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Forum
-> Household Management
-> Kosher Kitchen
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amother
Ruby
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 Sun, Jul 03 2016, 2:54 am
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What do you add in to make it creamy and not dry? I would like to be able to make a form out of it so want it a creamy texture
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amother
Cerise
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Sun, Jul 03 2016, 3:17 am
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Margarine if its fleishig, butter and cheese if it's milchig.
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Teomima
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Sun, Jul 03 2016, 3:19 am
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In my experience, it's not about what you add in (though actual cream has never hurt), rather how you make it. My mashed potatoes suddenly started coming out perfect every time when I began using a ricer to make them.
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sped
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Sun, Jul 03 2016, 3:26 am
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A potato ricer is great. I also mash very well with butter and milk (if dairy) or some of the cooking water and oil/sauteed garlic for pareve or clear chicken broth for meat.
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sped
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Sun, Jul 03 2016, 3:28 am
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A potato ricer is great. I also mash very well with butter and milk (if dairy) or some of the cooking water and oil/sauteed onions for pareve or clear chicken broth for meat.
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Iymnok
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Sun, Jul 03 2016, 3:31 am
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Use a higher starch potato and scteam them. Mash while very hot and incorporate 1 beaten egg.
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Bebesimcha
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Sun, Jul 03 2016, 3:54 am
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Best & easiest idea is mayonnaise! Yum! Add spices to your liking.
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Adela
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Sun, Jul 03 2016, 4:59 am
I leave a little bit water and add mayonnaise, salt, and white pepper.
The scoops come out beautiful, and white, and are delicious creamy!
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pond user
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Sun, Jul 03 2016, 5:02 am
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I add butter to a milky dish, and cauliflower to a meaty one (because I try to stay far away from margarine). Both come out deliciously creamy.
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figgy
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Sun, Jul 03 2016, 5:59 am
Easy way without adding any extra fat and keeping it pareve (if you want):
When you drain the potatoes after boiling, reserve a cup of the water. Then as you mash, add from that water until you reach desired consistency. I use this all the time and my mashed potatoes come out very creamy 
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Rutabaga
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Sun, Jul 03 2016, 8:23 am
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Use Yukon Gold potatoes and one of the above suggestions depending on dairy/meat.
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amother
Gold
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Sun, Jul 03 2016, 8:58 am
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save some water and mash it with it. thenow spoce. ool.salt and pepper. if want saute onions and put it in. I always have perfectly creamy potatoes without extra stuff.
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MamaBear
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Sun, Jul 03 2016, 11:39 am
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Yukon potatoes, a little bit of oil or smart balance and salt plus an immersion blender. A few pulses and it's instantly creamy.... plus little cleanup.
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mha3484
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Sun, Jul 03 2016, 12:25 pm
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I use soy sour cream for fleishig.
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tigerwife
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Sun, Jul 03 2016, 3:20 pm
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I add a dash of soy milk and olive oil. The Yukon Gold potatoes do make it a great texture.
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queenert
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Tue, Jul 05 2016, 4:22 pm
Soy milk and margarine or milk and butter. Plus sauteed onions.
I'm not crazy about the water...it's smooth but not full bodied.
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LittleRed
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Tue, Jul 05 2016, 8:16 pm
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I mash them with earth balance and almond milk with salt to taste. Very tasty and smooth...making me hungry 😀
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amother
Tan
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Tue, Jul 05 2016, 10:41 pm
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Never heard of adding mayo to mashed potatoes. Does it change the taste? I don't really like mayo tasting stuff, will I taste it here?
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