How long do ya boil potatos to make mashed potatos?

Novgrod

Golden Member
Mar 3, 2001
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I don't know a time and I can't give you an exact time. Maybe 20 minutes-ish.

The best way to do it is to boil your water, add your potatoes (make sure your water is salted).

Then stick in your potatoes, and every five or so minutes take a fork and poke one. If the fork goes into the potato easily, you're good.

I like 1/2 buttermilk 1/2 whole cream and garlic in my mashed potatoes :)

edit: forgot to mention they're best when cut into small-ish pieces; doesn't take nearly as long to cook. An average idaho potato I usually cut into about six pieces.
 

Geekbabe

Moderator Emeritus<br>Elite Member
Oct 16, 1999
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www.theshoppinqueen.com
cut the potato's into small pieces, they'll cook faster and mash easier-when you can put a fork thru one of the pieces easily they are cooked. Btw, mixing in some freshly shredded cheese while you are mashing them makes for a great
taste.
 

jjones

Lifer
Oct 9, 2001
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cut taters into small pieces, boil for about 25 minutes or so; stick fork in several pieces to see if they are soft yet. :)
 

aphex

Moderator<br>All Things Apple
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Jul 19, 2001
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Well im using the mashed potatos as part of a family recipie, so im only going to add sauteed onions... Thank you though, i think their ready :)
 

heartsurgeon

Diamond Member
Aug 18, 2001
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here what you want to know - absolutely the best mashed spuds you've ever had

get yukon gold spuds (5 lb bag in grocery store typical)
peel half of the spuds (2.5 lbs worth)
boil for 45 minutes ("fork tender". they will just be starting to fall apart)

drain spuds
place in bowl with
1/2 stick butter
1 cup heavy cream
1 complete head of roasted garlic squeezed out and mashed (wrap a large head of garlic in some foil after drizzling with olive oil, bake at 350 F for 45 minutes)
1 tablespoon coarse sea salt or kosher salt
mash, add milk as needed to get consistency you like
feeds 4-5

lower calorie version, omit butter and cream, use butter substitute and milk - good, but not as heavenly when you use the real stuff!

this recipe has been perfected over decades!