I have a pot luck Christmas party for work this weekend, and I signed up to bring mashed potatoes, thinking that would be the most fool-proof. But with sooo many variations, what's the best one???? Help! Thanks ;)
Thank you for all those great ideas! I went with the evaporated milk, lots of butter, and a little salt and I received soooo many compliments on them! People even asked how I made them. Who knew mashed potatoes could be such a hit :) That's a keeper!
Mash the potatoes with evaporated milk, butter, salt and pepper. Haven't met anyone who does not like the traditional recipe. But, I have met plenty who do not like the 'add-ins'!
http://allrecipes.com/Recipe/Day-Before-Mashed-Potatoes/D...
These are delicious!! I make it exactly as the directions say and everyone loves it!
This is my favorite recipe. It's amazing!
Incredible Mashed Potatoes
5 lb potatoes (boil and mash)
Add
8 oz cream cheese, softened
1 1/2 c sour cream (can use plain yogurt)
3 tsp onion or garlic salt (I prefer garlic salt)
1 1/2 tsp salt
1/4 - 1/2 tsp pepper
2 Tbsp butter, melted
Mix it all together and enjoy!
I boil potatoes then peel when cooled. Mash it, mix some half and half, salt, white pepper, and some spreadable garlic & herb cheese( the ones that come in a tub). I think the secret is to heat the half and half or milk so it's not cold when you pour it into the potatoes.
cook them in chicken broth and add garlic pepper they are the bomb
Everyone raves on mine and I add a package of low fat sour cream and a bit of butter and only enough milk as needed. I think sour cream is key.
To make extra creamy mashed potatoes my MIL runs her boiled potatoes through with an electric stand mixer while adding butter, cream, salt and pepper.
Personally, I prefer 'smashed' potatoes. Basically just mash them a few times with the hand masher, often with the skins on (especially if they're baby reds). Then I add a little fresh garlic and parmesean cheese.
I get a lot of compliments on my mashed potatoes.
I use broth and water mixed, a stick of butter (maybe two if I am making a lot) and the Hidden Valley dry ranch dressing with some milk. Creamy with some chunks still (I leave the skin on).
I also sprinkle shredded cheese on top of them!
These are both AWESOME! And, they are fairly easy... I make either one when we have lots of family over.
http://allrecipes.com/Recipe/Whipped-Potatoes/Detail.aspx
http://allrecipes.com/Recipe/Garlic-Mashed-Red-Potatoes/D...
Good luck!
Start with red potatoes-then use hot cream, unsalted butter, horseradish, minced green onions, cheddar cheese, crumbled bacon (fry it yourself!), minced parsley and maybe a little sour cream-so good!
A bunch of potatoes, some milk, butter, and salt and pepper, all to taste! Boil the potatoes and mash the hell out of them to get out the lumps!
That's it for my very basic, yet favorite mashed potatoes!
Sorry, mashed potatoes are one of the few things I CAN make, but not much in the way of a recipe! Nor are they very interesting... I'm pretty sure you already know how to make this kind... LOL
Great answers here...just wanted to add that before you boil the potatoes, chop them into small cubes or pieces. They will cook quicker and it is a bit easier to mash, especially if you have carpel tunnel (did I spell that right?).
5 lbs. potatoes; peel & boil, as usual. Mash with 6-8 oz. cream cheese and 1 stick butter. S & P to taste, Add milk, if needed. Really yummy! You can actually make this up to a week ahead of time! Put potatoes in a greased dish, cover tightly, when ready bake at 350 for 45 minutes. Hope this reached you in time!
My very humble yet delicious recipe:
peel, chop, and boil potatoes
drain and mash
add CANNED milk (very important)
add real butter (not margerine)
salt to taste
yummy!
They are pretty hard to mess up, but the type of potato you use makes a difference. Yukon gold, or other gold or yellow potatoes are the best for mashing. They have a lower starch content than other types. After that, boil them and mash them with some dairy and fat, season well with salt and pepper and you should be in good shape. I use a potato ricer for mine, I like the smooth consistency, but that's a matter of taste.
Use a food mill for the best consistency.
