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.

Wow! There are some pretty good suggestions for the Mashed Potatoes. I will try at least one of them this holiday season. I make my turkey after Thanksgiving. My daughter does the Thanksgiving bird. The potatoes are the one thing that I can mess up and I don't look forward to making them.

Phyllis nm what is a PC?

I make sweet potato casserole. Microwave whole sweet potatoes until soft. When cool enough to handle, take off skins. Add sauteed onion and garlic, sour cream, salt and pepper. Whip everything together and put in a greased casserole. Top with buttered bread crumbs or crushed croutons. Bake until heated through.

That reminds me of an old recipe from the 70s called potatoes Lorette I think. After the eggs are beaten in the mixture is dropped by big spoons full into hot oil and fried til golden. Then can then be frozen and reheated in hot oven. Back then we made them ahead for parties and kept them on those Salton warming trays at the parties. Always a hit.

mr stitchnripper can’t have cow dairy protein (not lactose intolerant. Gives him migraines) but butter is okay. I am in charge of thanksgiving mashed potatoes and use russets. Sometimes cook in Instant Pot depending on how much we need. Then drain, add salt and we like white pepper, mash in kitchen aid bowl and then use whisk. I add a lot of
butter. A lot. And if needs thinning add the hot potato water a little at a time. Another case of pot always licked clean.

Another twist to sweet potatoes!
Thanks for this idea, GingerK ... does it freeze successfully too?

As for Phyllis' PC ... my guess was pressure cooker?

Sorry QuiltE, I've never tried freezing it. There is never any left! We like it because it is more savoury than the usual sweet potato casserole.

And duh--PC-pressure cooker. Of course!

I think it was the sauteed onions that drew my attention.
Though I will say, the maple syrup did ring a bell.

My sweet potatoes are usually a mixed with butter, brown sugar, and cinnamon. They freeze well, including in single portions. I have a bag waiting to be tackled this weekend. This time I will try some with maple syrup and onions, along with butter and cinnamon, of course! :)

As for the PC thing ... it took me awhile .... of course, at first all I could think of was Politically Correct and then the Canadian PC connotation of President's Choice! :)

pressure cooker ex:pc
 

pc - is pressure cooker,,, I think they should freeze well.

sweet potatoes
 

pc - is pressure cooker,,, I think they should freeze well.

My grandmother would slice them then fry them in a little grease till soft and brown ,
then drain the grease off and sprinkle with powered sugar.

Very good. i guess it was a form of french fry.
Take some MARSHMALLOW CREAM, MAPLE SYRUP, VANILLA, CINNAMON
WHIP to taste and runny for topping or dipping.

I always thought if the potatoes looked (tasted) like yucky goo it was because too much water had been added to the pot when cooking. Never knew about the eggs before reading this.

Another option to make your mashed potatoes yummy. Add some Ranch dressing mix (dry). Brings potatoes to a whole new level of goodness. Additional tip: Add a bit of baking powder to your potatoes to make the dish a bit more fluffy. Enjoy all of the goodies and have happy Thanksgiving everyone.

I was always taught that the reason mashed potaoes got gummy and pasty was from being overworked and that you should only use a potato masher, never an electric mixer.

maybe that was then. Sometimes the “I was always taught” outcome changes with time, experience, different ingredients etc. For example “I was always taught to press seams to the dark fabric”. But I experimented and like to press them open instead. Some professional quilters also now press open. I think it is good to be open to something and maybe try it. Can always go back to the other way.

I was taught that too and I have to agree with that lesson. I also use a masher. Some people like to use a ricer, but I do fine with the masher. It leaves tiny lumps in the mashed potatoes and I kinda like that.

A simple masher is a lot easier to clean up too! Somethings are better done manually

Reporting in. We had our turkey meal tonight. My part is the turkey and the mashed potatoes. I did use the kitchen aid paddle and the potatoes were russets. I used some of the the potato water and a lot of butter. Also salt and white pepper because we like it. Many compliments on both. The paddle was not hard to wash. Also the turkey came out great. Moist and delicious. Sometimes another method will work well too.

I add butter, sour cream, and a rounded teaspoon of horseradish per serving. Great with steak!

For sweet potatoes, I mix equal part butter, lemon juice, and maple syrup and heat it up to dissolve the butter. Also good to baste on the skin of chicken when baking.

I like to add cream cheese to mashed potatoes. I prefer to use old fashioned red potatoes.