I didn’t know this, but so many things determine whether or not your mashed potatoes will be bad, good or just perfect! Did you know you should never use the processor??? Check this out and apply!
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Good post…
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Too much trouble. I can peel, cook and mash in 20 minutes, and in over 50 years of cooking, have never had anyone complain about my mashed potatoes.
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She say all the right things, but in the video, used WAY to much cream, they are not “fluffy mashed”, they creamy mashed.
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I agree, way too much cream…I don’t like “creamy” runny masher and use a hand mixer…mine are always fluffy and loved by all. Too each his own
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Those are considered creamed potatoes here in the south…
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Yes yes yes and they come out delicious!!
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Does any one use a hand mixer to mash the potatoes??
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yes , works wit h any kind of white potatoe.ETHEL
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YES, I USE A HAND MIXER TO MASH OUR POTATOES…
I HAD AN OPERATION ON MY RIGHT HAND AND STARTED USING THE MIXER.
MY FAMILY SAID THEY ARE THE BEST I’VE EVER MADE.
NOW THAT MY DAUGHTER IS MARRIED, SHE WAS SURPRISED TO SEE HER HUBBY’S FAMILY USES THE MIXER TOO.
; )
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I to use a mixer I boil mine til they r soft kind of fall apart then take water out then put butter mix it then put lots n lots of milk I love my mashed potatoes
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I have used an electric mixer for 45+ years. Use red potatoes, salt while boiling, drain, add milk and butter, mix. Perfect every time!!
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Im always using hand mixer, its also good exercise for arms lol
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Diana says:
Oh, yeah to the hand mixer! A top chef taught me how. Hand mash them and add your butter first, and when done, mixer, and then add milk last. Perfectly fluffy and smooth! To die for! Yummmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Those potatoes looked more like potatoe soup. Who crowned her mashed potatoe queen? If your family likes the way you cook, then it’s the right way for you.
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all the nutrients from the potatoes are wasted and gone. it’s in the water. if the sink has a digestive system it would be the healthiest member of the family.. we should boil our potatoes cleaned and unpeeled not using too much water to save its vitamins and minerals that our body needs.. i do it the Saladmaster way…could taste the big difference… the natural sweetness of potatoes are saved. if our fruits and vegetables are already peeled off don’t wash them in water anymore.
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Agree about the nutrients……..I freeze the potato water…many uses for it — broths, stews, homemade bread.
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Red skins are the best to use , cheese , very little cream warmed , and 1 raw egg & butter , salt & pepper .
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That sounds yummy!
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gooey!
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I’m 50yrs old and been making my mashed spuds very close to those. I use chicken broth to boil spuds in, and not so much cream.
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Thats an great standby.when I was cooking for six children, simply put, shortcut was the word for the day.
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That sounds nice. Think I’ll try it. I’m always looking for different tactics and tastes.
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Use mayo instead of milk
Soooooo much better!
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I use both love itttt
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omg so wrong ! each to their own i guess ..
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mine always come out perfect depends on the potatoes your using just butter and milk and a good masher simple
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To make em really fluffy I whisk the potatoes and add air they are really light and fluffy and creamy
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Removing the skin before boiling allows much of the nutrients and vitamins to go into the water.
The water thrown out is the best part. Leave the skins on. Wash them and boil them. You won’t have to do much peeling. The potatoes skins break open.
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I use an electric mixer, butter, up to 1/2 cup of whole milk and a hand full of shredded cheddar. Everyone needs to salt and pepper them to their liking.
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To me that is not mashed potatoes, but more like potatoes porridge… I cook mine like hers, but I poor VERY little milk and more butter in and mash them up with my Hand mixer… That gives fluffy delicious potatoes everysingle time…
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Nice. Vitamix is also awesome. http://www.tealtomato.com
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Meh, those are way to runny, like hungry jack box style runny. I myself and most people I know like some chunky mashed potatoes. Lots of butter, and some mile and cream, but easy on the mashing….leave some chunks for the ultimate consistency.
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Like Vikky says…to each their own. Ryan. don’t care for chunk potatoes. I call them potato salad. 😉
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whoa…she or he I couldn’t tell thinks far too much about potatoes plus s/he made potato cream soup, I like to eat my mashed with a fork not a spoon. two thumbs down on this recipe
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She did it all right except way too much cream and add more butter
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I use butter, milk , pepper,mayo and mexican cotija cheese … its delicious…
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I use sour cream and onion salt……….amazing!!!!
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Forgot butter also…
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Just goes to show ya folks! Everybody’s different! However, it’s nice to share our different ways to each other. It’s fun! Nobody does it “right” or “wrong”. They do it the way they like.
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Many Scandinavian meals include LOTS of butter and cream. That’s why we ‘er so sweet and smooth! 😉
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I have never made them any way but perfect and that means different every time. And yes you can over cook them to slop, that is not perfect. Everyone loves my red skinned smashed potatoes with skins left on. Secret is to add some milk, sour cream and butter. Season with garlic, salt and pepper. Anybody hungry? Perfect comfort food!
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Those looked absolutely horrible to me! Way too much cream and not enough butter. I hand mash and like a little chunkiness in there!
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This woman have lost it ……… ALL THAT CREAM!!! YEAH HEARTACHE COMES TO MIND
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I use cream cheese butter a very little milk also use an electric mixer! These are so good got the idea from friend!
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Almost right on I am a caterer who has trained with some amazing chefs…you should not over boil your potatoes as they become water logged. Use warmed 1/2 & 1/2 not cream. Don’t over stir as it makes mashed potatoes gluey. Or add too much cream/milk at first…you can always add more later.
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