Comments on: Mashed Potatoes Tip List

By: Pauline

Pauline — Wed, 17 Feb 2010 21:34:39 +0000

As in all things, it is what you prefer as to how you do it.

By: Pauline

Pauline — Wed, 17 Feb 2010 21:32:51 +0000

For about four cups of leftover mashed potatoes, add one egg and about 1/4 C flour (adjust for amount of potatoes). Mix well. Scoop out about a half cup of mix and flatten as for a hamburg patty. Place into a frying pan that is coated with some heated oil. Cook until one side has browned, turn and brown the other side.

By: Jayni

Jayni — Thu, 07 Jan 2010 16:44:43 +0000

My NEW #1 tip is to use a potato ricer! At Thanksgiving, I had 20 pounds of potatoes cooked and ready to mash, but with my weak old wrists, I was getting NOwhere using my regular old “wavy-wire” potato masher! I remembered picking up a potato ricer at a garage sale, and I decided to give it a try. Any way you mash them, 20 pounds of spuds is a LOT, but the ricer was easier than the masher, and the results–YUMMY! I will never make mashed potatoes any other way again. NO lumps, and none of that kind of “pasty” texture you get if you don’t stop at just the right time with an electric mixer. These potatoes were just PERFECT!

By: Ann

Ann — Tue, 05 Jan 2010 23:50:25 +0000

I mash the potatoes after draining.never heated them before mashing and can’t even think of using hot water,yck! also never warm milk or butter.Seems like an awful lot of extra work.And use a hand masher.I don’t know where all these tips come from but they seem rather silly to me.And I never had lumps!!

By: Trud

Trud — Tue, 05 Jan 2010 21:10:25 +0000

I have found that cutting the potatoes in smaller chunks really does speed up the cooking process, as does cooking them in the microwave instead of on the stovetop. Either way, I start with hot water to speed up the time it takes the water to boil. My mother in law taught me to not only add room temperature butter, but to heat the milk to hot and add it to the potatoes, then use an electric hand mixer to get really smooth potatoes. If you cover them with a damp towel, it helps, as does keeping them in a warm oven (about 250 degrees). I find that making sure my serving dishes are warm keeps the mashed potatoes from cooling off too fast.

By: Jan Stone

Jan Stone — Thu, 26 Feb 2009 21:40:06 +0000

I don’t peel my potatoes when I mash them! I’ve always heard that there is more vitamins in the peel, so… (really, I’m just lazy.) My family loves them that way.

By: TipNut

TipNut — Thu, 20 Nov 2008 03:26:23 +0000

Good catch Carol, I hadn’t noticed that! But I do have two separate references that mention baking soda OR baking powder to help make the mashed potatoes fluffier, I clarified that above. Thanks!

By: Carol

Carol — Thu, 20 Nov 2008 02:42:36 +0000

I looked at the tip of adding baking soda, I went back to the source and you had baking powder. Which one do you use? Thanks.

By: Sarah

Sarah — Fri, 14 Nov 2008 11:13:10 +0000

Better than using a fork after mashing, keep an eye out for a vintage potato masher. Modern ones are a metal plate with various holes in it. the older ones are a single thick wire sticking out of the handle and then running across in a deep wave. basically it mashes and whips in the same movement. they are worth their weight in gold and you need to be careful not to mash too much or you will end up with thoroughly whipped potatoes very easily.

By: norma

norma — Fri, 14 Nov 2008 02:03:47 +0000

I put in a few spoonfuls of cheesewhiz to give my mashed potatoes a cheesy flavor.