boil patoes/crack a raw egg in patoes/ some milk/ don't put to much milk will be wattery.
2007-09-05 04:44:34
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answer #1
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answered by gulible 2
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Pretty much what everyone else has said - make sure you don't over-boil the potatoes, add some milk, butter, salt and a little pepper.
But you can substitute cream for the milk which would make it extra creamy. You can also add other 'extras' like spring onion or mustard. I've also tried mash before which had those onion-bits (like bacos but made with onion!) and that was very nice.
I just wanted to add that potatoes really differ in flavour depending on the type of year so make sure you have some good potatoes to start with (Maris Piper are really nice at this time of year)
2007-09-05 11:49:53
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answer #2
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answered by Catnip 3
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First you have to cut up the potato into the same size pieces, big or small they need to be the same size. Then put the potato pieces in a pot and cover with cold water. Bring to a boil and lower heat to medium. From start to finish it takes 40-60 minutes. Test the potato with a fork. If you can stick the fork in the piece of potato without resistance, and the potato slides off the fork, then they are done. Another way to test them, is to take a piece out and let it cool off for a minute and squish it with your fingers.
To mash the potatoes, add in a stick of butter and it has to be butter! Then you add in milk or cream (cream makes the potatoes richer, but I usually don't have it in the house). Only add the milk a little at a time. I mash them with beaters, but you can use a ricer. If you use a hand masher, the potatoes will be lumpy. I mix in salt and pepper with a spoon at the end. I sometimes add a little chedder into the potatoes for a little something extra. Hope this helps!
2007-09-05 11:49:51
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answer #3
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answered by Anonymous
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Here's mine, it would be totally creamy if I'd peel the potatoes, but I like the texture.
Take an 8 oz brick of cream cheese out to soften. Boil potato cubes. Melt about 6 Tbsp butter with a lot of minced garlic. Take an electric hand mixer and start mashing the potatoes after draining while the mixer's off. Then cube up the cream cheese and add, mash, then turn on the mixer. Then drizzle in the warm garlic butter and keep mixing on a higher speed. Nice creamy mashed potatoes! And they taste awesome.
2007-09-05 11:54:40
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answer #4
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answered by chefgrille 7
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Extra-Creamy 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.
Enjoy =)
2007-09-05 12:10:05
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answer #5
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answered by Spring 3
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Having boiled your potatoes and rough mashed them,
Add a large knob of butter, black pepper and a splash of milk.
Either beat together with a fork or to really knock the lumps out use an electric whisk.
For extra creamy mash add a dairylea cheese wedge.
Your mash will NEVER be tasteless again. Enjoy.
2007-09-05 13:42:53
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answer #6
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answered by Terry G 6
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take four potatoes bake in the oven for 1 hour cut open scrape out potato this is the basis of the mash then use a fork and break up all parts then add a knob of butter mash with a masher add half a pint of cream salt and pepper and return to heat for no more than 1 minute sturring continuesly and serve . or for a cheesey mash add 200g of mature chedder cheese
2007-09-06 08:25:00
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answer #7
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answered by martin_anderson_99 1
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For the lumps use a ricer, a mouli or just push through a sieve.
For flavour use real butter, and if you use milk you can infuse the milk same as for a bechamel, with a bayleaf studded with cloves into half an onion. Saffron in the milk is another flavouring and will make your mash look golden. There's all sorts you can add to your mash: parmesan cheese, celery salt, green pesto, red pesto, etc...
2007-09-05 13:27:25
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answer #8
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answered by fed up woman 6
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Always use good potatos, maris pipers are good for mashing. Once cooked, mash and add a knob of butter and some milk and carry on mashing until all lumps are gone then season with salt and white pepper to your taste.
Simple but how I used to do it when I worked at a very good resturant. Alternatively you can add some dijon mustart or horseraddish depending on what your having with it.
2007-09-05 11:50:29
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answer #9
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answered by Anonymous
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First, cut your potatoes into cubes before boiling. Boil them in salted water until they are really tender and drain. Add some milk, butter, salt and pepper to the pan and put back on the heat (do not boil though) and add the cooked potatotes, they will absorb the milk. Mash really well with a pototato masher and then stir briskly with a fork. Add more butter if you like and some grated cheese, mmmmmmmmmmmmmmm!!!!
2007-09-05 11:48:57
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answer #10
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answered by Nickynackynoo 6
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Here are some recipies:
http://www.ehow.com/how_6821_make-extra-creamy.html
http://www.epicurious.com/recipes/food/views/102578
http://www.epicurious.com/recipes/recipe_views/views/231100
http://www.elise.com/recipes/archives/001509perfect_mashed_potatoes.php
One thing I do is mash the potatoes first before adding the other ingredients. You could also rice them first. This way once you add the milk and butter the potatoes will not have lumps! Plus NEVER use a food processor or blender because if not done properly, they will become rubbery.
Have you ever tried cauliflower mashed potatoes? If you make them right, you cannot tell the difference between them and regular mashed potatoes!!!!!
http://www.cooks.com/rec/view/0,1850,147181-225192,00.html
http://community.cookinglight.com/printthread.php?threadid=54415
2007-09-05 13:18:17
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answer #11
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answered by B. D Mac 6
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