How do you make the perfect mash potato?!
Answers: with potatoes
Use only the best ingredients.
By adding a bit of butter and milk... or to liven it up add some cheese and/or herbs... :)
mash them up. add a bit of butter and milk and mash some more until they're creamy, yum, lush.
mash a perfect potato.
Boil your potatoes in salted water. Drain, mash with a masher, adding real butter, salt, pepper and milk to desired consistency. I like mine with some potato lumps. But always real butter.
With potatoes, a small amount of milk, a knob of butter and plenty of elbow
When you have mashed the potatoes put them through a sieve to get rid of any lumps.
add a little mayo
ok. you boil them until they kinda mush when you poke them with a fork. then, you drain them. add milk and butter and beat them with an electric mixer. then you add onion flakes and garlic powder. and pepper and salt, of course. they are ABSOLUTELY DELICIOUS!! oh and by the way, when you beat them, beat em until they are the right consistency. good luck with your taters!
Peel potatoes and cut into large pieces. Cover and cook in boiling salted water for 15 to 20 minutes, or until potatoes are tender. Drain potatoes. Put potatoes through a ricer or mash in a large mixing bowl until no lumps remain. Add 1/2 to 3/4 cups milk in small amounts, beating after each addition, until desired consistency is reached. Add 6 tablespoons butter, room temperature, 1/4 teaspoon salt, and pepper, beating until mashed potatoes are light and fluffy.
decent potatos, butter, splosh of milk and a pinch of salt and mash it all up in a blender yum yum!
use a little bit of butter and plenty of milk.the more milk you use the creamier the mash will be.but don't add a lot of milk at the same time,just gradually as you are mashing.oh,and a bit of elbow grease.lol
if you are having roast beef i can recommend that you mix some horseradish sauce into the mash potato.
Cook the potatoes whole and unpeeled. When they are done, peel them while they are still hot and run them through a ricer or a food mill...in my opinion you will get the best texture this way. Add butter, cream, salt and pepper....thats pretty much it.
choose the potato right for you..they all have different flavors and textures...even colors...experiment. Don't use skim milk...the more fat..the better the flavor and of course butter not margarine makes a difference Salt and pepper are basic seasonings...but try garlic or some herbs. The Germans love to add sauteed onion and bacon bits to their mashed potatoes...and they taste great...and of course cheese or sour cream can be added. Plain or fancy...experiment and you can't lose.
Choose a floury potato, boil whole, with the skin on, in salted water. When cooked, drain and scoop out flesh, discard the skin, pass the flesh through a ricer or sieve, mix with WARM milk and melted butter, season to taste
Okay, perfect mashed potatos will mean more fat so once you peel, and boil your pot's in salted water, add some milk (cream for the ultimate experience), stick or two of butter, and cream cheese or sour cream for extra flavor. Season it with some garlic, s&p, and fresh cut chives. To die for!
Choose your favourite type of potato.
Peel them and boil in salted water for about 15-20 mins or until soft.
Drain the potatoes thoroughly and put them back in the pan.
Add some hot milk, a knob of butter, salt n pepper and maybe a bit of cream or creme fraiche for extra creamyness!
Get your masher and mash away using all your arm power until all the lumps have gone!
For a twist on the regular mashed potatom, add other ingredients such as cheese or mustard or chilli flakes...whatever you fancy !
Good luck :)
boil the potato then mash it, add butter, milk, pepper, and salt. cook it . this is very good
1 , use King edwards or Maris Piper potatoes they have a high starch content = better texture.
2, boil in salted water until just soft.
3, drain and stand for a while , this lets excess water drain away and they finish cooking.
4, mash with a good masher , add butter to taste.
5, add other ingredients if you want to try different tastes.
chopped fine and fried until crisp bacon added is good, add leeks or cabbage and onion and cook like a griddle cake/pancake then add a poached egg on top , it makes a wicked version of bubble and squeak
get your mother to make it for u.
500g floury potatoes e.g. Desiree or Maris Piper peeled and cut into equal sized chunks.
3 tbsps hot milk
Salt and pepper
Knob of butter
3 tbsps creme fraiche
1 tsp freshly chopped thyme
1 tsp wholegrain mustard
1. Place the potatoes in a pan, cover with boiling water, add a little salt, cover and simmer for 20 minutes or until tender. Drain and return to the pan. Mash with the hot milk, seasoning, butter, creme fraiche, thyme and mustard.
OR:
1kg500g floury potatoes as above peeled and cut into even sized chunks.
25g/1oz butter
3 tbsp pine nuts
1 bunch spring onions chopped
75ml hot milk
pinch of nutmeg
1. Place the potatoes in a pan, cover with boiling water, add a little salt, cover and simmer for 15-20 minutes, or until tender. Drain and return to the pan then melt the butter in a small pan and fry the pine nuts and spring onions for 2-3 minutes. Mash the potatoes with the hot milk, nutmeg and seasoning and stir in the pine nut mixture.
OR: The one I love best is-
Just follow the amounts of ingredients for the spuds,milk, seasoning and butter.. When cooked, mash as instructed, then add chopped fresh spring onion, absolutely gorgeous.
I use salt, pepper, garlic powder, onion powder,lots of butter, and sour cream.