Are you wondering how to make mashed potatoes without an electric mixer? Or are you using instant and not really liking them — just as I did the first year we cruised?
I had sort of given up on the idea of having mashed potatoes on the boat. Then I saw a friend using a hand masher — something I’d almost forgotten existed — and I tried it. YUM! Mashed potatoes the “old-fashioned way” from real potatoes — so much better than instant — and not at all difficult!
Hand-Mashed Potatoes “Recipe”
Yes, you can make delicious mashed potatoes without an electric mixer. Don’t settle for instant ever again.
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Servings: 4
Calories: 113kcal
Carbs (g): 1
Ingredients
- 1 medium potato per person (adjust number for kids or if potatoes are particularly large or small)
- 1 teaspoon salt (OR bouillon powder to add flavor)
- 4 tablespoon butter (OR margarine)
- 1/4 teaspoon pepper
- 1/3 cup milk (OR evaporated milk OR cream)
Instructions
- Peel potatoes and cut into 1-1/2″ pieces. Place in saucepan with just enough water to cover the potatoes. Generously salt. Cover the pan.
- Bring potatoes to a boil over high heat, then turn heat down so that the water is just boiling. Cook about 10 minutes, until a fork pierces them easily but they’re not mushy.
- Remove from the stove and drain the water (save the water to use in bread, other cooking, or at least to soak gunky pans in).
- IMPORTANT: Let the potatoes sit in the hot pan, uncovered, for 3 to 5 minutes. Lots of steam will rise from them, helping to dry out the potatoes. This will really improve the texture of the mashed potatoes.If the pan has a nonstick coating, transfer the potatoes to a steep sided bowl before mashing. Otherwise, mash them right in the pan.Use your potato masher with an up-and-down motion to break up the potatoes a bit. (If using a ricer, rice all the potatoes before adding other ingredients, and then stir them in.)
- Add 1 tablespoon butter per person (again, adjust if you’ve got half portions for kids) and sprinkle with pepper. Mash until potatoes are close to the finished texture you’d like. Note that they’ll be a little lumpier than you’re used to with an electric mixer.
- Add just a little milk — the exact amount will depend on how wet or dry the potatoes were and your own personal preference. Mix either with the masher or with a sturdy mixing spoon.Serve and enjoy!
Notes
This “recipe” is very flexible. You can adjust any ingredient for servings or taste.
For example, some people like the consistency of their mash thinner. Just add more milk.
Nutrition Facts
Hand-Mashed Potatoes “Recipe”
Amount Per Serving
Calories 113
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 32mg11%
Sodium 690mg29%
Potassium 26mg1%
Carbohydrates 1g0%
Sugar 1g1%
Protein 0g0%
Vitamin A 385IU8%
Calcium 26mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Victoria says
Thank you.
Dave Skolnick on Auspicious says
There is some personal flair here. My partner Janet uses a masher that makes me crazy. I use a ricer that she finds frustrating. I think this is an area where you have to find what works for you.
With the ricer I run garlic through as well before using a large fork to mix the riced potato, garlic, salt, milk, and oil (instead of butter — doctor’s orders) for final service.
Candy Ann Williams says
I have been doing my mashed potatoes this way for years…even when I am ‘on land’ and I don’t think I will ever go back to the old ‘whipped with a mixer’ variety.
I finally got in to town to the post office and was greeted by my bright red Boat Galley bag. Caroline that is so thoughtful of you. I really appreciated it. Thanks again!! 🙂
Carolyn Shearlock says
Glad you like it! Thanks so much for all the support!
-Carolyn
on Facebook says
We’re joining a bunch of other cruisers here in Grenada and having a pot luck – complete with a turkey! We’re bringing cranberry sauce and christophene and cucumber salad :). Gobble gobble! 🙂
on Facebook says
That sounds fantastic! Happy Thanksgiving! And for anyone who isn’t familiar with christophene, it’s a squash — usually called choyote (or a variation on that) in Mexico and the SW US. It’s excellent! -Carolyn
Chris A Barker on Facebook says
I likes my taters smashed and lumpy!
Ann Snider on Facebook says
Honestly, I didn’t even know that instant existed until I started working in a supermarket at 16 years old!! I hate instant but we do take them on the boat for convenience. If we lived on board, I’d definitely wait for real. 🙂
Molly Stokes says
Instant potato flakes make the best coating for fried
fish. It is light almost like a tempura.
Kathy Barnett says
an old fashioned ‘Potato Masher ” does the trick 🙂
Jan Alexander says
A while back, we had dinner with friends on their well outfitted Hylas. We brought the lobster and they provided the rest. We coordinated the menu before hand, and I thought that such a noble beast deserved real mash, not instant. I have always had a hand masher on hand and assumed such a fine yacht would also, but I was wrong. I looked around in her galley and decided a sturdy whisk would work in a pinch. It’s always good to have just a few lumps in your mashed potatoes to let you know they are homemade, with love 🙂
Laura says
I was raised to believe that using a ‘mixer’ for mashed potatoes was the sign of a bad cook! Therefore it took guts for me to stoop down to the level of (gasp) cooking with the instant stuff (I did not inform my mother of this breach of conduct), because as far as I’m concerned, after a rough passage, if it’s hot it’s good! But really, there’s nothing better than the real deal and I can mash potatoes with the best of them. You’ve got the order right; mash the drained potatoes, add butter and mash some more, add milk (we heat ours) a little bit at a time, and voila! Perfect potatoes.
Ann Snider says
Wait – people use electric mixers to make them? I grew up with and still use just a plain old masher. 🙂
toni borrett says
I didnt know there was any other way than by hand! my hubby mashes ours – the kids say I dont do it creamy enough! suits me!
Brian McCue says
I use 1 stick of room temperature (melts better) butter for every 5 lbs. Add to drained hot potatoes until basically melted, add about a cup of milk, a teaspoon of salt, and about 1/2 teaspoon of pepper. Mix vigorously until desired consistency. Add slightly more milk if needed. Add more salt if needed as well.
Sebago Seymour says
Just bought reds for a corn chowdah I plan to make. Chilly in Ft Laud!
Georgina Moon says
Nobody I know, on land or sea, ever uses an electric mixer to make mashed potatoes. It must be an Americsn thing. Use a hand masher!
Barb says
I don’t even peel my potatoes. EVER. Why waste the vitamins? Just wash the skins, cut up the potatoes, boil, then mash using whatever method you choose!
Joe says
Potatoes can be safely mashed in non-stick cookware if you you a plastic masher. Mashing in the non-stick cooking pot saves transferring the cooked potatoes to other bowl for mashing.
I’ve have good luck with this masher from Amazon:
http://amzn.to/2hcGPmf
Bernice J Houle says
I always try to have fresh potatoes on the boat because they travel and store well and are versatile as a vegetable for any meal (with eggs for breakfast, potato salad for lunch and vegetable for dinner) and broth thickener, etc. . I also tend to make mashed potatoes when I have fresh broccoli. They are a natural pairing – and when the potatoes are done I pour the potato water over the broccoli, cover it, and put it aside. By the time I finish cooking dinner the broccoli is cooked (and this is without using a burner on the stove. or taking up precious prep space)
David NORMAN says
Best designed and value for money mashers in the world, $1 at any 2nd hand store.
Perry Tart says
I decided to look this up because I want to be more frugal in our cooking. Thank you for this!