepare dinner till they are in simple terms completed, do no longer over boil them, or they are going to be soggy, yet make certain they are cooked by way of. Then, stress all the water out. placed them returned into the pot, upload a pinch or 2 of salt, and white pepper, numerous butter, and a million/2 cream, a million/2 milk. Then use a hand blender to get them creamy and fluffy.

Answer 7

boil the spuds and salt to taste then add a knob of butter and a good dollop of cream, mash well then beat with a wooden spoon. Don't know why but the wooden spoon is the secret, it makes common spuds into exotic creamy mashed potatoes

Answer 8

To get the perfect mash, you really need to purchase a good ricer. Make sure you buy a metal version, not plastic!! This is the only way to get completely lump free potato. Following the ricing, you only need to add a very small amount of full fat milk and a very large knob of salted butter to get the right taste and consistancy.

Answer 9

Hugh Fearnly-Whittingstall swears by a potato ricer. I mash mine with the masher, with plenty of butter and a little milk, and then whizz a fork around really quickly until it's smooth. Add more milk slowly if needed. Doing what I do will produce strong arms lol.

Answer 10

I use a brick of cream cheese, a Tbsp or so of butter, and maybe a splash of milk. Cream cheese is totally the secret. None of my family knows how I get them that creamy without being too starchy. Oh yeah, and then just whip the heck out of them with a hand mixer.

Answer 11

I like to substitute sour cream for the butter and milk with salt and pepper to taste. I also prefer whipped potatoes to mashed. I use a hand mixer, but a stand mixer works just as well.