Buy 2 lbs of potatoes and wash before cooking. Cut the potatoes into 1 1/2 in chunks then put in sauce pan. Add in 3/4 cup of milk, salt and pepper, and 2-6 tablespoons of butter (after it has boiled and simmered).
Mashed potatoes are the ultimate comfort food. Creamy and rich, this dish is easy to make and will satisfy your craving for something filling and delicious.
Choosing PotatoesWalk into your local grocery store and you will likely see potatoes of all sizes and various colors. Choose Red Rose, Yukon Gold or White Rose spuds for the smoothest mashed potatoes. For 4 to 6 servings, use 2 pounds of potatoes.
Wash the PotatoesGet off all the dirt by running the potatoes under warm water and scrubbing gently using just your hands. Do not use soap and be careful as to not break the skin.
Peel and Chop the PotatoesHold the potato in one hand and a peeler in the other. Position the peeler at a slant and slowly move down with light pressure to gently peel the skin off. Continue until all the skin is removed. Be careful- peelers are sharp! Slice the peeled potatoes into 1 1/2 inch chunks.
Pan the PotatoesPut the chopped potatoes in a sauce pan and add enough water to cover them. Bring water to a boil, then lower heat to a simmer for twenty minutes. Drain the potatoes well, but do not rinse with water!
Add 1 teaspoon of salt to reduce boiling time and add flavor! Add Milk, Butter and SaltFor 4 to 6 servings, add 1/2 to 3/4 cups milk, 3 tablespoons of butter and salt to taste. Reducing the amount of milk will result in thicker mashed potatoes.
Use room temperature butter for easier mashing. Mash Away!MASH your spuds until they are free of lumps. Use a mashing tool, fork or electric mixer to cream the potatoes. Do not use a food processor or blender- you will end up with sticky, unappetizing potatoes instead of a soft and smooth dish.
Stirring potatoes makes them pasty- use an up and down motion instead. Enjoy!Not only are mashed potatoes easy to make, but they are easy to customize to your tastes too.
Milk-substitutesFor tangier mashed potatoes, use buttermilk instead of regular milk. For a less-fattening version, substitute fat-free chicken or vegetable broth instead.
Add Other VegetablesTry mashing sweet potatoes, turnips, celery root or parsnips along with your potatoes for a unique variation on this classic dish.
Mashed, hashed, fried or sliced in casseroles, potatoes are the most popular non-processed starches served on U.S. tables. Carbs aren't the enemy of nutrition conscious dieters, either. They're filling and add carry a respectable load of vitamins and minerals, especially if they're prepared with the skin on. They are high in fiber and easy to work with, too. If you've tried making mashed potatoes and hated the mess -- and the lumps -- we have a foolproof method for cooking and creaming your favorite spuds.
The Secret of Perfect Mashed Potatoes
Actually, there isn't a single secret to perfect mashed potatoes; there are several. To create the smoothest and most flavorful dishes using potatoes, it pays to know a few facts about these popular tubers native to the South American Andes:
if you mean how to grow one, your suppose to wait until the spud (potato) has those little root type things :
and plant it in the season in which its suppose to grow. :)
You put them in a bowl of water and then
just use your hands under running water, or use a vegetable brush lightly.
is it safe to eat potatoe with brown veins inside
Sweet Potatoes must be cured once they're harvested. Wash and let dry in the sun. You can place the sweet potatoes on newspaper in a shaded place where temperatures are between 70 and 80 degrees. The top of the refrigerator should be fine. Do not refrigerate the sweet potatoes or they'll rot. Store in this warm spot until the potatoes harden, usually in just a few weeks.
Because you need to take all the pesticides off our potato so you do not get food-borne illness.
Indead you can. Wash the potatoes, rub them with olive oil and sprinkle them with salt. Pop them in the oven and when they're done they'll have delcious crispy skin.
a nice roast with crispy potatoes with rose petals around the table and wash it down with a nice bottle of wine
The purpose of food preparation is to get the food ready before you cook it. For example, you want to wash the potatoes before you cook them. That is considered preparation.
frogs and cats eat potato i fed my frog and tadpoles potato and they ate the lot!
to fry some good potatoes you can de-skin the potatoes and either dice or slice them then wash them off in a collendar (also diced onions are optional) then put them in a frying pan with some cooking spray or oil fry them till they are cooked or golden brown put some ranch powder on top (yummm) serve enjoy
Temperature, humidity, air circulation & light are key considerations for storing root vegetables. Potatoes should be stored at 40-50 degrees F. Humidity should be around 90% with good air circulation & no light. Do not wash potatoes before storing & avoid eating any potatoes that have turned green.
Wash and rinse your potatoes, but do not dry them - this will be the moisture you need for the crockpot.Place potatoes (and any additional toppings you desire) into crockpot and cook on LOW for 6-7 hours (or on HIGH for 3.5-4 hours). Potatoes are done when you can easily insert a fork into the center.
Blue Potatoes, Fingerling Potatoes, White Potatoes, Russet Potatoes, Red Potatoes, Yellow Potatoes