Do you use a secret ingredient or preparation trick to make your mashed potatoes extra-special? Share it with us! Share Your Tips & Tricks
Great easy Mashed Potatos
- I only have the basic items to use, plus a potato ricer. I think this method will stand up to all the others. First fully cook your unpeeled potatoes in microwave. I think the skins give the potatoes better flavor. Cut them in half and place them with cut side down on the sieve (leave skins on). Press them through and the skin is left behind! In a plastic bowl nuke the riced potatoes so they are hot. Mix in salt and pepper. Mix in milk, I only have 2 percent milk but you would never know it from the taste. Nuke them again and whip them with a fork, add more milk and nuke them again if necessary. Whip the potatoes until they are smooth and have increased in volume, mix lots of butter and nuke again. Whip again and they should taste wonderful by now. That's it, no heavy cream or even whole milk. The secret is in the repeated cooking and mixing.
- —Guest Rob
best mashpotatoes ever
- I use cream n onion potatoe chip dip, n horseradish, I also use four whole garlic while potatoes r boiling, very very delicious, with n roast
- —Guest melanie powell
- I add ranch vegetable dip (to taste) to make mine special.
- —Guest Pat
- I cook the diced potatoes until soft - drain them and set the pot back on the heat to be sure as much water as possible has evaporated. Use a potato masher to mash them, add some butter to the hot mashed potatoes and thin with some heated evaporated milk. season to taste.
- —Guest wilma stone
Best mashed potatoes
- Peel & cut potatoes small. Put in pot with turnip, pealed & cut smaller and about half the amount of potatoes. Cover with chicken broth and cook until liquid is gone, taking care not to burn the potatoes & turnip. Add warm half & half, mashing. Add salt, pepper and garlic powder to taste. Make your tongue run out & slap the back of your head, guaranteed!
- —Guest SWFL Redneck Lady
satin smashed potatoes
- I add a cup of heavy cream to the hot potatoes before mashing them.....salt and pepper and that's all. Serve hot!
- I boil my potatoes in chicken broth rather than water, it gives the potatoes extra flavor. drain. Mash as usual and add carnation milk and sour cream.
Carmelized onion mashed potatoes
- I carmelize a very large, sliced onion with 3-4 pressed cloves garlic for about 25-30 minutes over low heat until golden brown and sweet. I blend this into my mashed potatoes.
- —Guest Grandad Art
making mashed potatoes special
- To my traditional mashed potatoes I add a large scoop (about a 1/2 cup) of sour cream, some dried onions, and about 1 tsp black pepper. My daughter was very disappointed the last time I made mashed "toes" that I just left them plain for our companies sake. :)
- —Guest Donna
Make Mashed Potatoes Special
- Mix equal parts boiled fresh turnips and potatoes before mashing to add extra flavor and moisture. Tastes almost like you've added horseradish.
- Sounds delicious but about the salt, I was told by a nutritionist and my daughter, who is a chef, that if you put salt in vegetables while cooking, it may flavor them better but it leaches out all of the nutrients in the vegetables. The only time I will place salt in a dish while cooking is if it is a soup. Then I know that they still get the nutrients.
Each time a chef says add salt when cooking the vegetables I wonder why because my daughter learned that at the Culinary Institute.
Cream Cheese Mashed Potatoes
- I usually mash four large russets for a meal, to this I add Mrs. Dash original ( I can't use salt) a couple of TBS. butter and about 3 to 4 ounces of softened cream cheese. Mash thoroughly and if still a little add a bit of milk. Stir in a handful of chopped chives.
- place the potatoes in the oven for 30 mins or until soft.
Peel the skin as desired and scoop out the soft potato in a bowl. add salt or butter for taste.
- salted butter, evaporated milk and white ground pepper are my secret ingredients. I also use some of the water used to boil and I leave some small lumps. They're the best!
- —Guest thehappycook
- The quality of the potatoes has a lot to do with mashed potato results. I cook the potatoes with salt until very soft. Drain potatoes, add butter and warm milk and beat potatoes with an electric mixer. The warm milk makes the potatoes fluffy. Sometimes, for a little different taste, I add a heaping tablespoon of mayonnaise to the potatoes as I mash them with the mixter.
- I cut potatoes into tiny tiny pieces & put into a pot--cover w/water to just below the depth of the potatoes. When they start to boil add salt to taste as the sea & lower heat to a low boil until all (yes, ALL) of the water has evaporated. Add butter & allow to melt & cook until the water in the butter has evaporated. Add milk & allow to cook until potatoes are thick & creamy. All the while using a fork or masher to mash the potatoes. If potatoes are too thin add enough instant potato flakes to thicken. This recipe takes a long time to prepare, but will be worth the effort. These mashed potatoes are to die for. Cooking until the water evaporates allows you to keep all the flavor of the potatoes, instead of draining it off, as most recipes call for draining potatoes before mashing. You will literately be able to mash with a fork. I do it all the time--rarely using a masher.
- —Guest Redneck Girl
How Do You Make Your Mashed Potatoes Spe
- Mashing a slightly beaten egg in with the mashed potatoes gives them a richness. The heat of the potatoes cooks the egg enough.
- —Guest mayascapone