Creamy mashed potatoes? What is the secret?

Question

I want to know how to make lovely creamy mashed potatoes! What is the technique, as mine are always very lumpy and bland tasting?

What are the best potatoes to use? and when? i.e. are there certain potatoes that taste better at certain times of the year/in season etc?

Answer 1

Use either maris piper or king edward potato's. Cook with just enough water to cover the spuds and a pinch of salt. When spuds are soft and fluffy drain until completely free from any water. Place in a large bowl and add a pich of salt and pepper and a knob of butter. Add single cream and use an electric whisk on low setting. As potato's start to break up, turn whisk setting higher. Serve as soon as the mash is ready. This recipe is fail safe. I've been using it for 20 years. Good luck, Enjoy!

Answer 2

Make sure the potatoes are good for mashing, not all potatoes are. Second, cut into uniform pieces, and boil in salted water. The reason you want the pieces about the same size is so that the smaller ones don't take on too much water. Next, cook until they are just done, do not over boil them, or they will be soggy, but make sure they are cooked through. Then, strain all the water out. Put them back into the pot, add a pinch or two of salt, and white pepper, lots of butter, and half cream, half milk. Then use a hand blender to get them creamy and fluffy.

Answer 3

Russet potatoes (the big baking ones) aren't the best for mashed potatoes... try Yukon Gold. You can get them creamier with a mixer, but that isn't recommended because it breaks them down and they might get "gluey". If you have a food processor, you can "pulse" them until the right consistency. If milk isn't making them creamy enough for you, try sour cream or even softened cream cheese and ALOT of softened REAL butter. If they're too bland, you can always add some crushed garlic ... I also use Tony Cachere's Creole seasoning, but you could use some seasoning salt, in addition to regular salt ... grated cheese is also good in them, but you'll need more sour cream and butter then; stick them in the oven then, for about 30 min, to melt the cheese... btw: my grandmother (who was a fantastic cook), said they should have a few lumps, so you'll know they were homemade from scratch:)

Answer 4

Get yourself a mouli. It's a metal / plastic and metal thing with a handle that pushes the boiled potatoes through small holes ensuring no lumps. Since I got mine I have always had perfect mash. I then add some milk and butter and stir it through. I am very particular now and hate potatoes that have been hand mashed or god forbid pureed. Pureeing potatoes breaks down the starch in them and makes them disgusting. You could also try a potato ricer from Lakeland.

Answer 5

Yukon gold or Russett potatoes are the best for mashing. Boil in chicken broth until very soft. I drain then add your butter. I use half and half instead of milk. Salt & Pepper to taste. Mash them a little and then use a hand mixer. That gets the lumps out and mixes better. Add you half & half as you mix to make sure you get just the texture you want, not too runny.

Answer 6

I always get asked to mash the potatoes because I get them so creamy. I don't always use milk - a fair amount of butter is sufficient. The potatoes must be very soft before mashing. Try them with a fork. First I mash them down with a masher, and then (and this is the vital part) I use a fork and vigourously mash them finer with a circular motion. They are never lumpy.

Answer 7

Try this recipe for ultra creamy mashed potatoes.......



3-1/2 cups chicken broth

5-6 lg potatoes, cut into 1"cubes

1/2 cup light cream

2 tbls. butter

pepper



Heat potatoes and chicken broth in 3 quart pot over med-high heat.Bring to a boil. Reduce to medium heat, cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth.

Mash potatoes with 1/4 cup broth, cream, butter & pepper. Add addtioanal broth if needed. Enjoy!

Answer 8

Idaho russets make the fluffiest. The hardest to cream are Colorado gold, but they last longer in the pantry and are not so spotty when first purchased. I do not buy russets anymore because they rot so fast or are already rotten when I buy them.



My secret is to use golds, and cook them until tender. Remove but reserve all the liquid. Mash potatos and then add back the liquid and equal amount of milk or cream! if you dare. Also a T of butter for each of 3-4 servings. Then return to heat...add about 1/2 c of INSTANT potatos, a shake of garlic powder and salt and pepper. I also like to add couple T sour cream for a change and boost of flavor. Stir and remove from heat, lid it and wait 5 minutes. Stir potatos until creamy and white, about 10 turns. If too runny, depends on how much liquid you use to cook in, then add couple T of instant potato, stirring, and adding more if needed until desired thickness is achieved.

Answer 9

This might sound very different from other suggestions, but try it. Use all purpose potatoes or Yukon Golds if you like them a little sweet.Slice and rinse your peeled potatoes, then boil them in lightly salted water. when they are tender, drain them. Return them to the empty cooking pot on low heat to make sure they are dry. Add three tablespoons of butter and a cup of plain yogurt. Add 1/4 tsp each of salt, pepper and ground chives. Mash with an immersion stick blender. For more flavor, you can add grated onion, garlic, or cheese.

Answer 10

Here is my recipe for mashed potatoes and one for fancy mashed potatoes. They are both wonderful. I usually use Russett potatoes, but I've also used red potatoes, which are also wonderful. Enjoy!



Mashed potatoes

Cut, cube and boil 5 pounds russet potatoes until the biggest cube you can find breaks apart when you put a fork through it. Drain. Use a whole cube of real butter and just enough light cream to make them fluffy. Salt and pepper to taste. Mash with a hand mixer until there are no lumps. Be patient, this may take a while. yummy!





Best Fancy Mashed Potatoes



5 lb mashed potatoes peeled, cooked

1 stick real butter

8 oz cream cheese

8 oz sour cream

Half and half

salt and pepper

1/2 to 1 cup shredded sharp cheese



Mash potatoes with the butter and a little half and half. Add the rest of ingredients, except cheese, and continue to mash until cream cheese is melted and potatoes are fluffy. Put in casserole dish and cover with sharp cheese. Bake at 350 until cheese is melted and heated through.



Very rich, but wonderful!!



Chris

Answer 11

Here is how I make it



2 Russell Potatoes..peeled and cubed in 3/4 inch size



Lost of water, salt, pepper, 1/2 stick of butter, 1 cup of half and half, some chives.



Boil the potatoe cubes...in an open pan.......test them such that when pricked by fork they are easily broken..



Then transfer them to a food mill....if you dont have one....then potato ricer........



After that...in a non stick pan...on a very low flame....put the throughly mashed potatoes....add butter, salt,pepper and half and half and stir till all gets mixed...you now just have to cover the pan n leave for 2 mins to get all the things heated again...



Also keep whole milk (no low fat here!) handy..so that jsut before you serve you are add a little it again...so that the potatoes stay creamy!..snip some chives on them before serving

Answer 12

Use Mars Piper potatoes.

Boil them in salted water.

Mash them in with a tea spoon of butter (margarine is less tasty)

splash in some milk as you mash, adding a little at a time so you don't go over board.

The lumps are because you simply aren't mashing all of the potatoes in the pot or because you are not doing so for long enough.

Answer 13

when you have boiled the potatoes ( maris piper or wiljas)

drain the potatoes put them back on to a low heat to soak up excess water that is still in the potatoes, while still on the heat mash well, add milk first so potatoes can soak the milk up, then add butter, if you do the butter first it seals them and the potatoes wont soak the milk in properly. make sure they are still on a low heat when you are doing this method. keep mashing! they will be delicious. good luck

Answer 14

Peel, boil then mash the potatoes



Add about a quarter pint of milk in and mix it



then add knob of butter straight from the fridge



then melt some butter in a pan and mix that in



they will taste lovely!! =]

Answer 15

If you add butter and milk (make sure potatoes are thoroughly cooked, if they are undercooked you will have lumps) and mash the heck out of them they should be creamy. I add chopped green onions to mine and beat them with an electric mixer when I want them to be super creamy. Any potato will mash well.

Answer 16

I'm not sure on the best possible potatoes to use...I like the red ones (Desiree, I think is the name) or "Maris Piper".



The sure fast way to get really creamy potatoes is to use butter and some creamy milk salt (I like a little black pepper too)....mash the potatoes in the pan with...the masher...then pass the mash through a "ricer".....(like a sieve) the mash comes out good enough to put into a piping bag to make duchess pots.....



All this is making me hungry....I'm off to dig out the ricer!



Enjoy! :)

Answer 17

I make what I call Cavenders mashed potatoes.

First boil potatoes with skin on, drain, while hot add butter, sour cream (to taste) and a couple slices of velveeta cheese, once all that is melted add milk and mash I also add some cavenders seasoning (I know Walmart sells it in seasoning isle) to taste. They are delicious! Try it!

Answer 18

I love red skin potatoes. Cook them in chicken stock and mash them thoroughly with half and half/ cream and butter. I always make sure that my potatoes are well seasoned. Sometimes I also add chopped chives or roasted garlic. Use a food processor if your masher does not do the job properly.

Answer 19

milk and butter - good - also try salt, pepper and maybe a little sour cream. I don't use this, but have eaten them with sour cream in them and they are good. But don't be afraid to add a little more milk. Be sure your potatoes are cooked completely and warm your milk before you add (cuts back on th starchyness) If you don't like lumps ( I like a few), use a ricer or a blended to make nice and smooth

Answer 20

i use roosters they are brill for mashing i let butter melt into the potatos before starting to mash then slowly add a cup or warm milk as i mash and just keep it going till it is at consistancy u like. if u want it almost satin like use a hand food blender. oh and salt n pepper to taste. yummy cant beat it comfort food, making me want some now.

Answer 21

king Edwards potato's milk anchor butter and fresh double cream salt.

serving of 4

6 potato's

6 tbs milk

1/4 butter

8 to 10 tbs dbl cream after mashing bake in oven for 15 Min's absolutely Delicious!

creamy mash you have.

Answer 22

Use Yukon Gold potatoes. Toss a couple of garlic cloves into the pan to cook with the potatoes. When the potatoes are cooked, drain them, add butter, milk or half & half, salt, and pepper. Use an electric mixer to blend.

Answer 23

To make your mashed potatoes creamy and smooth add cream and some sour cream. Also instead of using a hand masher try using and electric beater this will make them smooth and fluffy.

Hope this helps

Answer 24

I find Russet potatoes are best. Boil them until very soft. Drain the water into a bowl.

Using a hand mixer, add

butter, salt & pepper, and cream. Whip on low. If too

thick, add more cream.

Whip until light and fluffy.

Hand stirring in 1/2 cup

sour cream makes them extra

rich. You may need to warm

again on low burner as with

all this attention, the potatoes

get cold fast.

Do all this blending in the

same pot you cooked the

potatoes in. (Save the potatoe

water and add to soups and

such...it's full of vitamins.)

(Please don't use your blender in a non-stick coated

pot.)

Answer 25

Yukon golds are my favorite. Retain about a 1/4 cup of the water that the potatoes cooked in. Add plain soy milk and earth balance margarine and whip with electric mixer.

Answer 26

use old potatoes cook till soft with plenty of salt added to water drain add margarine and milk when drained mash till lovley and soft keep adding milk and margarine until creamy and taste to your liking you can add spring onion if you like too any potatoes are good to use never had a problem

Answer 27

I put milk and butter in and whisk them with an electric whisk. I usually use Maris Piper or King Edwards and always get lovely creamy mash!

Answer 28

maris piper make excellent mashed potatoes along with a large dollop of butter and some fresh creamy milk

Answer 29

In stead of the nornal butter and milk etc - I have used pease pudding. (think thats how you spell it) Its great! just add a half a can per person. approc 1/4 - 1/2 potato to a tin of pease pudding. this adds a great smooth texture to the potato and a great taste to. goes really well with red meats.



Enjoy

Answer 30

Maris Pipers make sure they are cooked through add some butter and then some milk and mash as normal.

Answer 31

Cut your potatoes in half if necessary, but do not peel your potatoes before boiling them. This stops them from absorbing too much water.



When they are boiled, peel and mash them quickly. They are easier to mash while hot.



Add hot milk or milk/cream mixture to your potatoes, not cold.



Don't forget salt and pepper.

Answer 32

I use Desiree potatoes....cook until really soft....then mash, keep mashing until all the lumps have gone...then add Clover and a large splash of milk and stir....lovely creamy mash=]



x

Answer 33

Maris Piper or look on the pack for advice, boil them until the fork you test them with drops out of its own accord.



Mash them loads and loads with best butter and a tiny bit of milk or cream. Yummmmmm Nice with salt pepper mustard cinnamon garlic or whatever you like bext of all is best butter though! Good Luck

Answer 34

Use red or yellow potatoes, boil with salt and chicken boullion till they are very soft. Drain and then smash them a bit and mix with a hand mixer, this makes them very smooth. You can also add whipping cream, cream cheese or half and half, that makes them so rich and creamy. And put in some butter, black pepper and some garlic and rosemary! (if you like)



They are good topped with caramelized onions, melty cheeses, bacon bits, or gravy.

Answer 35

Butter, milk / a little cream and for smoothness use a hand beater. Instantly creamy.

Answer 36

We use those yellow potoes the gold ones and we use a mixer on low speed and use lots of pepper and salt to taste. I am on a search for the best and a well known cook book that has these types of recipies so I can learn how to cook properly.

Answer 37

you can use ordinary pots but when boiled, mash really well and add in several knobs of butter and milk or better still cream, mash hard to get all the lumps out.

Answer 38

My secret is this:



When pots are done, I reserve one cup of water and use that instead of milk.



I drain the pots, return them to the pot, add salt & pepper, a 1/2 of the pots water, 1/2 stick of butter and 1/4 cup sour cream. Then smash them creamy and add more water/sour cream as needed.

Answer 39

I always make delish mash....



the secret is butter, milk, salt and use a whisk not a masher.



when I boil any veg, I always add a stock cube.

Answer 40

THIS IS THE ANSWER I AM THE EXPERT...LOL



1)Boil and mash the potatoes

2)then add a cupfull of milk and 1cm of butter, if you get me...lol

3)Use a spatular or even better an eletric whisk and whisk it all together

4)Add salt accordingly..



TIP: Boil the potatoes ALL THE WAY so that they break up easily and then mash them until you cannot mash anymore, dont start whisking until you can mash anymore,,,,MASH MASH MASH...



People come to my house for my mash so you can trust me ...x

Answer 41

Make sure they are well cooked and drain the water off. Just a splash of warm milk and butter.

Answer 42

Don't use milk, add a very little cream, and a raw egg, then mash well.

Answer 43

milk & butter in the potatoes then add an egg and mix together

Answer 44

I use cream cheese and a few splashes of half and half. Also, after the intitial mashing, I use a hand beater to get them especially smooth and whippy.

Answer 45

instead of hand mashing them, use an electric beater, adding salt and pepper to taste and use cream instead of milk and another thing, instead of using water use chicken stock

Answer 46

Try adding some chopped spring onions, otherwise known as champ in Ireland!!! Lovely

Answer 47

Try whipping with butter, milk or cream, sour cream, chives or garlic powder, salt and pepper...yum!

Answer 48

ilk and butter! heat the milk! thats what my mum does....very nice and creamy! and yea it kinda matters wghat type of potatoes u use

Answer 49

Put some grated cheese in.. aswell as the milk (not to much) and butter...

Answer 50

I use sour cream, butter, salt and pepper (done it in a food processer/mixer)

Sometimes add chives/cheese and bacon.

Answer 51

cream is good with mash.. if not loads of butter

Answer 52

mash them while there hot, add cream, beat them with a whisk, stuff like that

Answer 53

the secret is quality patatoes, a bit of milk and a bit of butter, salt and a pinch of groud nutmeg

Answer 54

use a little milk and butter to mash in.

Answer 55

add some grated Cheddar cheese lovely

Answer 56

maris pipers

mash with milk and butter,

mash and stir with masher and make sure they are fully soft

Answer 57

Tesco sell frozen Mashed Potato's & once un frozen they taste so fluffy, might be worth a go?

Answer 58

You have a lot of answers that mine will look ridiculous :P

Answer 59

Get someone else to do it or get a good masher.

Answer 60

the ingredient is lovely creamy ***

Answer 61

have you remembered milk and butter?

xx

Answer 62

I'd show ya....... but I've already got Arm-ache from making mine...............

Answer 63

also add an egg...seriously...