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Mashed potatoes taste good with a bit of non-fat mayonnaise instead the milk and butter that many people use. I also like to add a bit of seasoned salt as well.
UNSALTED butter, salt and milk. Russet potatoes. Nothing else.
I do it that way because the spoonful or so left I can make potato candy.
You mix that bit of potato with confectioners sugar to make a dough, roll it out, spread with peanut butter, slice thinly (this stuff is SWEET) then melt some chocolate chips and drizzle the top lightly. (I use the sandwich bag trick. Melt the chips, scrape them into a sandwich bag, cut the tiniest tip off the corner and squeeze)
Oh -- when you start adding the confectioner's sugar, you will think you've made a huge mistake. The sugar liquefies the potatoes -- just keep adding and stirring. You want a rollable dough, but not too hard.
My mom's version used 'bad milk' - milk that was soured... Sounds gross, I know, but for some reason, those were the best mashed potatoes on the planet!....
Half-inch cubes is pretty small, and will compact down well, so it doesn't take that much milk to cover them. As I recall, I used even less than that, and with regular stirring, the potatoes cooked well in very little milk.
Like I said, I don't put much milk in my mashed potatoes, so to me that is a lot of milk.
They came out looking like the picture and they tasted dreamy and delicious! But of course, since these mashed potatoes use an insane amount of butter, I just had to make it worse by adding sour cream, bacon, and cheese. Plus some onion and garlic. So what's not to love?
Last edited by rodentraiser; 06-19-2015 at 12:57 PM..
Reason: added link
Mashed potatoes taste good with a bit of non-fat mayonnaise instead the milk and butter that many people use. I also like to add a bit of seasoned salt as well.
Our mashed potatoes will never, ever see anything "Non-fat" on them or anywhere else in our home.
We like real food flavor not chemical fake flavorless anything.
One can eat anything they want in moderation and still maintain good health, good weight and lose weight as well. No need for the low fat, no fat, no taste chemical laden fake alleged food.
Adele Davis recommended cooking the potatoes right in the milk, and then mashing them with zero drainage of any nutrients. I did it a few times, and I loved them, really really good. I can't remember why I stopped doing that, maybe because the pot is harder to clean. I always cook mine with the peels on, I haven't peeled a potato in decades.
I''m too frugal to buy a potato masher, I mash mine with the end of a tin can that opened with a ring pull, there is enough of a lip around the edge to mash potatoes, with holes punched in the other end of the can to combat pressure. But the can gets hot, you have to hold it in a potholder.
Oh, my goodness....I'll send you one if you give me your address!
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