Mashed Potatoes.. easy recipes or ideas? (700 views)

If you want something quick, I would dice it up and microwave part way, add some cream (milk?) and microwave till done, then take a fork and mash it.
I like peels so wouldn't even bother peeling, but YMMV.

If you have a lot of potatoes to use up, boil up as many as you want, cool and freeze what you don't use, then mash what you want right away.

I would just cover it and whatever steam occurs would add the moisture. But, I suppose each potato has a different amount of moisture/water content depending on how freshly harvested it is so somewhat of a guessing game.

I always throw a couple of garlic cloves in with the potatoes when I put them on to boiling. Makes amazing garlic mashed potatoes without the fuss of roasting the garlic first.

Boil, drain, put back on the stove to evaporate water, then salt, pepper, a healthy scoop of sour cream and a couple of tablespoons of butter. Depending on the moisture content I'll add milk or not. When the herbs are abundant I'll snip some chives in also.

I use a plain old potato masher.

If the potatoes are fresh and the peels are nice looking, I'll leave most of the peelings on as well. Today's mashed potatoes had seen better days, so I ended up peeling all of them. And sadly, the cold has claimed the herb garden for the season.

Still, ever since I started adding the garlic cloves right to the pot with the potatoes, my potato-hating son has started coming around on potatoes. These are so good, they don't need an extra pat of butter at service, though gravy is always a nice addition.

thanks here too for the idea of adding garlic to the water. I never did that but it sounds good. will try it this week. flavor without a pound of butter.

This easy recipe is foolproof.

Simple Mashed Potatoes
Southern Living, Nov. 2005
4 to 6 servings

2-1/2 lbs. Yukon Gold potatoes (peeled, if desired)
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper (or white pepper)
3/4 cup whipping cream (or half and half)

Peel potatoes, if desired. Cut into large pieces. Bring potatoes and cold water to a boil in a large saucepan. Boil until tender (time depends on size of pieces; about 20 minutes). Drain well. Put back into saucepan and put on burner a minute to make all water evaporate.

Put through “potato ricer” into a mixing bowl; or, beat at low speed with a mixer till mashed. Add butter, salt, and pepper, beating until blended. Gradually add cream, beating just until smooth. Serve immediately. (To hold, put in glass bowl over saucepan of simmering water.) Red or russet potatoes can be substituted.

*Note: You can use whole milk in the recipe - just use a bit less.