What's your favourite recipe for mashed potatoes?
 

I really enjoy mashed potatoes when prepared properly.

Curious if anyone here has a fav. recipe.

TIA!

apparently, this is the best mashed potatoes in the world. I've never had them.

https://www.theguardian.com/lifeandstyle/2018/aug/06/joel-robuchons-best-mashed-potatoes-in-the-world-recipe

WHen I make them myself, I don't have a "recipe" exactly. boil the taters, drain, add a bunch of butter, some salt and pepper, and once the butter is melted, add some milk or cream, and I usually use a mixer to make them smooth. garlic powder is a nice addition as well as any one of a number of cheeses. I'm actually OK with creamy or lumpy or mashed (vs mixed).

I know this isn't what you have in mind, Baz, but these are really good if you don't have the time to prepare from scratch.

http://forums.pelicanparts.com/uploa...1716412232.JPG

My wife is having some dental work done so these are on the table most nights.

Boil.
Butter, milk, salt.

The trick is to mash then whisk with a ballotin to make sure they are creamy.

LOL! After reading your post, my mind went here. ROFLMAO!

https://www.rubi.com/us/blog/wp-cont...rubi-tools.jpg

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Well the consistency should be about the same if it’s done right. You don’t want lumps.

Julia Child ratio - 1 pound of butter to 1 pound of potatoes.

4-6 Yukon golds cut into chunks, boiled, mashed with at least a half stick of butter, cup of heavy cream, salt & pepper to taste.

Amend as you see fit with shredded cheese, bacon bits, dill, garlic, whatever.

Peel, microwave in, god forbid, a bag. They steam and aren't as wet as boiled. Then butter and cream/milk in your preferred ratio. Into a casserole, couple pats of butter on top and some salt, pepper, garlic, and broil for a couple minutes.

PEI potatoes, a pot, a masher and some water

Tub of Philly herb n garlic and you have Disney potatoes. New potatoes peels on.

In my opinion the best mashed potatoes is mashed potatoes the next day.

Cooked on a frying pan, lightly fried with butter, and served with bacon and eggs.

Yes, good too but nobody else in my fam likes them.

Every batch comes out different depending on mood and what they are being served with

Try different types of taters, try leaving skin on on some/all, try adding other things while taters boil like half an onion or some leek.

Basic is salt pepper butter and milk. Sometimes go heavy on pepper. Sometimes use less milk and add sour cream or a cream based salad dressing like blue cheese or even ranch (careful a little dressing goes long way). Adding roasted garlic or sauteed shallots, carmelized onions etc can be interesting

Mashed sweet taters are good too and no there is no damn marshmellow involved. Salt pepper butter cinnamon and a bit of brown sugar. If leftovers add more milk and an egg mixed in and make sweet tater pie. But for all that you hold sacred NO MARSHMELLOWS!

Potatoes peeled, cut in 6ths, boiled until a 2 prong fork runs through and lots of butter and a little milk. Salt is a must but I like cooked-in salt and the taste of salt on the surface, so I don't oversalt the mash. No pepper or any other seasonings. I have had seasoned MP and some are great.

Never tried doing them in the KitchenAid and I have the big one that raises the bowl, not the tip one.

I can make some decent gravy with Bisto.

Peel and cut russet potatoes. Boil drain then add salt, pepper, whipped cream cheese, butter, and olive oil. Stir with spatula or use portable mixer if making large batch when we have family.
We cheated recently and bought Main St. Mashed potatoes at Publix. Just nuke them. For store bought mashed potatoes they were pretty good.

My son always uses a potato ricer instead of using a mixer. I just looked at the link for the "best" and that chef suggests the same.

I like to use Yukon Gold potatoes, unsalted butter, s&p, and cream.

Cut the potatoes uniformly and cook until fork tender, drain and let them rest over the hot pot to let some of the steam out,(dryer potatoes will absorb more butter). Then potato ricer and lots of butter, s&p to taste and cream for consistency.

Or you could watch this video.
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I cube and boil em and pull em a little early,

Return them to the pot and add quite a bit of butter and then add skim or 2% milk ALL THE WAY UP so the potatoes are basically swimming.

Garlic powder
onion powder
Yellow mustard powder!
Salt, pepper.

Cook at a low bubble and stir occasionally until you're at the consistency you want. The last few minutes is crucial.

Mash em if you want or eat the smooshy creamy delicious cubes.

Dried potatoes are probably the best invention in quick, easy food prep there is. These are the best, add to boiling water, add milk and BAM! you got yourself some decent mashed potatoes.

http://forums.pelicanparts.com/uploa...1716437451.jpg

If you want to throw on the apron, my Grandmother always said "One large potato per person and one for the pot".

I quarter (skin on) boil to fork tender and mash with butter, add a bit of sour cream and whip to a decent consistency.

Wife is German so we eat a lot of Klosse (knodel/potato balls). That's the density of paste and takes some getting used to but I like it.