How do you make the mashed potatoes from scratch?!
Answers: Please tell me how! What type of potato is best to use and...should I leave some of the skin in it? What do I need to put in it and how do I get them creamy?
I use whte or red potatoes, depending on what's on sale @ the grocery store. Peel & wash potatoes, then cut into approx 1" cubes ( usually 8 pieces for a white potato, 4 - 6 for red). Place in saucepan with 1 whole clove of garlic & water to cover. Bring to a boil, then lower heat & parboil til just fork tender. Drain well, then place back into saucepan. Add 1/2 stick of butter, a good splash of whole milk and salt & pepper. Mix with mixer on medium/low speed til desired consistency ( more mixing for creamier potatoes).....Add milk a dash at a time as needed.
Any kind of potato will do. Peel them, boil them until tender, then drain the liquid off and mash them with a potato masher. Add butter, salt, pepper and a little bit of sour cream to make them extra yummy.
Here is a video that shows you step by step:
http://www.videojug.com/film/how-to-make...
I put garlic, salt and pepper in mine. You can peel them or leave the skin on. Most people peel them. I use medium, red potatoes, but that's just a preference.
It shows to put oil on the potatoes in the video, but I wouldn't recommend that.
If you like the peel then chop up some yellow or new potatoes. If not then peel them then chop them into 1 inch cubes, more or less. Put into a pot of boiling salted water. Boil until very tender. Then drain well. Next put into a large bowl and smash them a little. Then get out your hand mixer and mix them up with it. This makes them very creamy. Also add some whole milk, pepper and butter. OR if you want them extra creamy substitute heavy cream for the milk.
Make them creamy by using an electric mixer. I like a bit of skin left in. Add some milk and butter if you want but not too much butter or it gets too rich!
Good luck!
They're really easy to make by the way.
use any potato. you can leave the skin on if you like it. just wash the potato and cut it up and put in a pot full of water and boil until they are soft when you put a fork into one. to make them creamy mix with butter and heavy cream.
Yukon Gold will make the creamiest mashed potatoes (russets are mealier) ... You usually peel them, but some peel is fine (that's where all the nutrients are). Put them in boiling water, with some salt, and cook until they're soft. Drain them and mash them with milk, and lots of butter. You can use a blender, food processor or mixer, but that breaks the starch down and they might get "gluey". A few lumps are just fine:)
I use whatever type of potato I decide, wheather it's: red, russet, yukon, etc.
Depending on how much you want use 2 potatoes per person.
Next I wash them well in cold water and cut into large cubes (leaving the skin on), cover with cold water and boil until done, check them by sticking a knife in them until the knife comes out easy, once they are done drain the water carefully (due to the steam), put back into the pot and add minced fresh garlic (about 1 tablespoon), fresh ground pepper (about 1 teaspoon) then starting with 1/2 cup sour cream, mash potatos, sour cream, garlic and pepper with a masher adding more sour cream until the potatoes are creamy.
Well it doesn't really matter what potato's yoo use, as long as they are quite fresh. Otherwise yoor mash will taste horrible.
Remove all skin from the potato first. The skin doesn't mash well and makes the mash stringy.
Put warm water in a pot (containing peeled potato's) on the stove and bring to the boil. Once boiled use a fork or a potato masher to mash the potato's. Add a small amount of margarine/butter, season (pepper&salt) & dollop of sour cream (makes it creamy). Mash all together and there yoo have it. A yummy mashed potato.
Enjoy =]
you MASH POTATOES
I'm not much of a cook but I can truly say this one thing...If you really want to make mashed potatoes from scratch, you must first plant the potatoes.
Sorry, not much help just a little comedy relief. Thanx 4 the 2 pts.
Depends on the people one needs to feed. I prefer Idaho potatoes and I use 1 potato per person, then add two, after 6 people. Peel the potatoes and remove eyes. Slice 1/2 inch thick and then cube to cook in 1/2 hour. When the largest pieces are tender to a meat fork, drain water. Add 2 tbls butter, or margarine, for 4 potatoes. Lightly salt the tops of potatoes.
I use a masher and mash by hand. When I've mashed them nicely, I add some evaporated/creamed milk, and mash some more. Creamy mashed potatoes is about the mashing and adding milk. They should pile on a spoon, without being dry.
I hate skins in my mashed. Garlicky is a different matter and perfectly acceptable.
I'm made mashed potatoes and corn bread, my whole life. Grandparents who ran restaurants, are the best teachers.
My husband likes to use the yukon gold potatoes. Peel the potatoes, cut in fours, add to a big pot of water and boil untill they are soft. Mix with mixer and add milk, butter, cream cheese (it's awesome), salt, just use as much or as little as you like to your taste. Add these ingredients a little as a time and taste it to decide what and if you should add more.
After you've done this a couple of times, you'll know exactly what and how much you need for the next gazillion times you make em.
A potato masher makes a nice consistency as well.
Rinse well, peel, quarter and boil 6-8 medium size Russet or red potatoes in water. Drain water off, add small chunks, 1/2-1 whole stick of butter that is at room temperature,(soft), NO margarine, depending on amount of potatoes. Start with 1/2 stick, you can add more butter later. Mix with electric mixer, while adding a little evaporated (not filled, just evap.) milk at a time until desired consistancy. Be sure to add little milk at a time, you can always add more and don't want to make the potatoes too thin. If you do not have evaporated, using or 2% or whole milk will be fine. I like evaporated and no less than 2%, as it makes the potatoes richer. Salt and pepper to desired taste. Beat until fluffy. Add more butter if needed and whip some more with mixer. I don't leave any of the skin in mine, but I know some restaurants do. It would be a personal choice. Just make sure you rinse and scrub the potatoes if you keep some peelings on.
I think it is admirable that you want to learn. :)
Brown baking or russet potatoes are best for mashing. The red-skinned ones are too waxy adn won't mash well. Yukon golds are also good to mash.
I like a potato ricer. it's a contraption that you shove a cooked potato into, and it squeezes and fluffs the potato out, leaving the skin behind, so no peeling!!! Yippee!
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, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1?”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 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.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten
well some potatoes are already creamy (but you have to get the right type)
boil the potatoes
wait........ ..........finish
wait for it to cool down a bit
we just peel them with our hands (best to not have the skin)
go to buy this thing =food crusher
crush the potatoes one by one
put the mixture ina bowl
Mix it
add two spoons of butter to have more taste
Mix it again
serve your lovely food
Wa La! and Enjoy
R u serious!!!!???? u use a reg potatoo (the brown ones that r white inside) bake it (in mic.) then mash it. add butter and put in a mixer 2 make creamy. it is better if u peel the skin. Y do u need 2 know how 2 make mashed P.???? RANDOM!!!