Has anyone any tips on how to make nice fluffy mashed potatoes plz?

Question

I make them every other night of the week but there always a bit uninteresting,i use butter but there never very smooth and tasty,anyone any ideas.thanks

Answer 1

Start with good quality Maris Piper potatoes (organic are more expensive but they actually taste of potato - the factory produced ones tend to be tasteless). You can peel them if you want but the skins have lots of flavour and will break down during boiling so you won't have chunks of skin in the finished product. Start them off in cold unsalted water and bring to the boil - cook until tender. Strain them and leave them to steam for a couple of minutes. Add a large knob of butter, season with salt and black pepper some ground nutmeg and a dash of milk and mash. Keep adding milk a dash at a time until you get the consistency you want.
That will give you a great basic mash. You could add some lightly roasted cumin seeds or even a few dried crushed chillies for a spicy mash. It can be served like that but I love to put it in a dish and put it under the grill until the top goes crispy golden brown – it adds a great contrast in texture. If you ike it cheesy, sprinkle the top with a good strong chedar before grilling.

Answer 2

Use Maris Piper or King Edward potatoes. Cook as instructions say. Drain. Add plenty of butter. You could try using some double cream instead of milk. Add only a little milk/cream at a time until it's the right thickness. Mash really well, then take a fork and blits the hell out of it using just your arm and a fork.

In a small saucepan, heat a tablespoon of olive oil and add a chopped onion and some chopped garlic. Cook it until the onions are done. Add lots of pepper to that, some cayenne pepper too (1/2 teaspoon should do), and cook for a few more seconds. Take off heat and put into your mash and stir in really well.

Answer 3

Boil your potatoes. Use an electric mixer, and mix in milk, butter, salt & pepper. Then add a big spoonful of sour cream, and garlic powder. This will make the creamist whipped potatoes that taste good reheated. You can also just leave the garlic out if you are a purest. Another great trick is to add just ranch dressing to make them creamy & flavorful.
Now, you don't want them too lose, so add as you go.
Good luck!

Answer 4

Instead of cooking your potatoes in water use chicken broth. After you cook them drain well add potatoes back to the hot pan and sit on the stove while the excess water evaporates be careful not to let the bottom burn. I add 1-2 sticks butter depending and instead of milk I use heavy whipping cream it makes all the difference. Just add a little at a time until it's the consistency you like

Answer 5

use an electric hand mixer if you have one. after you drain the potatoes, put the pot back on the stove with a little heat under to dry up any water left. add butter and cream cheese (really makes the flavor great), start with maybe a tablespoon of each, and then add just a tiny bit of milk. beat away with the mixer. you can add tiny bits more milk as you beat if the potatoes are too dry. don't forget to taste them. you can also add more butter or cream cheese, salt or pepper. however you want them to taste. good luck !!

Answer 6

Butter and milk usually turn out smooth mash, maybe you aren't getting the ammounts right, it's just a matter of "knowing"
For something different try ,boil a chopped onion with the potatos mash as usual, add grated cheese to taste and mash until smooth again, put into dish, level off , cover top with grated cheese, put under grill until cheese melts, yummy !

Answer 7

Start with a more flavorful potato like a red or Yukon Gold and make sure they are fresh. Cut potatoes as close to the same size as possible for more even cooking, do not over boil. Whip them with butter, either cream or milk and you can spice them up with a little horseradish, garlic, or sour cream and green onions.

Answer 8

I like lumpy mashed potatoes but my family doesn't. A friend of mine told me a tip to get lumpless mashed taters.....beat them with an electric mixer BEFORE you add any milk, cream and/or butter. It works like a charm every time.

I also heat the milk/cream and then add it to the taters along with butter, salt, pepper and sometimes garlic. My husband likes to cook garlic and onions in the same water as the taters.

Hope this helps.

Tracy

Answer 9

First use a floury potato like Maris Piper rather than a waxy one like New Potatoes. Boil them until almost falling apart then drain and add milk gradually and a knob of butter plus salt and pepper then give a good beating.
To make it more interesting try mixing in wholegrain mustard (or your favourite type) or chopped watercress after beating. Or any chopped fresh herb for that matter.

Answer 10

I hated making mash potatoes they always came out horrible! So I tried instant mash potatoes. I like the Real Idahoian in the red box. I dont use the recommend about, I just boil water, whole milk, butter and salt once it starts to boil little by little i add the potatoe flakes and water, whole milk, butter and salt and they come out like real mash potatoes!!