Subscribe to RSS

5 tips for classic fluffy mashed potatoes

By Hilary Meyer, November 1, 2010 - 11:14am

  • Share

Hilary asks: What is your favorite way to make mashed potatoes?


Let the potatoes cool before you add the milk & butter. This will allow the water to escape while they are losing moisture and not the dairy.


12/17/2014 - 6:37pm

I bake the potatoes in the oven. This way there is no risk of hard lumps. Also, the cook gets to snack on the potato skins. I scoop the flesh into my hand ricer and get very fluffy mashed potatoes every time.


11/25/2010 - 10:47am

I boil carrots, parsnips, onions and garlic with my potatoes and then mash them all together. Lots of flavor!


11/15/2010 - 8:47am

Our tradition is a mashed potato pie, so I mash my potatoes first, then in a baking pan I put the potatoes in gently, then add, 1/4 lb. Italian salami, cubed, 1/4 lbs. cubed ham, 1/4 lb. cubed american cheese, and finally 1/4 lbs. cubed mozzarella. I sprinkle Italian flavored breadcrumbs on top and a few pats of butter (or butter spray) and into the oven to heat for about 10 minutes.
Very fattening, but that's our traditional mashed potato dish at Thanksgiving!


11/10/2010 - 3:34pm

Mash with real butter, 2% milk, onion powder, dash black pepper.


11/03/2010 - 4:33pm

I'm not a great cook, please give me your Grandmothers recipe for her mashed potatoes....please I want the good ones for Thanksgiving...Thanks


11/01/2010 - 11:45am

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner