When you want to mash potatos, do you boil them or do you bake them?

Question

and what tool do I need to mash them. My 5 years old son love them

Sorry I'm Chinese, don't know how to make Amercan

Answer 1

first i peel them, quarter them and then boil them and when you mash them put in milk and butter, if you want to get creative try adding creme of mushroom soup or some other creme soup it turns out rather nice

Answer 2

Ok here's what you do.
You skin the potato's, usually cut the potato's into quarters, so they'll cook faster. Put them into water and boil them. Check the potatoes in about 15 minutes. Now take a fork and stick it into 2 or 3 of the potato's if the potato comes off the fork easily the potatos are done. You really don't have to be that precise with cooking them cause your just mashing them, so if they over cook don't worry about it.
Drain the potatoes and using a potato masher begin mashing. Then about half way through mashing add some butter and mash it into the potatoes, then slowly add some milk. I say slowly because you don't want to make them too thin. I don't add salt or pepper while mashing them because some people might not like the amount of salt and pepper you put in. People can do that on there on plate. And that's it.
Happy eating!!!

Answer 3

Its up to you. Here are the two ways I do it. You can use a large fork to mash the potatoes. They are usually soft enough. Or you can do it in an electric mixer for super smooth potatoes.

Skin potatoes and boil in salted water until easily pierced with a fork. Keep in mind that the smaller you cut the potato the faster it will cook.
I then drain them well. I add butter, milk, salt & pepper. You can also cheese and garlic for a more savory flavor.

Another way is to roast the potatoes. I leave the skin on and use red potatoes for this one. I cut up and roast the potatoes with olive oil, garlic, onion, salt & pepper.
Same as above, but add a dab of mustad, green onion or curry for something a bit different. This one I also don's mash as much as the other so it has some good texture to it.

Answer 4

Boil the potatoes until tender then drain and mash or put it through those potatoes press thing either way don.t over work the starch or your mashed potatoes will look like wallpaper paste the heat some milk with some butter and add the potatoes . Season and serve.

Answer 5

Peel your potatoes, cut them in large cubes, then put boil them in about 1 1/2 inches water. Put a very small amount of butter on top of the potatoes. (that keeps it from boiling over)
Once the potatoes are soft, put them in a mixer (you can use a potato masher, but a mixer saves work) along with butter, heated milk, and salt.
If you like them very rich tasting, add sour cream or cream cheese too. A pinch of garlic salt adds great flavor!

Answer 6

I cut them into wedges after peeling and then boil them...they get soft faster - I'd say check in 5 minutes with a fork. Do cut all pieces evenly so that they're all the same size, then they all cook at the same time. Then put them in a big bowl, put some sour cream, some butter, some salt and mix nicely with a fork. Put more sour cream for more creaminess. I know some people who put in a splash of milk to make them creamy. I always enhance the flavor with parsley and ground black pepper....then sprinkle some parmesan cheese sometimes...mmmm....gotta go boil some potahtoes..

I suggest following a simple recipe from http://www.allrecipes.com to get a good handle on the amount of each ingredient.

Answer 7

You boil the potatoes. The longer you boil them, the softer they will become. You want them to the point that you can easily cut them with a fork. Drain them, but retain a bit of the water, as the starches in the boiling water will help bind it all together. Then add a bit of butter, salt, pepper, and milk, or half-and-half if you want creamier potatoes. I use a hand-mixer to mash them, though there's no reason you couldn't use an actual potato masher.

Answer 8

I boil them. Then I put them in a mixing bowl, with a little bit of milk, butter and a little salt and pepper. Then I use the hand mixer to mash them until they are creamy. Be careful about adding milk.....it's easy to get too much. Just put in a little bit, then add more if necessary. It's easier to add more than it is to take it out.

Answer 9

Boil. They cook faster if you cut them in half or in thirds if they are big potato's. After they are done boiling drain out all of the water. You will get a much smoother consistency if you use an electric mixer. Add in butter and milk, mix and add salt and pepper to taste. I find it easier if you peel them before boiling. It's so much harder to do after.

Answer 10

Traditionally, boiled.
But HEY! That's a great idea, to bake them. When baked, they are less starchy and I'll bet more flavorful. As you might imagine, the tool is called a 'potato masher'. It is a long handle, and the working end is either a flat, oval metal piece full of holes/open designs OR a long handle with a loopy-looking wire shape at the bottom.
I'm gonna' start baking them for mash.
Also, leftover baked potatos are YUMMYLICIOUS when sliced & fried the next morning.
Mmmm...

Answer 11

-peel the potatoes
-cut them into chunks
-boil for about 10 or so minutes(depending on the amount of potatoes you chopped up)
-drain
-add a little bit of milk, butter, salt and pepper
-use potato masher or a mixer to mash(depends on how "mashed" you want them)
-if you want add cheese, bacon and/or chives for a little more flavor