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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.

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15y ago
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14y ago

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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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.


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Do you boil the potatoes for mashed potatoes with or without the skins?

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