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

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#31 Buckeye Shopper  OFFLINE  

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Posted Nov 19, 2010 - 5:58 pm

when we have lumpy potatoes, we call those creamed potatoes not mashed lol

#32 angleyez423  OFFLINE  



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Posted Nov 19, 2010 - 8:53 pm

I boil for 30 minutes then throw in my kichenaid, add milk, mayo, butter, garlic and a tad of salt. Yummy!

#33 MountainMommyO  OFFLINE  



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Posted Nov 20, 2010 - 11:24 am

I always let my Mom do the potatoes. Therefore I get no lumpy potatoes :1cook:

#34 dealluvr  OFFLINE  



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Posted Nov 20, 2010 - 11:29 am

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.

i love my boys

#35 amez74  OFFLINE  



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Posted Nov 20, 2010 - 2:03 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.

exactly--if I get in a hurry and they aren't cooked all the way mine get lumpy. I boil mine until they are falling apart.

#36 Kayakmom  OFFLINE  



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Posted Nov 24, 2010 - 11:20 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

What she said except no chicken stock because I'm a vegetarian. I normally use milk in mine. If you want to get fancy, you can add some rosemary and garlic or whatever you like to them. Sometimes I make both and the spiced ones always go first.

:tongue1: Well-behaved women seldom make history. :tongue1:

#37 emelie  OFFLINE  



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Posted Nov 28, 2010 - 8:48 am

Use evaporated milk instead of regular milk. That's how I make mine and they're very creamy. Add it last after the salt and margarin.

#38 HansieDZ  OFFLINE  



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Posted Nov 28, 2010 - 7:24 pm

I just want to say that I had great success with the mashed potatoes from GFS this year. I got a 6 lb. tub for $3.99 and it said they were "real." They were quite bland right out of the package (a blank canvas,if you will) so I added sour cream with chives,bacon bits,cheddar cheese and s/p They weren't lumpy but they were SO good and not all that expensive. I usually boil the heck outta my spuds then add all that stuff but this way was sooooo easier and not out of line expense wise.

"The years run too short and the days too fast."~Time Passages (Al Stewart)

#39 dd50  OFFLINE  



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Posted Dec 2, 2010 - 6:25 pm

I just bought a potato ricer and they do make good mashed potatoes. The best part was my 16 yr old wanted to make them because of the new gadget.;)

#40 Gator Pam  OFFLINE  

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Posted Dec 2, 2010 - 8:14 pm

I just bought a potato ricer and they do make good mashed potatoes. The best part was my 16 yr old wanted to make them because of the new gadget.;)


#41 bellasophia  OFFLINE  



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Posted Dec 6, 2010 - 6:29 am

we call the 'smooth' potatoes whipped or mashed & the 'lumpy' ones (sooooooooooo good with redskin potatoes!) smashed. i always like a little bit of potato skin in there, so i don't really peel them. also - i'm not a fan of using a mixer, but i don't like mine as creamy as some of you do! :)

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