How do mashed potatoes

Creamy mashed potatoes. By Angela Nilsen. Preparation and cooking time. Prep: 10 mins Cook: 15 mins. Share on facebook. Share on twitter.

Share on pinterest. Email to a friend. So delicious! I used this recipe for the mashed potato portion of shepherds pie and it worked out great though I think I added more butter than I was supposed to — oops ;-.

Your recipe nicely describes the reason. A question-what is the difference between using cold water versus hot water when you place the uncooked potato in the water? These were delicious, easy, and had great texture. I have tried many mashed potato recipes, but I think I may stick with this one from now on. Another hit — delicious and easy to make! Good to know why potatoes would turn gluey when mixer was used.

Thanks for helping me overcome my gluey potato flops, Nagi. Your recipe Is simple and delicious. Thank you very much for simple recipe. It was very yummy yummy taste!

I cooked for my huby and he enjoyed alot. Keeps an excellent texture and potato flavor. Deliciously sinful…my kids loved it. The best mash potatoes was made, I also bought a potato river cause you said something about using a sleeve and I thought about a ricer, glad I did it made a huge difference.

Thanks Nagi. The secret to great mash is a potato ricer. Not the most versatile piece of kitchen equipment but gets plenty of use anyway. I use Royal Blue potatoes which work well. Sorry waistline! Enjoy these potatoes as the perfect side to any special or ordinary dinner. By Pillsbury Kitchens. Ingredients 8 to 10 medium russet potatoes about 3 lb. Steps 1. Place potatoes in large saucepan; add enough water to cover.

Many people in the Delish kitchen fall into the camp of people who happen to love the texture that the skin add. But it's entirely up to you. Our recipe calls for a whole stick, but real butter enthusiasts might even want to use another few tablespoons. We like to melt our butter with milk in a saucepan so the milk is warm when it hits the mashed spuds. Starchy potatoes need serious fat to turn them creamy, so skip low-fat varieties for sour cream and milk, which will produce drier mashed potatoes.

Mashed potatoes are begging for salt and pepper. Potatoes need a lot of salt—go heavy! This will help bring out their buttery flavor and ensure they don't taste lackluster.

We're obsessed with loaded mashed potatoes —who isn't?! Truly any fresh herb or cheese will only help mashed potatoes taste amazing. We have over a dozen recipes that can help you use them from fried mashed potato balls to waffles!

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