ANSWERS: 35
  • Cook the potatoes. Mash 'em.
  • Keep it simple. Peel the potatoes. Put them in a pot. Boil them until you can stick a fork in them and they break apart. Remove from water. Add butter and 1/2 can of evap. milk, beat together until smooth. Put in serving bowl, add more butter on top! Maybe some cheese.
  • I like "Smashed Potatoes." Boil the potatoes with garlic. Drain. Mash them whole, leaving skin and delicious chunks. Add butter, salt and pepper to taste. My favorite!
  • peel and cut the potatoes. Then boil until mushy. Use a potato masher and mash them with a few dollops of sourcream and butter. You can also use milk in place of the sourcream yet I think there more creamier with the sourcream.
  • 2 pounds small red potatoes 2 roma tomatoes, chopped and seeded 2 tablespoons butter 2 tablespoons sour cream 2 scallions, chopped, whites and greens 1/2 cup milk Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, tomatoes and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste. This is a alteration of a recipe from Rachael Ray.
  • Quick easy,garlic cheeze mashed potatoes. 2c.water 2c.instant potatoes 2tbls.butter 1tsp garlic powder 1/2c.milk. 1/2 c.grated cheeze(sharp cheddar) bacon bits (optional) mix all ingredients cook in microwave for 3 min. stir and serve.
  • I wash the potatoes and put them in a re-used plastic bag from the cereal box. I then put them in the microwave for about 6 minutes, then turn the bag over, and cook another 5 or 6 minutes. I tear open the bag, and use it for a cutting board, while I cut the potatoes in quarters before putting them in the mashing bowl. I then call Hubby in, and he pours in some milk and a couple of tablespoons full of butter, some minced garlic and some parsley flakes, and mashes them with a potato masher. When we have sour cream or cream cheese left over, we put that in, and sometimes substitute yogurt instead of milk.
  • Wash and peel 12 potatoes. Boil them until they are soft and breaking apart. Drain the potatoes and mash them up, leaving tiny lumps in the mashed potatoes. Add 1 1/2 cups of buttermilk and a 1/2 cup of whole milk. Add 1/2 cup of butter, and a teaspoon of white pepper. Mash then a little more, and serve with the option of butter, cheese, sour cream and bacon bits as a topper.
  • Wash, peel & then cut the potatoes into small cubes. Boil for about 10 minutes & then drain and put them in a mixing bowl. Add garlic butter, sour cream, a little splash of milk, nacho shredded cheese, salt & pepper. Get out the hand mixer & mix until you've achieved your desired consistancy.
  • My favorite recipe uses baby potatoes, none larger than an inch across. Wash, then boil whole. When fork-tender, drain, add milk, parmasan cheese, salt, and pepper. Mash well. (I use a mixer, but have used a masher, as well). Put into a bowl, add a square of real butter on top for color and yumminess. serve
  • Wash and mostly peel the potatoes. Slice in to smaller pieces and boil with salt. After boiling until soft, drain the water and return potatoes to the pan. Add milk, pepper, salt and butter. Then mash. Good old mashed potatoes.
  • I use Yukon Gold potatoes whenever possible. For two servings, I'd use about 5 potatoes. Peel and quarter, then boil in well salted water until fork-tender. Drain and put the pot back on the burner for a minute to evaporate the residual water. In the meantime, add a cup of milk and 2 tablespoons of good butter into a measuring cup or small bowl and pop into the microwave for a minute until the butter melts and the milk is heated. **Warming the milk will prevent your potatoes from getting gummy and produce a better texture. I generally use a hand mixer, but sometimes I use a masher for a more rustic texture. Add about a teaspoon of white pepper while mashing. Taste for seasoning and add salt if needed. Then fold in about a half cup of sour cream. Best potatoes ever!
  • Just add yogurt and horseradish and the flavor will really come out!
  • My dad always adds butter, salt, cream and some sour cream to his. They are the best!
  • I boil my potatoes in chicken broth. It makes them taste amazing. However it is not a low cal option.
  • 1. Plant potato plant 2. wait for plant to grow 3. pick potatoes 4. boil potatoes 5. mash potatoes And thats it. i like them plain and simple.
  • Garlic Mashed Potatoes 7 cups peeled and cubed baking potatoes 6 cloves garlic, peeled 1/2 cup low-fat milk 1/4 cup Parmesan cheese, grated 2 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 20 minutes; drain. Place drained potatoes and garlic in a mixing bowl. Add remaining ingredients; beat with mixer until smooth.
  • Terrific garlic mashed potatoes. If you don't like garlic, leave out and you still have great mashed potatoes. 22 cloves garlic (small to medium-large, about 3 ounces, or 2/3 cup), from 2 medium heads garlic, skins left on 2 pounds potatoes , unpeeled and scrubbed 8 tablespoons unsalted butter (1 stick), melted 1 cup half-and-half , (warm) 1 1/2 teaspoons table salt Ground black pepper 1. Toast garlic, covered, in small skillet over lowest possible heat, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15 to 20 minutes. Peel cloves and, with paring knife, cut off woody root end. Set aside. 2. While garlic is toasting, place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain. 3. Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or potato ricer along with peeled garlic. Process or rice potatoes into saucepan. 4. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.
  • boil potatoes...put them on plate...mash them with fork...top with your favorite seasonings (butter, salt, etc.)...and, there you have it...perfect mashed potatoes!!!
  • a masher....not the electric mixer. i like the lumps
  • um.... pounding them with a potato masher?" with butter, milk, and black pepper. Mashed enough to get rid of all the lumps, not enough to turn it into glue. I can barely eat machine-mashed potatoes
  • I boil them for ages so they are really nice and soft... i add lots of salt and drain them mash them with a metal Masher (plastic some times leaves a yukki taste in there) add a tiny bit of garlic salt and add heaos of milk and butter so it is nice and fluffy and creamy!
  • Um.... I take them out of the packet and add equal parts mashed potato flakes, boiling water and milk, with a dab of butter.
  • Sitting back and having someone else do the work! My part is eating them. Now that's hard work.
  • Instant, from a box.
  • Using my potatoe masher. I don't care for whipped potatoes
  • I take my enemies hair, and then smash them into a bowl of whole potatoes, until all I have is a bunch of blood-soaked mashed TATERS! ... .. . +3
  • with a sledge hammer
  • Metal potato masher ~ mush them down heaps, then add butter, salt, freshly ground black peppercorns, maybe some dried herbs and grated cheese and thrash it all together with a fork. Extremely yummy with mashed golden kumara added too.
  • I do The Monster Mash! It's a graveyard smash!
  • I've never made "from scratch" mashed potatoes for myself. When I want mashed, I make instant. My mom used to put an electric hand mixer to boiled potatoes to make mashed.
  • This one here, it's really creamy: http://www.tried-and-tested-recipes.com/creamed-potato.html
  • This is a rough recipe because I just eyeball the ingredients. Cut potatoes into chunks and leave on skin. Boil until tender Add sea salt, fresh ground pepper, Ranch dressing (maybe 1/2 cup) add a bit of milk and butter and mash with a large spoon. Makes great lumpy mashed potatoes that are delicious and my kids like to pick the skin out and eat it first lol.
  • Take potatoes and peel. cut up and boil until mushy. blend with milk and salt. blend until very silky and smooth. served topped with melted butter, salt and pepper, and chives.
  • The usual with the boiling in quarters skin or not, either way, then I use warm cream, warm butter, sometimes garlic slices, even thinly sliced mushrooms, sometimes add sour creme and chives. Salt to taste, and sometimes white pepper.

Copyright 2020, Wired Ivy, LLC

Answerbag | Terms of Service | Privacy Policy