Mashed Spuds

How do you make them? Do you add anything like milk or butter, or do you just mash 'em? How do you not get lumps? I was using a ricer, until I came down with carpal tunnel.

I mash 'em (well try to) and than add a bit of milk and use the hand held mixer to whip 'em up.

YUMMY!!!

I make them a few different ways. Sometimes I add creme fraiche and chives instead of milk and butter.  Other times I'll use milk, butter, cabbage and onion (put the cabbage and onion in with the potatoes to boil for the last 10 minutes).  It's a bit like a lazy (wo)man's bubble and squeak.

If I want really smooth mashed potatoes, then I'll use a hand mixer, but for the most part I use a potato masher.

It depends on how healthy I'm trying to be. If I'm indulging myself (or if it's a special occasion), I'll add some butter, a bit of cream, and some roasted garlic. If I'm being good (or moderately good), I'll add marge and milk. I don't like mine whipped. I prefer some lumps in them ... y'know, like proper home-made "smashed" potatoes. I also like to leave some of the skin on the potatoes -- it makes them more interesting. I use an awesome Good Grips masher to do mine.

Yep - I'm in the *like my lumps* camp - never whip them.  Little margerine and a little milk.

I like the creme fraiche and chives idea - might have to give them a try.

I like the creme fraiche and chives idea - might have to give them a try.

Me too! I'll definitely keep that in mind for next time!

Oh, and I also add a dash of salt and a lot of white pepper to mine.

 I have a system.    Boil them in salty water till they're nearly falling apart.  Drain all but a couple of tablespoons of the water off. Put back on burner.  Boil the water down while adding a good dab of butter and a splash of milk.  Turn of heat.  And mash.  I neeevvvvveeeerrrrr whip.  Perfect potatoes.  

I only make mashed sweet.  But I usually peel, boil for about 5 minutes  add some milk, butter and either brown sugar or sweet and low.  Yum

I only make mashed sweet. But I usually peel, boil for about 5 minutes add some milk, butter and either brown sugar or sweet and low. Yum

Mmmm... I love mashed sweet potatoes! I should do that more often! I never think of it!

I really only make them for special occasions, so mine are pretty deadly.  

I only buy Yukon Gold spuds - they make the best mashed ever.  
I peel and boil a five pound bag - cut them in large chunks
Cover with cold water
Add about 6-8 cloves of peeled garlic to the water - no need to chop it up
Cook till a fork goes in very easily, but not till they fall apart or they are too watery tasting (I've only noticed this with the Yukon Golds)

Drain, but reserve about one cup of the cooking water
With a hand mixer, whip them up, along with the garlic.  They will be dry at first.
I like lumps in mine, so if you prefer that then use a hand masher.  But for company I will whip them.

Add one whole stick of softened unsalted butter
One cup of sour cream
Whole milk and the cooking water - only as needed to get the correct consistency

Add salt and fresh cracked pepper to taste.

AMAZING!!!!  

~Liza

For those that like the creme fraiche and chives idea, it works equally as well with low fat creme fraiche.  That's what I use most of the time -- unless the hubby has brought home the full-fat variety.

I put whole garlic cloves in with the taters as they're boiling as well.  And I'm definitely in the "like it lumpy" category.

I also don't peel them.  I prefer mash with the skins in.

I also don't peel them.  I prefer mash with the skins in.

Me too! But hubby doesn't! 

I usually leave the skins in too.  I generally just mash with milk and salt & pepper. Sometimes I add cheese and/or garlic.  Last time I made them we had no milk in the house so I just used butter and a bit of water and they were the best ever, really smooth.  I saw Delia Smith do them on TV recently, she added about a ton of butter and used an electric beater.

I've done them with butter & milk, just milk, just butter - always add garlic - sometimes cheese.  I truly never make them (or really anything!) the same way twice!

i peel them and mash with a bit of skim milk and butter to the consistency i want.

i do like the red ones or new potatoes with skins on too.

mmmmm