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5 tips for classic fluffy mashed potatoes

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

COMMENTS	POSTED
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. — Anonymous	11/25/2010 - 11:47am
I boil carrots, parsnips, onions and garlic with my potatoes and then mash them all together. Lots of flavor! — Anonymous	11/15/2010 - 9:47am
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! — Anonymous	11/10/2010 - 4:34pm
Mash with real butter, 2% milk, onion powder, dash black pepper. — Anonymous	11/03/2010 - 5:33pm
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 — Anonymous	11/01/2010 - 12:45pm