How do you make?!


Question:

How do you make?

homemade mashed potatoes?
-how many potatoes?
-how much water?
-how much milk?
Thank you!!

Additional Details

2 weeks ago
ONLY USING MILK AND BUTTER AND WATER.....NO SALT...CLOVES...ECT...


Answers:
2 weeks ago
ONLY USING MILK AND BUTTER AND WATER.....NO SALT...CLOVES...ECT...

6 medium all-purpose potatoes
1/2-3/4 cup hot milk
4 tablespoons butter
Salt
Freshly ground pepper

Peel the potatoes and cut them into quarters. Put them in a pan and just cover them with cold water. Bring them to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork. Drain very well and return to very low heat. Add 1/2 cup hot milk and the butter and start mashing with a potato masher or a fork (or put them through a potato ricer), smoothing out all the lumps. When you have worked the potatoes free of the lumps, transfer to a warm bowl and whip with a fork or whisk until light and fluffy, adding the remaining milk, if necessary, and salt and pepper to taste.

Sometimes I add cheese or garlic.. or go crazy and have loaded mashed taters with sour cream 1/4 cup, bacon or bacon bits, cheese, parsley and anything you want added in!!

Garlic Mashed Potatos
INGREDIENTS
6 cloves garlic, peeled
1/4 cup olive oil
7 baking potatoes, peeled and cubed
1/2 cup milk
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Perfect Mashed Potatoes
For stiffer mashed potatoes, use only three-fourths cup milk or cream; for richer potatoes, add another two tablespoons butter.
Ingredients
Serves 4 to 6
2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Directions
Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

Creamy Baked Mashed Potatoes

1 envelope Lipton Recipe Secrets Veg. Recipe Soup Mix
4 cups hot mashed potatoes, unsalted
1 cup shredded cheddar or swiss cheese, divided
1 egg, slightly beaten
1/8 teaspoon pepper

Preheat oven to 375 degrees F. In lightly greased casserole, thoroughly combine all ingredients except 1/4 cup cheese. Bake 40 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese is melted.

Here it is without a recipe. Fill your pan about 1/2 - 2/3 full of water. Peel and cube your potatoes. Use approximately one potato per person eating. Make sure your potatoes are covered with the water. Boil for about 20 minutes. Check the potatoes with a spoon against the side of the pan. If you can cut it easily then they are done. Drain the water off of the potatoes. Pour in a little milk and mix with an electric mixer or potato masher. If they look too dry, add more milk. Remember, you can always add more milk but you can't take any out if you get them too runny so add the milk slowly, a little at a time.

depends on how many people you are cooking for.

Maybe 4-5 medium potatoes, chop into even pieces. Then cover with water about 2 inches above the potatoes. Cook about 10 mins or until fork tender. Drain, then place back on burner for just about 30 seconds to evaporate the excess water.

Add butter, and just a little milk to start with(you can always add more later) Mix with a mixer. Add milk until your desired consistancy. (I salt & pepper mine)

You can also add a little mayo to give a creamier texture.

We use a 5 lb bag of potatoes to have left overs.
Dice them into 1 to 1 1/2 inch cubes, and boil. Do not make them too tender if you like lumpy potatoes (my favorite).
Mash them in a large bowl. Then add about 1 cup to 1 1/2 cups milk, and about 1/2 cup butter. I found I like adding salt to taste as well. Just don't make it too soupy. Watch as you add ingredients and remember, you can always add more, but can't take it out.
For extra flavor, please try adding sour cream! It makes the flavor pop!




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