Your favorite recipe for fluffy mashed potatoes please?
- Thread starter dawnnys
- Start date
music-city-missy
Well-known member
Not so much a recipe but technique....
Preferrably use good old Idaho bakers for fluffy potatoes. Cube the potatoes (1 per person + 1 for the pot) into small cubes about 3/4". Cover with water and salt good. Bring to a boil and cook until potatoes can be pierced easily with a knife. Drain off water. Place potatoes back in the pan and place over med to low heat - cover with a rag or hot pad and steam for a few minutes without scorching. Meanwhile heat milk in the microwave (or on stove). Here's where it varies - you can use a ricer or food mill but I use a hand mixer. They will be slightly fluffier if using a ricer/mill. Stir in enough ht milk and butter to your liking. Season well with additional salt and pepper.
The real key here to fluffy is to steam the potatoes and use hot milk.
Preferrably use good old Idaho bakers for fluffy potatoes. Cube the potatoes (1 per person + 1 for the pot) into small cubes about 3/4". Cover with water and salt good. Bring to a boil and cook until potatoes can be pierced easily with a knife. Drain off water. Place potatoes back in the pan and place over med to low heat - cover with a rag or hot pad and steam for a few minutes without scorching. Meanwhile heat milk in the microwave (or on stove). Here's where it varies - you can use a ricer or food mill but I use a hand mixer. They will be slightly fluffier if using a ricer/mill. Stir in enough ht milk and butter to your liking. Season well with additional salt and pepper.
The real key here to fluffy is to steam the potatoes and use hot milk.
cynupstateny
Well-known member
I read that you should always coat the potatoes with fat before mashing or whipping so they won't
become gluey. That's what I always do now and even whipping doesnt' turn them into "glue".
become gluey. That's what I always do now and even whipping doesnt' turn them into "glue".
Here's mine...
4 large organic russet potatoes.
peeled, large cubed, par-boiled in lightly-salted water until easily pierced, but not mushy!
Strain and put back into hot pot...shake over heat to remove excess water.
Mash with hand-masher or ricer.
Softened 4 Tbl butter (not melted).
Stir into potatoes
Warm 4 Tbl milk. Add to potatoes.
At this point, check your density. If you like it softer, add more butter and milk (but not cold milk). If you want it richer, add warm half/half.
Add salt * pepper to taste. Salt is very critical, as the potatoes will taste flat without enough. But I don't want to list an amount since I don't know how salty your water will be or if you use salted butter. Sample. Sample. Sample.
Augmenting:
**sour cream
**caramelize 2 onions in 2 Tbl butter.
**Roast a bulb of garlic for 40 minutes and smoosh it in when everything else is done.
**Grate Vermont white cheddar and parsley.
Cover pot with cloth, then lid. Put pot in warm water bath and it will keep for an hour or so.
4 large organic russet potatoes.
peeled, large cubed, par-boiled in lightly-salted water until easily pierced, but not mushy!
Strain and put back into hot pot...shake over heat to remove excess water.
Mash with hand-masher or ricer.
Softened 4 Tbl butter (not melted).
Stir into potatoes
Warm 4 Tbl milk. Add to potatoes.
At this point, check your density. If you like it softer, add more butter and milk (but not cold milk). If you want it richer, add warm half/half.
Add salt * pepper to taste. Salt is very critical, as the potatoes will taste flat without enough. But I don't want to list an amount since I don't know how salty your water will be or if you use salted butter. Sample. Sample. Sample.
Augmenting:
**sour cream
**caramelize 2 onions in 2 Tbl butter.
**Roast a bulb of garlic for 40 minutes and smoosh it in when everything else is done.
**Grate Vermont white cheddar and parsley.
Cover pot with cloth, then lid. Put pot in warm water bath and it will keep for an hour or so.
richard-in-cincy
Well-known member
Elbow grease. My niece also has a unique technique such as
swift, straight up and down hard blows with the hand held masher which created the fluffiest mashed potatoes I've ever had. In essence, they're aerated.
swift, straight up and down hard blows with the hand held masher which created the fluffiest mashed potatoes I've ever had. In essence, they're aerated.
yukon golds, boiled till tender, drained and back in hot pot, add milk,butter and mash and whip with
hand mixer. salt/pepper to taste. substituting some ranch dressing for the milk is very yummy too. sometimes I even leave the peel on--like at Cracker Barrel, or was it Blackeyed Pea? Don't have either one up here. I surely loved the Blackeye pea salad.
hand mixer. salt/pepper to taste. substituting some ranch dressing for the milk is very yummy too. sometimes I even leave the peel on--like at Cracker Barrel, or was it Blackeyed Pea? Don't have either one up here. I surely loved the Blackeye pea salad.
A friend made mashed potatoes for us last summer, it took forever but
they were the fluffiest I have ever had. She mashed with a potato masher and kept mashing for about 20 minutes. I could not figure out why she was standing there just mashing away. They were awesome. All they had was butter, milk, s & p.
they were the fluffiest I have ever had. She mashed with a potato masher and kept mashing for about 20 minutes. I could not figure out why she was standing there just mashing away. They were awesome. All they had was butter, milk, s & p.
And here's mine
After warping my ricer!, I now just break up hot, peeled, cooked (boiled or pc'd) Russet or white potatoes in a mixer until they break apart, about 10 seconds. Add a tablespoon of cream cheese, a tablespoon of half-and-half, and a tablespooon of butter for every 2 potatoes, then add salt and pepper to taste.
Occasionally I throw a few cloves of garlic in with the potatoes while they're cooking, and add them to the mixture.
I think the key to getting them light and fluffy is making them while they're hot. Atleast IMHO. Whenever I use room temp ones the texture is all off.
Thanks for the ideas!
After warping my ricer!, I now just break up hot, peeled, cooked (boiled or pc'd) Russet or white potatoes in a mixer until they break apart, about 10 seconds. Add a tablespoon of cream cheese, a tablespoon of half-and-half, and a tablespooon of butter for every 2 potatoes, then add salt and pepper to taste.
Occasionally I throw a few cloves of garlic in with the potatoes while they're cooking, and add them to the mixture.
I think the key to getting them light and fluffy is making them while they're hot. Atleast IMHO. Whenever I use room temp ones the texture is all off.
Thanks for the ideas!
richard-in-cincy
Well-known member
I agree Karen. Good 'ole elbow grease and the same simple ingredients
No milk in mine
I usually use Russets or Yukon Gold- I peel the Russets, leave the skin on the YG. I cut into quarters- 8ths depending on the size. I simmer them to fork-tender, drain, put on dry heat for several minutes then mash with Grandma's potato masher. I add chopped onion, lots of butter, sour cream, roasted garlic, pepper, Wasabi and salt. No milk. Fluffy and delicious always.
I usually use Russets or Yukon Gold- I peel the Russets, leave the skin on the YG. I cut into quarters- 8ths depending on the size. I simmer them to fork-tender, drain, put on dry heat for several minutes then mash with Grandma's potato masher. I add chopped onion, lots of butter, sour cream, roasted garlic, pepper, Wasabi and salt. No milk. Fluffy and delicious always.
dianncy1964
Well-known member
Here is my sister's recipe for Mashed Potato's:
JOANELLEN’S OWN MASHED POTATO’S
Ingredients:
6 peeled potatoes, cut small
Season to Taste:
Salt
Pepper
Milk, heated
Butter
Step 1
Cut peeled potato’s as small as you can, the smaller the better. Place cut potatoes in pot to boil. Boil approximately 30 minutes, check often with fork, when fork comes out easily, potatoes are done. Drain potatoes and rinse.
Step 2
Heat milk (heat a cup, may not use all or may need more). Set aside.
Step 3
Place potatoes in bowl. Using a masher (can use a fork to mash), mash the potatoes.
Step 4
Add salt, pepper, butter.
Step 5
Using an electric mixer, mix potato’s until whipped. Add heated milk-add a little bit of the milk at first –THEN-add a little bit more milk, if needed, just until the right consistency, (not too liquidly). Taste. Add more seasonings, if too dry add more milk, then mix until right texture and taste.
Step 6
Serve hot.
JOANELLEN’S OWN MASHED POTATO’S
Ingredients:
6 peeled potatoes, cut small
Season to Taste:
Salt
Pepper
Milk, heated
Butter
Step 1
Cut peeled potato’s as small as you can, the smaller the better. Place cut potatoes in pot to boil. Boil approximately 30 minutes, check often with fork, when fork comes out easily, potatoes are done. Drain potatoes and rinse.
Step 2
Heat milk (heat a cup, may not use all or may need more). Set aside.
Step 3
Place potatoes in bowl. Using a masher (can use a fork to mash), mash the potatoes.
Step 4
Add salt, pepper, butter.
Step 5
Using an electric mixer, mix potato’s until whipped. Add heated milk-add a little bit of the milk at first –THEN-add a little bit more milk, if needed, just until the right consistency, (not too liquidly). Taste. Add more seasonings, if too dry add more milk, then mix until right texture and taste.
Step 6
Serve hot.
dawn_mo
Well-known member
This is our favorite from Karen/No.CA REC: Mashed Potatoes with Caramelized Onions
this is on our xmas and Thanksgiving Day menu.
* Exported from MasterCook *
Mashed Potatoes with Caramelized Onions
Recipe By :Karen/No.CA
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
6 Russet potatoes -- about 2 1/2 pounds
8 Tbsp. unsalted butter -- (8 to 10)
about 1/2 cup milk
salt and fresh-ground pepper
2 sweet onions such as Walla Walla -- Maui,
Vidalia or Texas Sweet are best.
1/4 cup Chardonnay.
Peel and quarter potatoes. Boil in salted water until tender. Drain and return to pan. Mash with 4 Tbsp. butter and add milk to the consistancy you like. Season with s/p and keep warm. While potatoes are boiling, halve the onions
lenghtwise and slice them thin crosswise. Melt 4 Tbsp. buter add onions and stir them occasionally until the begin to caramelize, about 10 min. Lower heat and add wine, and cook onions until they are golden brown, about 20 mon. stirring frequently. Stir the onions into the potatoes, adjust seasoning, and add more butter, if you like. Serve hot.
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Sometimes I make this one which is adapted from Karen's and my mother-in-laws make ahead mashed potato casserole.
* Exported from MasterCook *
Caramelized Onion Mashed Potatoes (make-ahead)
Recipe By :Adapted from Karen in No.CA and Dorothy Hendricks by Dawn
Serving Size : 10 Preparation Time :0:00
Categories : Christmas Overnights
Potatoes Thanksgiving
Amount Measure Ingredient -- Preparation Method5 pounds russet potatoes -- peeled and quartered
1/2 cup butter -- divided use
8 ounces cream cheese
3 large onions -- peeled, halved and very thinly sliced
1/2 cup milk or half and half
salt and pepper
In a large frying pan melt 4 tablespoons of butter and saute onions over a low-medium heat until they are caramelized, stirring often so as not
to let them scorch. Cook them until they are very soft, about 15-20 minutes. Turn off heat and add the cream cheese to the onion and stir until
it is melted.
While you are caramelizing the onions, in a large pot of water cook your potatoes until they are fork tender and ready to mash. Drain and mash them with the remaining butter and milk. When you have the desired consistency add your onion/cream cheese mixture. Mix well and season to taste with salt and pepper. You may need to thin it a little more with some milk or half and half.
Place potatoes in a large microwave safe casserole dish. Refrigerate overnight or up to two days.
When ready to serve, microwave on 1/2 power for 10 minutes. Stir, then nuke until very hot, stopping and stirring once in awhile. I think this took me about 8-10 minutes. You could cook them in the oven, but I accidently put them in a casserole dish that does not indicate that it is oven-safe. so I opted for the microwave. Which turned out well because I didn't have to worry about oven space.
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this is on our xmas and Thanksgiving Day menu.
* Exported from MasterCook *
Mashed Potatoes with Caramelized Onions
Recipe By :Karen/No.CA
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
6 Russet potatoes -- about 2 1/2 pounds
8 Tbsp. unsalted butter -- (8 to 10)
about 1/2 cup milk
salt and fresh-ground pepper
2 sweet onions such as Walla Walla -- Maui,
Vidalia or Texas Sweet are best.
1/4 cup Chardonnay.
Peel and quarter potatoes. Boil in salted water until tender. Drain and return to pan. Mash with 4 Tbsp. butter and add milk to the consistancy you like. Season with s/p and keep warm. While potatoes are boiling, halve the onions
lenghtwise and slice them thin crosswise. Melt 4 Tbsp. buter add onions and stir them occasionally until the begin to caramelize, about 10 min. Lower heat and add wine, and cook onions until they are golden brown, about 20 mon. stirring frequently. Stir the onions into the potatoes, adjust seasoning, and add more butter, if you like. Serve hot.
- - - - - - - - - - - - - - - - - - -
Sometimes I make this one which is adapted from Karen's and my mother-in-laws make ahead mashed potato casserole.
* Exported from MasterCook *
Caramelized Onion Mashed Potatoes (make-ahead)
Recipe By :Adapted from Karen in No.CA and Dorothy Hendricks by Dawn
Serving Size : 10 Preparation Time :0:00
Categories : Christmas Overnights
Potatoes Thanksgiving
Amount Measure Ingredient -- Preparation Method5 pounds russet potatoes -- peeled and quartered
1/2 cup butter -- divided use
8 ounces cream cheese
3 large onions -- peeled, halved and very thinly sliced
1/2 cup milk or half and half
salt and pepper
In a large frying pan melt 4 tablespoons of butter and saute onions over a low-medium heat until they are caramelized, stirring often so as not
to let them scorch. Cook them until they are very soft, about 15-20 minutes. Turn off heat and add the cream cheese to the onion and stir until
it is melted.
While you are caramelizing the onions, in a large pot of water cook your potatoes until they are fork tender and ready to mash. Drain and mash them with the remaining butter and milk. When you have the desired consistency add your onion/cream cheese mixture. Mix well and season to taste with salt and pepper. You may need to thin it a little more with some milk or half and half.
Place potatoes in a large microwave safe casserole dish. Refrigerate overnight or up to two days.
When ready to serve, microwave on 1/2 power for 10 minutes. Stir, then nuke until very hot, stopping and stirring once in awhile. I think this took me about 8-10 minutes. You could cook them in the oven, but I accidently put them in a casserole dish that does not indicate that it is oven-safe. so I opted for the microwave. Which turned out well because I didn't have to worry about oven space.
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