I have always used an electric mixer to "mash" my potatoes so I agree it's an excellent tip. Another little tip is to heat your milk in the microwave before adding it to the potatoes. If you add cold milk it sort of cools off your potatoes, and hot potatoes are better! For some reason it also makes them creamier AND taste better. TRY IT!!

Mmmm, just like Mom used to make! I used 5 Tbs of butter, and skim milk, because that's all I had. After straining the water out, I put the taters in the hot pot back on the burner, on low, and let the excess water steam away for a minute. Emeril suggests this for avoiding goopy or runny taters. I used a hand electric mixer right in the pot, just like Mom. (Make sure your nonstick can handle it--mine can, Cooks Essentials is tough.) Use a low speed to avoid overbeating. Add milk gradually until you get the consistency you want. I like mine thicker, with a few little pieces to letcha know they're REAL. If you like a more perfectly whipped version, a stand mixer would work better. Just keep an eye on it so you stop it at the right time. Do NOT substitute a food processor--wrong tool for the job. You'll get a glutinous glob. If you use a stand mixer, preheat the bowl in hot water to keep your taters hot. Good idea to warm up your serving bowl, too, if you're using one. In addition to the add-ins other reviewers have mentioned, try whipping in sour cream, or fold in grated cheese, crumbled crisp bacon, sprinkle chives on it, or anything you top taters with. I like just fresh ground salt, pepper, and butter. Good quality taters have a wonderful taste without needing to be hidden behind strong flavors. And, don't let highly seasoned spuds upstage your main dish. Thanks, Sandra, for the recipe/prep tips!

Yes, the use of the electric mixer is a great tip, but the recipe in and of itself is a little more bland than I prefer. Not a bad start, but I used heavy cream instead of milk (adding a little at a time to reach the desired consistency), more butter, and my "secret" mashed potato ingredient -- just a tiny pinch of nutmeg, as well as salt and pepper. Garlic, black olive, onion, cooked carrot or spinach, wasabi powder, or shredded cheese, are nice variations on the mashed potato recipe, too. This is a versatile base. Use your imagination and add what you like. Also, sometimes I scrub the potatoes well and leave the skins on. It makes for a less-smooth texture but adds nutrients. Adding a little dry milk powder will also enrich your mashed potatoes.

I have always used my mixer to mash potatoes. They do make them much fluffier. Thanks to the review that suggested heating the milk. This worked so much better and my potatoes stayed warm longer.

Try using whipping cream instead of milk and a potato ricer and then use your electric mixer for the fluffiest mashed potatoes you have ever tasted...

The technique is correct, but what will really make your potatoes decadent is to use cream instead of milk. Not necessarily the most health conscious method, but it will make your meal better.

I didn't know you could make mashed potatoes without whipping them! Whipping is definitely what makes them creamy -especially if you add cream to the batter! If you want them to be extra fluffy as well, place your bowl of mashed potatoes, covered, over a simmering saucepan of water for 10-15 mn. In addition to keeping them warm, the texture will be fantastic! Don't forget to add salt and pepper -and a grating of nutmeg if you like.

definitely add salt and pepper to taste. I like to warm my milk and butter in the pan first before combinig.

Like others- I have whipped the taters for ages BUT tonight I used heated evaporated milk (thanks for the tip!) and they - regardless if its mind over matter - do seem to taste much creamier- and stay warmer longer! Went great w/ our roast beef dinner! Thanks!

I always use the electric mixer to mash my potatoes. They always turn out great. I will start heating up the milk like another reviewer suggested. Thanks.