Mashed Potatoes Tips
 

When we were much younger, we lived in Hawaii, far away from our families. One year, we had a wonderful Thanksgiving feast with all of our friends, who, like us, could not get home for the holiday. We all pitched in and made the dishes, most of being neophytes in the kitchen, but one friend was a professional chef. Someone overworked the giant pot of mashed potatoes and they looked like a yucky, soupy goo. The chef said not to worry. He took the hot mess, added a couple of eggs to it and started stirring. I was very curious, so I watched what he was doing. For a long time, the potatoes just looked like Elmer's glue, but he kept heating it and stirring. Then, suddenly, they all came together and fluffed up, like mashed potatoes should. I haven't tried this trick recently, but there are lots of websites that tell you about adding eggs to your mashed potatoes.

thank you great tip!

Here's another tip. Choose potatoes that hive a nice, dry, airy texture. My favorites are good, ole Russets. Yukon Golds are ok. Stay away from waxy potato types such as reds and fingerlings. They can get gooey.

I simmer cut potatoes in half and half, never water. I add butter and a little cream cheese. I make a big stock pot full for pot lucks and the pot is scrapped clean every time. For home small batches I use heavy cream instead of half and half. Always use all the liquid when mashing or whipping. I use just enough to barely cover the potatoes.

Mom usually took some kind of potato dish to potlucks and she never brought home anything but an empty pan.

After you boil your potatoes, let the steam escape for a bit, to reduce the water content before you mash them.
I always add milk, a bit of liquid chicken stock concentrate, butter, s&p and pureed garlic and whip them in my Kitchen Aid mixer. People fight over the right to lick the whip attachment when I'm done.

Watson

How to make mashed potatoes right, do not boil the taste away.

I only use my PC to cook potatoes, then I only add butter and can milk, S&P to whip in my mixer.

You can also use sour cream instead of can milk.

They are very good. If any are left over, I form a patty, dip in flour and fry them for potato patties.

If you want to freeze mashed potatoes, never add milk!

Use butter,S&P, and sour cream, they are very good and not run all over your plate when thawed.

I freeze in portions, so I can only take out what will be eaten.

sweet potato dish

heat a can of sweet potatoes [no liquid] and mash,

then add : butter,maple syrup,and cinnamon to taste.

All I can say is "Yum!". Maple syrup is perfect with sweet potatoes.