How do you make your mashed potatoes? What have you done to make them

I like instant mashed potatoes. I'll roast a head of garlic, smoosh out the insides, and add that to the mashed potatoes with a bit of heavy cream. Chives and rosemary are great add-ins, too.

I love potatoes any way they come,but mashed is one of my favourite ways, I have just started to buy the new babt potatoes and leaving all the skin on as I saw a chef on the television doing, I just like salt, pepper and butter and milk in mine but wouldn't mind seeing some other suggestions...

I make my mashed potatoes from scratch. I boil the pototoes, skin on, for about 45 minutes. Then I run them under cold water, and the skin slides right off with my fingers. Then I mash or whip with cream, butter, salt and pepper. To make it different occasionally, I will then proceed to put it into a buttered baking dish. I will put half the mashed potato in, then layer with spinich and swiss cheese, or without spinich, with cheddar cheese. Then I will put the rest of the mashed potatoes on top of that. I will put it into the oven at 350 to bake. I also will melt some butter, add bread crumbs, and sprinkle that on top of the potatoes then bake it.

Okay, first, down with instant! that's about one of the grossest things i've eaten. When we do eat them, we make them from scratch, peeling all the skin off. Looking at that sentence i have to remind myself we're talking about potatoes! Peel them, boil them, mash them by hand, because there should always be little tiny chunks of potatoes in there. And my wife uses butter and milk or evaporated milk on them, but i actually use sour cream instead. salt, pepper, and drown in gravy, and we're good to go. if you do it right, it's almost a meal by itself!

I do an herbal mashed potato dish. I use fresh potatoes, peel them completely, and chop them up *very* small. I boil them for a while, until they're nice and soft. I mash them with milk, butter, garlic salt and a special blend of herbs that I blend together myself. They're flavorful, creamy and light and always go over as a huge hit!

I leave the skin on and boil it together with chopped onion, celery and garlic. And I add grated cheese when I'm mashing it all :) Sometimes I'll splurge and I'll get a turnip and boil and mash that with the potatoes.

Hi there! When I make mash I leave the skins on for extra fibre. My hubby likes lumpy mash so I don't make it smooth. I add a bit of milk, some margarine, a smidgeon of salt and heaps of garlic that's been cooked in the water with the potatoes. Yum!

If I am using red potatos sometimes I'll leave the skin on some of them...and I always add seasonings to mashed taters...a mixture of sour cream, ranch dressing, garlic, cilantro and black pepper....oh and of course butter and milk.....

parathas, (ie stuffed chappati's), as a vegetable , ofcourse we make fresh not the instant ones, like to peel the skin completely, and sometimes i add, pepper, black salt and other spices to it and eat it, its really tasty, just try out once, oh my mouth is watering

I hate the instant kind, I only use whole potatoes to make my mashed potato side dishes. If they're yummy baby potatoes I leave the skin on, if they're the big baking potatoes they're better peeled first. I add various flavours and spices to complement the rest of the meal- diced garlic, or dill, or basil and oregano, or parmesan... all sorts of things go great in mashed potatoes!

I will use fersh potatoes whenever I can. I also peel them because having skin in my mashed potatoes isn't something I care for that much. I pretty much make them the way my mother did. I also do my best to avoid lumpy mashed potatoes by either using a hand mixer on them or using something which I think is called a ricer. Basically, it looks like a big garlic press. You have to do the potatoes one at a time that way, but it makes things really smooth. I don't usually add anything to make them more interesting expcept for loads of gravey. I have added roasted garlic as a request once. It came out pretty good.

hello withoutwings :) I do like two kinds of mashed potatoes. I peel the potatoes completely, cut them in small squares and put them to boil in water, with a little bit of olive oil. Without salt, is making the potatoe hard. When they are very well boiled, you take the water out, keep just a little bit. Add salt, milk and butter as much as you like. And another kind of mashed potatoes is the greek one I peel the potatoes completely, cut them in small squares and I add a little bit of olive oil in the water. meanwhile, I peel garlic. I love it, so I use a lot...I smashed well. And I need the juice from 3-4 lemons... Add salt. When the potatoes are mashed, add the garlic and the lemonjuice. I hope you like it! Eet smakelijk! My name is Pia and I am looking forward to meet you :) Bye for now After the

Skins on. Boil. Mash with hand masher. Pour some water from the boiling process in with some butter, milk and sea salt and fresh ground pepper. Yummy!

I love to cook, and I make great mashed potatoes!!! BEWARE:THIS IS NOT A FIGURE FRIENDLY SIDE DISH!!! I prefer Yukon Gold, but have used many different types of potatoes. (This recipe is based on a 5 lb. bag of potatoes, as we entertain a lot) peel them,cut into equal size pieces, put them in a pan run cold water until the potatoes are covered plus about an inch or so more of water, add salt- DON'T FORGET TO ADD THE SALT TO THE WATER, ADDING IT AFTER ISN'T THE SAME. cook on medium high until potatoes come to a nice rolling boil, and then turn down to medium so they continue to gently boil. Approx 25-30 minutes. Once potatoes are fork tender, but not mush, I drain them and use my Kitchen Aid Stand Mixer. In go the potatoes, 2-3 sticks of butter, 1 block of cream cheese, fresh ground pepper and a bit of evaporated milk. I start my mixer on low and after everything is mixed together I usually add more evaporated milk, then I turn the mixer up to high and let them whip for about 2-3 minutes. They are soft, creamy, and so yummy. sometimes after potatoes are whipped I will stir in some fresh chives. Doesn't overpower, but gives the potatoes a hint of onion taste. plus, they look pretty. :-)

Normally I don't really do anything out of the ordinary with my mashed potatos (unless I'm feeling the need to impress or something). Normally I make them fresh and peel them completely, I find that they taste best this way. When they are cooked I drain them, add butter, milk and the odd time I will add garlic for flavor and then just mash them up. The odd time if I'm in the mood for cheese I will melt some marble cheese on top..yum!

I like sour cream on top of my mashed potatoes which I will admit I normally make out of a box. I also like chive onions or cheddar cheese on my potatoes whether they are boiled, fried, baked, or mashed. I like them skins on or skins off doesn't matter to me. I love baked sweet potatoes too.

i dont use skin or peel but i do chop in a couple of cloves of garlic and mix in about a table spoon full of natural youghart, it really adds to the flavour and makes one my favourite foods all the better blessed be

I love mashed potatoes. I make them fresh because potatoes are so cheap and they're not that hard to make. I like to leave a little bit of the skin on.

i dont really eat mashed potatoes i like it baked and eat as my snacks..

Don't know how exciting my mashed potatos are. We cut 'em fresh, peel 'em, boil 'em, take them out and mash them by hand with butter and milk mixed it lol. I'll add parsley or occasionally other herbs, but that's about it.