Ordinary mashed potatoes are made by using a potato masher on boiled potatoes. However, using an electric mixer after mashing makes the potatoes super delicious.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a medium size saucepan half full of water, and add a pinch of salt. Bring to a boil. Add potatoes to pot; the water should cover the potatoes. Simmer for 10 minutes, or until potatoes are easily pierced by a fork. Drain.

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  • Transfer potatoes to a large mixing bowl. Add butter or margarine and milk, and mash with a potato masher. When well mashed, whip for a minute or two with an electric mixer set on medium speed.

Nutrition Facts

228.1 calories; 4.6 g protein; 37.5 g carbohydrates; 18.8 mg cholesterol; 64.4 mg sodium. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/18/2011
Mashed potatoes are classic comfort food and while most every cook has their own "take" or "secret" to making them extra special there's no disputing the basic formula which is what this recipe gives you: potatoes butter and milk in it's own proportions. I generally use more butter and more warm milk. I also add in some salt and pepper along with a bit of garlic powder. I always use an electric mixer to "mash" my potatoes whether its my kitchen aid stand mixer for large batches or my hand held for small batches. The potatoes come out perfectly "whipped" everytime! Read More
(105)

Most helpful critical review

Rating: 3 stars
11/13/2005
Yes the use of the electric mixer is a great tip but the recipe in and of itself is a little more bland than I prefer. Not a bad start but I used heavy cream instead of milk (adding a little at a time to reach the desired consistency) more butter and my "secret" mashed potato ingredient -- just a tiny pinch of nutmeg as well as salt and pepper. Garlic black olive onion cooked carrot or spinach wasabi powder or shredded cheese are nice variations on the mashed potato recipe too. This is a versatile base. Use your imagination and add what you like. Also sometimes I scrub the potatoes well and leave the skins on. It makes for a less-smooth texture but adds nutrients. Adding a little dry milk powder will also enrich your mashed potatoes. Read More
(50)
91 Ratings
  • 5 star values: 49
  • 4 star values: 31
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/18/2011
Mashed potatoes are classic comfort food and while most every cook has their own "take" or "secret" to making them extra special there's no disputing the basic formula which is what this recipe gives you: potatoes butter and milk in it's own proportions. I generally use more butter and more warm milk. I also add in some salt and pepper along with a bit of garlic powder. I always use an electric mixer to "mash" my potatoes whether its my kitchen aid stand mixer for large batches or my hand held for small batches. The potatoes come out perfectly "whipped" everytime! Read More
(105)
Rating: 5 stars
11/10/2003
I have always used an electric mixer to "mash" my potatoes so I agree it's an excellent tip. Another little tip is to heat your milk in the microwave before adding it to the potatoes. If you add cold milk it sort of cools off your potatoes and hot potatoes are better! For some reason it also makes them creamier AND taste better. TRY IT!! Read More
(81)
Rating: 5 stars
12/13/2005
Mmmm just like Mom used to make! I used 5 Tbs of butter and skim milk because that's all I had. After straining the water out I put the taters in the hot pot back on the burner on low and let the excess water steam away for a minute. Emeril suggests this for avoiding goopy or runny taters. I used a hand electric mixer right in the pot just like Mom. (Make sure your nonstick can handle it--mine can Cooks Essentials is tough.) Use a low speed to avoid overbeating. Add milk gradually until you get the consistency you want. I like mine thicker with a few little pieces to letcha know they're REAL. If you like a more perfectly whipped version a stand mixer would work better. Just keep an eye on it so you stop it at the right time. Do NOT substitute a food processor--wrong tool for the job. You'll get a glutinous glob. If you use a stand mixer preheat the bowl in hot water to keep your taters hot. Good idea to warm up your serving bowl too if you're using one. In addition to the add-ins other reviewers have mentioned try whipping in sour cream or fold in grated cheese crumbled crisp bacon sprinkle chives on it or anything you top taters with. I like just fresh ground salt pepper and butter. Good quality taters have a wonderful taste without needing to be hidden behind strong flavors. And don't let highly seasoned spuds upstage your main dish. Thanks Sandra for the recipe/prep tips! Read More
(66)
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Rating: 3 stars
11/13/2005
Yes the use of the electric mixer is a great tip but the recipe in and of itself is a little more bland than I prefer. Not a bad start but I used heavy cream instead of milk (adding a little at a time to reach the desired consistency) more butter and my "secret" mashed potato ingredient -- just a tiny pinch of nutmeg as well as salt and pepper. Garlic black olive onion cooked carrot or spinach wasabi powder or shredded cheese are nice variations on the mashed potato recipe too. This is a versatile base. Use your imagination and add what you like. Also sometimes I scrub the potatoes well and leave the skins on. It makes for a less-smooth texture but adds nutrients. Adding a little dry milk powder will also enrich your mashed potatoes. Read More
(50)
Rating: 5 stars
10/19/2006
I didn't know you could make mashed potatoes without whipping them! Whipping is definitely what makes them creamy -especially if you add cream to the batter! If you want them to be extra fluffy as well place your bowl of mashed potatoes covered over a simmering saucepan of water for 10-15 mn. In addition to keeping them warm the texture will be fantastic! Don't forget to add salt and pepper -and a grating of nutmeg if you like. Read More
(18)
Rating: 5 stars
07/27/2003
I have always used my mixer to mash potatoes. They do make them much fluffier. Thanks to the review that suggested heating the milk. This worked so much better and my potatoes stayed warm longer. Read More
(16)
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Rating: 4 stars
10/12/2006
The technique is correct but what will really make your potatoes decadent is to use cream instead of milk. Not necessarily the most health conscious method but it will make your meal better. Read More
(12)
Rating: 4 stars
11/28/2002
Try using whipping cream instead of milk and a potato ricer and then use your electric mixer for the fluffiest mashed potatoes you have ever tasted... Read More
(9)
Rating: 4 stars
07/23/2003
Like others- I have whipped the taters for ages BUT tonight I used heated evaporated milk (thanks for the tip!) and they - regardless if its mind over matter - do seem to taste much creamier- and stay warmer longer! Went great w/ our roast beef dinner! Thanks! Read More
(9)