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Potatoes are blended with warmed butter and milk to create those perfect, smooth mashed potatoes everyone loves.
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Basic mashed potatoes made with milk and butter are a classic, but mashed potatoes are also great with garlic, cheese, bacon, and more.
This is a good no-fail base. Here's a warning... this recipe makes for a loose, smooth and almost runny mashed potatoes. If you, like me, like your mashed potatoes on the thicker side, don't add in all of the warm milk and butter mixture at once. I did make that mistake but I quickly solved the runny problem by adding in about a quarter cup of instant mashed potato flakes. It thickened it up and it still tasted like it was made from real potatoes. I doubled the amount of butter for richness (used Smart Balance Spread) and did not need to add any salt. Actually, I found the Smart Balance Spread to be on the salty side so I put in a couple pinches of sugar (yes, sugar!). It gave it more depth and it's not like it was candy-sweet or anything. I also sprinkled in a touch of no-salt meat seasoning (a combination of onion powder, garlic powder, etc) and some green onion for freshness.
Best mash potatoes ever!! I've been making mashed potatoes for years and I can honestly say, these are the best I've ever made. Thank you!!
There isn't enough butter in these mashed potatoes, you should have a least a stick of butter. I make mashed potatoes all the time and everyone just loves my potatoes.
Amazing! I'd always had a hard time with turning out 'potato goo-soup' instead of mashed potatoes. These taste just like my mom's! A bit of a side-note, if you have a microwave-safe measuring cup, you can microwave the milk and butter together, stir it up a bit, and then blend with the potatoes that way. My stove was otherwise occupied when I made these, haha.
These garlic mashed potatoes are rich and very tasty!