How do you make mashed potatoes?

[SandraVB79]

I know I know, it sounds like a stupid question. However, it isn't. I don't know how you make mashed potatoes in the USA, but they are always delicious! As opposed to the ones my mom makes at home, yuck!

So please, tell me, how do I have to make American-style mashed potatoes?
Thanks!

 

[maslex]

I use white potatoes as opposed to idaho/russett.

anyhow, I peel them, cube them up, put them in cold water, then bring to a boil. Boil them until fork tender, drain them. Put them back in the hot pan with warm milk, butter/salt/pepper to taste. Then just take a masher and mash away. Simple as that.

 

[SandraVB79]

That's the way my mom makes them.
I guess it's something about the potatoes or water then that makes it better in the US...

 

[marky]

Hi,

Like you, I prefer the American mash.

The secret is, after you have boiled, and then mashed your potatoes, add a little milk, and then take an electric whisker and beat them with this.

This adds a lot of air to the potatoes and makes them light and creamy just like at WDW.

Hope this helps

Marky

 

[SandraVB79]

Thanks, that might be the "secret ingredient"

 

[CrazedDisFan]

Really good mashed potatoes require cream as the liquid. Basically, the more fat in the dairy, the tastier the final product.

 

[MazdaUK]

I add a bit of nutmeg with the butter and milk - makes all the difference. Also use warm milk and make sure the potatoes aren't too wet - don't overboil them. I mash them then beat in the butter, milk and seasoning with a wooden spoon.

Don't forget in the US they add a lot more cream - and often parmesan!

 

[Honu]

Really good mashed potatoes require cream as the liquid. Basically, the more fat in the dairy, the tastier the final product.

It's all about the liquid/fat ratio. I peel and cut the potatoes in quarters before boiling them in salted water. When they are tender, they need to be drained really well and I sit them back in the hot pot on the stove to steam off more even more water before ricing or mashing them with hot cream and butter.

 

[FormrCastMbr]

I use what ever potatoes I have on hand...if they are baby potatoes, I do not peel them, any other type, I peel.

Start with cold water to cover the potatoes, add about 1 tablespoon of salt to the water and a clove or two of garlic. Bring to a boil and simmer for about 2o minutes until a fork can cut right through the potato.

Drain and put pot back on the stove (but turn stove to off). This will help get the remaining water out of the pot.

I then add milk (a little (about a half cup at a time so they do not get too liquidy), butter...usually about 1 tablespoon per serving, olive oil...just about a tablespoon or two or three (THIS IS MY SECRET ), salt and pepper to taste. Mash with potato masher or mixer adding more milk if necessary.

You can also add cream cheese or sour cream in place of the butter or some of the milk.

 

[SandraVB79]

ooh!! thank you so much for the recipes!!!

I think I'm going to start a "how do you make *American-dish* from scratch! So that I can enjoy all those things I love at home too!

 

[tiggr33]

I use a ricer in place of a masher or mixer. I get creamy, no lumps results every time. No need to peel the potatos using a ricer.

 

[stefffe]

i use mayo and butter instead of milk.....the butter can be low fat but the mayo can NOT...not real healthy....but i dont use a WHOLE lot.....and it makes them soooo creamy

you can also use sour cream.....

also....if yo uwant a twist.....add a bit of mustard and some boiled eggs..... and you have mashed potato salad.....its YUMMMMMMMY and great with gumbo

 

[JandJ]

I like to start with Yukon Gold potatoes. I peel them and cut them in quarters. Put them in cold water and bring to a boil until fork tender. Drain the potatoes and put them into a stand mixer. If you have time it's best to warm the mixing bowl and the attachments in hot water before adding the potatoes. Be sure none of the potato water gets into the mixer.
Heat 2/3 of a cup of whole milk in the microwave until just hot. Add half the milk to the potatoes and several teaspoons of butter, and 2 tablespoons of sour cream. Begin beating and add the rest of the milk. Beat until creamy, then scrape down the sides, and using the whipping attachment beat on high 2 minutes more. Creamy perfection!

Garlic mashed potato variation - roast a whole head of garlic and remove from peel. Add potatoes to mixer with 1 teaspoon olive oil and the garlic, 2/3 cup heated milk, and 1 tablespoon sour cream. Beat as above. Roasting the garlic first is the key to delicious garlic mashed potatoes.

 

[greeneeyes]

There is a difference between mashed potatoes and whipped potatoes. Some people don't like the whipped texture as it bring out the starch in the potatoes and makes them "sticky".

I love potatoes and will eat them however they are made!

I love to add a clove or two of garlic to the potatoes as they are boiling to give a different flavor to the mash.

 

[tkme4ard]

http://thepioneerwomancooks.com/

she gives you step by step instructions with pictures, I've made them and they are awesome especially with the roasted garlic.

My favorite way is with an electric mixer and use butter and cream or half n half.

I love potatoes but we don't eat them often. I made fried potatoes last night and I haven't made them in a really long time. My 6 yo was LOVING them LOL 'mom these are the best potatoes EVER'

 

[georgemoe]

Texture is a very big part of good mashed potatoes. As a couple PP mentioned, after draining put them back on the stove in the same pot to release more moisture. After not overcooking, this is the single most important factor in good mashed potatoes. I find 5 minutes at med-low heat works good for me.

Cold butter, 1/2 & 1/2, and salt and pepper to taste.