Valmet
Member
Peel, cut and boil. Then drain, add butter, a little milk, chicken bouillon cube, salt and pepper.
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Share your favorite mashed potato recipes...
- Thread starter Beemerguy53
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Rammer Jammer
Member
I don't have exact measurements and go by feel but
Boil potatoes 20 minutes
Garlic salt
Mustard powder
Pepper
Few dashes of milk
Some butter or margarine
Lots of horseradish sauce
I learned to take about half the amount of butter you would use and replace it with horseradish sauce
Effin delicious!
Boil potatoes 20 minutes
Garlic salt
Mustard powder
Pepper
Few dashes of milk
Some butter or margarine
Lots of horseradish sauce
I learned to take about half the amount of butter you would use and replace it with horseradish sauce
Effin delicious!
Being recently emancipated, I am still working on usable recipes. Currently I use instant mashed potatoes: Bring 2 cups water to boil with added salt and butter. When water is at rolling boil add ~1/2 cup milk, then immediately add 2 cups instant potatoes, ~1/2 cup of shredded cheddar, and entirely too much chopped cooked bacon. Stir like mad. Season to taste, and overeat. For me, this makes 2-3 servings.
What i have learned, Having been a Batchelor for 21 years about making mashed potatoes.
Open the box of Idaho mashed potatoes.
Add hot water. You may substitute whole milk
Add butter
Season to taste.
Enjoy! Goes well with meatloaf.
Open the box of Idaho mashed potatoes.
Add hot water. You may substitute whole milk
Add butter
Season to taste.
Enjoy! Goes well with meatloaf.
I mash them with several cloves of garlic, an inch of butter and a little milk
OP
Actually (and it pains me to say this), Bob Evans microwaveable mashed potatoes are really good. When I'm cooking for just myself, they're my go-to side dish.
We keep those on hand for the convenience when we are pressed for time.
Tasty stuff.
JR puts ketchup on them and whips 'em up into a pink cloud.
375hh1973
US Veteran
Boiled peeled potatoes
Salt
Butter
Cream cheese
Use electric mixer.
Salt
Butter
Cream cheese
Use electric mixer.
Put 5 or 6 peeled and quartered spuds in water and heat to boil for 20 minutes as that is going on, take a cup or so of flour add a teaspoon or so of salt and the same amount of black pepper. Stick it all in a sack. Take a cut up chicken and stick on piece at a time in sack, shake then stick chicken piece in frying pan on medium high heat with the bottom covered in hot oil. Once all the chicken is covered in flour mixture and frying good, drain softened spuds, add some milk and 1/2 a stick of butter. Turn chicken. Beat spuds, butter and milk to smooth and creamy. Cover
Once chicken is golden on both sides, remove from frying pan, stick 1/2 a cup of water in the frying pan and keep it moving with an egg turner and breaking up fried flour that fell off chicken, as it starts to really sizzle add 1/2 of cup of milk and when that starts boiling slowly add some of the remaining flour mixture, keep working it with egg turner until it is just starting to thicken nicely. Put the spuds and chicken on plate and cover spuds with the gravy.
Once chicken is golden on both sides, remove from frying pan, stick 1/2 a cup of water in the frying pan and keep it moving with an egg turner and breaking up fried flour that fell off chicken, as it starts to really sizzle add 1/2 of cup of milk and when that starts boiling slowly add some of the remaining flour mixture, keep working it with egg turner until it is just starting to thicken nicely. Put the spuds and chicken on plate and cover spuds with the gravy.
Last edited:
kraynky
Member
We really like our mashed taters! The wife peels them and slices then about a 1/4" or so in thickness and we rinse them before boiling a pot full.
Before any of that happens we set out a stick of butter and a package of cream cheese on the counter to soften. Once the taters have boiled for 20 minutes or so we drain them in a colander, put the butter and cream cheese in the hot pan to start melting, then put the taters back in the pot and whip them with a hand mixer.
Salt and pepper are added to taste as whipping. Sometimes we add sour cream and sometimes just milk, as needed to get creamy mashed taters!
Yes I'm fatter than I should be,........ but I love my mashed taters.
Anybody here ever have a mashed potato sammich! Mmmmmm gooood!
Before any of that happens we set out a stick of butter and a package of cream cheese on the counter to soften. Once the taters have boiled for 20 minutes or so we drain them in a colander, put the butter and cream cheese in the hot pan to start melting, then put the taters back in the pot and whip them with a hand mixer.
Salt and pepper are added to taste as whipping. Sometimes we add sour cream and sometimes just milk, as needed to get creamy mashed taters!
Yes I'm fatter than I should be,........ but I love my mashed taters.
Anybody here ever have a mashed potato sammich! Mmmmmm gooood!
Peeling is easy if you boil them first. Then you can just slide the skin right off with the dull side of a knife or a butter knife.
I grew up making vats full of potato salad in the family barbecue joint.Boiled about 25 pounds of taters at once. Peeled, diced, and mixed them up with mustard, mayo, sweet relish, and egg. Mighty tasty stuff.
How did we miss this?
[ame]https://www.youtube.com/watch?v=azTqxyBK32Y[/ame]
[ame]https://www.youtube.com/watch?v=azTqxyBK32Y[/ame]
YeshuaIsa53
SWCA Member
1 spoon of chicken broth added to water. I eat them before they get mashed a lot.
Put 5 or 6 peeled and quartered spuds in water and heat to boil for 20 minutes as that is going on, take a cup or so of flour add a teaspoon or so of salt and the same amount of black pepper. Stick it all in a sack. Take a cut up chicken and stick on piece at a time in sack, shake then stick chicken piece in frying pan on medium high heat with the bottom covered in hot oil. Once all the chicken is covered in flour mixture and frying good, drain softened spuds, add some milk and 1/2 a stick of butter. Turn chicken. Beat spuds, butter and milk to smooth and creamy. Cover
Once chicken is golden on both sides, remove from frying pan, stick 1/2 a cup of water in the frying pan and keep it moving with an egg turner and breaking up fried flour that fell off chicken, as it starts to really sizzle add 1/2 of cup of milk and when that starts boiling slowly add some of the remaining flour mixture, keep working it with egg turner until it is just starting to thicken nicely. Put the spuds and chicken on plate and cover spuds with the gravy.
In the words of the late Jerry Clower, “You just flung a cravin’ on me!”
I sit on a bag of potatoes on the sofa. My wife ask me, "What ARE you doing?" I say, "Making mashed potatoes!" She give me "the look." Then she makes a big pile of mashed potatoes!!! 
Sincerely. bruce.
Sincerely. bruce.We have a couple of lactose intolerant family members, so we substitute lots of margarine and add only chicken broth/bouillon. Works great with instant potatoes as well.
Take any of the above, let sit in fridge over night. Next morning, flatten into pancakes and fry in bacon grease. Sometime I make mashed potatoes just to do the pancakes the next day..... i like a little "57", but ketchup is ok.
Chubbs103
US Veteran
I quarter and boil in salted water. One small potato (or half of a large one) is left unpeeled. Add butter, heavy cream, salt, and pepper. Mash with a hand masher.
