Reviewed: Mar. 10, 2009

I warmed up the milk used salt and pepper it was okay. Then next time I tried what a other reviewed suggested, using netmeg. It was not to my liking.

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RANDIKUNZ

Cooking Level: Expert

Living In: Chino Hills, California, USA

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Reviewed: Feb. 15, 2009

The most thing to know is that potatoes are like pasta. You should always generously salt the water you cook them in. Everything else about this recipe I thought was pretty standard.

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cavadiggy

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

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Reviewed: Aug. 4, 2008

I as well have always used an electric mixer, which makes the potatoes perfect. Just wanted to add, that you can use less milk and butter as normal if you try adding ranch dressing in the potatoes, with a dash of salt and pepper. PERFECT. My kids love them and always ask for seconds.

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Mommajemiper

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Reviewed: May 9, 2008

WHO CAN RESIST THE GOOD O' COMFORT FOOD OF MASHED POTATOES! GREAT WITH ANYTHING ANYTIME- heres a lil something i do with mine, prepare like making regular mashed and add 8oz of sourcreme and 1 pkg creme cheese, beat into potatoes and put in baking dish with butter on top and bake for about 30-45 min till bubbly and crisp edges, then top with cheese, green onions and bacon or just any of your favorites! this is a "must bring" when i attend any pot luck's at the office or family gatherings!

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~L~

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Reviewed: Mar. 22, 2008

very good mashed potatoes, but the recipe suggests cooking them for ten minutes or until easily pierced with a fork; I found I had to cook them for a good half hour on medium heat for them to taste the best and be easily mashed without being way too overcooked. great mash though, I really enjoyed them :)

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caroline

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

Wow I had never considered electrically whipping mashed potato before, I always used to spend ages trying to get them as smooth as possible with a good old fashioned hand masher - what an excellent idea - I used a little more milk than you suggested and a tablespoon less butter and I put in on a very low heat in the pan whilst I used a hand blending stick - they made an excellent topping for my very english cottage pie with a little grated cheese - thanks for sharing this.

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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Dec. 20, 2007

I have found if you put some dried thyme and minced fresh garlic and fresh minced onion in the cooking water, drain and use warmed cream and butter you don't need any gravy and i'm irish...and i love gravy!! Enjoy

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Patty

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Reviewed: Nov. 8, 2007

This is the recipe I always use but add a little onion salt for extra taste.

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morrilbro

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Reviewed: Jul. 19, 2007

Good basic recipe to start with, I add 2-3 tbsp. more butter 1/4 to 1/2 cup of fat free milk and season it well with salt & pepper. My family wouldn't have it any other way.

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S. Rave

Cooking Level: Expert

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Reviewed: Jul. 10, 2007

THIS IS THE WAY I ALWAYS MAKE MY MASHED POTATOES. I HAVE TO, I HAVE A VERY PICKY HUSBAND, ESPECIALLY WHEN IT COMES TO "HIS" MASHED POTATOES. JUST ONE THING , USE EITHER YUKON GOLD OR RUSSET POTATOES, IF YOU WANT THEM TO COME OUT GOOD.

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HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

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Reviewed: Apr. 13, 2007

Very good.

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Anna

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Reviewed: Feb. 11, 2007

I have been cooking for 35 years and didn't know the secret to awesome mashed potatoes is to whip them. I just add milk, butter, and salt to taste depending on how many potatoes I am making. Mash and then whip. What a difference. I can't make mashed potatoes any other way now. Thank you.

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Daylelynn

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Reviewed: Jan. 25, 2007

These mashed potatoes are really good, almost as good as my mom's! Thanks for the recipe!

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DAESGIRL

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Reviewed: Dec. 30, 2006

I really thought these potatoes were a great basic recipe that can be easily tweaked to taste. I followed some of the reveiwer's tips and added salt to the boiling water and put the potatoes back on the burner after they were drained and then I added warm milk and a little bit of cream.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Nov. 15, 2006

I love this recipe! To spice it up sometimes I add chives, cheese, and veggie seasoning.

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Manny

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Reviewed: Nov. 14, 2006

My husband could eat his weight in mashed potatoes. I do salt the potatoes while they are cooking. I use an electric mixer for the entire process. I have nevered used a potato masher. I also use a little more milk about 1/4 cup. Very good!

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Oct. 19, 2006

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.

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frenchgirl

Cooking Level: Expert

Home Town: Dijon, Bourgogne, France

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Reviewed: Oct. 19, 2006

Love whipped potatoes. My only preference when I make them is adding butter and salt.

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LESLEYfromWI

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Reviewed: Oct. 19, 2006

You would not imagine the RAVE reviews I get on these mashed potatoes. Quick, simple and they taste great, couldn't ask for anything more!

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Millie M.

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Concord, North Carolina, USA

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Reviewed: Oct. 12, 2006

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.

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