• cecedon

    posted on March 28, 2011 at 9:59 am

    I happen to love mashed potatoes, so I’m with Joe. I have a book at home that writes about the healthiest way to cook foods to preserve the most nutrients. For potatoes it says to steam them. Before reading the book, I always boiled my potatoes for mashed potatoes and other things, but now I steam them and they come out perfect. Just thought you might be interested in that.


  • Pat @ Elegantly, Gluten-Free

    posted on March 28, 2011 at 10:04 am

    That does look easy! My mother-in-law used her food mill mostly for making applesauce or tomato sauce, but this sounds so much more useful to me. We don’t have applesauce or tomato sauce very often, but my husband would eat mashed potatoes every other night, if I’d cook them.

    Thanks –


  • Angel7

    posted on March 28, 2011 at 9:00 pm

    Those potatoes look awesome! I have to admit that I love potatoes (i.e., french fries, mashed potatoes, etc.). Actually, potatoes of any sort can be my downfall, because sometimes I over indulge.

    I have never used a food mill, but will have to get one eventually.

    Thankfully, it is late, I have already eaten dinner, and will be getting ready for bed, because I would be hungry for mashed potatoes, otherwise :)


  • Kate (Bread & Chocolate)

    posted on March 28, 2011 at 10:06 pm

    I might just have to try this, it looks great. Lately I’ve been on a smashed cauliflower kick. Very simple!



  • Jen

    posted on March 30, 2011 at 7:33 pm

    This sounds fab, Amy! This is about the perfect way to make taters, though (and I’m an O’Hara, so I ought to know, right?). I also like to add a big dollop of Greek yogurt—it gives the mashed potatoes a really nice zing (plus the extra protein). I make them this way all of the time, including for family holiday dinners, and everyone loves it!


  • Tammie

    posted on October 7, 2011 at 9:09 am

    Try adding sour cream instead of milk. Will make for more velvety texture and rich flavor


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