how do you make mashed potato?

Answer 1

i like to add sour cream and/or cream cheese in mine too. also when i make use red potatoes, i don't take the skins off, and i don't mash until smooth, they're best 'lumpy'. you could also add roasted garlic, chives, parmesan, get creative.

Things You'll Need:
4 to 6 potatoes
1 tsp. salt
1/3 to 1/2 c. milk
2 to 4 tbsp. butter
pepper

Peel and boil 4 to 6 medium-size potatoes for 20 to 25 minutes or until tender when pierced with the tip of a knife.

Drain potatoes in a colander, return them to the pot they were boiled in and shake over medium heat until the potato pieces are dry and mealy.

Puree potatoes by passing them through a food mill or potato ricer, by whipping them with an electric mixer, or by mashing them with a potato masher or heavy fork. Work out lumps as best as you can.

Whisk in 2 to 4 tbsp. melted butter, a pinch of salt, pepper to taste and 1/3 to 1/2 c. warmed milk. Whisk potatoes to desired smoothness.

Tips & Warnings:
*A food mill or potato ricer yields the smoothest puree.
*An electric mixer, potato masher or fork means more muscle work, but it still does the job well.
*Never use a food processor to make mashed potatoes. They will become gooey and gluey.
*Use less butter and milk for lumpier potatoes. Use more for creamier potatoes.
*Wash the potatoes, but keep the skins on for "dirty" mashed potatoes. They're very good for you and nicely rustic.
*Don't undercook the potatoes. Boil until soft through and through.

Answer 2

I boil my potatoes with the skin on because once you cube them and put them in the water, some of the flavor leaches out into the water. Once they are done (a fork poked into it isn't hard to get in), I drain them, peel them (use a hot pad so you don't burn your hand), mash them, and then add the butter and mix well. After the butter has been mixed in, THEN I add the milk or cream. If the milk or cream goes in first, it will make the potatoes pasty. The butter keeps the potatoes from getting pasty. Then I add the salt and pepper, mix again and enjoy. You can mash them until there are no lumps or leave it a little lumpy, if you'd like - for texture. I use Russett potatoes (baking potatoes) for my mashed potatoes.

Answer 3

ok Ready?:

1) Boil 4 or 5 potatoes to the point that a fork can pinch them easily.
2) Peel the potatoes and put it in a bowl.
3) Put 2 or 3 big spoons of butter and pour 1/4 cup of Milk.
4) Start mashing it trying to get all the ingredients melted.
5) Add a little black grounded pepper and salt...and Voila!!!

I'll bring the bread :)

Answer 4

Peel and cut up some potatoes. Boil them until tender and you can poke a fork in them easily. Drain the water. Add some butter and a little milk (for about 4 medium potatoes I add about 1/4 cup of each). Add salt and pepper as desired. Mash with a hand masher or electric mixer. Add more milk for thinner, creamier potatoes.

Answer 5

boil potatoes in salted water (and i mean SALTED water). cover the pot with the potatoes but take the lid off as soon as the water starts bubbling so as not to let the potatoes take in a lot of moisture (if you want it a with a hint of garlic, throw in a couple of peeled garlic cloves in the water). then when the ptatoes are done, drain all the water and mash the potatoes to your desired consistency while adding a bit of HOT mix of milk and cream, and some butter. season accordingly with salt and pepper, then lastly add in grated cheese is you want.

hope i helped!

Answer 6

*******HEAVENLY MASHED POTATOES
1 bag red potatoes 5 lb (or potatoe of choice)
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)
Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.
Add the butter and sour cream.
Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.
Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.

Answer 7

Boils some potatoes until tender,peel then cut then in chunks and some milk and butter andwhip them by using a hand mixer or a masher. Ans salt and pepper to taste.

Answer 8

start with red potatoes, cut, boil, then mash with a lil butter cream cheese and milk. scoop out and top with old bay

Answer 9

there are many ways to make mashed potatoes, you can peal them and boil them and put them in a plastic bag and run them over with your car, that should mash them,.....but an easier way would be to peal them and boil them and mash them with a fork or use an egg beater, and add butter or milk to them while mashing them,.....

Answer 10

Peel the taters, boil them until tender, add about a quarter stick of butter, salt and pepper to taste, and a good dollop of French onion chip dip for a great flavor.