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.

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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.

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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.

I've had "the best mashed potatoes" in his restaurant. They are good but mashed potatoes are not something unachievable with less work. I just can't do the peeling of potatoes when they are hot. The mashed potato dish starts at the 8 minute mark.

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The type of potato matters. Serious Eats has a write up if you are interested.

For me: Great mashed potatoes have a lot of butter, cream and salt. Needs to real butter. My favorite is Vital Farms butter. And yes the butter matters as much as the potato IMO.

2:1 ratio yukons to russets
large cube
let sit in salted water for 20 minutes
boil to soft
drain
Kate's or some other high fat high quality butter
heavy cream
salt & white pepper
freshly ground nutmeg

Same here. But I don't ever use Russets, they don't get creamy like Yukons or Reds. (Russets are good for potato salad because they hold their shape).
Cube them, boil them until soft, put them in the Kitchenaide mixer with the whisk attachment.
What comes next depends on my mood and what else I'm serving.

Sometimes chicken broth, butter, cream, salt&pepper
Sometimes just butter, cream, salt&pepper
Sometimes garlic granules, butter, cream, salt&pepper
Sometimes cream cheese, butter, cream, salt&pepper
Sometimes I peel them, sometimes I don't

Sometimes I get those little potatoes and boil them whole until not quite soft, then take them out to the flattop on the grill, smash them to about 3/4 inch thick with a spatula, brush them with olive oil, salt, pepper, garlic powder. Grill them on each side until browned.
I do this while the steak is finishing, keeping the grill closed so the smoke from the steak gets infused into the potatoes a little bit.

i just keep putting in butter and sour cream until it tastes right. or i run out.

Cook the taters (loose cookin taters , not firm ones)
drain em
put them back in the still warm pot to reduce a bit more moisture
Now run the taters through a potato ricer
Add pepper
Add salt
Add a bit of nutmeg
Add butter
Add egg
Add warm milk (this is important, cold milk won't have same result you want the taters to gel)
mix it all and serve hot

Try not to eat to much of it before serving, its difficult, I know.

Thanks to ALL for the responses, thus far......FANTASTIC input!

I had never even heard of a potato ricer, so just ordered one from Amazon and it arrives next Tuesday.

My Mom was a great cook and always made sure her kids and husband were provided for. But the best aspect I got from her was the inspiration to be self-reliant in all things home-related. I learned some stuff from her and also a lot on my own after I flew the nest.

The one thing about cooking is you'll never stop learning new things!

Thanks to all once again! :)

Yukon gold potatoes
Peel and cut in half
Boil/simmer until a paring knife stabs and releases easy
Rice it all

In the meantime heat milk or cream add butter salt pepper.

Introduce the two pots until you get the consistency you like.

I'm a huge fan of potato ricers for mashed potatoes for two main reasons:
#1 It helps in not overworking them in the mashing process resulting in a more fluffy, less gummy result
#2 You can boil and leave the skins on. Press them through the ricer with the skins on, the skins stay behind and you just scrape them out of the ricer with a fork when they build up too much. I find it to be a serious time saver. I tell myself it also adds flavor and nutrients boiling with the skin on, but have my doubts as to how true that is.

At the risk of giving you an answer to a question you did not ask... if you ever want to step up the potato game, I highly suggest trying out some variation of potatoes dauphinoise.

https://www.youtube.com/watch?v=xkyxiH12RgU

[QUOTE=craigster59;12254187]
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This reminded me of the many meals I cooked in the back country of the Sierras. Instant mashed potatoes added to most anything back there added volume, substance, & flavor to something otherwise lacking in those.

Cool....thank you.....will give it a whirl one day! SmileWavy

Potato knish! Mashed potatoes to go.

Washed Yukon gold, cut with skins on, boiled with sprig or two of fresh thyme. Drain and shake the sprigs clean of the leaves into the pot. Hand mash ever so slightly lumpy, with a some half and half and a lot of butter. Ground salt and pepper to taste.

Add bangers with a deglazed sauce, and sauerkraut for an Anglo-German dinner.

Honestly I agree. I don't bother making mashed potatoes anymore, it's way too much work when these are 85% of the way to great, for 3 minutes of microwave time.

Otherwise, the only potatoes we regularly eat are the small red ones, cut in half, dosed in oil, salt and pepper, and grilled unit crispy. Salt them one more time on the grill, 20 minutes while you're meat is cooking, right over the flame.

I’ve made plenty of mashed potatoes, but prefer mashed cauliflower. Boil a head of cauliflower, drain well, use a stick blender to puree it while adding heated butter, heated heavy cream, salt, garlic (minced or powder), white pepper, all to taste. Okay, mashed potatoes - hand mash while adding butter, milk, salt, garlic, white pepper, all to taste. Sometimes I like it rustic and lumpy, drier with skin, other times I like it French style with more milk and finished with whisk (or food processor, or stick blender).

Mashed potatoes from a bag, box, or pouch should not be added to "favourite recipe for mashed potatoes" thread. Quick and dirty, filling and cheap food, sure, its good for that. Sorry if I hurt some feelings, but, come on.

If you havnt tried a ricer you should. Over mixing is a common mistake in an effort to make mashed potatoes "fluffy". But as mentioned, that causes them to get kind of gummy.

potato dolphin noise or should that be dolphin nose? Either way, super confused how dolphins relate to taters.

mashed cauliflower is very tasty. I've had it and it's great without the huge carb hit that you'd get from potatoes.
I don't know that I've ever had instant potatoes (maybe in a cafeteria-type setting), but I was thinking that "should instant be a 'favorite'?"

I did make mashed potatoes once where they were gummy. I actually liked the slightly different texture. I wondered what the deal was.

While on the subject of mashed potatoes, real German warm potato salad is wonderful. Not very many can get it right. I'd eat that over mashed potatoes 100:1.

I generally pressure cook potatoes, generous butter and little milk. I can't believe it took me all these wasted years till i figured out you could add grated cheese inside and have it blend in deliciously. There's french regional dish called Aligot or something, which I discovered on a trip where it's 50% mashed spuds and 50% some sort of local mountain Toma cheese, I died on the spot and how delicious and stringy it was... Been trying to reproduce this with a variety of american cheeses since, each failure is still delicious.

Interesting, sounds tasty. I love mashed potatoes (don't have it much) and love cheese, and love cheese and stuff, so sounds heavenly.

Yes it is aligot or pommes aligot.

I've had mac-n-cheese, cheese grits, and cheese rice which are all basically starch and cheese. So I've got to think that aligot would be tasty.