Your mashed potatoes recipe

[John_Styrnol]

@Paul Miller

You can also microwave spuds. Just fork a few holes in them first.

I’ve done that before.

[Jay_T]

@Milton Hudson

I make great mashed potatoes. My kids wonder why everyone else’s taste funny or have funny textures.

For the potatoes I use a combination of Russet, Yukon Gold and Red skin. The russets for their ability to absorb butter and cream and the lower wax content which increases the fluff factor. Yukon Golds for flavor and color, the wax content is good, the fluff factor medium. Finally some whole red skins. Ratio is about 2:2:1. I usually roast 3 or 4 heads of garlic so I have it ready for when the mashed potato urge strikes.
Cut the potatoes into the appropriate sized chunks. Peeling the russet’s cleanly, the Yukon Golds fairly well but not obsessively and the Red skins not at all. Large pot with a handle of well salted water. Red skins go in first, then yukons then russets. Boil until tender. Taste them to make sure they are tender.
Drain and put back on low heat to start the drying process. When dry add heavy cream to cover the bottom of the pot with the potatoes to about a 1/2 inch depth. Add most of a stick of butter. Add the squeezed head of roasted garlic. Add some salt and black and white pepper. Then mash with the hand masher. Do not use a mixer for this stage (or any stage if you can) Mash until no lumps and until smooth. Add more butter and cream if necessary to achieve the appropriate consistency which is fluffy but not stiff, smooth but not gluey, pale gold in color with flavor that is earthy nutty and well seasoned. A little truffle flavor goes nicely. Put a small knob of butter on top, put the lid on the pot and put in a 150 oven to hold until the fried chicken is done.

yum.

[Chris_Freemott]

Chris - your SV mashed potatoes recipe from seems like a massive amount of butter! 1 lb? Really?

yup

[Mike_Grammer]

You “whip it into a frenzy” people are wimps Hand-held potato masher and then finish with a fork. Put some elbow grease into it.

I take skins off, boil–with salt in the water—then drain.

Recipe 1

Add garlic salt or powder, cheese (I play around with this, but aged cheddar, goat cheese and blue cheese have all made it in), whipping cream or cooking cream, a little, if you have it, leave a little of the water and add milk (after the cheese has melted, of course). Butter optional and add some salt. Mash. Yum. Very occasionally I’ll add a touch of truffle oil

Recipe 2

Add the salt, same process with little bit of water, some cream and some milk. This time, though, saffron and amarula liqueur. Has never failed to impress the guests. I usually pair this with a spicy meat or chicken dish.

Recipe 3

Same as above with water, salt, cream, milk etc. Add finely chopped roasted chorizo (you chop the chorizo very fine and then roast it, usually in a counter oven). Got this one in Segovia, sooooo good. Love the taste and texture contrast.

I haven’t done this in eons, but a long age ago, I used to experiment with boiling the potatoes in water which I added some steeping Lapsang Souchong tea for the hickory taste

[Milton_Hudson]

@jdietz

So, you’re saying mashed potatoes go with fried chicken???

Great recipe!!

They are a requirement.
My favorite childhood meal:
Fried Chicken
Mashed Potatoes
Green Peas. Use the mashed potatoes to pick up the peas and stray pieces of crust.

Of course biscuits on the side.

Pineapple Upside Down Cake or Boston Cream Pie for dessert.

[MattBerto]

Had mashed red potatoes last night and discovered this FACT: Lumps left in are not as good.

[P_Willenberg]

Three techniques that I didn’t see discussed above:

1. use warm milk and butter
2. If you bake the potatoes skin on, then peel, they’ll have more potato flavor and accept a higher amount of butter. Equal parts butter and potatoes is achievable.
3. add chicken stock and or miso to the milk and butter

and I agree with the poster who said to fold if you’ve riced

[Frank_Deis]

@Chris S p i k e s

@Chris Freemott

I now do mine this way:

http://www.chefsteps.com/activities/pomme-puree

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

Chris - your SV mashed potatoes recipe from seems like a massive amount of butter! 1 lb? Really?

I’ve owned a Tamis for years and have read recipes using them for mashed potatoes. I think Thomas Keller said “it’s the taste of luxury!” I’ve never done that, obviously I’ve put other stuff through the tamis but not very often. Maybe time to try it out.

The xs butter is probably just part of that “luxury” thing.

[Russell_Faulkner]

Aligot.

[Chris_Freemott]

I’ve owned a Tamis for years and have read recipes using them for mashed potatoes. I think Thomas Keller said “it’s the taste of luxury!” I’ve never done that, obviously I’ve put other stuff through the tamis but not very often. Maybe time to try it out.

The xs butter is probably just part of that “luxury” thing.

Honestly, I did this recipe out of nothing other than pure hedonistic boredom. I was shocked at the quality. I will say that running through TWO different size sieves is more OCD than I’ll ever be but that a ricer then sieve/Tamis treatment was easy to do and very nice.

Here’s the thing - and Spikes and a few other have actually met me - I’m not a small man…but, potatoes done this way are kind of a 3 forks and I’m done due to their richness. The recipes above - yeah, I can cram that stuff in until I’ve consumed far more than is healthy and likely consumed more calories in the process.

It is sinful. It is luxurious and it is the best G. Damn potato I’ve ever placed in my mouth.

[Chris_S_p_i_k_e_s]

Chris - I finally made this recipe and it was true potato decadence. I used heavy cream instead of milk because that’s what we had at home.

Has anyone tried doing a slightly lighter version - perhaps reducing the butter by 25% and replacing it with milk? I was just thinking of a way to not make it so rich tasting. My wife actually said it was just a little too rich for her taste.

Also, anyone modified this technique to allow for a chunkier texture for a change of pace? That would seem to reduce the surface area of the potatoes available for the butter/milk so I was wondering if a less fine mashing would change the ingredient ratios?

[Jason_Crawford]

Peel and chunk Yukon Golds. Steam and then rice through small setting. Add cold butter and mix at high speed. Add warm heavy cream. Salt, pepper, and fresh herbs.