How do you make homemade mashed potatoes?!
i am interested in making some homade mashed potaoes!? how would i do this!? thank you!.Www@FoodAQ@Com
Answers:
Lol i havn't heard of anyone not being able to make mashed taters!.
Boil a big pot of water and peel some patoes[how ever many you feel like eating] and cut them into peices!.[kind of big chunks] then stick them in the boiling water!. After they are soft drain the water and mash them with a patatoe masher!! Add some butter and then they are ready!! also, you can add some fake patotoe flakes in with it[to make it a little creamier]!. You can big them up at a grocery store!. Just add little bit of them and a little bit of milk and stir it up!Www@FoodAQ@Com
Boil a big pot of water and peel some patoes[how ever many you feel like eating] and cut them into peices!.[kind of big chunks] then stick them in the boiling water!. After they are soft drain the water and mash them with a patatoe masher!! Add some butter and then they are ready!! also, you can add some fake patotoe flakes in with it[to make it a little creamier]!. You can big them up at a grocery store!. Just add little bit of them and a little bit of milk and stir it up!Www@FoodAQ@Com
this is the one recipe i use whenever i'm craving for some comfort food!. for me this is the best!.!.!.!.
i hope you'll like it!.!.!.!.
Creamy Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size!. Place in a large saucepan and cover with water!. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil!. Cook until potatoes fall apart when poked with a fork!.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering!. Remove from heat and set aside!.
Remove the potatoes from the heat and drain off the water!. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine!. Let stand for 5 minutes so that mixture thickens and then serve!.Www@FoodAQ@Com
i hope you'll like it!.!.!.!.
Creamy Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size!. Place in a large saucepan and cover with water!. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil!. Cook until potatoes fall apart when poked with a fork!.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering!. Remove from heat and set aside!.
Remove the potatoes from the heat and drain off the water!. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine!. Let stand for 5 minutes so that mixture thickens and then serve!.Www@FoodAQ@Com
Fresh Roasted Garlic Mashed Potatoes
INGREDIENTS
1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F!.
Drizzle garlic with olive oil, then wrap in aluminum foil!. Bake in preheated oven for 1 hour!.
Bring a large pot of salted water to a boil!. Add potatoes, and cook until tender, about 15 minutes!. Drain, cool and chop!. Stir in butter, milk, salt and pepper!.
Remove the garlic from the oven, and cut in half!. Squeeze the softened cloves into the potatoes!. Blend potatoes with an electric mixer until desired consistency is achieved!.Www@FoodAQ@Com
INGREDIENTS
1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F!.
Drizzle garlic with olive oil, then wrap in aluminum foil!. Bake in preheated oven for 1 hour!.
Bring a large pot of salted water to a boil!. Add potatoes, and cook until tender, about 15 minutes!. Drain, cool and chop!. Stir in butter, milk, salt and pepper!.
Remove the garlic from the oven, and cut in half!. Squeeze the softened cloves into the potatoes!. Blend potatoes with an electric mixer until desired consistency is achieved!.Www@FoodAQ@Com
I like to leave the skins of my potatoes when I make mashed potatoes - I usually use about 2!.5 pounds of potatoes for two people because we like leftover mashed and I prefer to use Yukon Gold but Idaho or russets will work just as well, it all depends on what type of potato you prefer!.
Cut your potatoes into uniform sized chunks or cubes, place into a pot and cover with slightly salted water!.
Bring to a boil and cook on meduim heat for 25-30 minutes or until the potatoes are fork tender and soft!.
Drain the cooked potatoes well and put back into the cooking pot or into a large mixing bowl!.
Add 1 stick of butter, some salt and pepper to taste and mash with a fork or a potato masher!. Add 1/4 to 1/2 cup of milk depending on how creamy you like your potatoes and mix with a mixer until the potatoes are light and fluffy!.
For an added twist, you can use whipping cream instead of milk; whip in a small container of sour cream; mix in some shredded cheese or some roasted garlic or garlic powder!.
SACWww@FoodAQ@Com
Cut your potatoes into uniform sized chunks or cubes, place into a pot and cover with slightly salted water!.
Bring to a boil and cook on meduim heat for 25-30 minutes or until the potatoes are fork tender and soft!.
Drain the cooked potatoes well and put back into the cooking pot or into a large mixing bowl!.
Add 1 stick of butter, some salt and pepper to taste and mash with a fork or a potato masher!. Add 1/4 to 1/2 cup of milk depending on how creamy you like your potatoes and mix with a mixer until the potatoes are light and fluffy!.
For an added twist, you can use whipping cream instead of milk; whip in a small container of sour cream; mix in some shredded cheese or some roasted garlic or garlic powder!.
SACWww@FoodAQ@Com
use two potatoes per person,you can peel or leave it on but wash them real good!. cut them up in small pieces rinse them in a strainer then fill a large pot with water to cover them and maybe an extra cup of water for good measure, put 1/2 teaspoon of salt if you prefer!. let them boil till they become tender for a fork to go thru them!. Drain them put them in a mixing bowl add 1 tablespoon of butter about 1/4 to a 1/2 cup of milk mix with electric mixer low speed till they are fluffy and smooth!. taste to see if you prefer more butter to your taste they should peak a little when you stop the mixer and pull the blades out!. There you go homemade mash potatoes!. ENJOY TIGGER53Www@FoodAQ@Com
1) peel your potatoes and cut into one inch cubes, or cubes of like size!.
2) Add potatoes to a pan of water, cover 1 inch above the potatoes!.
3) Boil water and add 1 tsp of salt!.
3) Reduce to simmer, cook until fork tender - when you can stick a fork into the potato easily and twist and it breaks apart!.
4) While the potatoes are cooking, warm a saucepan, with a few tablespoons of butter (6-8) and 1 -2 cups of cream!. Salt and pepper the cream!. You can add some whole cracked garlic cloves for taste while heating - discard the cloves before you add the cream/butter to the potatoes - or you can chop a clove or two and add to the cream/butter while heating and this will go into the potatoes!. What ever you do, don't boil the cream or scald it, just heat so the butter melts and the cream is warm - this is so you don't add a cold mixture to the hot potatoes
5) Once the potatoes are fork tender, drain and return to the same cooking pot!. Put them back on the burner on med-low heat - you should hear some hissing or sizzling, this is getting the rest of the water out of the potatoes, don't burn or scortch them, just keep them on the burner on low heat until the hissing lessons!.
6) using a potato masher, mash potatoes to the desired smoothness!. While mashing slowly add in the heated cream/butter!. Mix in to your desired creaminess - you can make them thick by adding less, or thin by adding more cream/butter!.
7) Taste, add salt and pepper if needed!.
8) top with a bit of fresh chopped chives and a dallop of sour creamWww@FoodAQ@Com
2) Add potatoes to a pan of water, cover 1 inch above the potatoes!.
3) Boil water and add 1 tsp of salt!.
3) Reduce to simmer, cook until fork tender - when you can stick a fork into the potato easily and twist and it breaks apart!.
4) While the potatoes are cooking, warm a saucepan, with a few tablespoons of butter (6-8) and 1 -2 cups of cream!. Salt and pepper the cream!. You can add some whole cracked garlic cloves for taste while heating - discard the cloves before you add the cream/butter to the potatoes - or you can chop a clove or two and add to the cream/butter while heating and this will go into the potatoes!. What ever you do, don't boil the cream or scald it, just heat so the butter melts and the cream is warm - this is so you don't add a cold mixture to the hot potatoes
5) Once the potatoes are fork tender, drain and return to the same cooking pot!. Put them back on the burner on med-low heat - you should hear some hissing or sizzling, this is getting the rest of the water out of the potatoes, don't burn or scortch them, just keep them on the burner on low heat until the hissing lessons!.
6) using a potato masher, mash potatoes to the desired smoothness!. While mashing slowly add in the heated cream/butter!. Mix in to your desired creaminess - you can make them thick by adding less, or thin by adding more cream/butter!.
7) Taste, add salt and pepper if needed!.
8) top with a bit of fresh chopped chives and a dallop of sour creamWww@FoodAQ@Com
Peel,
cut into half, then half again,
boil till tender (about 20 minutes)
mash them with a big spoon,
add a little milk (about half a cup or more depending on how many potatoes,) add a tablespoon of butter (again you can add more or less) and add anything else you want, onions, garlic, etc!.
mix well with spoon
then blend till the potatoes are smooth!.Www@FoodAQ@Com
cut into half, then half again,
boil till tender (about 20 minutes)
mash them with a big spoon,
add a little milk (about half a cup or more depending on how many potatoes,) add a tablespoon of butter (again you can add more or less) and add anything else you want, onions, garlic, etc!.
mix well with spoon
then blend till the potatoes are smooth!.Www@FoodAQ@Com
I wash, peel and cube them!. Put them in pot of water and boil till soft!. Strain them and then in the same pot (or put them in a bowl) I add about 1/4 stick of butter, salt, pepper, and just add enough milk to make them creamy, you just start mashing with a potato masher and keep adding milk until you like the consistency!. That's it and they are delicious!. I based these measurements on 8 to 10 medium size potatoes!.Www@FoodAQ@Com
I always leave the skins on too!. Cut up a bunch of potatoes about 3/4"!. Put them in a pot, cover with cold water, bring to a boil and boil for 20-25 minutes!. Meanwhile soften an 8 oz!. brick of cream cheese, and in a small pan melt 4-5 Tbsp butter with a LOT of jarred minced garlic and keep it on med-low until the potatoes are done!. Drain the taters, put them in a bowl, and add the cream cheese in cubes!. Mash a bit with the beaters of an electric mixer, then turn it on to whip them a bit!. Then add your garlic butter!. Keep mixing until it's the consistency you like!.Www@FoodAQ@Com
wash and peal 6 large yukon gold white potatoes, bring large pot of water to a boil, cut up potatoes into 8ths and boild potatoes until soft, use a fork to see how tender they are!.
Take a potato masher or put in Kitchen Aid mixer, add butter (about a tblsp), milk (about 1/4 cup or little more), salt and pepper and mix until smooth!.
Do not use Russet potatoes or Idahos!.Www@FoodAQ@Com
Take a potato masher or put in Kitchen Aid mixer, add butter (about a tblsp), milk (about 1/4 cup or little more), salt and pepper and mix until smooth!.
Do not use Russet potatoes or Idahos!.Www@FoodAQ@Com
First peel & quarter enough potatoes, even some extra!.
Boil in lightly salted water, until cooked through!.
Test doneness with a sharp knife-blade!. Comes out easy!.
Then drain off water & mash potatoes roughly!.
Add 1/2 cup whole milk & 1 tbsp butter, whip with mixer!.
Add more liquid if too stiff!.Www@FoodAQ@Com
Boil in lightly salted water, until cooked through!.
Test doneness with a sharp knife-blade!. Comes out easy!.
Then drain off water & mash potatoes roughly!.
Add 1/2 cup whole milk & 1 tbsp butter, whip with mixer!.
Add more liquid if too stiff!.Www@FoodAQ@Com
cook your potatos in boiling water then take out of water and put in a med size bowl!. add some milk, sour cream, butter, and a little salt and pepper and mix it togerther !. and if you like add some parsley flakes to them!. and mix until smooth unless you like them a little lumpy!.Www@FoodAQ@Com
Peel potatoes!. Cut in chunks!. Pot in pot!. Add a little salt!. Bring to boil!. Reduce heat to about medium!. Put a lid half on the pot!. Cook until tender!. Drain mash!. Add butter,milk and whatever else you want to add!. Shredded cheese etc!.Www@FoodAQ@Com
peel and cut up boil till fork tender or soft if you cut small they will cook faster,
with electric mixer beat till start to fluff, add butter and milk till you get the consistancy you like, salt and pepper to taste!.Www@FoodAQ@Com
with electric mixer beat till start to fluff, add butter and milk till you get the consistancy you like, salt and pepper to taste!.Www@FoodAQ@Com
Peel em, cube em, boil em, strain em, mash em with butter, salt, and a little milk!.Www@FoodAQ@Com