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Mashed Potatoes Recipe

Mashed Potatoes

2003 Television Food Network, G.P. All Rights Reserved

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on November 16, 2009

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    My son and daughter-in-law made these potatoes. I gave this recipe a 3 because they are a 5 for taste, but are a "heart attack on a plate", thus a zero for health. With the addition of either chicken or vegetable broth, the leftovers make instant potato soup. Here's how: scoop the leftover mashed into a saucepan, stir in broth to the consistency you like. Reheat. Cut up and add leftover vegetables such as asparagus. Sprinkle with finely cut fresh parsley. Ladle into bowls.

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  • on January 08, 2009

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    Just what I was looking for. You took all the guessing out of making mashed potatoes and it was perfect. Creamy and tasteful, even when reheated.

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  • on December 03, 2008

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    I grew up cutting potatoes for my mom in quarters. Then when I got married the way to do it was cutting in bite sized chunks. Both can leave potatoes water logged even after "shaking in a hot pan to dry" afterwards. Boiling whole with the skins on seemed to keep them very flavorful. I leave a little bit of skin on when mashing for that extra flavor. Also mashed by hand as I dont really like the super fine texture that a ricer leaves. I like a few small chunks left in. Very good basic recipe.

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  • on March 23, 2008

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    This was a good and easy recipe. Classic mashed potatoes.

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  • on March 22, 2007

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    Easy, simple, and very tasty...thanks

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