? about making mashed potatoes from scratch...

[Cool-Beans]

Oh, my gosh. When I was newly married, I told DH I was going to make a meatloaf for dinner that night and he said, "Cool! Can you make mashed potatos, too?" I said, "Sure!" And off he went.

But I couldn't. I had no idea how to do that, but didn't wish to admit my ignorance to my lovely husband who was so happy with me and obviously thought I knew how.

So I called up my best friend and after she said, "Hello?" I said, "How do you make mashed potatos?" She knew I'd grown up with a mom who made everything out of a box and just started laughing. By the time I told her how I'd said, "Sure!" because I didn't want to admit that I didn't...she was saying, "Stop! I'm peeing my pants!!"

Her DH told my DH and I was outed and the jokes just never ended...to this day, I am occasionally teased about it.

OP, you've already been told how long to boil. 'Till they're soft enough to mash. And if you have any more questions, be sure to ask them on the DIS because when you ask IRL, you never, ever live it down.

 

[Disneyland1084]

Well, I made my mashed potatoes from scratch. I didn't boil them long enough. I thought I mashed them up pretty good, but I got so many chunks. DH ate what was mostly mashed up. ...Oh well, better luck to me next time. Thanks to everyone that gave me tips.

 

[Cool-Beans]

Well, I made my mashed potatoes from scratch. I didn't boil them long enough. I thought I mashed them up pretty good, but I got so many chunks. DH ate what was mostly mashed up. ...Oh well, better luck to me next time. Thanks to everyone that gave me tips.

Did you use an electric mixer? That gets rid of almost all the lumps...and makes the whole thing easier, too.

It's a process. You learn as you go, but you'll get it down pretty quickly. Once in a while you have lumps or they're to thin. Big whup.

These days you don't even have to make them. They sell them in the coolers in the grocery store. Just microwave.

 

[lucas]

Well, I made my mashed potatoes from scratch. I didn't boil them long enough. I thought I mashed them up pretty good, but I got so many chunks. DH ate what was mostly mashed up. ...Oh well, better luck to me next time. Thanks to everyone that gave me tips.

Hi DL! Sorry about your potatoes.

I peel and cut mine in 4 first then I boil them. (I also throw some salt in the water when boiling them.). I set the timer for 20 minutes to start. At 20 minutes I check to see if a fork will go thru easily. If in doubt at all, let them boil them longer! Better to boil them longer than not enough. Then while they are hot I mash them adding evaporated milk (in the can), salt, pepper and butter.

 

[Kycha]

Another tip is to use Yukon Gold potatoes. They boil and have the best consistency for mashed potatos.

I second this suggestion! Yukon Gold have a slightly buttery taste too. I could eat them with just a little salt(no butter, no cream). They are sooooo good!

Well, I made my mashed potatoes from scratch. I didn't boil them long enough. I thought I mashed them up pretty good, but I got so many chunks. DH ate what was mostly mashed up. ...Oh well, better luck to me next time. Thanks to everyone that gave me tips.

Do yourself a favor...get a potato ricer. I have never been able to make potatoes without lumps when using just a blender or mixer. Then I got the ricer and it made my life so much easier. My mashed potatoes are now smooth and creamy. And the best part, you don't have to peel the potatoes before cooking. Just quarter the potatoes, cook until done, put potatoes in the hopper and smash. The potato skins stay in the hopper, and you get nice, smooth mashed potatoes. My ricer is plastic and dishwasher safe. I think I got it from Pampered Chef. I use my ricer to smash eggs for my deviled egg filling too.

 

[kafitty]

start boiling the potatoes in cold water. i think it's because that way it takes the water longer to heat up, so the potatoes are cooked more evenly.

at least that's what they told me on food network.

 

[shortbun]

I disagree ever so slightly.... I boil til slightly less than easily pierced. Here is my reason, and I got this tip off of food TV.

When you pull the potatoes out they still have a lot of water on and in them. So, Emerill suggested that you finish them for a minute or 2 in the microwave. This dries them out a little. Then you moisten them with milk or sour cream or whatever you use, but you end up with a little less water, and a little more taste.

Yeah, I've seen him put the whole pot back on the burner with drained potatoes in it to dry up the excess water. I just drain mine really well in a strainer and then pop them back in the hot pot.

Also-potatoes processed in a processor or mixer are no longer 'mashed', they are whipped. If the OP really wants 'mashed', they should get a good masher and do not let the potatoes touch a machine. I REALLY hate whipped potatoes. Also, potatoes that have been through a ricer are 'riced', not mashed. Good mashed potatoes have some texture, must be mashed with good technique so as to eliminate lumps.

 

[tennisfan]

I boil the potatoes slowly until soft so they don't break up (usually 20-25 mins). I then mash them with a little pepper & milk. I mash until I think all the lumps are gone.

My mum uses milk & butter but I don't & mine taste just as good. I used to have to have instant packet mash at school, it was gross. I always make mine from scratch.