Give me your best mashed potatoes recipe!

Epicurean Exploits - Food and Recipes
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Last night I made jalapeno and cheddar mashers.

2 lbs of Yukon Gold Taters
2 Large Jalapenos, Split and Seeded, Oven Roasted and Finely Chopped
1 TBS Roasted Garlic Puree
Heavy Cream as Needed
1 Cup 2 Year Old Vermont Cheddar
S&P

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Here’s a non PC version.

Yukon Golds
Peppercorn Ranch
Butter
Fresh parmigano-romano

Salt and Pepper

Add everthing to taste and see what happens. (The key is nota too mucha of the Cheese) [cheers.gif]

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Add some celery root. Suprised no one mentioned this. So damn good.

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there are some good reco’s in here, going to keep me busy for months

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I am going to drop my best tip ever for this dish. It seems counterintuitive, but the key is to GET RID OF STARCH before cooking the potatoes. It is, in fact, the starch which makes mashed taters turn gluey, gloppy, or leaden. Simply slice the taters thinly (1/4 in or so) and rinse well in several changes of cold water, then cook 'em up. You will be amazed at the difference it makes.

Of course, lotsa butter, too, duh!

Incidentally, I am not one to go to great pains for perfect smoothness (food mill, tamis, etc). If the dish is cooked and executed well, a few bits of potato in there make no difference in the finished product.

Lastly, I have found (nay, proven in my own kitchen) that it makes no difference whether or not you salt the cooking water. Save your salt and add it to taste at mashing time.

Some of these notions are a bit heretical, but then again so was Socrates in his time. Perhaps that is why I am so often likened to him…