Reviewed: May 21, 2012

A good basic mashed potato recipe. I liked them whipped as a change for us. I used salted real butter and just added the milk to the right consistency. After I tried them I added salt, pepper and garlic and that seemed to give them what they were needing.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Mar. 8, 2012

Adding a teaspoon of baking powder while whipping will make them light and airy. Don't overdo the mixer after addition as you can knock the air back out of them.

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Reviewer:

Kelly_Michigan

Reviewed: Feb. 21, 2012

It was easy to make and it was so good. My daughter and I, we made some for the family get-together... and we added a little more extra butter. It was so good. That was one of the dish that went first, even though it was only mash potatoes. Thanks for submitting the recipe!

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Reviewer:

eugenescott

Reviewed: Sep. 11, 2011

Pretty Bland

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Reviewer:

pinkchick627

Reviewed: Apr. 12, 2011

Great starting place if you've NEVER made mashed potatoes. But please, add some seasonings! At the very least some S&P and Garlic Powder.

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Reviewer:

Cherries

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 18, 2011

Mashed potatoes are classic comfort food and while most every cook has their own "take" or "secret" to making them extra special there's no disputing the basic formula which is what this recipe gives you: potatoes, butter, and milk in it's own proportions. I generally use more butter and more warm milk. I also add in some salt and pepper along with a bit of garlic powder. I always use an electric mixer to "mash" my potatoes whether its my kitchen aid stand mixer for large batches or my hand held for small batches. The potatoes come out perfectly "whipped" everytime!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 23, 2011

for another level of flavor, when boiling your potatoes, use chicken broth instead of water....delish!

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Reviewer:

Dana

Reviewed: Jan. 23, 2011

This is always how I make mashed potatoes and I never have leftovers. Another add-in that I sometimes use is a packet of dry Ranch dressing mix. I also like to leave the skins on the potatoes for a little extra flavor and all the good vitamins.

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Reviewer:

Kim Meissner

Cooking Level: Intermediate

Living In: Clearwater, Florida, USA

Reviewed: Jan. 23, 2011

This is the way my mom taught me to mash potatoes pver 40 years ago. However, it was butter to taste, add milk slowly to the consistency you want, plus some salt. Lately, to make them more 'diet' friendly, I'll use fat free sour cream instead of the butter and skim milk.

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Reviewer:

love new recipes

Reviewed: Jan. 22, 2011

I make my mashed potatoes like my mom always did. After cooking till soft, drain and save a cup of liquid. Mash with masher, add butter and seasonings and whip with electric mixer. Alternately add a 5 oz can evaporated milk along with some of the saved cooking liquid (about 1/2 cup or more) till desired consistency. Adding the cooking liquid and the room temp evap milk keeps the potatoes hot for serving and they turn out very creamy. Always a hit with family and guests.

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3 users found this review helpful