The Challenge: Mashed Potatoes

If they are pasty, you are overcooking and over blending them. They are sticky because of the starch in the potato and by the time you are done cooking them that's what you have cooked them down to and then beaten them into glue.

Salt the water (liberally) when you are boiling the potatoes. Fill the pot with water just to the top of the potatoes. Boil until they are fork tender, the smaller you cut the potatoes the shorter the cooking time. You should be able to put a fork in them and meet no resistance. The edges of the potatoes should also be rounded and not sharp from cutting anymore.

Drain them well, add evaporated milk, half and half, or milk (depending oh how rich you want them) and then butter to taste and mash just enough to make them smooth with no big lumps. Then taste and add salt and actually stir it in instead of continuing to beat.

For my potatoes I:

Peel them and put them in the pan. I then sprinkle them with garlic, and parsley, and boil them. The seasoning gets into the potatoes which gives them lots of flavor. Then I use a hand mixer to mash them and add extra milk, it always makes them nice and creamy. Then I put in a bit of margarine in and stir in.

Thats it, and I always get compliments on my potatoes.

Red potatoes, cleaned with vegetable brush, unpealed. Cut in small pcs, they will cook faster. I don't add salt, but add fried bacon cut in small pcs, half and half cream and some butter. Mix everything still on the hot but shot off burner. Sometimes, I also add some shredded cheese. If you have any left over, next day bake it in the stove with some sour cream and cheese on top.

My husband makes amazing mashed potatoes. To make them creamier he adds some sour cream, not alot, just enough to smooth it out.
There are two separate recipies he makes often. One he adds Dijon mustard to (just enough to get a little tang), and the other he adds a Hidden Valley Ranch packet to. They are both great and the kids love them!
Good Luck

Just potatoes, milk and salted butter. LOTS of salt.

1. Boil the potatoes in water to which you've added a couple teaspoons of salt.

2. When they're really tender, drain them, then return them to the same hot pot.

3. Begin mashing them. Never use a mixer. That's what makes them pasty. Use a real potato masher, a ricer, or something similar. My favorite masher is not for potatoes, but is sold in stores for mashing avocados. Look for avocado mashers in kitchen stores and departments (Bed Bath and Beyond). It's sharp, doesn't turn the potatoes gluey, but works great.

4. Add a half stick of real butter (not margarine), and about 4 ounces of cream cheese. Mash that in and add enough milk or cream to make it the consistency you want. (When I make potatoes for 4-6 people I use the whole stick of butter and the whole 8 oz block of cream cheese).

5. Put the potatoes in an oven proof bowl or pan or casserole and bake them at 350 just until they're getting a little golden on top and heated through. Top with a little fresh minced chives.

To add flavor for mine, I cook the potatoes in chicken broth. I do not use plain water. They seem bland to me. Then after they are cooked and drained, I mash them and then add a little milk or sour cream (depends on what I have--even used a little greek yogurt once) and some butter. You can also add a little garlic if you like. My kids prefer with lots of butter. The amount of add in depends on how many potatoes you cook, just add a little at a time until you get what you want. i also like to mix the type of potatoe--yukon gold and red. Also like to throw in a sweet potato or 2 sometimes.

I'm assuming you use fresh potatoes?

If so there are a few things you can do to help the texture.
You can peel or not, depending on your taste.
1st you need to boil them till they are fork tender.
Then drain,
I always put butter in before I smash them

You can use milk, sour cream, heavy cream etc
You can also use Chicken Broth.
Make sure you put enough liquid in there to make them smooth. Start will a little than gradually add more if needed.

When I make mine i use chicken broth for extra depth and I add pepper and garlic salt.
the more you mash them the creamer they will become.
My b/f loves chunky mashed potatoes with the skin. Easy to do that way lol

I use a little bit of milk ( maybe a 1/8 c), butter a table spoon full ( an actual table spoon not a measuring spoon) and the same amount of sour cream with chives. Also make sure you take a little bit of salt to your water while the potatoes are boiling. It makes a difference!

Normally we use real potatoes but even if in a hurry I will always add sour cream w/ chives to instant.

I would have him join me in the kitchen and him make the potatoes. That way they will be like he likes them and you can see how he cooks them. As for me, homemade mashed potatoes are a thing that I do maybe once a year. I prefer something a lot less work, like opening a can of corn, or green beans, etc...I don't care for potatoes either unless they are fried and have tons of onion in them.

I have 2 tips:

1) Steam or bake the potatoes, Yukon Gold are the best. Steaming or baking prevents water from soaking into the potatoe.
2) Use a food mill to " mash" or a " ricer". My mom always made mashed potatoes with a ricer and they were the best ever.
Oh one last tip....do not skimp on fat. This is the time for cream and butter and of course plenty of salt for taste. Good luck .

how do you make them? I use potatoes (obviously lol) butter, milk, and little salt and pepper

I boil mine in salted water, drain when easily poked with a fork & return to the same pot. I throw in about 1/2 a stick of butter & mash with an old school by-hand potato masher I got at Wal-Mart until the butter is incorporated. I then add a ton of salt & pepper & milk probably about 1/4 cup at a time until it's the "right" consistency tasting along the way to adjust spices. My husband actually told me one night last week that I make the best mashed potatoes he's ever had, so I take that for what it's worth! ;)

Add salt and pepper to the water you boil them in. After you drain the potatoes, cover them with a dry kitchen towel and leave them in the collander. Or put them back in the pan over the heat for a minute, Or at least leave them in the strainer longer than you normally would. If you start with really dry potatoes, they will more likely absorb what you put in them to flavor them and be much more light and fluffy. Use a hand mixer to mix in butter and half and half or heavy cream. Add salt, pepper, and a little touch of garlic powder. Or cajun seasoning or cayenne or tabasco. Not enough to notice. Just enough to bring it up a notch. http://whatscookingamerica.net/Q-A/PotatoesMashed.htm

Love all the suggestions but I use butter, milk and garlic power with a little salt and pepper to taste after I boiled my potatoes to fork tender, drain off the water, add the butter so it can melt, then add the milk garlic, salt and pepper. Yum. I like texture to my potatoes so I don't mash them beyond recognition. Let us know how yours turns out next time or hubby can cook the potatoes since he is such a critic.

If I make anything good, it's mashed potatoes. My husband (who does not eat carbs, starches) will stuff himself with these.
Any potatoes, peel, cut into chunks (I make mine with carrots) so a handful of baby carrots with potatoes boil until tender (I like mine very tender). Drain water,put back in stove and start mashing (both carrots and potatoes), as I am mashing I start putting some pieces of butter (altogether about 2-3 tbs), and the spice you love. I use vegeta. Put milk to whatever consistency you want (we like it thinnish). Finish with a tablespoon of low fat sour cream.

Well, I am NO fantastic cook...but I am always asked to do them at the holidays. I just wash, cut and boil the potatoes (peel depending on the crowd). Drain and use my mixer...add some milk and butter, salt and pepper. I know some add sour cream to them (or the Top the Tater stuff with the chives and whatever in it).

My hubby and dd hate bland...so often they add their own seasonings as well. Garlic salt or other mixes. They experiment alot whereas I just like them creamy and buttery!

I use red potatoes (a little less starchy). Peel them & cut them into maybe 6-8 pieces each. Put them in a bowl of cold water as you're cutting them & that will remove more starch. Give them a good rinse and put them in a big pot of COLD water, THEN turn the heat on high under the pot. When it comes to a boil, add a good amount of salt (as in a few tablespoons depending on the size pot you are using). From the time the pot comes to a boil, cook another 10-15 minutes. Test one piece of potato by putting it on a big spoon and mashing with a fork. Don't let them get too mushy. When they are mashable, drain them and return the hot potatoes to the same pot. Turn the heat on low under the pot and add a good amount of butter and either some milk or half & half, along with some pepper. Mash the potatoes using a potato masher. We like ours a little lumpy so I don't over do it. DO NOT use an electric mixer - they will turn to glue! Adjust the consistency by adding more milk if needed. Add a little at a time because once it's added, you can't take it out. Add more salt/pepper if needed. Voila! I also sometimes add a little onion powder. You could add some garlic powder if you like.
PS - I'm an accomplished cook and a Pampered Chef consultant and I can't make rice to save my life. I'm also a terrible baker.

What my DH does is boil the potatoes (after they are well scrubbed - we eat the skin). He cubes them so they cook faster, I think 20-25 minutes. Til he can split them with a fork. While this is going on, he takes a big mug and fills it with milk and butter and sets it on the stove to warm. He uses a lot of butter.

Once the potatoes are cooked, he drains the water, mashes them, and mixes in the milk and butter. If he wants salt, pepper or garlic, that goes in at this point, too. We often don't bother with extra flavor and let each diner eat them the way they want.

have you tried adding something like milk and softened butter to make the mashed potatoes creamier and then just being creative with like bacon bits or sour cream and chives?

I made some last night and I have to say...they were awesome! :)

Ok so I roast my potatoes (skin on), and I also roasted a couple of parsnips. Once all of the veggies are pretty soft, pull them out & let them cool. Peel the parsnips and potatoes and put into a blender - pour in some milk or half and half...blend until creamy. Add some shredded swiss & gruyere cheese and blend. Add more milk if too thick. Just before serving, heat and add a nice dollop of butter and stir. Seriously. YUM

You can also top with chopped fresh chives, and black pepper for those who like that.

Use heavy cream or sour cream instead of milk.

Use real butter not margarine or substitutes.

Use a hand masher or ricer.

After boiling and draining the potatoes, return them to the pot, and leave on the burner for about 30 to 60 seconds or until excess liquid evaporates from the potatoes. They should look "dry" and flaky, not slick, shiny or wet. Absorbing the extra water helps with getting rid of starchiness.

Only use a hand mixer if you are going to do twice baked.

For flavor versus a plain mashed potato, add mashed roasted garlic (put entire garlic bulb in foil and bake until softened about 15-20 minutes) sea salt, course ground pepper, finely diced chives, bacon, aged cheeses, are all nice when added to potatoes together or separately to taste. Always use fresh seasonings/herbs, not dried for the most flavorful punch. There is a difference in flavor when you use fresh garlic versus powdered etc.

Small red potatoes are great mashed with the skins left on. Larger potatoes like Gold Yukons for instance make great twice baked potatoes where you basically bake them, scoop out the insides, mash and season them, put it back in the shells and broil for 5 minutes to crispen the tops)

One of my absolute favorite versions of a type of "mashed" potato is to take several small red potatoes, and boil them til softened. Line a cookie sheet or jelly roll pan with foil, put the potatoes on the foil about an inch apart, and smashed them - skins and all- with a masher until someone split open and flattend. Then season with kosher salt, course ground pepper, rosemary, and olive oil, and broil for about 5 minutes or until crisped. Top with a pat of butter, bacon and bacon drippings if you're not watching your weight, a dollop of sour cream, and top with finely chopped fresh chives. They are very crunchy on the outside but very much like a decadent mashed potato on the inside. Smoke alert though! The olive oil can and does fly under the broiler, so you need to keep an eye on them so you don't have a fire. Be careful taking them out. The olive oil stays active for a good while...popping and snapping and all.