Mashed potatoes

Milk and butter. But putting shredded cheddar cheese in it is really good, too.. it melts in.

only salt .

I put milk and margarine in mine, they are quite fluffy then and taste lovely.

I normally put butter and milk. Sometimes I put herbs in, usually just parsley or basil, sometimes I put in a bit of cheese, Edam or red cheeses are especially nice. And occassionally I add pepper but I never add salt. It doesn't need it if you flavour it with something else, especially if you use cheese, butter or margerine because they already contain a lot of salt and extra salt just takes away the taste of added ingredients. Oh and I forgot, occassionally I will mix another vegetable in with it like swede or parsnip.

This is gross but my mom puts shortning in hers. Well, she did till my stepdad caught her and told her how unhealthy it is and never do it again! I sometimes use a little big to sour cream. Sometimes garlic too.

Ok, this is going to sound really weird, but it's the truth, I SWEAR! I once dated this guy and he took me to his place to cook me dinner. He prepared cornish game hens (I remember these because it was the one and ONLY time I've ever eaten them. I find them a waste... anyway) and mashed potatoes along with something else that I can't recall. These were the best mashed potatoes I've ever had in my LIFE!!!!! I couldn't believe what he was doing, but he used several Yukon Gold potatoes, One Sweet Potatoe and a medium sized stalk of broccoli.... yes, I know, Broccoli!! He cooked it all until the the potatoes were done and then drained the water out and used a hand mixer to blend it all together. It was seriously fantastic.

i boil them and put butter, salt ,peppre a table spoon of mayo and milk in mine they are good

Milk and butter and parmasian cheese. Or layer with spinich ans sliced cheese. Then bake it after you mash or whip it. It's great.

Put Some Green Choped Chilles,Grean Peas,Corinder Leaves, salt,paper,red Chilli Powder,Choped Green Onions. Mesh well and eat

u ca try adding some sause and a bit of garlic paste.

I put a lot of different things in mine. I tend to make them different each time I prepare them. Some times I put just the salt, pepper and butter. Other times it is milk, salt, pepper, butter, and cheese. I love the garlic cheese mashed potaotes the best though. Do what you do and add any kind of cheese you like then add abundant garlic powder or real garlic that has been crushed up real fine.

I like to put in salt, pepper, butter and milk. Sometimes I will add sour cream if I have it and that really makes the potatoes tasty!

Mashed potatoes are very good with milk and butter or margerine. also with cream cheese, i heard.

In order to make good mashed potatoes, Firstly, you have to choose some good potatoes .Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold are often used because the more starch, the fuller the actual cells of the potato resulting in a fluffier texture. Some say they tend to be creamier than other potatoes. Low starch potatoes like round whites are more waxy and some chefs say better for mashed spuds because they absorb less water and hold up better when cooking. They also think they have more flavor and less "starchy" taste. Secondly,it is the first step to cook the potatoes,always always start you potatoes in cold water with a salt added to it. How much water? Just enough to cover the potatoes. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife. How long it takes depends on how many potatoes you are cooking. When done, drain them immediately! Do not rinse, just drain and put them back in the pot and return the pot to the stove on low heat. This will make a huge difference because the low heat will allow some of the excess water to evaporate leaving you with less water and more potato resulting in more flavor. Thirdly,you are going to mash the potatoes.How you mash your potatoes will greatly effect the texture and style. There are several tools and methods all having different results. If you are looking for really smooth mashed potatoes (the way I like them) you can try a Potato Ricer. Looks just like a giant garlic press and "rices" the potatoes that you then combine with your other ingredients for extremely smooth potatoes. If you are looking for fluffy, airy potatoes, try an electric mixer. Often used in restaurants to stretch how far a potato can go, the mixer whips air into the potato giving them more volume and staying power. Finall,if you add cream over milk the end result should be creamier flavor. Instead of butter, you can use olive oil or duck fat.

sometimes i put cheese in my potatoes

I like to sprinkle some garlic salt. Mmmmm I think I make the best Mashed Potatoes! I'm making myself hungry!

Milk, diced onion chunks, and sometimes a little cheese, or sour cream.

i prefer salt and pepper with mashed potatoes.

In order to make good mashed potatoes, Firstly, you have to choose some good potatoes .Potatoes are basically water and starch. High starch potatoes like russet and Yukon Gold are often used because the more starch, the fuller the actual cells of the potato resulting in a fluffier texture. Some say they tend to be creamier than other potatoes. Low starch potatoes like round whites are more waxy and some chefs say better for mashed spuds because they absorb less water and hold up better when cooking. They also think they have more flavor and less "starchy" taste. Secondly,it is the first step to cook the potatoes,always always start you potatoes in cold water with a salt added to it. How much water? Just enough to cover the potatoes. Bring the water to a boil and cook the potatoes until they are tender when pierced with a knife. How long it takes depends on how many potatoes you are cooking. When done, drain them immediately! Do not rinse, just drain and put them back in the pot and return the pot to the stove on low heat. This will make a huge difference because the low heat will allow some of the excess water to evaporate leaving you with less water and more potato resulting in more flavor. Thirdly,you are going to mash the potatoes.How you mash your potatoes will greatly effect the texture and style. There are several tools and methods all having different results. If you are looking for really smooth mashed potatoes (the way I like them) you can try a Potato Ricer. Looks just like a giant garlic press and "rices" the potatoes that you then combine with your other ingredients for extremely smooth potatoes. If you are looking for fluffy, airy potatoes, try an electric mixer. Often used in restaurants to stretch how far a potato can go, the mixer whips air into the potato giving them more volume and staying power. Finall,if you add cream over milk the end result should be creamier flavor. Instead of butter, you can use olive oil or duck fat.

I put in green onions or scallions, sour cream or plain yogurt, and drizzle with melted cheese. As another alternative, you can add a can of cream of mushroom soup to jazz them up. My mashed taties are always a huge hit!