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Posted: 11/20/2014 11:07:10 PM EDT
[#1]
I like them a little lumpy.
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Posted: 11/20/2014 11:25:12 PM EDT
[#2]
Your recipe is similar, but I use cream instead of milk.
I boil the cubed taters (like yukon golds). in another small pan I take a cup of cream and almost boil it and mix in half a stick of butter. mash up the taters, slowly mix in the cream/butter until I get the consistancy I want. then add salt/pepper. sometimes I'll add minced garlic to the cream. sometimes I steam brocolli and mash it with the taters.
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Posted: 11/20/2014 11:35:24 PM EDT
[#3]
Quote HistoryQuoted:
I like them a little lumpy. Quote HistoryQuoted:
I like them a little lumpy. Post up a recipe. My mom likes lumpy taters as well. She cuts them up into really small cubes, boils them about 20, puts in milk, butter, salt & pepper and then just stirs them until they "blend" a little. Not mashed at all. Quoted:
Your recipe is similar, but I use cream instead of milk. I boil the cubed taters (like yukon golds). in another small pan I take a cup of cream and almost boil it and mix in half a stick of butter. mash up the taters, slowly mix in the cream/butter until I get the consistancy I want. then add salt/pepper. sometimes I'll add minced garlic to the cream. sometimes I steam brocolli and mash it with the taters. I like the brocoll idea, I've heard of people putting in cauliflower, never done it before. |
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Posted: 11/21/2014 12:24:01 AM EDT
[#4]
Boil potatoes until done, strain into colander, into pot add butter, milk or cream salt, pepper, garlic, bring up to heat add potatoes and mash.
One time I added a half an apple into my potatoes and mashed it into the mix, people at the table said it was really good and couldn't figure out what the different flavor was. |
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Posted: 11/21/2014 12:59:52 AM EDT
[#5]
Make-ahead mashed potatoes
8 large potatoes 8 0z cream cheese 1/2 cup butter 1/2 cup sour cream boil and mash potatoes...mix in cream cheese, butter, sour cream and salt and pepper.... put into 2-3 quart greased serving dish...top with some butter pats...cover and store in fridge for up to 3 days... sprinkle with paprika and bake uncovered at 350 for about 40 minutes.. 10-12 servings. |
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Posted: 11/21/2014 4:13:22 AM EDT
[#6]
It's not all about the mashed potatoes. It's about the gravy you put on them.
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Posted: 11/21/2014 4:34:43 AM EDT
[#7]
My mashed taters..
Red skins Cut on the half then sliced Boiled with 2 tablespoons tony chacheres Milk, butter and old fashion tater masher.. Yummeeee! |
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Posted: 11/21/2014 8:03:46 PM EDT
[#8]
Quote HistoryQuoted:
Make-ahead mashed potatoes 8 large potatoes 8 0z cream cheese 1/2 cup butter 1/2 cup sour cream boil and mash potatoes...mix in cream cheese, butter, sour cream and salt and pepper.... put into 2-3 quart greased serving dish...top with some butter pats...cover and store in fridge for up to 3 days... sprinkle with paprika and bake uncovered at 350 for about 40 minutes.. 10-12 servings. This is similar to what I make but I also add bacon, sharp cheddar, and sautéed red onion. |
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Posted: 11/22/2014 1:15:41 PM EDT
[#9]
I like buttermilk mashed potatoes using unpeeled red potatoes.
1 1/2 pounds red new potatoes, scrubbed Coarse salt and ground pepper 3/4 cup buttermilk 2 tablespoons sour cream 2 tablespoons butter Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot. Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately. |
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