Reviewed: Feb. 23, 2012

Basic isn't the word for these mashed potatoes, they were perfect! Thank you!

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Reviewed: Feb. 22, 2012

Be sure to add the milk a little at a time to get your desired consistency. If I would have added it all, they would have been way too thin. Just a matter of preference I suppose. Otherwise they were pretty tasty.

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KMama

Cooking Level: Intermediate

Reviewed: Jan. 16, 2012

Very, very good mashed potatoes :-) I didn't follow the proportions exactly, but I judged how much I needed based on what the potatoes looked like. I also used heavy cream instead of milk, and added a sprinkle of fresh ground chili. It was so good!

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Isabet

Living In: Osnabrück, Niedersachsen, Germany

Reviewed: Dec. 3, 2011

I use sour cream instead of milk. Butter can be melted but sour cream goes in right from the container into hot potatoes.

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Bob Wells

Reviewed: Dec. 3, 2011

I have been making mashed potatoes like this for over 50 years...and it's the way MY mother made them. For this recipe to be a success, you have to know a little about potatoes. Notice the recipe called for BAKING potatoes. Red ones will be gummy. Yukon Golds make GOOD mashed potatoes. Start them off in COLD water so everything will reach boiling at the same time. When they are tender, drain them in a colandar and let them STEAM. The more steam is gone, the more the potatoes will absorb the milk. (No problem with 'soupy' potatoes here...you even MAY have to add more milk than the recipe calls for. While the potatoes are steaming, heat the butter and milk in the same pot you cooked the potatoes in. (Why wash another pan?) Add the steamed potatoes and mash and season. (I've had my share of 'gummy' and 'soupy' mashed potatoe in my time :) Oh! And if this is for a special occasion...use cream instead of milk. Over the top!!!

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Reviewer:

Syble

Reviewed: Dec. 2, 2011

There isn't enough butter in these mashed potatoes, you should have a least a stick of butter. I make mashed potatoes all the time and everyone just loves my potatoes.

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Pedie

Cooking Level: Expert

Home Town: Yuma, Arizona, USA

Living In: Wellton, Arizona, USA

Reviewed: Oct. 23, 2011

Thank you for the great mashed potatoes recipe! I think this is the first time I've ever made them from scratch. We had my boyfriend's parents over for dinner and I made these with the chicken I made and they came out great! The only thing is, I did not use salt and pepper. Also, I probably used about 2.5 lbs. of potatoes, I just eyeballed them though. Also, with the amount of potatoes I only used half a cup of milk and that was perfect. I kind of destroyed our blender on another recipe I was making, so I used a fork to crush the potatoes, then I added the milk mixture and then whisked it to the creaminess. At this point, the mashed potatoes were kind of cold, so I had to microwave them for a bit, which was no problem. Great recipe, will definitely use it again.

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Laura

Reviewed: Oct. 6, 2011

Great basic recipe. If you don't mind a little extra fat, use half and half instead of milk! It makes them much more creamy and less grainy!

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Sarah_MT

Reviewed: Sep. 11, 2011

As advertised, this is your basic delicious mashed potato recipe. I left the skins on my Yukon golds, and used skim milk. Perfect compliment to my country ribs with gravy. Thanks for sharing!

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Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Jul. 30, 2011

This is how I make mashed potatoes, but I don't heat the milk and butter separately. I drain the potatoes well, then add the milk and butter, salt and pepper and cook on low heat for a minute or so. Then I mash the potatoes with an electric mixer. But, I don't mix too long, or you have starchy potatoes.

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