Mashed Potato Tips

Today I shared my recipe for Pierogi Casserole at $5 Dinners, which is a delicious way to use leftover mashed potatoes. Since I have potatoes on my mind, I thought I would share a few more mashed potato tips.

The easiest way I have discovered to make perfectly smooth, lump-free mashed potatoes is to use a ricer: October2010 394 You just spoon the cooked potatoes into the potato ricer and squeeze. Add your butter, milk, and seasonings and stir together with a spoon. Voila, creamy mashed potatoes!

Putting all of the dishes on the buffet while still hot can be a little tricky on Thanksgiving. I make it a little easier by making my mashed potatoes in advance and then keep them warm in a Crockpot. One less thing to worry about while trying to carve the turkey!

Making mashed potatoes can be a dirty process: cutting board, cooking pot, the mixing bowl, etc. Alex at A Moderate Life shared a solution and a recipe for mashed potatoes that only dirties one dish: Easy One Pot Loaded Mashed Potatoes.

At the holidays we have people around our table with all types of food allergies and special needs. Here are two dairy-free mashed potato recipes:

Garlic Mashed Potatoes

Mashed Red Potatoes

This post is linked to Kitchen Tip Tuesday and  Works For Me Wednesday.

Yum

Comments

  1. Sheila says

    I've always wanted a ricer but I wasn't sure if they were worth buying. I just might have to get one now–though sometimes I do like lumpy mashed potatoes!! Thanks for all the tips. Take care.

  2. Alea says

    I confess to enjoying lumpy mashed potatoes occassionally as well, especially when I leave the skin on. But I do try to make them smooth when I have company over. :)

  3. The Saved Quarter says

    America's Test Kitchen swears by ricers, too, but I can't get behind a unitasker in my kitchen. (I'm like Alton Brown that way! 😉

    My mom always used her KitchenAid and it works really well for smooth potatoes. I just smash them and call it good. :)

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