Mashed potatoes?

My favourite potatoes are Maris Piper potatoes, I mash them with butter and some milk and I mash them till they are smooth with no lumps. It's nice to include some cream cheese or just regular cheddar and some spring onion to add flavour.

I love whipped potaotes made out of the baked potato.

My mashed potatoes are pretty plain, but I like them that way. I use red potatoes when they're not too expensive, but I've used almost any kind of potato. I peel, slice and boil them, then mash and add butter, a little milk and salt and pepper. I use a hand masher, so they're not creamy, but not chunky either.

I boil them with the skins on. I like the red skins too. Then I peel off some of the skin, and I whip them with cream and butter. I leave chucks in mine too.

any potato type i will use for mashed potato cooking. i usually do the traditional way of boiling it with water and salt then i will not mashed it very well done also 'coz i love it chunky too. i will only add enough butter , parsley flakes , dash of pepper and little parmesan cheese. or sometimes i will wrap it with foil and bake then slice into quarters while hot , topped with butter , grated cheese mix , bacon bits and whipped with little sour cream.

Mashed potatoes are good with or without the skin left with them. Milk or cream with butter mashed with them is the way to go and add pepper, and sometimes garlic powder to them. Something I didn't try until Christmas was mashed potato soup in which you take the mashed potatoes and add them to a milk base with things like cooked sliced sausage, leeks, and celery. I did this in a crock pot and everybody at my Christmas day dinner raved about it.

i use white potatoes and i peel the skin off and boil them and then mush them up

ooh mashed potatoes, one of my hubbies favourites! I peel the potatoes, boil them, (add a bit of salt), mash them, add a bit of milk and butter and then its ready to be eaten! the more butter you add the better it tastes LOL

I like mashed pototoes. I make many variations of it. One is with boiled mashed garlic, oragano, thyme, black pepper, butter and salt. One is with stir fried onion, tomatoes,garlic, green chillies, coriander leaves and red chilli flakes. One variation is chunks of boiled pototoes in the marination of mustard powder, any cooking oil, onions, red chilli flakes, cumin powder and salt.

i love mashed potatoes. its one of my fav. dishes. i like garlic mashed potatoe. here isthe recipe :- 7 cups peeled and cubed baking potatoes 6 cloves garlic peeled 1/2 cup low fat milk 1/4 cup Parmesan cheese , grated 2 tablespoon butter 1/2 tsp salt 1/8 tsp pepper Place potatoes and garlic in a saucepan cover withwater , bring to a boil. reduce heat. Simmer 20 min. and then drain. place drained potaoes and garlic ain a mixing bowl. Add remaining ingredients and beat with mixer until smooth. it will serve 6-8.

hello to all mylotters out there, since we're talking bout mashed potatoes i will share to you some recipes of mash potatoes i have search, so why dont you give them a try Dijon Mashed Potatoes INGREDIENTS * 3 large potatoes, peeled and cubed * 3/4 cup reduced fat sour cream * 1/2 cup nonfat milk * 2 tablespoons Dijon mustard * garlic salt to taste * ground black pepper to taste DIRECTIONS 1. Place the cubed potatoes in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. 2. Drain potatoes and transfer to a bowl. Mash with a potato masher, and gradually mix in the sour cream, nonfat milk, and Dijon mustard. Season with garlic salt and pepper. Mashed Potatoes and Buttermilk INGREDIENTS * 5 pounds potatoes, peeled and cubed * 3 large onions, chopped * 1 pound sliced bacon * 2 quarts buttermilk DIRECTIONS 1. Place potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 8 minutes. 2. Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels. Add the onions to the bacon grease in the skillet, and fry until tender, stirring constantly. Drain excess grease. 3. When the potatoes are done, drain the water and mash. Mix in buttermilk to get your desired creamy consistency. Crumble in the bacon, and stir in the onions. Those who are not worried about fat can also stir in about 2 tablespoons of bacon grease. 4. Serve potatoes on small plates with a bowl of buttermilk on the side of each one. Dip spoonfuls of mashed potatoes into buttermilk before eating. Crispy Mashed Potato Pancake INGREDIENTS * 2 cups cold mashed potatoes (prepared with milk and butter) * 1 egg, lightly beaten * 1 teaspoon Italian seasoning * 1/8 teaspoon garlic powder * 1 tablespoon olive or vegetable oil DIRECTIONS 1. Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate.

I make my mashed potatoes with finely chopped onions, salt, pepper and butter. Then I sprinkle cheese on top of it. It doesn't matter what kind of potato it is as long as it is cooked just right. I also like it served cold, so after I made my mashed potatoes, I let it sit in the fridge for an hour before I served it.

i like to cook my ptotatoes with most of the skin on..i cook them with alittle oniuon in the water with them...then i mash them with either milk and butter or chicken broth and butter...i also throw in some minced garlic sometimes

I like yellow potatoes, and I Like to peel them and steam them instead of boiling them. I heard this is better for you and it tastes great. Then I use to mixer to make them creamy. Add butter, and sour cream. Yum!

I love mashed potato with some chives folded through, sometimes, I love baked potatoes, and some variations for a special occasions, I also like potato salad based on my Mum's recipe. Fresh food tastes good, not like the salt laden goo of take aways with very little nourishment.

I love garlic smashed potatoes made with white or red potatoes.

I like the red skinned ones as well, but I usually peel them first. Then I put them in cold water and bring it up to a boil, boiling until they are fork tender. Then I pass them through a ricer. I like very smooth, creamy, uniform potatoes. Usually I add butter and milk. On special occaisions, I add cream cheese or goat cheese. Another great add-n is rosemary or sage, especially around the holidays. I LOVE all mush potatoes, lol! Different strokes for different folks :)