do you have a easy and delicious way to make mashed potatoes

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Do you have a easy and delicious way to make mashed potatoes

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rivk241

Mon, Jan 12 2009, 11:22 am

everytime I make mashed potatoes nobody eats it? how do you make yours?

canadamom

Mon, Jan 12 2009, 11:26 am

I cube the potatos and boil until they are very soft.
I add:
for milchigs: butter, milk, fried onions and spices. I mash until it's very soft
for fleishigs: marg., 1 raw egg and fried onions and spices, and mash well
YUM!!!

Kugel lover

Mon, Jan 12 2009, 11:26 am

After I mash the potatoes and put in fried onions while the potatoes r still hot I add a little butter (for milchigs) or marg (for fleishigs) and I add black pepper and salt

doodlesmom

Mon, Jan 12 2009, 11:27 am

my dh likes it when I just cook up the potatoes in salt and then add mayo when I mash it. You can also try a bit of butter/margerine.

sbs

Mon, Jan 12 2009, 11:29 am

I boil water and put in potatoes and cook till soft
mash them up finely put in salt, pepper, (sometimes fried onions) and soy milk (instead of margarine) to keep it less fattening.

yo'ma

Mon, Jan 12 2009, 11:34 am

Whenever I make it, no one eats it either because they don't really like mashed potatoes of any kind. Why do I make? Who knows!! Anyway, sometimes I add spinach and fried onion to it with lots of salt because we like our food salty and the spinach needs it. When I say no one, I don't mean no one, but it's not a top food here. Adding the spinach does not stop them from eating it or not.

yo'ma

Mon, Jan 12 2009, 11:35 am

I forgot, I also add mayo to it.

normama

Mon, Jan 12 2009, 11:48 am

martha stewart says her mom makes the best ones, and she always added cream cheese.
sounds weird, but I'm gonna try it.
I roast a head of garlic in the oven while I boil my potatoes and then cut up the taters and boil them in super salty water til soft.
then you have to drain the water and leave the taters in the pot until they "dry".
then add marg/butter soy/milk and roasted garlic, salt and fresh pepper.
its quite yummy.
and if I'm fancy I add fried onions. Smile

MommyLuv

Mon, Jan 12 2009, 11:50 am

I simmer the potatoes in chicken broth-it adds so much flavor!- and add S&P after they're mashed.
And fried onions.

canadamom

Mon, Jan 12 2009, 11:54 am

normana: the garlic sounds like such a good idea, I'm gonna try that...

sarahd

Mon, Jan 12 2009, 12:00 pm

If health is not an issue, you can make our Pesachdik mashed potatoes. For milchigs: boil potatoes; drain, leaving a bit of cooking liquid along with the potatoes; mash with milk and butter; add sour cream.

For fleishigs: boil potatoes; drain, reserving some cooking liquid; mash along with schmaltz and chopped fried onions. If your arteries rebel at the thought of schmaltz, fry the onions in canola oil and add to the potatoes along with the frying oil. However, you will lose out on taste.

STRONGMOM

Mon, Jan 12 2009, 12:34 pm

Add a row egg!

Kugel lover

Mon, Jan 12 2009, 12:40 pm

Normana: YUM the garlic sounds delicious

ss321

Mon, Jan 12 2009, 12:42 pm

STRONGMOM wrote:

Add a row egg!

Ive never heard of this till just now. Can you explain waht it does? does it make it more creamy or something? or give it a specific taste?
I generally boil teh potatoes in water witha spoonful of salt, and add some chicken or beef soup flavoring, margarine, salt pepper, and roasted garlic and fried onions.
Im really curious about hte egg.

boruchhashem

Mon, Jan 12 2009, 12:46 pm

You can fry an onion, meanwhile, boil potatoes, add squash to it, then blend together with salt and pepper. We use hand blender, it makes it really creamy.

normama

Mon, Jan 12 2009, 1:02 pm

you can also try mashed cauliflower for a higher vitamin dose and fewer carbs/calories.
if anyone watches top+chef, it's been a winner for the mama lady (arianne) 2x already!
this is supposed to be yummy, but I don't know if it's easy.

1 head cauliflower cut up in 1 inch pieces
2 small-medium Yukon gold potatoes. Peel and cut in 1 inch pieces
2 cups heavy cream
salt and white pepper
black pepper
3 sprigs thyme parsley, chopped
garlic
butter
lemon juice
PUREE
1. Place everything in a 1 quart Calphalon pot and cover.
2. Let come to a boil and simmer on low for about 35 minutes, until everything is soft.
3. Discard thyme.
4. Put cauliflower and potato mix in Quisinart.
5. Reserve cream.
6. Puree. Add cream as needed. Continue pureeing until smooth.
7. Season with more salt and pepper, if needed.
8. Keep warm in crock. Serves 10-12

NativeMom

Mon, Jan 12 2009, 1:04 pm

boruchhashem wrote:

You can fry an onion, meanwhile, boil potatoes, add squash to it, then blend together with salt and pepper. We use hand blender, it makes it really creamy.

I do this all the time! its great Smile

sometimes I fry some garlic with the onion.

chaylizi

Mon, Jan 12 2009, 1:06 pm

I always add some of the potato water that I boiled them in. it makes them much creamier, regardless of how I decide to prepare them.

canadamom

Mon, Jan 12 2009, 1:06 pm

YUM!!!
normana this sounds really good and fattening!!!
I'm definitly going to try this....
any more good ideas???

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