This is the way I make my mashed potatoes, too. I do start with cold water to cover the potatoes so they cook evenly, not on just the outside first. when finished cooking, I put the potatoes through the potato ricer to eliminate lumps, then whip them with the old potato masher. I always heat my milk in the microwave for 60 seconds. I think it would be foolish to put cold milk into hot potatoes, if I wanted this side dish to remain warm for serving.
I also make my mashed potatoes like this with the exception of using the electric mixer. I loved how creamy they came out.Thanks i will use mixer from now on.
Yum yum! I have never whipped my potatoes before. I used light cream and heated it with the butter before adding it in. It was so light and fluffy and creamy, needed more butter for my taste, so I added in an extra dab. I served it with Trinidad stewed chicken which had it's own gravy and peas in the mix. Delish! I like this hand-mixer method for mashed taters. Thanks for sharing.
This is a winning recipe! I went exactly right by the recipe although I used real butter instead of margarine. Very delicious!
I gave this 4 stars. This is exactly how I make my mashed potatoes. Nothing fancy just good food. Nice idea about the calorie count! Thanks for posting a great recipe. Christine (internetnut)
LOVED IT! The only change I made was to add the salt to the water rather than at the end. Perfect amounts on the milk, butter and seasonings and perfect texture. Thank you for a keeper Shapeweaver! Made for Comfort Foods tag in the Photo forum, please see my rating system.
Good basic mashed potatoes! This is the way my husband loves them. Thanks! Good comfort food!
This is how my mother taught me to make mashed potatos. Never any lumps. Just good flavor and nice consistency.
This is how my mom taught me to make mashed potatoes. The only difference is that I use butter instead of margarine. I like mixing with an electric mixer vs a potato masher because you can get all the lumps out... and my kids hate lumps. Thanks shapeweaver for posting.
This is how I've always made mashed potatoes except I mashed them. This method is easier and makes them very creamy and no lumps. Thanks, shapeweaver, it doesn't get any easier than this.