How do you make real mashed potatoes, skins and all?

I'm just starting out with cooking, never have done too much of it on my own in the past. I bought red potatoes and want to make the kind of mashed potatoes that are served at Applebee's. My boyfriend works there and told me they add cream, but he really didn't go into the "mashing" portion. What do I use to mash the potatoes?





I also want the skins in the mashed potatoes and maybe some garlic. I'm sure you just wash the potatoes and starting mashing and don't peel them to get the skins, but what about the garlic? Do I use cloves or powdered garlic???
How do you make real mashed potatoes, skins and all?
I love the red potatoes with skins on for mashed potatoes. I usually cut them in quarters and boil til tender. Drain the potatoes and return to the hot pot to let the water evaporate a bit. I use either an electric mixer or my food processor to cream them by adding butter, milk and/or cream, sour cream. If you want the garlic taste add garlic butter. I keep the little containers of garlic butter from when i order pizza but the same can be achieved by adding chopped garlic to the butter but i would not add the whole cloves. Add milk/cream slowly until you get the right consistency. Good luck gal cause those are some good taters YAH!
How do you make real mashed potatoes, skins and all?
No cloves sweetie...nasty with potatoes. Try sour cream.
Reply:Use red potatoes if you want to keep the skins on. Wash them well, cut in half and boil with 3-4 garlic cloves. When the potatoes are tender, drain and mash .. being sure to smoosh all the garlic really well. Add butter, heavy cream, salt and pepper to taste. You can also add some grated parmesan cheese.
Reply:whip them with a mixer,they come out smooth and fluffy,you add butter and cream while the potatoes are still hot and then whip them.you can also add some cheese,bacon,or whatever you like,sourcream is good too.
Reply:Red skins are the best. Go to foodnetwork.com. They have lots of ideas that you may find useful.
Reply:You can mash them with a potato masher or you can use a mixer. We use a mixer and add some milk in and some ranch.
Reply:I would wash the potatoes, remove any bad spots, halve, cook until fork done, mash, add salt to taste, mashed garlic to taste and 1/2 and 1/2 (I would not use cream).
Reply:boil the potatoes until fork tender (you can poke it with a fork easily)


drain it, dont rinse


put back in pot where you boiled it


add cream, butter, salt, pepper, garlic (you can roast it prior or chop until its small enough, your choice powder or cloves, i recommend cloves) add other seasonings as you wish even cheese.


then mash it up with back of your fork





should be good enough
Reply:Cut up the potatoes into about 3/4"-1" pieces and boil them until fork-tender. Meanwhile, melt about 6 Tbsp. butter in a small pan with a couple big spoonfuls of minced garlic and keep on low (so you don't scorch the garlic).





Drain the potatoes, and toss in a package of softened cream cheese. I mash mine with the beaters of a hand blender, and then turn it on. When they're almost as mashed as you want, add the garlic butter and beat until mixed. Easy!
Reply:Instead of butter or cream try buttermilk- that's what my bf's grandmother uses and she is from North Caroline (best Southern cook ever!). I like to mash them with a fork but you can use all kinds of things. Also on your first try don't add too much other things like garlic and cloves...just try to be natural and see how they come out the first time, then next time you can be experimental!
Reply:This is an excellent recipe for garlic mash:


http://www.gourmet-food-revolution.com/g...





If you choose to leave the skins on, that's fine!
Reply:when i make mashed potatoes i just cut up the potatoes and boil them in salted water in a separate pan i melt a stick of butter add about 4 cloves of minced garlic and about 8 oz of heavy cream and let that simmer for about five minutes but you have to watch it so you doesn't scorch the cream when the potatoes are done i mash them adding my mixture slowly until i get the consistency i want.
Reply:When I have those little red or even the big red potatoes I like to do Loaded Smashed Potatoes.





Cut potatoes all the same size and boil in lightly salted water until fork tender. After you drain the potatoes return them to the pot and put the pot on the same burner that you cooked them on. (Flame off of course) This helps evaporate the lingering water so that your potatoes are nice and fluffy.





To your potatoes you want to add 2 tbsp. butter, 1/4 cup sour cream, a splash of milk, and salt and pepper to taste. Smash the potatoes with a potatoe smasher or a large fork. You want chunks because these are smashed potatoes not mashed potatoes. After you mash the potatoes sprinkle on a healthy helping of shredded cheddar, sliced green onions, and crumbled bacon which you have cooked up while the potatoes were boiling. Serve!