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When I make my mashed potatoes, I make sure they're cooked enough that you can break them apart with a fork in the pot, without them turning to mush on their own. You then add butter/margarine and milk. I don't have any exact measurements for you as I generally eyeball it. But if you've never done it before, I suggest you start with a little milk and just add a few drops at a time. Mix it well between each addition. You know you have enough when it takes on a creamy consistency.
And don't forget: As the cook, it is always your right to taste everything as you're making it to make sure it turns out the way you want it to!
P.S. To my knowledge, there's no limit to how much butter you want to put it, as it's mostly to taste anyway.
If your mashed potatoes are turning out gluey it means they've been over-worked.
The best way to MASH potatoes to ensure they're simmered until quite tender, to reduce lumpiness, and then to crush them with a fork or potato masher, or preferably put them through a ricer.
Once they're lump-free you can use your beaters to whip other ingredients through them, such as milk, cream, grated cheese, egg, and so on.
Work only in brief bursts, and check the potatoes regularly.
A most effective way to make mashed potatoes is to drain the cooked potatoes, crush them in the pan in which they were simmered, mix through some butter, using a fork, and then push the potato out to the sides of the pan. Over a medium heat, pour milk into the center of the pan and allow it to come to the boil. Whip it immediately, using electric hand beaters. With the pan still on the heat, add more butter and grated cheese, stirring well to combine.
If the potatoes are to be used as a topping for an oven-baked dish, or for piping, beat in an egg or two, according to the quantity of potato.
This will give your potato topping a firmer texture with a crisper finish. Garnish before baking with paprika, finely-chopped parsley and freshly-grated Parmesan if you have some.
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How do you keep mashed potatoes warm on a buffet table?
Using a wet Bain Marie
What is the shelf life of cooked mashed potatoes in refrigerator?
you can freeze mashed potatoes, thaw out natural, i add cream cheese and sour cream to my mashed potatoesMore information:While it is possible to freeze mashed potatoes, and they will be safe to eat when thawed and warmed, their texture will suffer. Many people do not care for the watery texture of frozen and reheated potatoes of any sort. Cream cheese and sour cream would improve the final texture.
How do you keep mashed potatoes fresh to use the next day?
Drain of the water and store then in a plastic bag in the fridge.
What could cause mashed potatoes to stink?
Bacteria. Specifically S.pyogenes. This bacteria is present in the environment, and loves to grow on the starch in potatoes and rice. Don't leave your potatoes out of the fridge uncovred for too long, and definitely do not eat potatoes that have been in the fridge for more than a week. i won't even eat refrigerated mashed potatoes after 3 days.Other bacteria will also infest mashed potatoes if you put dairy in it, and the dairy will sour just as milk does after staying in the fridge for too long. No more than three days storage for potatoes with dairy. When you reheat do it in the oven or stove top. reheating potatoes in the microwave typically does not keep them hot enough for long enough to kill the bacteria.The good news is majority of the "food poisoning" you would get from typical potato bacterias would only last 12-24 hours...
Do you boil the potatoes for mashed potatoes with or without the skins?
Red potatoes with skin, anything else without. Actually, you can boil any potato with the skin on for mashed potatoes. Most of the vitamins and minerals are located just under the skin. If you peel the potato, there goes the good stuff. If you don't care for the skins either half peel the pots for less skins or use a ricer and the peels will remain in the ricer. It will be awfully fiddly taking the peel off afterwards, especially if you havent a ricer, if you want to keep the skins on for cooking, why not bake first, then cool a little and then take off the skins. Personally, I have always taken off the peel, and mashed, you do not really lose much , and if mashed with olive oil, until smooth, absolutely smashing.
How to keep lasagna warm?
Make sure that the butter is melted and the milk warm before adding them to the potatoes. Add the butter to the potatoes first. The butter coats the starch and makes it less likely to gum up. Heating the milk helps keep the potatoes warm for longer. The best wat to keep the mashed potatoes warm and moist is to place the bowl or pot of mashed potatoes in another pot with a warm/hot water - in essense a water bath, and cover with lid or tin foil. It'll keep the potatoes evenly warm and moist.
How can you use the word lumpy in a sentence?
The orphans ate lumpy, cold oatmeal day after day. That old matress is lumpy and uncomfortable. If the cake batter is lumpy, keep stirring it.
Can mashed potatoes be made early and kept in crock pot to be kept warm?
Yes. Keeping mashed potatoes on low and covered in a crock pot is an excellent way to keep them warm. Another idea (if the crock is busy with other things) is to use a hot water bath. Just place the bowl of mashed potatoes inside another bowl of warm to hot water. Use kettle water to replenish the heat of the water bath when necessary.
How eggs may be used to add nutrients to mashed potatoes?
Mashed potatoes are usually made with potatoes, milk or cream, and perhaps butter. It is also popular to add cheese, roasted garlic, or other extras to mashed potatoes. One reason eggs might be mixed into mashed potatoes would be when preparing a batter for potato pancakes. ....................................... You can add an egg or two - whole eggs, or just the yolks - to potatoes after the milk, cream, or butter. Just push the potatoes out to the sides of the pan, drop in the just-beaten eggs and mix through. The potato mixture should still be warm, not hot. Add only sufficient egg to incorporate without the mixture becoming too soft; add one at a time if unsure. The added egg has the effect of making the mashed potato a little firmer on reheating, if you use the excellent option of making more than you immediately need and refrigerating the rest. Once the potato has been refrigerated overnight you can cut it into slices and fry in butter for a delicious light meal. A traditional Irish breakfast is bacon, started in a cold pan and fried on medium heat until crisp; set aside, raise heat to medium-high and put a couple of slices of yesterday's mashed potatoes into the bacon fat (with a little butter, heated to foaming, if you like). Fry until browned on each side, set aside and keep warm while you quickly fry one egg per potato slice. Serve each potato slice with an egg on top, bacon on the side: you'll be glad you did! You can also cut the mashed potato into squares and bake, as for duchess potatoes, below. Adding egg to mashed potato is also good when using the potato as topping for a baked dish; the potato becomes firmer on baking, and is crisper on top. Side dishes such as duchess potatoes (potato cakes) are made by mashing potatoes, butter and egg yolks together. Spoon or pipe into small heaps, about the size of a half-apple, onto a nonstick or greased tray or baking paper, brush lightly with egg yolk (beaten with sufficient water to make it coat the potato easily) and bake at 200C (400F) for about 20 minutes or until lightly browned. Use a proportion of two yolks to 750g (24oz) potatoes when making duchess potatoes. Plain mashed potatoes and potatoes mashed with egg can be frozen. Duchess potatoes can be made a couple of days ahead and refrigerated, covered, until ready to bake. For a quick meal, slide a tray of pre-made duchess potatoes into the oven while you cook lamb chops or cutlets in a pan. Use wine or stock to deglaze the pan and reduce to make gravy; serve with a green vegetable if you like, and the potato cakes.
How far in advance can you peel potatoes to make mashed potaotes?
You will have several days after peeling the potatoes to cook them, but only if you keep them submerged in water and refridgerated. This isn't recommended for non-commercial uses but many restaurants (even the four star ones) do this ahead of time to save some time, also they have the space and equipment to manage this easily. Remember, the longer you soak the raw potatoes, the more nutrients you lose.
How long can you keep mashed bananas in the refrigerator?
Bananas do not keep well, a day maybe two.
Can you coat peeled potatoes in oil to keep from browning?
will covering peeled potatoes in olive oil keep them from turning brown
