How to make the mash potatoes? i really want to know how to.?!
Thankyou to everyone who will answer this question. =]
Answers: My mum and sisters are always the one cooking in our kitchen. I really want to know how to make delicious mash potatoes. What are the ingredients and methods to making mash potatoes? How long would it usually take?
Thankyou to everyone who will answer this question. =]
All of the recipes that have been posted sound great but here are a couple of tips
1. Don't over boil the potatos the way to tell when they are done is just when a fork can be poked all the way thru a potato with out any force.
2. Drain well or you will have a thin watery mashed potato.
3. When you emtpy your potatos back into the bowl to mash, weather you hand mash or use a mixer just mash the potatos and seasonings without the butter and milk first. Then when you get the consistentcy you want add some milk and butter and stir/fols it in. Potatos can sometimes get a glue like consistentcy due to the starch, mixing them "dry" frist helps to prevent that.
Seasoning ideas.
I like to use white pepper in my potatos, but don't use as much it's very strong.
I also like garlic powder/salt, onion powder/salt, and celery salt.
If they taste a little bland add a dash or two more salt, the salt helps to bring out the buttery, creamy-ness of the potatos.
Cream is good in mashed, and I also like to use condensed milk, it has a nice consistncy with out being to overboard and is realtvly cheap.
You can also add cream cheese, ricota cheese, sour cream, and I haven't trie d fets yet but now I want to.
I think I have also heard of people putting buttermilk in them as well.
If you have left over potatos look up a recipe for potato cakes and make them for breakfast. I eould give you one but I am having a brain fart now.
Good luck and enjoy.
peel potatoes, rinse, chop into smaller chunks, boil in water for about 15-20 min, drain, add a couple tablespoons of butter (about 2-4 depending on amount of potatoes) and a little milk (about 1/4 cup), and salt and pepper to taste. you can use a masher, but I prefer a hand mixer- it makes them much creamier!
mashed potatoes are the easiest thing to make, but here is a web site that will help you out with all kinds of great foods. foodnetwork.com .............have fun cooking
boil potatos till tender, mash will a little butter and milk
you can add all sorts of other stuff too, like chives, garlic whatever
you peel cut and boil potatoes until soft (so you can stick a fork into the easily)
then mash them with some butter and milk (pour the milk in a little at a time until you like the texture of the potatoes)
you can also add some garlic or melted cheese if you'd like
you need to get some potatos and like cook them and then mash em up untill there like look like mash potatos and put some salt n pepper on em and like add dif. spices 2 them if u like 2
Basic Mashed potatoes is four large potatoes, cut them in half , boiled them until soft ( 15 min) put them on a bowl and with a fork, begin to mashed them...Now if you have a hand held blender..you can use that too.
Now, to spice it up a little bit...add garlic powder, cheddar cheese, butter.all together....and Hah...dont forget to peel the potatoes before boiling...I like a little skin on mine..but you can peel them all the way
peel a couple of potatoes and then quarter them. Put in medium-sized pot, add water to cover. Add 3 cloves of peeled garlic and boil until potatoes are done. Pour off some of the water, leave some in with the potatoes. Using the hand mixer, beat the potatoes until creamy, adding a little milk at a time until it is as smooth as you like. Then add butter and salt and pepper to flavor. Spoon out into a bowl or directly onto your plate.
These answers are all terrific---but there is a "trick" to finishing them.
When the potatoes have been cooked, just before you mash them up, "dry" them out by emptying the water from the saucepan, returning it to the stove, on high heat until all the excess water on the potatoes is gone----shove the pan back and forth quickly across the burner as this is done, to keep the potatoes from burning. This gets them really dry, ready for butter and milk to be added.
You do not want "watery" mashed potatoes.
the easy way is instant potatoes. Some people think they suck but it is actually dehydrated potato flakes. Make them as the box suggests with one exception. Hold back on the milk, about 1/2 of it. Replace with equal amount of Ranch Dressing and blend. They rock and you will never taste better.
better yet, keep hte skins of the mashed potatoes then add SPiKE garlic onion a lil milk lemon juice seasoned salt mix it all up, put it back in the skin put cheese on top stick it bak in the oven....mMMMM
Peel potatoes, cut in uniform pieces and place in cold water on stove. Turn on heat and bring to boil. Cook until tender, usually around 20 minutes, depending on size of pieces. Mash potatoes with butter (about 1 stick per 6 potatoes, but whatever you like) until lumps are gone and then whisk in cream, milk or half and half. (I like half and half). Whisk the cream in a little at a time until you get the consistency that you like.
It is best not to use electric mixer because the glutton will make them stiff and give them a wierd texture. ANother tip I heard is that the butter and cream should be warmed before added to the potatoes to give them a nice texture.
Mashed Potatoes
2 pounds russet potatoes (about 4 medium), whole, scrubbed
1 teaspoon kosher salt, plus more as needed
1/4 cup unsalted butter
3/4 cup whole milk
Freshly grated nutmeg (optional)
Freshly ground black or white pepper
In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Do not cover. Lower the heat to maintain a simmer and cook until fork tender, about 45 minutes.
Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.)
Heat the butter and milk in the saucepan over medium-high heat until hot but not boiling. Add the nutmeg, if desired, stir into the potatoes. Season with salt and pepper, to taste. Serve immediately.
Depending on the number of people eating, I'd peel 4 to 5 good sized potatoes, cut them in half or quarters, rinse them with cold water, put them in a pot, fill the pot with enough cold water to cover the potatoes, add about 2 teaspoons of salt, put on stove and bring to boil, turn down heat, and cover the pot. (Keep an eye on the heat, because they will want to boil over or worse yet, boil dry.) Cook about 1/2 hour, maybe a little more--poke them with a fork. When the potatoes are no longer hard, they are done. Take the potatoes off the heat and drain the potatoes. Turn off the fire. Cover the potatoes. Heat about 1/2 cup whole milk and 1/2 cup cream (or 1 cup half 'n half) and 1/2 stick of butter in a glass bowl or 2 cup Pyrex measuring cup for about 2 minutes in the microwave oven (depending on the power of your mic--it might not take that long). Put a paper towel or wax paper over the bowl so it doesn't mess up the mic. Get out your electric mixer. Put the potatos in a large glass bowl. Slowly mix the potatoes just to start to mash them. Gradually add SOME of the milk/butter mixture with the beater running until the potatoes get as fluffy as you like them--you might not need to use all the milk mixture or you may need more--just use some milk out of the fridge. Check the taste and add more salt if necessary and pepper as you are whipping the potatoes. If you don't want to get the mixer out, your can use a potatoe masher.
Here are very specific step by step directions. They're easy to follow. You can make great mashed potatoes with these dicrections and extra tips.
I love mashed potatoes too! Wish I had a pot of them now.