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When making mashed potatoes for dinner, use Carnation milk in them. It makes them delicious and fluffy. They become creamier and richer in flavor. You can use instant or peeled potatoes
By mamacrafter from TN
A small amount of vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.
By mamacrafter from TN
When I put the other half in a baggie, it occurred to me that I didn't need to make a plate or cutting board and a 5 star masher dirty. So, I simply pressed on/pounded on the baggie and "squished" them. Then it was into the skillet and onto the plate. Easy Peasy with no mess.
A lot of old recipes from the 1940's give an easy way to mash a small amount of potato or any soft fruit or vegetable. "Rub through a sieve" is a typical instruction in old recipes. I didn't know what this meant, so I tried it.
I ended up draining the potatoes in a large strainer and riced them by pushing through the holes with a meat tenderizer. Add your warmed milk or half and half and butter, yum!
I like to stir a tablespoon of seedy Dijon mustard into mashed potatoes, with a little butter and cream.
Dry powdered milk added to soggy mashed potatoes will restore them back to perfection.
Add 1/2 teaspoon baking powder to potatoes and whip them with a hand blender! By ElectricChameleon
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Tips and ideas for making mashed potatoes. Post your ideas.
Isn't it silly to throw away the potato cooking water that contains so many nutrients, and then add just milk to the potatoes for mashing? A much better idea is to save the potato water & mix it according to the directions on the box with dry milk for mashing. This way, you get the benefits of the potato water & the milk and save some money to boot. Happy mashing.
Our family loves when I put basil, garlic, and butter in the mashed potatoes.
My grandma made something we called sugar potatoes...nutmeg, sugar, butter, and milk. Still a family favorite.
Add chicken broth and milk to soften and a little butter. I use a hand masher instead of a mixer as I like a few chunks. Salt an Pepper.
Garlic Mashed pototoes: Roast a whole bulb of garlic. Slice end of garlic so it will stand in a pie tin or small baking pan. Drizzle some olive oil over it and bake it in a 400 degree oven for about thirty minutes. Let cool and squeeze the yummy roasted garlic out of the peel. Make potatoes as above.
I add milk to my mashed potatoes, but I use the water that I cook the potatoes to make the gravy. Usually one uses the pan drippings from a beef roast, ham or turkey and adds a little water and thickening, so I just use the potato water. I mix a little cornstarch into a little cold water and stir it in to thicken the gravy. Lots of the nutrients from the potatoes are in the water.
MY GRANDMOTHER ALWAYS PUT THE POTATO WATER IN HER GRAVY. SHE TAUGHT ME THIS TRICK WHEN I WAS A LITTLE GIRL. MY FAMILY AND FRIENDS THINK MY GRAVY IS THE BEST. WE NEVER HAVE ANYONE WITH INDIGESTION PROBLEMS FROM EATING THE GRAVY MADE WITH THE POTATO WATER.
ALSO.....IF I AM NOT MAKING GRAVY BUT HAVING MASHED POTATOES, I ALWAYS SAVE THE POTATO WATER FOR STOCK IN SOUPS AND STEWS.
I use the water left from boiling my potatoes to make the very best gravy. After I have fried my chicken or cubed steak, I make a roux(pour off the extra oil from cooking the meat. Keep the browned bit in the pan- this is the flavor. add a couple of tablespoons of flour, salt and pepper.
I add about 1/2 cup of Ranch dressing to my mashed potatoes.
Mashed potatoes will be fluffier if you warm (not boil) the milk or cream before adding.
When I make mashed potatoes I boil the potatoes whole with the skin on, then peel (if I don't just mash with peel a la Cracker Barrel) after they're cooked (usually about an hour). Then I add salt, pepper, and a little margerine or butter and mash first, and milk last. This makes the potatoes much creamier than if you dice the potatoes and allow them to soak up all that water.
milk,butter and a mixer best mashed potatoes ever
How many pounds of raw potatoes equal 6 cups riced potatoes?
I refrigerated uncooked, but peeled potatoes for a couple of days because I couldn't fit them all in the pan that was cooking up a huge batch of mashed potatoes. When I did cook them up and made mashed potatoes, they tasted pasty instead of like the original. Is there any way to avoid this?
By Carol C.
How do I increase the shelf life of boiled, peeled, and mashed potatoes by 7 days in ambient temperature? What packaging material should be used?
Kindly advice and suggest.
By shabbir from Vashi, Navi Mumbai
Adding some mayonnaise to your mashed potatoes can make them creamy and delicious. This is a page about creamier mashed potatoes with mayo.
This is a page about making mashed potatoes with ranch dressing. A delicious addition to mashed potatoes can be a creamy ranch dressing.
Mashed potatoes can easily be made ahead of time to make meal planning and dinner preparation easier. This page contains make ahead mashed potatoes recipes.