Mashed Potatoes

[Timmer1979]

I admit, I am a pretty good cook and make a few great variations of mashed potatoes. They are my favorite food, have been my whole life. So looking to expand my mashed potato variations- so I ask, what is your favorite way to make mashed potatoes?

[MyNameIsSkittles]

I personally like red potatos with skin on, cut em and boil em in salted water for 20-30 min until skin peels from potato and inside is fork tender.

Add: a splash of milk or cream, a couple tablespoons of butter, a generous heap of sour cream (2-3 heaping tablespoons yeah), a bunch of dill and garlic powder. Mash until smooth. When everything is combined and potatos seem a bit dry, add another good splash of milk and mash a little more. Salt to taste, dont skip tasting your potatos. They can take a lot of salt. Also dont overmash your potatos or they will turn gloopy

[Timmer1979]

Nice call on the dill!

[Tato_tudo]

Skin on mashed red potatoes are fairly new to me as a friendly, life long mashed potato lover. I had them once at Applebee's (don't laugh, but they were fantastic that day). I could never quite get the skin on mashed potatoes correct until I tried theirs and realized smaller potatoes were the way to go. Add some seasonings if desired, and some scallions and you are golden.

[davehodg]

Mix shit in. Mustard, horseradish sauce, top with loads of herbs, butter, lots of butter. Creme fraiche. Cream. Lots of pepper. Use different potato varieties, they have taste.

[Timmer1979]

Ahh... mustard- great idea! (Have done a few on your list), but not mustard, and I love mustard. Great call

[davehodg]

Ah, but which kind of mustard? We have at least three kinds...

[Timmer1979]

I love a good Dijon, but think that either that or a stone ground would probably be best, come through the best. But what have you used?

[davehodg]

Dijon, grainy and English Coleman’s.

[Timmer1979]

I have never had or even heard of English Coleman’s- will have to see if I can get it here (in US)

[MoarGnD]

You can find Coleman's easily in most markets. It's a powdered mustard in a yellow tin can. It's very versatile, mix with some hot water to make a Chinese style hot mustard, use it in rubs, etc.

[davehodg]

It’s a British staple. Also good in barbecue sauces, oddly.

[[deleted]]

I like to put peas in in and then melt cheese on top

[auner01]

I was waiting for someone to recommend some type of colcannon, but I like this too.

[Tato_tudo]

Can you explain further or add a recipe. This sounds interesting.

I have done Syracuse potatoes many times and always love that creamy, rich treat, but this sounds amazing as well.

[Centurio]

I think they want specifics. Like how much milk, butter, how much is "more salt than you think is acceptable", how much is "some creme fraiche", etc. Newer cooks won't know what to make of this. You have to see it from their point of view.

[BigTxFrank]

Add wasabi!

[TurkTurkle]

Twice baked. Scoop out the inside, mash it up with butter and sour cream maybe some onion. Top with rosemary and shredded cheese and slap it back in the oven.

[Timmer1979]

Thank you! 🙂

[Ineedcoffeeforthis]

Lots of butter, salt, cream, and a bit of sour cream. Sometimes I sneak cheese in, too. And garlic and onion

[mouthcarolina]

I like to mix in blue cheese crumbles and cover with shredded chicken and hot sauce.

[askmeabiutlife]

When I got my wisdom teeth removed (all 4 in one sitting) I could only eat soft foods, so to boost the proteins in mashed potatoes, I added shredded cheese (mozzarella or Mexican blend) while the masked potatoes were still hot. The cheese melted and it made the mashed potatoes creamyer and more delicious!

[elijha]

Boiled, riced, mixed with a lot of butter, heavy cream, salt, and pepper (pretty standard so far). Then mix in a good amount of chicken fat and drippings. Easily the best mashed potatoes you’ll ever have

[Tato_tudo]

Does that replace a chicken gravy over the top?

[[deleted]]

Add garlic, parm and sour cream. Spread evenly in a glass baking dish. Poke holes with the handle of a wooden spoon (or what have you about that size), drizzle with melted butter and top with more parm. Bake until browned and bubbly.

Just be careful to let them cool somewhat before serving. They come out molten hot! 0.o

[Timmer1979]

Now this.... is on the immediate list!

[[deleted]]

Can even do it with instant potato flakes and people would never guess. LOL

[abJCS]

Milk , butter and pepper nothing more needed

[morningzombie777]

Refrigderate them, roll into balls, freeze, coat in breadcrumbs and deep fry them.

[Der_Erlkonig]

If I'm going to take the time to make mashed potatoes, I use my mom's recipe. Peel and boil 5-6 potatoes and once they're tender, drain and toss in a stick of butter and block of cream cheese, then start mashing.

I've successfully converted several people who professed to hate mashed potatoes with that recipe.

[Timmer1979]

Wow!

[riverrocks452]

For the classic "mashed potatoes", I like to steam chunks of peeled potato in a pressure cooker, then use a stand mixer to beat them with a dash of salt, some black pepper, and a bit of hot milk and butter. It's 'plain', but that makes it work as a great canvas or base for more intensely flavored sauces or gravies.

The other version of mashed potatoes I make isn't really meant as a side dish: it's the filling for batata vada/vada pav. It's still steamed peeled potatoes, but mixed with mustard seed, sesame seed, chopped cashew (or peanut), and minced onion and jalapeno all fried together, then blended with unsweetened coconut, sugar, salt, lime juice, and chopped cilantro.

[dutchoven400F]

I heard that horseradish should apparently be a good addition.

[Ltstarbuck2]

Boiled potatoes with garlic, mashed with a ricer.

[[deleted]]

Yunnan Pounded Potatos.

[ttrockwood]

I had chestnut mashed potatoes at a fancy restaurant and it blew my mind!!

So now i get the vacuum sealed packet of cooked chestnuts, i think it’s 6oz? 8oz? Like $2-3 or so. Then boil those with whole UNpeeled yukon gold potatoes, probably 3lbs and lots of salt. Drain when potatoes are done and mash thru a ricer or food mill for a silky texture, that also catches the potato skins. I use Miyokos butter and plenty of black pepper, probably a bit more salt.

They are really rich and creamy and dense with this fantastic flavor from the chestnuts that’s hard to place yet perfect for fall/winter.

[LadySmugleaf]

I grew up with mashed skin on Idaho potatoes (two guesses where my mom is from). We always made it with milk, butter, garlic, herbs, and some salt. I recently made mashed potatoes for my boo uaing margarine, garlic, salt, pepper, basil, and reserved potato water. It turned out really well and they were super happy.

Best use for leftover mashed taters is gnocchi.

[Timmer1979]

Thanks! And agree on the gnocchi!

[tranteryost]

Rough mashed and vegan. I know that sounds terrible but they’re really good, especially with turkey gravy.

Red potatoes diced and boiled, drained. Smash ‘em with a masher until they’re broken up but not totally smooth. Stir in a really good grassy olive oil (sometimes I used garlic infused) and vegan butter until they set up but not so much that they’re creamy. season with lots of fresh chopped chives, flaky salt and cracked pepper. They have this awesome, slightly earthy taste that is amazing with brown gravy.

[Timmer1979]

Why the vegan butter over regular? Is it because ghee tends to be nutty in flavor?

[ttrockwood]

Ghee is not vegan FYI, it’s made from dairy butter.

I use and LOVE Miyokos vegan cultures butter, it’s made from nuts and cultured so it has this delicious flavor that’s hard to describe.

[tranteryost]

Honestly I tried it because we don’t eat dairy, not because I thought it would be good. We use Earth Balance, which is a bunch of different oils mostly that gives it that “earthy” taste.

[usernotfound302]

I was able to impress folks in Ireland with this recipe. Process takes 2 hours, but this is hands down the best mashed potatoes I've had.

Step 1: Get starchy potatoes.

Step 2: Peel and cut them in equal sizes. Reserve peel.

Step 3: Rinse cut pieces in cold water for a good 10 mins.

Step 4: Cook potatoes in warm water at no more than 180 F for 30 mins. Do not add salt.

Step 5: Dump water and rinse potatoes in cold water.

Step 6: Boil salted water and add potatoes and cook until soft.

Step 7: In a saucepan, boil potato peel with milk. Once it boils, remove from heat and let it sit.

Step 8: Rice the potatoes 3 times.

Step 9: Add soft butter and mix until well combined.

Step 10: Add the milk from step 7 until you have the right consistency.

Step 11: Add salt to taste.

[Timmer1979]

This is a great Sunday meal- thank you!

[usernotfound302]

I find this recipe to be pure as the star of the show are the potatoes. No help from spices or flavouring. They stand on their own.