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How to Make Mashed Potatoes

Light, creamy mashed potatoes make some of the best comfort food—and with a little gravy are perfect matches for so many main dishes. In this video, you’ll learn how to make mashed potatoes from scratch. You’ll learn the best potatoes for making mashers, like Russet, Yukon Gold, or long white potatoes. We’ll show you how to cut potatoes for boiling and test them for doneness. You’ll see an easy technique for avoiding lumps and clumps before you add any butter and milk. Creamy homemade mashed potatoes and gravy are a simple, perfect side dish for roast beef, turkey, baked chicken, meatloaf, and chicken fried steak. Find the best mashed potato recipes.

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  • Lynn Houck Fendlason

The video gives the amount of salt to add to the water, but it doesn't tell you how much milk to put in. Baking the potatoes does make them fluffier and tastier, and I always add heavy whipping cream instead of milk.

  • Carolyn

I never boil the potatoes. They loose their flavor. I scrub russet potatoes bake them while the protein is cooking. Potatoes are done when a knife or fork easily penetrate the potatoes. I use a ricer, the skins come off (no peeling) and they come out creamy. Then add whatever you want; milk, chicken stock, butter, salt. You will really taste a difference when you bake the potato!

  • priechard

Putting the butter in before completly mashing the potatoes will not give you lumps, it gives you some moisture to help get the lumps out. I beat (using mixer) the potatoes slowly then quicker to get lumps out before adding liquid. I beat them longer than my Mom I overdo it to make sure I don't have lumps and found out they got fluffier. However I let them set and have the butter melt after draining for a couple minutes before mashing. (food for thought - adding different ingredients for guests my have allergy issues unaware - that cheese one would really get me - we use soy milk too)