How do you make perfect mashed potatoes?

Question

I cannot seem to get mine the way my nan used to?

Answer 1

i suggest you get someone who knows how to make perfect mash to show you!

Answer 2

When you have peeled your spuds chop them into small pieces this will ensure that they cook quicker.

Boil until soft, drain all water out, rough mash the spuds with a fork, add a large knob of butter, black pepper and a splash of milk. Using the fork fold everything in together.

Perfect Mash Potato.

If however you want them creamed with no lumpy bits instead of the fork use the electric whisk. Just add the butter, pepper and milk as above and whisk to a cream.

Lovely with sausages and chopped fried onions.

Answer 3

hi, are you able to get King Edward potatoes in u . s .? Thats what I continuously use for mash in England. To me the wonderful thank you to lead them to is decrease your potatoe into quarters and superb in the event that they are all on the subject of the comparable length. conceal with chilly water and convey to the boil then gently salt them conceal with a lid and prepare dinner for extra or less 20 25 minutes till gentle or commencing to interrupt up into the water. Drain (save the potatoe water for gravy) using a hand masher mash the potatoes properly till you will discover no lumps - be sure you mash properly in the past including liquid - then upload a stable knob of butter and mash this in then some chilly milk to the consistency you elect and mash properly returned. in my opinion using a electric whisk makes the potatoes very sloppy and extra like a pureee than a mash. desire this facilitates

Answer 4

Boil potatoes until tender (when they fall off the fork)
Add a little milk and some butter
Beat/whisk the potatoes to prevent the butter from separating in the potatoes while still over the low heat.

Works every time for me. They turn out all creamy.

Answer 5

I boil them for 20-25 mins, or to a consistency of being able to push a fork through. Drain them off. Add butter, lots of, and mash. Then I add a some milk and mash it all together until fluffy. Just like my gran use to do.

Answer 6

I boil my potatoes then I drain them and put the pan back on the heat to dry the potatoes off,this is done for about 30 seconds,I then add a knob of butter and milk and a small amount of single cream, then I beat it all together until smooth.

Answer 7

YOu need good mashing potatoes. Cut them into chunks, boil in salted water till they are soft. Get out the butter, sour cream and whole milk or cream. Then mash like the dickens till they are smooth. Add sour cream, cream, butter and salt to taste and mash some more. YUMMY!!!!

Answer 8

After you drain the potatoes add milk, butter, not margarine and mash. Keep adding milk or cream until you get the desired look and texture you want then add another lump of butter.
Try adding chopped onion to it as well, lovely.

Answer 9

Boil them for about 25-30 mins. Then mash them with milk and butter. Make sure there is no lumps though!!
Thats how I do mine - I sometimes grate some cheese in as well! yum

Answer 10

Perfect Mashed Potatoes


There has been much written on the best way to make mashed potatoes - how long you cook them, with peel or without, reserving some of the cooking liquid, etc. etc. I have discovered that the real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That's really all there is to it (along with butter, cream, salt and pepper). Just start with the type of potato that tastes better and mashes up better. According to the Food Network,

Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy.
All-purpose, or chef's potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked.



Here's our recipe for perfect Yukon Gold mashed potatoes:

1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper

A potato masher

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

Serves 4.

Simply Recipes http://www.simplyrecipes.com


The potato variety makes a difference in mashed potatoes
Mashed potatoes rank high on the list of American comfort foods for everyday and special occasions. The term dates back to 1896 in print, but this simple dish has undoubtedly been a favorite for much longer. What could be easier to make than mashed potatoes? Believe it or not, there are a number of factors and techniques you should know in order to make the perfect mashed potatoes. Once you've read through the tips and hints, you'll find a variety of mashed potato recipes to try, from smooth and creamy to exotic and loaded.
Choosing the right potato
Choosing the right potato to mash will depend on whether you prefer smooth and creamy style or mashed potatoes with a bit of texture (ie., lumpy or the new chef's favorite, smashed). Waxy potatoes, such as Red Rose, White Rose, and Yukon Gold varieties, are recommended for boiling applications because they have less starch and a higher moisture content. They hold up to boiling and do not absorb as much water. Waxy potatoes tend to result in a more flavorful end product, but it can be difficult to get a really smooth texture without turning them to glue.

Idaho and russet potatoes have a higher starch content and lower moisture, resulting in a mealier texture when cooked. This means they absorb more moisture and tend to fall apart when boiled. Thus, if you prefer a smoother texture, use mealy potatoes but steam rather than boil.

http://homecooking.about.com/od/howtocookvegetables/a/mashpotselect.htm

Answer 11

I was just in Scotland and had the best mash ever the "secret" parsnips! really you cook the parsnip with the potatoes and extrude through a ricer add fresh butter, salt and pepper. ENJOY!