Your mashed potatoes recipe

[Scott_G_r_u_n_e_r]

@Greg Pierce

@Scott G r u n e r

I usually Sous Vide the potatoes for 5 hours at 75C. Make sure to ONLY harvest them on root day and it helps to vacuum pack them in the original soil they were grown in.

I think the OP has it just about right. Here’s the deal. They are MASHED POTATOES. They are a vehicle for gravy, or whatever sauce you are serving with the protein. Put your focus on the protein and don’t overthink the damn mash potatoes. Sure they shouldn’t be bland, but they don’t need to be high art.

Clearly you’ve never had Robuchon’s pommes puree. I would take them over proteins and gravy any day, and twice on Sunday.

Nope, but i have had, and have made various excellent mash, garlic mash, etc, and they all are secondary to protein and a canvas for protein imo.

[Tom_Moore]

I love this recipe from Ina Garden - Barefoot Contessa | Recipes Main Page
Not as garlicky as they sound - use a good evoo.

[cjsavino]

@Chris S p i k e s

Anyone roast their potatoes instead of boiling? I’ve had good success doing that and making up the moisture difference with cream/butter. I think it maintains a better potato flavor.

Once I slice and roast my potatoes with some shallots and duck fat there is no need to mash them

[Jay_Carroll]

@cjsavino

I always use Yukon Gold’s for my mashed potatoes, peeled and boiled in salted water.

Butter, warm milk, salt, pepper, hand mashed and then mixed.

This is basically what I do- except I use a ricer, I prefer them without lumps. Always hand mix. Heavy cream if I want them a bit more luxurious. Sometimes add some grated Parm to the mix.

If I have time- after mashing and mixing, I put in the oven for at least 15 minutes. Brings another layer of flavor, kind of the twice baked thing. Found this by accident- made mashed one time and put in the oven to stay warm , but had the oven on. Now I do this almost every time.

[Jeff_Fish]

@Henry Kiichli

Yours sounds great.

I drain the spuds and then put the pan back on the stove on the lowest heat and add the butter so it melts. Then I mix it in until they are still a bit chunky, but with butter all through. Then milk and s&p (also nutmeg over here).

this. Except the milk or cream is room temperature or warm. and mashed by hand with a masher (ricer is too big of a pain in the ass).

[C_Mc_Cart]

Robouchon’s 2:1 ratio is intense when using good butter. 3:1 is ok too. I like using an old school electric hand mixer and getting them super creamy/fluffy.

[mike_pobega]

I boil russet squares to about 17 minutes, salted water, drain and mash with hand potato masher. I keep about 5-10% of the skins on or better yet, just don’t do such a good job peeling in advance. I don’t mash too finely as I like it chunky. I add whipping cream and butter. Salt to taste and maybe some grated parmigiano reggiano cheese depending on what I am serving alongside them from the point of adding stuff I use a wooden spoon to whip a bit, no more mashing. I call them dirty potatoes and they are a big hit in my house.

[David_T1]

I made this Alton Brown recipe once and my wife absolutely loved them, so it’s been my go-to ever since

Creamy Garlic Mashed Potatoes

[CJ_Beazley]

It might be a Texas thing but always use canned milk when making mashed taters, use half for the spuds half for gravy.

[cjsavino]

Slightly off topic but used this on a baked potato tonight, perfect with a 1995 Montelena.

[Randy_Bowman]

This may not come as a surprise to many of you but my mashed potatoes are done in 10 minutes with little hassle. A little extra butter than required, but also some extra buds. If it’s just for me, all that’s necessary is sufficient Lawry’s Seasoned Salt and Seasoned Pepper and the crater filled with BBQ sauce. If somebody has expectations, I set some aside for me then add a 8 cloves of garlic, 2 tablespoons of sour cream and whip.

[Mark.Ricca]

@cjsavino

Slightly off topic but used this on a baked potato tonight, perfect with a 1995 Montelena.

I don’t like the taste of the soy sauce in that product. It competes with the truffle flavor.

That being said, large diced Yukon Gold potatoes boiled in salted water, (I don’t like to have to add salt after the cooking, so the water should taste a little salty when you start.) until just tender. Drain. Pass through coarse disc of the food mill which removes the skins, and return to the pot over lowest heat. Add heavy cream and good quality unsalted butter, and season with fresh ground white pepper, (and more salt if necessary).

[Jay_Carroll]

@Randy Bowman

This may not come as a surprise to many of you but my mashed potatoes are done in 10 minutes with little hassle. A little extra butter than required, but also some extra buds. If it’s just for me, all that’s necessary is sufficient Lawry’s Seasoned Salt and Seasoned Pepper and the crater filled with BBQ sauce. If somebody has expectations, I set some aside for me then add a 8 cloves of garlic, 2 tablespoons of sour cream and whip.

Those would go well with the hotdogcornbreadchilicheese thing…

[jdietz]

@Jay Carroll

@Randy Bowman

This may not come as a surprise to many of you but my mashed potatoes are done in 10 minutes with little hassle. A little extra butter than required, but also some extra buds. If it’s just for me, all that’s necessary is sufficient Lawry’s Seasoned Salt and Seasoned Pepper and the crater filled with BBQ sauce. If somebody has expectations, I set some aside for me then add a 8 cloves of garlic, 2 tablespoons of sour cream and whip.

Those would go well with the hotdogcornbreadchilicheese thing…

• 1

I’m actually surprised that with the grub that Randy prepares that they drink so well.

[dteng]

I throw in a bunch of garlic cloves while boiling the potatoes.
Hand mash.
I also add some truffle salt at the end.

[Alan_Rath]

I like a more rustic version, so I leave some or all of the skins on, and mash by hand to leave some lumps. Then butter, salt/pepper, and I also use some sour cream and sometimes cream cheese for richness. I love Yukons, but they can turn very sticky and starchy, and need more liquid. Russets are bullet proof, but make a lighter, fluffier mash.

[Chris_Freemott]

I now do mine this way:

ChefSteps

And, yeah…I bought a sieve - though not two…I simply rice them first and then press through…they are simply addicting.

[John_Styrnol]

@Jorge Henriquez

I’ve heard steaming is better than boiling. Fact or fiction?

I’ve been steaming all my veggies since about 1980, to me HUGE difference in taste, and alot healthier for ya.

[John_Styrnol]

@Randy Bowman

This may not come as a surprise to many of you but my mashed potatoes are done in 10 minutes with little hassle. A little extra butter than required, but also some extra buds. If it’s just for me, all that’s necessary is sufficient Lawry’s Seasoned Salt and Seasoned Pepper and the crater filled with BBQ sauce. If somebody has expectations, I set some aside for me then add a 8 cloves of garlic, 2 tablespoons of sour cream and whip.

Maybe try the mash potato’s that come in a tub, not too bad.

[John_Styrnol]

Mine are pretty simple, steam potato’s (russet), add butter, milk, sometimes garlic, pepper. I’ve done chives once or twice before also. I use a mixer, I’ve also done with a masher.