Video: How to Make Mashed Potatoes - Allrecipes.com

Video: How to Make Mashed Potatoes

Discover the best way to make light, creamy mashed potatoes.

 
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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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Comments

 
 
priechard 
Sep. 20, 2013 9:55 pm
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)
 
cbohnen14 
Jul. 21, 2013 1:07 pm
how much milk and butter do you put in?
 
GoodRecipe 
Mar. 14, 2013 4:55 pm
Agreed! They should have put in the recipe with the measurements in the video for this one.
 
pickiechick12 
Oct. 6, 2012 7:48 am
All you have to do is cook potatoes for 20 minutes, drain when they are done, put a lump of butter in and mash with a potato masher until lumps are gone, add milk to get a creamier texture but you don't need a lot of milk, once you've done that you have lovely Irish potatoes! We are famous for them!
 
Joansey 
May 11, 2012 7:42 am
Samantha, I have been using a ricer for years. I thought I was the only smart one. No lumps, right?
 
efblair 
May 2, 2012 8:05 am
I also like the ricer to make mashed potatoes.creamy and lump free.
 
esouthshore 
Apr. 29, 2012 8:56 am
I add 1 to 4 tablespoons of cream cheese instead of butter or milk. Just drain after tender with fork and add cream cheese and mix . I use stand mixer makes fluffy mashed potatoes and so yummy that my picky son will only eat my mashed potatoes....
 
Apr. 11, 2012 10:47 am
HOW MUCH BUTTER AND MILK DO YOU PUT IN?!?!?!
 
Iblis 
Feb. 27, 2012 11:42 am
Close. No cigar. Always make sure the potatoes are thoroughly mashed before adding the butter. Mash some more until butter is blended in. Then add the milk, cream or whatever. The reason is that the butter or liquid serves as a lubricant which helps the pieces slip out from under your mashing device.
 
osolito 
Jan. 3, 2012 12:37 pm
My great granny taught me never to add milk..... I just use the potato water, a dash of salt and some white pepper. That way my gravy isn't upstaged.... and dresses my potatoes perfectly.
 
 
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