Mashed Potato Recipe???

Question

What is the mashed potato recipe that is homemade??

Thanks and Happy Thanksgiving Day!!!!!!!♥

Answer 1

Ingredients for Mashed Potatoes

For this recipe, you will need:
1 1/3 pounds baking potatoes
2 tablespoons butter or margarine
2-4 tablespoons milk
1/4 teaspoon salt
pinch of pepper
Peel and Cut the Potatoes

First, peel the potatoes. Use a vegetable peeler to take off all of the skin. Use the tip of the peeler to remove any deep parts.

Next, cut the potatoes in half and then into large chunks..
Boil and Mash the Potatoes

Place the potatoes into a pot of boiling salt water. Cover and cook for 15 to 20 minutes, or until potatoes are tender. Drain the potatoes in a colander.

Put the potatoes in a bowl and mash until no lumps remain. You can mash with a fork, a masher, or a potato ricer.
Add Ingredients to the Potatoes

Add the milk in small amounts, beating after each addition, until your desired consistency is reached. Add the butter or margarine, salt, and pepper. Beat until mashed potatoes are light and fluffy. Serve with your favorite meal.

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Answer 2

TRADITIONAL MASHED POTATOES

INGREDIENTS
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper

DIRECTIONS
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Answer 3

Cheesy Mashed Potatoes:

35 min 15 min prep
4 servings

4-5 medium potatoes, peeled and cut into 8 pieces
1/2-3/4 cup milk or chicken broth
1 cup shredded cheddar cheese
ground pepper
salt
2 tablespoons chopped fresh parsley

Place potatoes in a large pot with enough water to cover.
Bring potatoes to a boil over high heat, reduce heat to med.
and cook until tender (approx. 15 min.) Remove from heat, drain, add milk or broth; mash potatoes until smooth.
Add salt and pepper to taste.
Gently stir in shredded cheese, cover and let sit until cheese melts (3 to 5 min.).
Sprinkle with chopped parsley and serve.

Answer 4

For 10 people cut about 5-7 pounds of Yukon Gold potatoes into quarters or eighths depending upon the size, put into a pot and cover with cold lightly salted water. Bring to a boil and cook until fork tender - about 30-35 minutes - drain. Mash with a potato masher then add cut up butter, milk and salt and pepper to taste. Whip to creamy consistency with an electric mixer. Top with more butter and serve hot.

Answer 5

This is how I make mine. About 4 pounds potatoes, half red, half Yukons, washed, skins on, and cubed. Set those on the stove to boil, and set out an 8 oz. brick of cream cheese. In a small pan, melt about 6 Tbsp butter with 2+ Tbsp. minced jarred garlic and keep that on low heat. Drain the potatoes and immediately toss in cubes of creamed cheese. Use an electric hand mixer (power off) and mash them a bit together, then turn the mixer on. When they're almost done, drizzle in the garlic butter and mix to whatever consistency you want. Add a pinch of salt and some white pepper, blend quickly again and you're done!

Answer 6

If you like your potatoes fluffy and light use a bit of whole or 2% milk, butter and about a half teaspoon of baking powder (NOT baking soda!).., mash the cooked potatoes with a masher, add the milk, butter, and baking powder. Then use two inverted forks (handles and tines facing each other) and then WHIP the dickens out of your mashed potatoes.

You will love these with gravy or just serve it to the table with butter, salt, pepper and a touch of paprika with parsley for colour.

Answer 7

GARLIC MASHED POTATOES

2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
6 tbsp. butter
1/2 to 3/4 cup heavy cream, half&half or milk

Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).

Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.

NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.

You could omit the garlic.

Answer 8

Boil potatoes - approx 20 minutes. Drain, add some milk and butter and mash. Yummy

Answer 9

make potatos as you do,add s&p+add in other things( garlic ,chives,lemon pepper ect)butter,so on..All chefs will tell you{the milk must be warm)+little cream$fluffy spuds.(cold milk,drops temp.&begins to set the starch=gloopy
For extra richness(chef trick),when all done,seperate1egg.Add the yolk only to the mash&beat it in.Voila![know this sound odd,but i learnt this in my first yr(chef school)&always get kudos for my mash potatos.See what you think.

Answer 10

my potatoes i make with butter and milk, and velveeta cheese, 1 block, or a half of a block, mashed altogether