Old Fashioned Chicken and Noodles Over Mashed Potatoes

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I accept been making mashed potatoes like this for over l years...and it'due south the way MY mother made them. For this recipe to be a success, you take to know a little nearly potatoes. Notice the recipe called for Baking potatoes. Red ones volition be viscid. Yukon Golds make Adept mashed potatoes. Get-go them off in Common cold water so everything will reach humid at the aforementioned time. When they are tender, bleed them in a colandar and let them STEAM. The more steam is gone, the more the potatoes will blot the milk. (No problem with 'soupy' potatoes here...you fifty-fifty MAY have to add more than milk than the recipe calls for. While the potatoes are steaming, heat the butter and milk in the same pot you cooked the potatoes in. (Why wash another pan?) Add together the steamed potatoes and mash and season. (I've had my share of 'gummy' and 'soupy' mashed potatoe in my fourth dimension :) Oh! And if this is for a special occasion...employ cream instead of milk. Over the top!!!

Perfect mashed potatoes. Heating the milk and butter is a must, I didn't realize what a difference information technology would brand, my potatoes were not pasty and they stayed hot longer.

Peachy recipe for "good old fashioned" mashed potatoes! It'south straight forward and just patently succulent. The perfect mashed potato for your favorite gravy! I always oestrus up my milk in the microwave and add it to the potatoes (sometimes utilize half due north half to make them creamier). Y'all only tin't get wrong with this classic recipe for comfort food!

Have about 8 cloves of raw garlic and throw them into the h2o with the potatos and permit them cook together. They will exist soft and mash easily. TO Dice FOR

This recipe is not bad but I added all the milk in and the mash white potato became too runny (similar soup). I'll say non to add all the milk this recipe suggested. But add a little milk a time until u call back it'south the texture u want and that'due south information technology. Then maybe u'll love information technology. ^-^.

Sometimes the simplest recipes are the best! Nail the potatoes to mostly lump-free before adding the butter and milk. One affair I suggest doing differently is to add the butter to the potatoes starting time, then add heated milk every bit needed. That manner you become all of the butter in the mashed potatoes and tin add together but the correct amount of milk for the correct texture.

At that place isn't plenty butter in these mashed potatoes, you should have a least a stick of butter. I make mashed potatoes all the fourth dimension and everyone just loves my potatoes.

Great basic recipe. If you're watching your calories etc, endeavour substituting the potatoes starchy cooking water for well-nigh of the milk. After that, just a quick splash of milk is needed.

I have been looking for a recipe for good, old fashioned, mashed potatoes similar mom used to brand. This is information technology. Thanks!

I just made this recipe and it is fantastic. I made this recipe x 4. I only used one/2 the milk (I retrieve if I added any more information technology would be likewise runny) and added 4 dabs of cream cheese for a little umph. Excellent, this is a peachy recipe for you to make into your own.

Oh, my God! These are the best mashed potatoes that I accept ever put in my rima oris! I added cream cheese (one-half of 1 8 oz pkg.) Permit's just say, at that place are NO left-overs! Wonderful!

This is your very basic recipe for mashed potatoes and I have e'er made them this manner. I personally prefer using half & half or heavy cream in place of the milk. It'south non healthier but information technology does makes these creamier. I likewise adopt "more than" to my mashed potatoes (ie: chives or sour foam) BUT these are very good and go well with many traditional meals.

I took a foliage from a previous review and added a bundle of foam cheese to this recipe. The result is goose egg merely succulent! Information technology did take a LOT longer than the stated melt fourth dimension for the potatoes to go soft enough to be able to mix them, though! I may cut back on the cream cheese next fourth dimension, though, to make them a flake "healthier". I will NEVER make boxed taters once more! Thank you for the recipe!

These potatoes are so piece of cake & yummy. I actually followed the recipe and then am qualified to rate it. I waited to add the warmed milk & butter until the potatoes stopped steaming in the colander. This step was something I hadn't thought of before, it kept potatoes warm during mashing.

This is how I make mashed potatoes, but I don't heat the milk and butter separately. I drain the potatoes well, then add together the milk and butter, salt and pepper and cook on low estrus for a infinitesimal or so. Then I mash the potatoes with an electric mixer. But, I don't mix too long, or y'all have starchy potatoes.

If the mashed potatoes are also runny, but mash/whip a little longer. The longer the potatoes are whipped, the more they will thicken up. Try substituting two/3 cup of the water the potatoes cooked in, mixed with 1/3 cup of powdered milk for the one cup of milk. Very Nice.

Lee'southward Mashed Potatoes - I discover when making mashed potatoes that using evaporated milk makes them creamier and I leave a niggling of the potato h2o in there to thin them downward. I similar a lot of butter and salt is a must. Lee S.

I have been making mashed potatoes for over threescore years and along the manner I have learned a few tricks for creamy mashed potatoes. I am currently cooking for 3. So I use 7 small potatoes or 4-5 larger ones. Subsequently draining the potatoes, I put them back in the pan over a high heat to dehydrate excess water on the potatoes. While heating in the pan, I shake the pan to move the potatoes effectually. So I add 1/ii of a quarter pound stick of butter, slicing it thin so information technology rapidly melts on the hot potatoes. (I don't think this recipe uses enough butter.) Then I mash the potatoes with a potato masher until all of the lumps are mashed. Then I add the milk, about one/3 cup, gradually, mashing every bit I become until I get to the consistency that I want. I prefer mashed potatoes with a petty substance. So I think this recipe uses too much milk. If gravy were used on them, they would likely be very watery. The chief thing hither is to dry the backlog water from the potatoes before they are mashed. The h2o seems to make them more "grainy" than creamy. So I don't agree with the reviewer that said to add water instead of some of the milk. I like the idea that one reviewer suggested to boil garlic cloves with the potatoes, but would suggest that the cloves are smashed and left to sit for at least minutes before calculation them to the potatoes. This non only increases the garlic flavour, but also increases the health benefits of the garlic.

I usually make instant potatoes but never again! These were so light and fluffy! I am a large fan!

Thank you lot for the great mashed potatoes recipe! I call back this is the outset fourth dimension I've ever made them from scratch. Nosotros had my young man'due south parents over for dinner and I made these with the chicken I made and they came out bully! The only thing is, I did non apply salt and pepper. Also, I probably used about 2.5 lbs. of potatoes, I only eyeballed them though. Likewise, with the amount of potatoes I only used half a cup of milk and that was perfect. I kind of destroyed our blender on another recipe I was making, so I used a fork to crush the potatoes, then I added the milk mixture and then whisked it to the creaminess. At this point, the mashed potatoes were kind of common cold, and then I had to microwave them for a bit, which was no problem. Great recipe, will definitely utilize it again.

As advertised, this is your basic delicious mashed murphy recipe. I left the skins on my Yukon golds, and used skim milk. Perfect compliment to my country ribs with gravy. Thanks for sharing!

Very good and yes basic, this is always how I prepared mashed potatoes, except we telephone call them cream potatoes. I call back just eyeballing your milk will help with the consistancy you may want, instead of just adding the whole cup of milk at once, everything kind of depends on the size of your potatoes. I think this volition assist so your consequence will not be soupy potatoes.

all i tin say is yummo these mashed potatoes were so good they were gone no leftovers,, and i tried the trick with heating the butter and milk wow what a divergence

This is your very basic recipe for mashed potatoes and I accept always made them this fashion. I personally prefer using half & one-half or heavy foam in place of the milk. It's not healthier but information technology does makes these creamier. I also prefer "more" to my mashed potatoes (ie: chives or sour cream) But these are very expert and go well with many traditional meals.

I've never heated the butter and milk first - neat idea! I also usually add together cauliflower in with the potatoes when I eddy them. The taste great and my picky son doesn't even know they're there!

Dandy recipe for mashed potatoes. I used half & half to go far a lilliputian creamier and I put in a niggling garlic salt to perk it up. Great recipe . . . I will definitely exist making this once again very before long.

I use sour foam instead of milk. Butter can be melted but sour cream goes in correct from the container into hot potatoes.

This is a good no-fail base. Here'south a warning... this recipe makes for a loose, smooth and nearly runny mashed potatoes. If y'all, similar me, like your mashed potatoes on the thicker side, don't add in all of the warm milk and butter mixture at once. I did make that mistake but I chop-chop solved the runny problem by adding in about a quarter loving cup of instant mashed potato flakes. Information technology thickened information technology upward and it still tasted similar it was fabricated from real potatoes. I doubled the amount of butter for richness (used Smart Rest Spread) and did not need to add together whatever salt. Actually, I found the Smart Balance Spread to be on the salty side so I put in a couple pinches of sugar (yes, carbohydrate!). It gave it more depth and information technology's non like it was candy-sweet or annihilation. I also sprinkled in a touch of no-salt meat seasoning (a combination of onion powder, garlic powder, etc) and some green onion for freshness.

My husband and I really liked this recipe. Withal, I boiled the potatoes longer so that they would be softer and I also added garlic powder to give them a little kick. I made them in the blender because I couldn't observe the potato masher and it was really hard to become the potatoes out of the blender. But other than that, information technology was actually simple. I would advise adding a piddling milk at a time every bit to make certain its not so runny, which is what I did. Information technology'due south hard to please my husband so I'll definately make it again.

These were easy and oh, so yummy! I made mine with red potatoes with the pare. I suggest adding liquid to potatoes a little at a fourth dimension as mine were likewise runny. No one cared, though - they were neat! Thanks.

I'yard an Asian whose mom never fabricated mash and I "don't do" cooking myself. I wanted to try making bones mashed potatoes and this recipe works! I put in both black and white pepper, and added a light sprinkle of garlic powder like some suggested, ewww, it reeked. Next time I'll just reduce information technology to a pinch. Otherwise I followed all the measurements to a T and it came out simply fine, not runny or anything. Piece of cake to brand, tastes proficient, simply side by side time I'll swallow it with gravy LOL.

Very, very good mashed potatoes :-) I didn't follow the proportions exactly, but I judged how much I needed based on what the potatoes looked similar. I too used heavy cream instead of milk, and added a sprinkle of fresh ground chili. It was so good!

Nothing great about these :? There just potatoes with milk and butter.. aforementioned as my mom has been making for froever and a day.

This reciped is perfect. It DOES make a difference to heat the milk and butter. Common cold milk and butter added to hot potato makes the spud gluey. If you lot think it's fine to utilize cold ingredients considering that's the way you always have done information technology, you are missing out on something special!

Be sure to add the milk a piffling at a fourth dimension to get your desired consistency. If I would have added it all, they would accept been way too thin. Just a affair of preference I suppose. Otherwise they were pretty tasty.

Similar the recipe says, bones mashed potatoes. Can't go wrong with that. I'm a southern daughter so I add a good chip more butter to mine.

I was looking for simply a elementary, easy, no frills mashed potato recipe. This was it. Perfect.

This is the same recipe that I have been using successfully for years. Heating the milk and butter is a MUST for perfect mashed potatoes every time.

Great basic recipe. If you don't mind a fiddling actress fat, use half and half instead of milk! It makes them much more creamy and less grainy!

Amazing! I'd always had a hard time with turning out 'irish potato goo-soup' instead of mashed potatoes. These taste merely like my mom'due south! A bit of a side-note, if you have a microwave-safe measuring cup, you tin microwave the milk and butter together, stir it up a fleck, and so blend with the potatoes that way. My stove was otherwise occupied when I made these, haha.

This was really great. I needed a bones recipe for my "basic" guys. They loved information technology. Thanks. This site doesn't need to be all about the fancy stuff.

This was my showtime time making mashed potatoes. As embarressing equally that is to admit....this recipe made information technology And then simple!

I thought I liked lumpy mashed potatoes untill I tried this. Warming the milk and butter makes the potatoes very creamy. This is the just mode I will ever brand mashed potatoes.

I was planning on making a different mashed potato recipe from this site, but my mom beat me to it and made mashed potatoes how she always makes them, basic and simple. Went very well with what we served it with, "Boring Cooker Cassoulet" from this site. I like basic mashed potatoes, reminds me of my kid hood!

I use this recipe alot and sometimes mix it up by adding a little crushed garlic. I also like to utilize chicken broth or a bouillon cube when boiling the potatoes. Information technology adds a little extra flavor and my 8 twelvemonth. former LOVES them.

Regular mashed patatoes. I added curd cheese to brand it a Corking mashed patatoes!

I almost thought it was going to be too much milk but it whipped in perfectly. I had to double the butter though, I love my butter!

Basic isn't the word for these mashed potatoes, they were perfect! Cheers!

Yummy....basic...and bully with meatloaf. I put the potatoes through my ricer for a more polish texture. Thanks!

A very basic and traditional not to mention piece of cake recipe that is loved and enjoyed every time! Always utilize this recipe

I already know how to make mashed potatoes, and it doesn't really demand a recipe to make them. I have always made my potatoes with milk even skim milk, and they taste wonderful. You don't even have to rut the milk and butter. Only put them correct in with the potatoes after they are drained, and they volition warm upwardly because of all of the oestrus from the potatoes. This will save you a footstep, and some make clean up. If you are looking for a richer mashed potatoe, try using canned milk(undiluted) and a few tablespoons foam cheese.

This could't be any easier. Uncomplicated with good taste.

My married man loved this recipe! I didn't tweak the recipe at all. Cheers for sharing!

This is absolutely delicious! My married man didn't even use common salt and pepper! That's when yous know information technology'south skillful

Could not be easier or more tasty!

WONDERFUL! i similar adding a clove of garlic, and using cold milk and butter to keep them from getting sweetened by heating in a pan. try it next time.

All-time and easiest mashed potatoes I take very tried.

I dear this like shooting fish in a barrel, simple recipe. I have always put in 2-three bay leaves in while cooking the potatoes. My husband says they are the best Mashed Potatoes always!

Groovy basic recipe! Add two chicken burgoo cubes to the water as they boil and use a package of foam cheese when you lot mix! Incredible!

If the potatoes are cooked with the peeling on, they are easy to peel and mash, have greater nutritional value, and have a delicious flavor.

Easy, quick, simple with that "homestyle" gustatory modality. Heating the milk and butter first is a must. I practise often times use a piddling more than butter to taste. This is the first recipe I followed when learning how to make mashed potatoes and no matter how I change them up now, I always apply this method equally a base.

Nifty recipe for mashed potatoes. Nothing fancy near them but the flavor is amazing. They remind me of my grandmothers cooking. Thank you Esmee!!!!

I have referred to this recipe for years, simply never followed it exactly. I like to boil i-2 cloves of garlic per pound of potatoes. Mash the potatoes with the garlic using a tater masher. Add together the melted butter and milk slowly so you don't cease upward with soupy potatoes. I apply 2x the butter and one-half the milk from this recipe. Add salt and pepper to gustatory modality. Once you accept the flavor you similar, use an electric beater until you go the consistency y'all like.

very like shooting fish in a barrel.......very proficient recipe for your basic mashed potatoes.......

This is definitely easy to make, but seems to exist missing something. Perhaps more butter and table salt.

Not plenty butter, too much milk. It is a skilful thing I poured things in slowly and realized that the consistency was fine after simply over half the amount of milk.

Good season. I used an extra T butter after I fabricated them as I thought it needed it. I only used 3/4 milk that's all they needed. I didn't heat the water earlier adding potatoes, I just put the potatoes in the pan and added water to cover.

Like another reviewer suggested, I added 1/2 pack of foam cheese once the potatoes had cooked. This was delicious and then easy!

We absolutely loved this ... I took the advice of the other reviewers and ensured I warmed upwards the milk and butter. To this mixture, I added almost 3 tablespoons of grated parmesan cheese as well. I get-go mashed the boiled potatoes with a fork, and so added the milk into the mashed potatoes in 3 parts. After every improver of milk into the potato, I used my hand mixer to blended the milk mix and the potatoes. Admittedly YUM! Thank you for sharing this recipe :D

very basic and piece of cake. yummy!

Really good.. actually basic. I omitted the milk and added more than melted butter instead. Didnt peel off the pare coz dont wanna waste the nutrition. The dish was complimented with Like shooting fish in a barrel BBQ Bake Chic and One-time Fashioned Brown Gravy from this site. My mom liked it, then does my family unit and so Im givin' it 5*. Cheque out moving picture.

This recipe is really good, peculiarly if you but want good ol'mashed potatoes.

Very Good Recipe. I've fabricated information technology 2x. As Syble suggested.. it's important to permit the potatoes to steam later they melt and before you mash them. I allow them sit in the colander until they stopped letting off steam. Then the potatoes volition readily absorb the milk. The second fourth dimension I made them I boiled them in vegetable goop, and also added 1/4 cup foam cheese. Did think it improved the flavour in a very subtle way. Everyone one loved the recipe both times that I served it. Enjoy!

Well the potatoes weren't soft within the fifteen minutes. I had to look up a recipe that could actually help me!!

This was skillful fifty-fifty though I forgot to add the salt and pepper. At first, information technology seemed similar fashion likewise much milk merely information technology got thicker after whisking. I used russet potatoes which mashed up nice and easy.

This is a dandy basic recipe! Y'all tin add herbs or spices for taste enhancement.

I liked the idea of warming the milk and butter so I idea that I would give this recipe a endeavour. Glad that I did, that potatoes were really flossy and this recipe opens the door to add any of your favorite flavorings. Adjacent, I'll try to add some garlic.

I've made this recipe many times, simply I'grand finally getting around to rating it. It's really slap-up! Your everyday mashed potatoes; it goes well with almost anything! Information technology goes well simply by itself, but I commonly serve it with some dish that has some sort of gravy to it. When I'm being healthy conscience, I'll omit the butter and information technology'south fine as it. I never add the black pepper either, it's non needed.

Superb! Added 4 ozs of foam cheese; garlic powder; and less than 1/ii cup of milk. Served these with a pot roast I made and it was a huge hit. This will definitely exist my new standard mashed potato recipe.

Proficient but needs a lot more butter!

Pretty practiced but only a basic recipe.

very piece of cake recipe for beginner cookers..I must add that.. depending on the blazon of potatoes you lot need to add less milk.Also the evaporated "tin can" is so good in mashed potatoes you don't need butter.

Information technology could use more butter only this is great equally a reference to recollect how to brand mashed potatoes.

I love this recipe It goes great with steak!

It was one of my outset times in the kitchen, and this recipe was elementary and like shooting fish in a barrel to follow! I boiled the potatoes for an extra long time, and they turned out so soft that I didn't need a potato masher. A wooden spoon was all I used! 10/ten would make it again!

I don't swallow mashed potatos, but I fabricated these for a dinner party with my young man's family (yikes!) and they LOVED them!!!

Super potatoes. Very, Very easy to make. I followed the recipe exactly and they turned out perfect. Everyone here raved about them. Thanks for the recipe and finishing a smashing dinner.

Very good and creamy. I live in Southward America, and haven't had really practiced mashed potatoes until I tried this recipe. Thanks!

I was amazed at how tasty mashed potatoes can be without cream. I used 2% milk with a little actress margerine/butter and they turn out wonderful. My husband, who is rather picky well-nigh his potatoes, actually enjoyed them. I used red potatoes and left some of the peel on, besides, for color and nutritional value. Great potatoes!

I doubled the recipe and information technology worked out great! Left the skins on and left them pretty chunky due to the lack of a spud masher in my kitchen.

I never use milk in my mashed potatoes, only employ condensed milk instead. I usually utilize the Great Value kind at Wal-Mart and I have perfect mashed potatoes every fourth dimension!

Not a bad recipe, add together ane teaspoon of baking soda at the end and see how fluffy information technology becomes

So easy and tasty! Definitely amend than the microwaveable mashed potatoes. Couldn't ask for a better side!

I of the few times where the nutrient actually turns out perfect. And I suck at cooking lol, so the fact that these were on betoken actually surprised me. 5 stars

It was very easy to make and tastes very good

Very good bones mashed potatoes. So basic y'all don't even need the recipe.

I was looking for a simple, bones recipe that I could apply as a base to develop my own recipe...this recipe worked well for that, merely not for serving up dandy potatoes.

These were PERFECT!! Easy!! I'll exist making them every holiday and more!!

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