Whats a good recipe for mash potato ??!
Whats a good recipe for mash potato ??
Anything interesting but not too hard...
Answers:
After you have boiled the potatoes
mash them in a bowl or even the saucepan you cooked them in if you are lazy
add a small amount butter
small amount of milk or cream & mash till creamy
(go easy on the milk til you work out how much you need or it will be to runny)
thinly sliced raw onion is very nice in mashed potato if you like onion
sprinkle on parsley pepper & salt to taste
add cream cheese and chives when mashing
or garlic and cream cheese
peel potatoes and boil them, then drain the water, and add some butter to the potatoes, using a potato masher mash it all in and gradually add milk and mash it in until they are smooth, the most important thing is to make sure they arent lumpy
mash up red potatoes with the skins on, add your butter and milk, salt and a little pepper. Add some grated cheese of your choice and mix.
http://www.reluctantgourmet.com/mashed.h...
http://www.recipezaar.com/recipes.php?q=...
http://recipes.lovetoknow.com/wiki/categ...
heres a few websites with mash potato recipes
A mixer works best, and you can experiment with all kinds of stuff you like.
Here's some recipes I like:
1. horseradish and sour cream mashed
2. chipotle and bleu cheese mashed
3. cheddar and bacon mashed (classic)
4. roasted red pepper mashed
5. carmelized onion and bacon mashed
6. cream cheese and cheddar
Get some baking potatoes, about 4-5 depending on size. Chop them up into cubes, leaving the skins on em. Then 1 stick of butter, a little milk (make sure you don't add too much or the potatoes will turn into stew), salt and pepper, and any of the above ingredients. Whah-lah!
boil potatoes whole & unpeeled until cooked. push a meat skewer into potatoes and if there's barely any resistance they're cooked. then drain & peel potatoes with your hands. then push potatoes through a strainer (encourage with a spoon!). Then add your desire of milk, butter, cheese, spices, etc.
the taste is worth the effort. i don't know why, but mashing that way makes 'em taste beautiful
after boiling skinless potatoes, drain well and mash with a fork or potato masher with cream or buttermilk and salt/pepper (and garlic if you like it). mix in grated cheddar or gouda and baby spinach. put it in a cassorole and top with garlic-herb breadcrumbs and more cheese and bake until top is crispy and brown and the cheese has melted.
To any of above recipes remember when mashing and adding milk/cream/butter to have saucepan on the stove over a small flame cos it helps to fluff up potatoes and using warm milk is far better than cold...?
Add a couple of cloves of peeled garlic to the potatoes along with a couple of tsps of salt and cover with cold water. When potatoes are tender, drain and put them back in the pan and back on the burner to evaporate any water left. Heat a 1/2 cup milk with 4 tablespoons of butter in a pan, add to the potatoes with an 8 ounce container of sour cream and sliced green onions or snipped chives, season with additional salt and pepper to taste.
This ones easy. I made this for my sisters family and now it's the one of the only way's they like to eat them.
Take 3 large baking potato's
wash them I never peal them but you can if you like
then cut them into a large dice
put in a pot of salted water
bring to a boil then turn the heat down and simmer uncovered for ten minuets
while the potato's are simmering dice a large yellow or white onion and add it to the water, cook until the potato's are fork tender, drain, add 1/2 a stick of butter and one cup of sour cream, enough milk to make them the consistency you like mash and serve.
you can also skip the onion and sour cream and add one whole clove of pealed garlic.
Or if you want to give them an Italian twist, add some grated Romano cheese, and some parsley along with the garlic and butter and milk.
Check out these cooking demos by Chef Jon-Paul Hutchins, executive chef of the Scottsdale Culinary Institute. In there he has a video of how to cook mashed potatoes. He actually explains a lot of good pointers like the do's and the don't.
http://www.azcentral.com/home/recipes/...
for low carb... cook cauliflower, mash and fill in all the ingredients for your usual mashed POTATOES and you have one that is NOT fattening and tastes exactly the same when smooth...... but I personally prefer it chunky. You're eating a low glycemic vegetable instead of all that poisonous starch which turns into sugar when consumed and entering your system Save your life......and it's better tasting with more substance. It's the ingredients that you add to it that makes it mashed potatoes, tasting NO different.
All of the directions listed here are all basically correct. For something easy, unusual, and equally tasty try boiling carrots until soft. Mash them as you do the potatoes and then fold all together. Don't stir too well. You want the swirling, contrasting colors to be visible for a nice presentation. I know it may sound weird but they are really good. I will not eat cooked carrots any other way at all. I don't like them as a rule, but I loved them mashed with spuds the first time I had them. Everyone should try this out.
once your potatoes are done/
add 1 package of hidden valley ranch
1/2 cup cream
1tlb butter
mash together
(i cook for 10 people so we,re talking maybe 12 large potatoes so adjust accordingly.)
1 clove of garlic per 2 potatoes
boil with potatoes
drain/add milk, butter.salt and pepper
mash
drain potatoes and add-
sour cream
butter
salt and pepper
chopped chives
this is strange but yummy!
potatoes
carrots
finely chopped onion
boil togther ,making sure the carrots are as soft as the potatoes, sometimes you have to remove the potatoes and cook the carrots longer.
drain with a fine sieve
add -
cream or milk
butter salt and pepper
mash and serve
peace><>
Mash a little pumpkin through too.
It is much fluffier it you beat with a mixer.
I just add salt, pepper, butter and milk.