best way to make mashed potatoes?

Answer 1

peel and quarter the potatoes boil them after 20 mins drain the water off put back on the heat for a couple of mins shaking the pan as you go mash the potatoes with a masher then add milk butter and a egg yolk mix into the mash until the butter melts into the mash it should then be smooth and fluffy and lump free'''

Answer 2

We used to make really smooth mashed potatoes using a substance in a packet that is mixed up with milk or water.

However, quite recently my good lady has been following the method she saw on a programme by the Cornish Chef, Rick Stein, and they taste a whole lot better!

The real potatoes are cooked and then mashed up using a fork, a small amount of marge or butter, and just a trace of the water in which they were cooked. The mashing should not be too thorough, but leaving an occasional small lump.

I know that this sounds odd, but they are really tasty, and I guess that you are going to be able to find this technique demonstrated on the BBC cooking prog. or Rick's own website, or maybe look in on him next time you are in North Cornwall.

Do say "hello" to Chalky for me.

Answer 3

Give them a rough mash with the masher, add some butter, milk and pepper, mash again.. then add some grated cheese (any kind you want), mash again, then whisk it very thoroughly to make it fluffy and airy, use a fork if you need to to get rid of all the lumps... it's very tasty and the kids will love it too.

Answer 4

first of all you need a decent masher. steel one not plastic. make sure potatoes are soft add milk and butter. then when mashing the spuds press down and scrape the masher along the bottom of the pan to make sure you get all the lumps out. then mix the mash for 2 mins perfect creamy mash.

Answer 5

I just love Garlic Mashed potato, and this is the best recipe that I know:
http://www.gourmet-food-revolution.com/garlic-mashed-potato-recipe.html

Answer 6

Boil potatoes until soft (prick with knife), drain and leave for about two minutes. Add butter (depending how many you have cooked for) and mash with potatoe masher. Then whisk with a fork. If you want something completely different, add two teaspoons of wholegrain mustard. This gives the potatoe a real kick!!

Answer 7

Peel about 6 large idaho potatoes, dice in 1-inch pieces. In a large pot with a strainer inserted, fill 2/3s with water. Add a tsp of garlic powder to the water, then add the diced potatoes. Let potatoes boil until they are soft.

In a preheated 350-degree oven place two heads of garlicin foil, covering them with olive oil. Let them cook until very soft, approximately 30 minutes.

Very finely chop approximately 1/4 cup of scallions and 1/4 cup of fresh parsley. Set aside.

In a microwave-safe bowl, heat approximately 1 1/2 cups of milk or half and half. In another microwave-safe bowl, heat 1 stick of butter just until softened. Do not allow butter to liquify.

Remove garlic from oven, carefully open foil. With a fork, press on each clove of the garlic heads until the creamy garlic is squeezed out of their skins. Put all of the squeezed creamy garlic to one side of the foil. Toss the skins.

Drain potatoes and remove strainer from pot before returning potatoes to the pot. Add the creamy garlic. Mash these two ingredients with a potato masher until the garlic is combined with the potatoes.

Add the hot milk a little at a time while continuing to combine ingredients, until you reach desired texture. (Use a large whisk if needed.)

Add softened butter, scallions, and parsley, and mix well.

Add salt and pepper to taste. Serve hot.

Note: If not serving immediately, refrigerate in a large bowl and cover with plastic or foil. You can reheat in a microwave-safe bowl, stirring every 5 minutes until heated through. Reheating should take 10-15 minutes, depending on your microwave.

Answer 8

peel and cut potatoes into quarters add to water, bring to boil...adding a pinch of salt to the water. When potatoes are tender, fork through...bout 20min.....drain potatoes, add some margarine/butter, bit of milk, salt/pepper to taste..and mash the potatoes with a potatoe masher...or whip them with electric hand mixer.,to fluff them *

You can add garlic slices to the boiling water/with potatoes at beginning to get a garlic flavour..or add fresh herbs*

Answer 9

you can buy the mashed potatoes at the store and then home make them..
and to make them you need to do this
pour the right amount of water it says in a pot
pour the amount of mashed potatoes you wanna make
add a little bit of milk
then stir it,, o yeah and i forgot you have to turn the stove on

Answer 10

Use hot milk instead of cold when mashing them....and also loads of butter Always works for me.