How do you make your mashed potatos?

[LoraJ]

I like to leave some of the skins on and make it lumpy.

 

[Mermaid02]

Butter, evaporated milk (not condensed), and a little pepper.. My family won't eat them any other way.. Yum!

I was going to say, condensed milk would be a little on the sweet side... okay A LOT on the sweet side!

 

[hinodis]

I use butter, sour cream, cheddar cheese, pepper and the special ingrediant........Lawry's orange season salt! I also make them with milk, butter and lawry's.

 

[JessicaR]

I put a dollop of sour cream in with the butter & milk in mine.

I do this sometimes too. Sour cream, butter, milk salt and pepper. They are indulgent but so tasty!

 

[tasha99]

Butter, salt, pepper, milk, lots of garlic that has been baked and softened. I usually leave the skins on, too, though for Thanksgiving I'm sure I'll peel them and add some half and half instead of milk.

 

[suejai]

We put in milk, a little bit of butter, and mayonnaise. I add sour cream sometimes as well.

 

[Robinrs]

For Thanksgiving, Christmas and Easter I make my DMiL's decadent version:

5 pounds of potatoes
1 stick of butter
1 package cream cheese
whipping cream until you get the right consistency

Make them just a bit runny and then bake them about half an hour so they get a lightly browned layer on top. They are like a coronary on a plate but man are they good

Paula Deen IS on the DIS!!

 

[Pooh_Friend#1]

I add butter, milk, salt and pepper, cream cheese and sour cream. Mix it up to a consistency that you like. Yum!

 

[Angelhalo]

I either rip open the bag add water & microwave or take off the top of the container slice the plastic off & microwave. Sorry but real mashed potatoes are too much work.

they may be work but fake ones aren't even worth the trouble! LOL!

 

[WDWisOurHappyPlace]

This is how I do it:

Boil BIG chunks of peeled potatoes, never dice potatoes. I sometimes throw in a couple cloves of garlic to boil with potatoes.

Once potatoes are boiled, take pot off burner and let sit for a minute. This makes the thick starchy stuff settle to the bottom. Pour potatoes slowly into a colandar leaving some of the thick starchy stuff in the pot. Return pot to stove and add milk, butter and salt, and heat. Add potatoes to pot. Mash by hand, then with an electric hand mixer.

(Good thread!)

 

[Robinrs]

I either rip open the bag add water & microwave or take off the top of the container slice the plastic off & microwave. Sorry but real mashed potatoes are too much work.

No comparison, I'd rather not eat them at all.....

Not your basic mashed potato recipe but this one is just SCRUMPTIOUS. I made it last year after watch Giada make it on the Food Network and now it's a family FAVE! :thumbsup

http://www.foodnetwork.com/recipes/...san-cheese-and-bread-crumbs-recipe/index.html

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Ingredients
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Directions
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

 

[pixiewings71]

Well I'm usually making them from a bag as well but when I have the time I love to make them homemade. We boil the taters and mash them by hand, we cut ours into dices to make it easier to cook/mash them. In the water while boiling we add regular salt or sea salt and sometimes some garlic cloves. After the taters are soft you drain them and then mash them, again by hand with one of those Tupperware mashers....LOL I add butter, salt, pepper, milk/sour cream/cream cheese (not all, just pick one) and smash it all together until it's the right thickness. YUM! I don't measure anything I just eyeball it to see what happens.

 

[BellePrincessBelle]

No comparison, I'd rather not eat them at all.....

Not your basic mashed potato recipe but this one is just SCRUMPTIOUS. I made it last year after watch Giada make it on the Food Network and now it's a family FAVE! :thumbsup

http://www.foodnetwork.com/recipes/...san-cheese-and-bread-crumbs-recipe/index.html

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Ingredients
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Directions
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

It was meant to be sarcastic but in truth real mashed taters are only made on holidays or sundays around here.

 

[JerseyJanice]

I "whip" mine as opposed mashing them.

I fill a pot with cut-up potatoes and boil them in salted water. I drain them when they're tender, add a few slices of butter and some salt. Then, I add some milk, which I've microwaved in a coffee cup. Adding heated milk makes them fluffier, I think.

Sometimes for a different taste, I make my own version of Chef Mickey's mashed. I melt the butter in a small saucepan, then add some fresh, cut-up garlic and cook it over very low heat until the garlic is just softened. I make the whipped potatoes same as above, adding a decent amount of grated Reggiano Parmagiana.

 

[ZachnElli]

I put in garlic gloves when I boil the potatoes and add cream cheese, butter, salt and milk. You can do lower fat or even fat free cream cheese, it the tangyness and creamyness (not sure if those are words!) that the cream cheese gives the potatoes that I just love!

 

[LoraJ]

This is what I make for holidays:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257351

Harvest Mashed Potatoes.


Ingredients

* 4 large red potatoes (2 pounds)
* 2 medium-size sweet potatoes (1 1/2 pounds)
* 1/4 cup butter or margarine
* 1/2 cup milk
* 1/4 cup sour cream
* 1/4 cup freshly grated Parmesan cheese
* 1 tablespoon prepared horseradish
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* Butter or margarine (optional)

Preparation

Peel potatoes, and cut into 1-inch pieces. Cook in a Dutch oven in boiling salted water to cover 15 to 20 minutes or until tender; drain and place in a large bowl.

Add 1/4 cup butter and next 8 ingredients; mash with a potato masher until smooth. Top with additional butter, if desired.

 

[Tasmen]

I actually do not put milk in mine. I use sour cream, butter and salt (sometimes I'll add cheese). I also whip mine with a hand mixer rather than going the mash attack method.

 

[lovemygoofy]

I make several kinds of mashed potatoes. My husband's favorite is the 'man potatoes' that I made last week.

I chunk my potatoes up for boil sometimes skins on, sometimes not.

I boil with two chicken builon cubes.

While they are boiling, I heat up sliced mushrooms and small diced up pieces of turkey bacon in a bit of butter and oil and then set aside to drain on papertowel.

After draining and rinsing the potatoes, I add smart balance butter,lowfat sour cream, minced garlic, lowfat shredded cheese, mushrooms and turkey bacon. After mashing well and mixing up, I top with diced green onion. Almost like tater skin.

 

[leight]

For the holidays /special occaisons I make MIL's mashed potatoe pie-

now I don't know the measurements I just do it by eyeing the texture-

I make the envelope instant mashed (2 small- DH loves this with the loaded mashed) - add half n half (1/4 cup?) a tablespoon of butter, a large dollop of sour cream (1/2 cup?) and then about 1/2 cup of parmesean cheese, S & P to taste. I mix it well- thick with few lumps- and put it in a casserole top lightly with bread crumbs and bake on 375 for about 25 mins. YUM!

I love the real thing and followed the directions for the paremesean mashed at Chef Mickey's- and the mashed potatoe pie that I've always made were almost as good and so much less work- and easier to bring to someone's home.

 

[bigbabyblues]

I use an entire stick of butter and as little milk as I can get away with. It depends on how much I'm making. I like to put a little cheddar cheese in the sometimes, too.