Making Mashed Potatoes?

Question

I have a buttload of potatoes that are gonna go bad soon, and don't want to waste them, so I need to make mashed potatoes.

I never have before.

What's some good ways to make them? I like them both with and without the skins.

Answer 1

Take off most of the skins, at least half. They make the mashed potatoes look dirty if you use too much of the skins. Cut them into about 1 inch pieces. Boil them till they are soft but not mushy. drain off the water. add some butter and milk and mash them with a hand masher or a mixer. Add a little more milk if they are too stiff, and mash them till they are smooth. If you enjoy garlic, boil some cloves with the potatoes, the garlic will get mashed up with the potatoes. YUM.

Answer 2

You can try adding a few splashes of chicken broth in addition
to some milk and butter after you've been mashing them dry.
Creamy mashed potatoes are heavenly with just the right
combination of salt and butter for flavor. You can also add
garlic powder to make them garlic potatoes with the right
amount added to them after they are all mashed. I have often
used canned milk for a creamier taste, that really beats regular milk, even if it's whole milk. I make my potatoes like
that for a holiday meal. They are so much richer in taste. And
tho the trend now is to leave on skins, I prefer them without.
I can't stand to get a peeling in between my teeth. Yuck.

Answer 3

I use pressure cookers when I cook. Takes just less than 5 min. But if you don't have one, cut the potatoes in small pieces. Bring a pot of water to a boil. When the water boils and the potatoes are softened, drain the water. In the same pot, add a stick or sticks of butter depending on taste, add salt, milk and mash away. If you have a potato ricer or hand mixer, so much the better. Serve piping hot!

Answer 4

Cut them into chucks and boil in salted water. Check by piercing with a fork every five min. or so after they come to a boil. When tender, drain and mash or use electric mixer. Add salt, a dash of pepper, plenty of butter, and some milk. I prefer canned milk, it just makes them richer. Add milk slowly until you get the right consistency. Do not over cook! You don't want your potatoes to fall apart. It gets to much water in them. I've been making them for more than 50 years.

Answer 5

Remove as much of the peel as you like. Cut into cubes. Boil until fork tender (fork slides into the potato easily). Drain the water. Add a half stick of butter or low water margarine. I prefer using chicken stock (canned) rather than milk. Mash with either a hand or electric beater. leave a few chunks for effect. I like leaving the seasoning to the dinner guests.

Answer 6

potatoes do not go bad very quickly. if you store them properly.
many ways to make mashed potatoes.
you first wash them. peel or don't peel. put into a kettle, cover completely with salted cold water. turn stove on to medium or higher heat when potatoes boil turn burner to a lower heat but keep them boiling.let them boil for at least 10 minutes or more, when you stab them with a fork the fork goes in smoothly and easy (on a potato with skin the skin will start to crack). pour off all liquid, you can add many things to your potatoes immediately after draining, mash with a masher, mixer, ricer or even a fork while adding your choice of the following.
1.---- butter or margarine, or bacon and drippings (1 tbsp per potato)
2.------cream cheese, sour cream, milk, cream, chicken broth (some form of liquid. add in small amounts mixing until the creamy texture you desire is achieved,)
3. bacon bits, cheese, paprika, garlic, chives, rosemary, parsley ( add any of these to achieve the flavor you crave)

serve immediately--- leftovers can be reheated in the microwave or put into a ziplock bag and freeze for up to 1 month.

Answer 7

I make some awesome mashed potatoes. I boil them for about an hour, until they fall apart. Then mash them. I add lots of butter, milk, salt and pepper. Just mix it to taste. Very easy and delicious! Especially with the butter - use alot!

Answer 8

Wash Potatoes.

Peel if you like but make sure that there are no potato eyes.

Slice.

Boil them in water until they are fork tender about 30-45 minutes.

Drain.

Mash with a potato masher or something to squish them.

Add milk, butter, and salt and pepper to taste and your desired consistancy.

You can whip them with a hand mixer. Do not overmix or it comes out gooey.

Answer 9

I peel them, then boil them until tender.
I have a ricer which I then pass them through, which makes them smoother than if you just mash them with a potato masher.
Then I add lashings of butter. It's not very healthy, but the more butter you add, the creamier your potatoes will be. For normal potatoes I add cream next and mix it all up and your done.
A very yummy alternative is to add sour cream instead of normal, and then chives.
Butter is key. There's a chef in France who uses 1/2 a pound of butter for every pound of potatoes he uses.

Answer 10

I love mashed potatoes. First boil them, pleal off the skin, cut them into small piecies and add some milk, mash them till you get all the lumps out. Serve hot and add butter.