Do alot of people add an egg to their mashed potaotes????

Question

I was reading closed questions to help me figure out how to make smooth mashed potatoes and I saw alot of people say that they add an egg when they are beating them. What would be the benefit of the egg and would you be able to taste it?

Answer 1

I added egg once when I accidentally added too much milk and the mashed potato ended up too runny. I thought adding an egg might help to thicken it. It did work, but I've never heard of adding egg routinely. To answer your other question, I couldn't taste the egg.

Answer 2

I've never heard of ANYONE adding egg to their mashed potatoes. I don't see what the purpose, or benefit might be. We make them to the desired consistency by the amount of milk (or cream) we add, and not over cooking the potatoes. I use an electric mixer if I want them smoothe, and they ALWAYS come out perfectly smoothe... no lumps. Sometimes, if they're new potatoes, I'll leave the skins on, and make them not quite as smoothe. That less smoother texture with skins on and some small lumps, is the in thing in many of the finer restaurants. But it's a matter of personal preference.

Answer 3

As the others have said, no egg, just milk & butter. After draining the water, return the potatoes to the pot or a bowl, add butter & a bit of milk. I have a hand masher, so I mash them up and add more milk & butter, and mash 'em up real good again. Keep this up until you get the consistancy and creaminess you want. But it does take a lot of mixing or mashing, as lumps aren't that great when you're eating mashed, but they are ok when making potato salad.

Answer 4

I never heard of adding the egg to mashed potatoes either. I would be afraid it would cook and show in the taters. Probably could taste it too a little bit. My best smooth mashed potatoes are with PotatoBuds...out of a box. I make fresh mashed chunky with the skin on. Love them that way and more nutritious.

Answer 5

egg? raw?? huh!!

I put egg in left over potatoes to make potato fritters. But then I am going to fry the fritters anyway.

for really smooth mashed potatoes, reserve about a cup of the cooking water.

put the potatoes in mixing bowl, turn on to high whip. Add 1/2 cup whipping cream, 1/2 cup butter, 1 tablespoon white pepper, 1 teaspoon salt, and as much of the reserved cooking water as needed to make a nice smooth fluffy mound of potatoes. This recipe is based on about 10 cups peeled cubed raw potatoes.

You cannot make good mashed potatoes with the Red potatoes. they are always mealy.

Answer 6

I don't add eggs in general to mashed potatoes, but if you were baking them - like as the topping to a sheperd's pie, you'd put the beaten egg in to make them brown up. It doesn't change the taste, it just helps them to brown up on top.

As for making smoother mashed potatoes - I recommend a potato ricer. (I got mine in Linens N Things or in Target, I can't remember which.) It looks like a large garlic press, but it breaks the cooked potatoes down into small, rice-sized strings, and then they're less lumpy when mashed with the masher.

Answer 7

I have never heard of egg in mash potatos,and don't think I would want to try. I think the more you whip them the smoother they come out. I use butter, milk ,and whip them with a mixer.

Answer 8

i add only milk and butter i have not heard of putting egg in mashed potatoes.

Answer 9

this sounds awful

to make smooth mashed potatoes use a little milk and butter

Answer 10

I never heard of adding a egg. I like milk and butter and whip with a hand mixer.