What is the easiest way to cook mashed potatoes?

Question

I am looking for an easy, healthy and not too time-consuming recipe for mashed potatoes.

Maybe this helps: I've been invited to a Thanksgiving dinner. I've never been to one (since I don't come from the US), and I've never had mashed potatoes "the American way"

Answer 1

First, a couple of notes:

* It's important not to overcook the potatoes. You want them to be fork-tender but not mushy.
* Leaving the skins on, or not, is personal preference. I like to do this when I use red potatoes for 3 reasons - it adds color, it adds texture, and it adds nutrients.
* I prefer mine hand mashed. If you want to use a hand mixer or such, be very careful not to overdo it - otherwise you will end up with glue.
* Remember to go easy with any liquid or soft additions - you can always add more, but you can never take it out. If you do add too much, you can try to simmer a bit on a low flame, otherwise, you will have to boil some more potatoes to add in.
* Try to have add-in ingredients at room temperature. (butter, cream, milk, sour cream, etc)

Scrub or peel your potatoes and cut into chunks. Place in a stock pot and cover with cold water. Bring to a boil and then reduce to a simmer - simmer until fork tender, usually around 20-30 minutes. Drain, leaving just a tablespoon or so of cooking liquid in pan. Add a tablespoon or two of butter, a bit of milk or cream and begin mashing. Add a couple tablespoons of sour cream - or just a bit more milk/cream, some salt and freshly ground black pepper, and continue to mash. Add a bit more liquid, as needed, until they are the consistency that you like.

Answer 2

the way I have always made my mashed potatoes is I take a medium saucepan or large (depends on how much potatoes you are going to make) and usually peel somewhere around 8 medium potatoes or less if I want a smaller amount. Once peeled and rinsed, I slice the potatoes into the pan. I try not to get the slices too thick and not too thin. Once in the pan, I sprinkle a little salt on top of them and put on the lid. I bring the potatoes to a boil on high until they start to boil and then I bring it down one notch on the stove. I let them boil until tender. I remove them from the stove and drain the water from the potatoes. I usually add a stick of butter in there but you do not have to. Once my butter is melted, I take a mixer and whip up the potatoes. When the potatoes are just about creamed with a few hunks of potatoes left, I add salt and pepper and then continue to whip the potatoes with the mixer until the potatoes are creamy and have no lumps. My Mom used to add a little bit of milk into her potatoes too if they were too thick.

Answer 3

this is the way to cook mashed potatoes and then be able to keep re heating without them breaking down and falling apart. I take it you are cookig mashed potatoes for a crowd?

3-5 lbs of potatoes, peeled and diced
salted water
add potatoes to salted water boiling for about 15-20 minutes depending on size of diced potatoes
when cooked, drain all the water
put potatoes back in the hot pan
add 1 raw egg per pound of potatoes
a little bit of milk about a tsp per pound ( too much will make your potatoes runny)
about 1 tsp butter or margarine per pound
use an electric mixer on high to mix over a very low heat... (eggs are cooking into the potatoes!! and hold the potatoes together so they dont break down if they need to be reheated)
remove from heat
put in a reheatable casserole dish
Happy Holidays!!!!

Answer 4

When I was growing up my mother made mashed potatoes almost every night so I will give you her recipe.

1. Make your children (or someone else) peel the taters and start them boiling.

2. Put them in a bowl with butter, a little milk and fresh ground pepper.

3. Use an electric egg beater to smash them up, but not too much.

This is the American way!

Good Luck

Here's a bit of Thanksgiving Trivia you can throw in at dinner. The Pilgrims at the first thanksgiving did not eat potatoes, because they were still relatively new in Europe and considered a exotic vegatable, not suitable for conservative christians. The potato actually comes from the mountains of Peru.

Answer 5

I like to boil the potatoes in medium sized chunks, until the fork goes through them easily. Then drain them, mash them with a masher, add 1/2 cup or so 1 % milk, 1/2 a stick or couple of spoonfuls of butter/margarine and add a lil powder ranch dressing (regular ranch dressing works too). My fiance likes to add mayonnaise, but I think that's too fattening, but sometimes I do add a lil Miracle Whip if I don't have the ranch.
Another idea instead of ranch...add some shredded cheese. Both of these aren't super healthy, but they taste pretty good!

Answer 6

I like russet potatores for mashing. I prefer to steam my potatoes, less chance of overcooking and tasting watery. I peel and cut them in large chunks and steam until soft. Warm my milk and butter, add to potatoes and mash with an old fashioned potato masher. You can use a mixer if you don't overbeat.

Answer 7

Cook

Mash

Serve


Just kidding
Boil potatoes for about 25 minutes. Peel or don't peel, it's up to you. Add some olive oil, chicken stock, and salt and pepper and mash them well. If you like them creamy, add some milk or sour cream.

Answer 8

You will receive many different answers on this as every American is different and all have different methods and traditions...'The American Way' means that ALL methods are correct as we all come from different backgrounds and have all been taught by our ancestors. I hope you use a recipe that is suitable for you and that you are comfortable with. That is the 'American Way.' Good Luck..and welcome to our country. Happy Holidays to you.

Answer 9

Are the potatoes already mashed?

Answer 10

peel, cut in thirds, boil til tender, smash with a potatoe smasher (hand-held, not-electronic), add plain, fat-free refrigerated yogurt to taste along with garlic powder and pepper.