My boyfriend loves mashed potatoes but does not like gravy how can I spice them up from boring to loving it?

Answer 1

here's a few boil your spuds place pot back on low heat to dry them out then add salt and pepper and sour cream with butter, mash all ingredients but not completely let it still have a rustic feel to them sprinkle with parsley.

or bake potatoes in oven then cut in half lenghtwise then scoop out flesh into a mixing bowl. no measuring for this add sour cream, salt and pepper, your favorite ranch dressing, cheddar cheese, garlic and parsley(so it looks healthy) mash together refill potato skins and bake in oven about 10min.if you don't feel like baking in potato skins you can just use oven safe casserole dish.

Answer 2

Mashed potatoes aren't always served with gravy anyway. they should be good on their own mashed with butter and milk (or cream). Add a little pepper if desired. I can think of a number of dishes I'd have mashed potatoes with that absolutely wouldn't call for gravy. Garllic mashed potatoes is another popular favorite, served in many restaurants. Just add some freshed crushed garlic. Or bake some whole cloves in a tiny bit of olive oil.. pour a tiny bit of oil over the potatoes.

You can always give him his without the gravy if you must have gravy. Also, try mashing new potatoes or red potatoes with the skin on. Wonderful!!

Answer 3

First of all, go with homemade. Mashed potatoes from a box are just boring and flavorless to begin with. If you want to make them from a box, at least do the flavored ones or add some shredded cheese and/or butter and garlic to them.

When making homemade mashed potatoes, wash the potatoes, cut into equal sized chunks and boil them until they're cooked. Mash them up and add salt, pepper, sour cream, butter and milk to taste. You could add garlic too.

Answer 4

Garlic-Chive Mashed Potatoes

Ingredients-
3 1/2 pounds russet potatoes, peeled and quartered
3 cloves garlic, peeled
1/8 teaspoon paprika
1 1/2 cups fat-free sour cream
1 cup reduced-sodium chicken broth, warmed
2 tablespoons minced chives
1 teaspoon salt
1/4 teaspoon pepper


Preparation-
Place the potatoes, garlic and paprika in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minute or until potatoes are tender. Drain. In a large mixing bowl, beat the potatoes and garlic. Add sour cream, broth, chives, salt and pepper; beat until smooth.

Answer 5

If you like gravy but he doesn't, you can buy small packets of gravy mix. All you add is hot water, and it's enough for two to three servings, usually.

One thing I do when I make mashed potatoes is leave the skins on the potatoes when I parboil them and mash them. It adds texture, and gives them more flavor. They help keep the other flavors in, like butter, salt, and any seaonings you might add.

Answer 6

It depends what you're serving the mashed potatoes with; you can compliment the flavours of the meat or fish you are serving. For example, when I serve roast beef, I put a little creamy horseradish in the mp; when I do salmon in Teriakki sauce, I use a little Wasabi paste in the potatoes.

When I have company and making a special dinner, I will often put some truffle oil or truffles in the potatoes. Expensive, but knock-your-socks-off delicious!!

Answer 7

Buttermilk mashed potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper


In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

or

Mashed Red Potatoes

3/4 pound small red bliss potatoes, quartered
12 whole roasted garlic cloves
1/2 cup heavy cream
2 tablespoons butter
Salt and freshly-ground black pepper
1 tablespoon chopped green onion, for garnish

In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender -- do not overcook or potatoes will be watery. Drain well, return pan with potatoes to low heat and shake to dry. Squeeze in garlic cloves, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy.

Answer 8

Sour cream, chives, parsley, minced green onion.

Use the sour cream instead of milk when beating the potatoes. Add in chives, parsley and/or green onions to taste.

You can also whip in parmesean cheese and the green onion. Pipe them onto greased baking sheet and broil them for about 2 or 3 minutes to give them a nice toasted appearance. Duchess Potatoes!

Answer 9

Homemade mashed potatoes are the best. This recipe is for fluffy, yummy mashed potatoes - plus 3 variations. Enjoy!

Mashed Potatoes Plus

**triple-tested at the Good Housekeeping Research Institute**

INGREDIENTS
3 pound(s) all-purpose potatoes, peeled and cut into 1-inch chunks
4 tablespoon(s) (1/2 stick) margarine or butter
1 1/2 teaspoon(s) salt
1 cup(s) hot milk

DIRECTIONS
1. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain.
2. Return potatoes to pan. With potato masher, mash potatoes with margarine or butter and salt. Gradually add milk; mash until mixture is smooth and well blended. Keep warm. Makes about 8 servings.

3. WITH GARLIC AND LEMON:
Prepare Basic Mashed Potatoes as above in step 1. Meanwhile, with garlic press, press 2 cloves garlic into 1-quart saucepan with the margarine or butter and salt called for in step 2; heat over low heat 2 to 3 minutes until margarine melts. Add garlic mixture to potatoes with the milk; mash. Stir in 2 tablespoons finely chopped parsley and 1 teaspoon grated lemon peel.

4. WITH HORSERADISH:
Prepare Basic Mashed Potatoes as above but add 2 tablespoons undrained prepared white horseradish with the milk.

5. WITH PARSNIPS:
Prepare Basic Mashed Potatoes as above but substitute 1 pound parsnips, peeled and cut into 1-inch pieces, for 1 pound potatoes and use only 3/4 cup milk.

For other mashed potato recipes, check out: http://www.goodhousekeeping.com/search/fast_search_recipes/?search_term=mashed+potatoes&search_type=relevancy?src=syn&mag=ghk&dom=yah_ans

Answer 10

Use Yukon Golds as they are more buttery to begin with. I flavor mine with either a touch of horseradish or garlic and add either cream, half and half or milk and butter. Toss a few slivered green onions into the mix if you want.