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how do you get your mash potatoes to not be lumpy lol??


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#1 digman6  OFFLINE  

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Posted Nov 18, 2010 - 2:00 pm

I dont ever make mash potatoes accept from a box lol. so how do I make good mash potatoes from scratch for 11 people ? 4 are adults the rest are kids ages 14-4 years old. my mom always made great mash potatoes but unfortunalty asking her is no longer a option.

#2 mom2monkiesx3  OFFLINE  

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Posted Nov 18, 2010 - 2:04 pm

Boil potatos in water and chicken broth, drain when soft, put in large bowl and add salted REAL butter, 1/2c HEAVY CREAM and ground black pepper. Mix with mixer (<3 my kitchenaid!) If you are making a LARGE amount mix them half at time and then add them together and mix so you make sure to get all the lumps. If they are too thick add milk or cream. Add salt to taste... I am well known for my tators :P

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#3 Mandy4Matt  OFFLINE  

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Posted Nov 18, 2010 - 2:06 pm

Boil potatos in water and chicken broth, drain when soft, put in large bowl and add salted REAL butter, 1/2c HEAVY CREAM and ground black pepper. Mix with mixer (<3 my kitchenaid!) If you are making a LARGE amount mix them half at time and then add them together and mix so you make sure to get all the lumps. If they are too thick add milk or cream. Add salt to taste...

I am well known for my tators :P


Hrm..I have never put them in my Kitchenaid..I may try that this year!! I always use the old hand held tater masher.

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#4 Cinnamonhuskies  OFFLINE  

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Posted Nov 18, 2010 - 2:10 pm

just mix with a mixer

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#5 jade2002  OFFLINE  

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Posted Nov 18, 2010 - 2:16 pm

Make sure your potatoes get done while boiling and they shouldn't be lumpy. I use an electic mixer for mine,add butter,milk or cream,salt and pepper.

#6 dealluvr  OFFLINE  

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Posted Nov 18, 2010 - 2:22 pm

i just saw on food network before adding milk to mash potatoes use warm milk.she said cold milk makes the lumps
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#7 fluffkin79  OFFLINE  

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Posted Nov 18, 2010 - 2:24 pm

My DH insists on a few lumps - he says that's how he knows they are real! I just use my hand masher. Boil until soft, drain put butter in the bowl, add drained potatoes and mash. Salt and pepper to taste. If you like them creamier and sour cream, milk or cream. If you like them smoother use a hand mixer (or stand mixer if you have one.) Or you can really go wild and make them "loaded" - add sour cream, cheese, bacon, and/or chives.

#8 redraccoon  OFFLINE  

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Posted Nov 18, 2010 - 2:38 pm

Lumpy is the BEST part!
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#9 ourhappyfamily4  OFFLINE  

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Posted Nov 18, 2010 - 2:45 pm

I just use a hand mixer as well. we make mash tators a good bit.

#10 peppysfireball  OFFLINE  

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Posted Nov 18, 2010 - 2:47 pm

My grandma worked in a restaurant many years. SHe says use the hand masher, so i delump them with it, she says do not add anything until they are mashed, then add the butter and whip with hand mixer.

#11 amyers12345  OFFLINE  

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Posted Nov 18, 2010 - 4:08 pm

Make sure you cut them in small pieces so that they are equally done. After you drain them, add your milk (cream or evaporated milk) back into the pan to warm. I NEVER use a mixer- it makes them sticky. I use a hand masher. If they are lumpy at the end, you can stick in a hand mixer. I agree with previous posters- I love the lumps!
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#12 tokanm  OFFLINE  

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Posted Nov 18, 2010 - 4:33 pm

I always add ranch dressing or mix to mine as well for a little flavor

#13 jade2002  OFFLINE  

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Posted Nov 18, 2010 - 4:37 pm

Make sure you cut them in small pieces so that they are equally done. After you drain them, add your milk (cream or evaporated milk) back into the pan to warm. I NEVER use a mixer- it makes them sticky. I use a hand masher. If they are lumpy at the end, you can stick in a hand mixer.

I agree with previous posters- I love the lumps!


I use a mixer and mine are never sticky. The texture is always perfect.

#14 dealluvr  OFFLINE  

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Posted Nov 18, 2010 - 4:54 pm

i also add a block of cream cheese
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#15 digman6  OFFLINE  

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Posted Nov 18, 2010 - 4:58 pm

wow thanks everyone for the help, i really appreciate it and I am sure everyone else will too lol

#16 Buckeye Shopper  OFFLINE  

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Posted Nov 18, 2010 - 5:05 pm

I use a mixer and mine are never sticky, always fluffy. I add my potatoes to cold water add some salt and boil until tender. The key is after you drain your potatoes add butter and we like black pepper, mix until all lumps are gone, then add your milk and beat until fluffy. If you add your milk before you get all the lumps out, the lumps are there to stay. We have a long southern lineage and this how we always make our mashed potatoes. You cannot add a liquid until all poatoes are mashed.

#17 digman6  OFFLINE  

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Posted Nov 18, 2010 - 5:20 pm

I use a mixer and mine are never sticky, always fluffy. I add my potatoes to cold water add some salt and boil until tender. The key is after you drain your potatoes add butter and we like black pepper, mix until all lumps are gone, then add your milk and beat until fluffy. If you add your milk before you get all the lumps out, the lumps are there to stay. We have a long southern lineage and this how we always make our mashed potatoes. You cannot add a liquid until all poatoes are mashed.


good thing to know when we tried to do potatoes one other time my husband made them. he added milk almost immediatly and they where so lumpy i hated it haha

#18 jade2002  OFFLINE  

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Posted Nov 18, 2010 - 5:22 pm

I do mine exactly like you Buckeye Shopper, step by step.:yup:

#19 snakeswiff  OFFLINE  

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Posted Nov 18, 2010 - 5:52 pm

using a food mill, or I think it's also called a ricer, will guarantee no lumps!

#20 Illinoismom  OFFLINE  

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Posted Nov 18, 2010 - 6:56 pm

good old potato masher

#21 Gator Pam  OFFLINE  

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Posted Nov 19, 2010 - 11:44 am

using a food mill, or I think it's also called a ricer, will guarantee no lumps!

:gdyeahthat:
Technically, a food mill and ricer are different, but for mashed potatoes they work equally the same.
I love the fluffiness my ricer achieves on potatoes.

Posted Image
food mill

Posted Image
potato ricer
(what I use)

#22 snakeswiff  OFFLINE  

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Posted Nov 19, 2010 - 11:55 am

:gdyeahthat:
Technically, a food mill and ricer are different, but for mashed potatoes they work equally the same.
I love the fluffiness my ricer achieves on potatoes.

Posted Image
food mill

Posted Image
potato ricer
(what I use)

learn something new everyday! LOL I thought they were the same thing!

#23 llist  OFFLINE  

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Posted Nov 19, 2010 - 12:09 pm

Lumpy is the BEST part!


AGREED lol

#24 AndreaInNC  OFFLINE  

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Posted Nov 19, 2010 - 12:11 pm

Actually the larger you cut the pieces - the creamier your potatoes are. When you cut them small, all the starch cooks out.

#25 AndreaInNC  OFFLINE  

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Posted Nov 19, 2010 - 12:12 pm

and I always add a few cloves of garlic to mine with the water. The garlic breaks down while they are cooking and will disappear when you whip them with a beater. And I also add ranch dressing & sour cream .. yummy.

#26 peifgirl  OFFLINE  

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Posted Nov 19, 2010 - 12:32 pm

I just boil my potatoes put them in the KitchenAid Mixer with a little milk and thats it. My hubby likes to add salt & pepper but that is optional for me.

#27 Gator Pam  OFFLINE  

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Posted Nov 19, 2010 - 2:14 pm

learn something new everyday! LOL I thought they were the same thing!

They seriously are pretty much interchangeable, when it comes to using them on potatoes. A food mill is not a "unitasker," as Alton Brown calls them, whereas a ricer is. The food mill can be used to make baby food, grind flour (with a lot of elbow grease), and other things. The ricer is pretty much only for potatoes.

and I always add a few cloves of garlic to mine with the water. The garlic breaks down while they are cooking and will disappear when you whip them with a beater.

I do the same, but since we love garlic i do one whole peeled clove of garlic for each potato I boil to be mashed. I think the boiled garlic takes on a mellower flavor even than roasted garlic, which I also love.

#28 hcoburn  OFFLINE  

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Posted Nov 19, 2010 - 2:42 pm

wow I just learned so much about mashed potatoes! Thanks everyone

#29 krissy72  OFFLINE  

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Posted Nov 19, 2010 - 4:38 pm

I love em lumpy too.

#30 happysunshine28  OFFLINE  

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Posted Nov 19, 2010 - 5:08 pm

Hand mixer or stand mixer. Seems the only thing I use my stand mixer for is mashed potatoes. They turn out so fluffy, buttery and delicious it was worth buying the kitchenaid mixer even if I only use it for potatoes. Just make sure you add salt, butter (I use margarine) and milk while they are freshly drained and steaming hot and they should turn out perfect.




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