Best mashed potatoes?

If you don't have a potato ricer or food mill, then the key is to not overwork the potatoes.

Drain the well-cooked potatoes, and put them back into the hot pot.

Add warm or hot milk/cream (mixture) and start mashing. You can mash them with the liquid and butter, salt and pepper, all together, gently while crushing the potatoes on the bottom of the pan.

You just have to start with way less milk/cream than you think you need since you can add more as you go.

My granny made them in a Kitchen Aid with a whip and I don't know how she got them fluffy and creamy at the same time but man, that thing worked.

If yours are turning out runny, then you are obviously putting in too much liquid. Use less. I can't give any quantities. Potatoes vary in size and texture, so you just have to decide while you're mashing them. Add a little bit of milk at a time and see how it goes. And make sure you are using potatoes that tend to be fluffy, baking potatoes like Russets.

1 1/3 pounds (4 medium) Russet potatoes, peeled and cut into 1-inch chunks

1 1/4 teaspoons salt, divided

2 tablespoons butter or margarine, softened

1/2 to 2/3 cup hot milk or cream

In large saucepan, combine 5 cups water, potatoes, and 1 teaspoon of the salt; bring to a boil. Reduce heat to medium; cover and cook 10 minutes or until potatoes are tender when pierced with a fork.

Remove from heat and drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.

In saucepan, mash potatoes with a potato masher, potato ricer, fork, or beat with electric hand mixer until chunky. Stir in butter, remaining 1/2 teaspoon salt and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.

Don't use a processor. If you overdo it, it tastes like glue. Once your potatoes are boiled, drain and keep the lid on to keep hot. Get out a fork, some salt and pepper, milk or cream or some of each, butter. And a manual food masher. Just add a little cream or milk and butter and mash quickly. Add more if too dry. Then use your fork and mash with that to fluff it up. Add salt and pepper if you wish. If you don't have a food or potato masher, just use the fork. We like onion salt. Just lovely.

I mash my Well drained potatoes with a hand mixer until fluffy. Then I add butter and milk. Add just a small amount at a time. I don't buy by specific measurements.

Add just enough milk to loosen them. You can always add more but you can't take milk out.

Add enough butter to flavor them

Fluffiest mashed potatoes will be ones that have been put through a food mill or a ricer. Do not use a mixer or a beater.

If you don't have a ricer or food mill a fork then possibly a wire whisk.

Heat the milk before you add it to the potatoes.

I always drain the potatoes then put them back in the pan on the heat to dry them off a bit so the water evaporates out.

My secret ingredient is a little mayo, along with the usual milk and butter. I mashed first, stir in

a touch of mayo (it doesn't take much), then finish off with milk and butter. (The recipes on-line call

for quite a bit of mayo. I only like a tiny amount. If you try this add a little at a time).

After you boil the potatoes, drain them and let them sit on the burner for 1 minute in a pot to get rid of excess water. I have an electric stove and just put them on the burner with the switch off, there is enough heat left in it to do the job without burning.

cook 'em, drain 'em., and mash. Then add butter,salt, sour cream and cream or milk, then whip with an electic hand mixer. Add cream as you go to get the texture you want.

Use less liquid and my tip would be to add an egg at the end. Some chef said it on some show and it really works. It makes the mash really creamy.