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mashed potatoes?


Senior Member
This is so dumb, I don't know how to make mashed potatoes. If they were just for us, I'd find a recipe off the internet, but I have to make 15 lbs of mashed potatoes for my in-laws gathering (I was assigned this and 4 pies--i've got the pies under control not the potatoes)....and I want them to come out good :) Can someone tell me a good way to make them?


Senior Member
mashed potatoes

I love homemade mashed potatoes! Peel regular white potatoes and cut into chunks. Boil until they are tender & drain out the water (save a little). Mash them down with a masher or heavy wisk. Then use an electric mixer to get them smooth. Add in some milk, chicken broth, or reserved water & keep mixing until they are the right consistency. If you want, add some butter and salt while mixing.

Good luck!:)


Senior Member
Peel and wash them. Put them in a big pot of water. The water should cover them by 3 or 4 inches. Bring to a boil and boil until tender. Drain, and break up with a potato masher. Add salt, milk and butter. I use a mixer to finsh them because I like them smooth.


Senior Member
Remember to add...

cream cheese!!!! Don't forget the cream cheese!!!<!--yummy-->
15 pounds? Yikes! Do them in small batches in the mixer unless you have a restaurant grade mixer!
Let us know how they turned out!


Full Member
When making large amounts of mashed potatoes (like 15 lbs) my suggestion is to keep the water boiling the whole time. Put in a bunch of small cubed potatoes at a time, let them cook (they should be soft and kind of break apart when you spear one with a fork when they are done) and then pull them out with a slotted spoon but keep the water at a boil for the next batch. It speeds it up a LOT because you aren't replacing the water and having to get it up to a boil every time. Potatoes cook just as well in water that's already boiling.
Like the previous posters, I suggest draining the water and hand mashing to start the process. Then I add a little milk and sour cream and beat them until they are smooth. After you have them mashed do you plan to put them in a crock pot to keep them heated?


Senior Member
Salted Water????

Great add-ins for the mashed pototo topic! You can learn so much here. I always salt to the water. Any pros and cons on this? I am a salted water advocate, but I can learn. Talk to me.
:)Good luck with your huge batch!


Senior Member

I boil potatoes in chicken broth and water. Hand mash to get the process started. Then add sour cream and cream cheese (8 oz each for every 10 pounds of potato, I think) and mix with mixer to get smooth.

I usually do potatoes in advance. If you add the sour cream and cream cheese, they freeze very well in FoodSaver type bags (if you look on OAMC sites, they're usually called Freezer Potatoes or something like that). Then all you have to do the day of T-giving is boil in the bag or defrost and put in a baking dish to warm up with butter pats on top.


Senior Member
probly to late but these are so good


8-10 good size potatoes
1 (8 oz.) cream cheese
1 c. sour cream
1/2 tsp. garlic salt

Cook potatoes in salted water. Cook until done, drain water. Mash or put potatoes through food mill to make them smooth. Blend cream cheese and sour cream, add potatoes to this mixture. Add garlic salt and dash of pepper. Put in greased casserole, dot with butter and sprinkle with paprika. Bake at 350 degrees for 1 hour. Make day before you wish to serve them. Reheat day you wish to use at 350 degrees for 30 minutes. Cover each time they are baked. Great for a party!

Actually I follow this the day of and don't bake it


Senior Member
My grandmother always made her potatoes with evaporated milk, butter and kosher salt. I pre-warm the milk and butter before adding them to my mixer bowl along with the cooked potatoes.

My husband shared some with a guy he works with and he said they were like potatoes on crack! I don' t know about the crack, but they are really, really good!


Senior Member
Mashed potatoes

My mom always told that after you drain the water, you mash really well or use the mixer before adding any kind of liquid. That way, they won't be lumpy. I use half and half instead of milk. It makes them really creamy tasting. Mom also used to let pads of butter melt on top and sprinkle with paprika. It looks pretty.<!--yummy-->


Senior Member
mashed potatoes

Hey thanks for all of the input! Unfortunately my MIL had to offer her *input* on how they should be made, but not specifically so I could actually follow the directions....just nice and vague so I had to keep asking :) I also had to prepare them at a specific time today at her home while she was around as she didn't want them made the day before :) That was fun with my 18 mo old. But they came out sorta good! MIL even said ok to the creamcheese...but not anything else... so great idea who's ever that was! Can't wait to try the other ways too :) Happy Thanksgiving everyone.