how do you make your perfect mashed potato??

Answer 1

add some cheese mmm!

Answer 2

I peel and boil about 10 medium sized potatoes until I can stick a knife into them smoothly. Then I drain out most of the water, pour in about 2/3 cup of milk and chuck in a tablespoonful of salted butter. I then get mashing - I use an egg masher I bought in the US. The handle is shaped like an egg, and the mashy bit is a length of thick curled wire that looks like the egg's feet... If the egg masher is missing I use a fork. As the potato mashes up, I taste it. Often I have to add a bit more milk to stop it getting too dry. Sometimes I throw in some cream or a couple of spoonfuls of creme fraiche if there's any open in the fridge. A sprinkle more salt to taste, a quick grind of black pepper and it's done!

Try adding saffron one day. It gives the mash an orange glow and a weird tobacco flavour. Get mashing!

Answer 3

Once the potatoes are properly boiled (best in pressure cooker) I pour out the boiling water, but leave just a little at the bottom, about 1/4 of a cup (plastic throw away cup). Then I add some margarine, salt and I mash with a metal potatoe masher, not a plastic one (it makes a big difference) Hey presto perfect mashed potatoes, no lumps, just soft, tasty, fluffy mash. Good luck, and enjoy.

Answer 4

Here's a yummy recipe!!

Mashed Red Potatoes With Garlic And Parmesan

2 1/2 lbs red potatoes, unpeeled,quartered
3 cloves garlic, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese

Put potatoes and garlic in large pan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well.
Mash with the butter, milk, and salt.
Stir in the parmesan cheese.

Answer 5

Perfect mashed potato

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

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.

Answer 6

I don't peel my potatoes, just wash them. Then I chop them up small, add salt and water and boil till soft.
Drain all the water, back into the [dried] pot, metal masher and start mashing...
Add real butter, freshly ground black pepper, a splash of milk or cream [to taste] and a pinch of baking powder [makes it light and fluffy]. Mash some more until smooth and without lumps.
Stir about a heaped teaspoon of Hot English mustard and and add about a quarter cup grated cheddar cheese.
Serve with onion gravy, bangers or fried lamb liver and steamed green peas.
Yummy... :)

Answer 7

Boil potatoes, mash potatoes with some butter and a drop of milk. Add couple tablespoons cream cheese with chives and bon appitit! Delicious!

Answer 8

Boil my potatoes, mash using a hand mixer, never ever get lumpy mash, then, depending on what I'm doing them with add chopped butter, spring onion and cheese transfer to oven proof dish top with cheese sprinkle of paprika - yum!

Answer 9

You need to use real potatoes - you can't get a perfect mash from a packet, and add a splash of milk and loads of butter... mmm, I fancy bangers and mash now, and onion gravy!

Answer 10

Boile potatoes in just water, once boiled get rid of water, add a splash of milk and two cheese triangles, mash until all the lumps have gone.

Answer 11

My perfect Mashed potatoes are smashed with skins on with garlic. I like mashed potatoes with lumps to remind me that they are potatoes.