The Birdhouse Lady
Drama Llama
Moose. It's what's for dinner.
Posts: 7,165
Location: Alaska -The Last Frontier
Jun 30, 2014 17:15:19 GMT
|
Post by The Birdhouse Lady on Nov 16, 2015 17:50:19 GMT
What kind of potato do you use?
Do you use a ricer, masher, mixer??
Butter, cream, milk???
Salt or no salt???
How do YOU make the best mashed potatoes???
|
|
Deleted
Posts: 0
May 13, 2024 1:52:40 GMT
|
Post by Deleted on Nov 16, 2015 17:51:59 GMT
Yukon gold potatoes, boiled with garlic. Run through a ricer. Butter (not a ton), some milk or half and half, some sour cream, roasted garlic, generous amounts of kosher salt and fresh ground black pepper.
|
|
|
Post by chaosisapony on Nov 16, 2015 17:56:34 GMT
I like to use red potatoes and leave the skin on. They get boiled in salted water then mashed with a ton of garlic, a little tiny bit of sour cream, milk, and real butter.
|
|
tiffy128
Junior Member
Posts: 65
Sept 21, 2014 4:32:53 GMT
|
Post by tiffy128 on Nov 16, 2015 17:56:41 GMT
Pioneer Woman's mashed potatoes are my favorite. I make them for Thanksgiving every year! I make the day before then reheat in the oven on the day of. Works out perfectly every time
|
|
Deleted
Posts: 0
May 13, 2024 1:52:40 GMT
|
Post by Deleted on Nov 16, 2015 18:02:21 GMT
White potatoes ... leave the skin on....mash with stand up mixer with butter and milk....cream if I don't care about calories that day LOL
|
|
|
Post by bc2ca on Nov 16, 2015 18:10:28 GMT
Yukon Gold potatoes, skin on, hand mashed with butter, milk & lemon pepper.
|
|
Nink
Pearl Clutcher
Posts: 4,947
Location: North Idaho
Jul 1, 2014 23:30:44 GMT
|
Post by Nink on Nov 16, 2015 18:12:24 GMT
Russet potatoes, peeled, put into my kitchen aid and whip on high with whip attachment using butter, milk, salt and pepper.
|
|
Deleted
Posts: 0
May 13, 2024 1:52:40 GMT
|
Post by Deleted on Nov 16, 2015 18:15:38 GMT
Yukon gold, peeled, boiled in salted water, let dry out partially after draining. Hand mash, add butter and sour cream, mix with hand mixer, add cream to thin out. Add more salt.
|
|
loco coco
Pearl Clutcher
Posts: 2,662
Jun 26, 2014 16:15:45 GMT
|
Post by loco coco on Nov 16, 2015 18:17:41 GMT
Pioneer Woman's mashed potatoes are my favorite. I make them for Thanksgiving every year! I make the day before then reheat in the oven on the day of. Works out perfectly every time same here! everyone loved them last year, I will be making these again this year
|
|
calgal08
Pearl Clutcher
Posts: 2,519
Jun 27, 2014 15:43:46 GMT
|
Post by calgal08 on Nov 16, 2015 18:35:23 GMT
Mix mashed potato and celery root together. So damned good.
|
|
|
Post by SabrinaM on Nov 16, 2015 18:35:33 GMT
I have to use a steamer bag otherwise I overcook them.
|
|
|
Post by cmpeter on Nov 16, 2015 18:40:49 GMT
Yukon gold with the skin on. Boiled in salted water. Mashed by hand with cream, butter, salt and pepper.
|
|
TXMary
Pearl Clutcher
And so many nights I just dream of the ocean. God, I wish I was sailin' again.
Posts: 2,809
Jun 26, 2014 17:25:06 GMT
|
Post by TXMary on Nov 16, 2015 18:51:27 GMT
Russet or Yukon Gold. I'm not picky. Peeled. Boiled in salted water. Hand mashed with butter, milk, salt and pepper.
|
|
Deleted
Posts: 0
May 13, 2024 1:52:40 GMT
|
Post by Deleted on Nov 16, 2015 19:00:19 GMT
Mix mashed potato and celery root together. So damned good. I want to try this!! I use red potatoes and leave the skin on..boil with garlic and use my hand mixer with milk, butter and salt and pepper.
|
|
marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
|
Post by marianne on Nov 16, 2015 19:09:44 GMT
Russet or Yukon Gold. I'm not picky. Peeled. Boiled in salted water. Hand mashed with butter, milk, salt and pepper. Pretty much that ^^ I also use red potatoes sometimes. Always peeled, always, but always salt the water. They just don't taste right otherwise. You can never add enough salt afterwards to make up for not boiling in salted water. I hand mash first and then finish up with a hand mixer to make them creamier. We like milk, pepper, and lots of butter. For the most part, my family prefers just plain ol' mashed taters with no additions... except gravy at the table.
|
|
josie
Full Member
Posts: 217
Jul 29, 2014 20:47:33 GMT
|
Post by josie on Nov 16, 2015 19:11:44 GMT
exactly this! They must be Yukon gold. Taste test along the way. Some years I have replaced sour cream with cream cheese.
|
|
|
Post by jenjie on Nov 16, 2015 19:15:14 GMT
Mine get gluey. Too much dairy? I float between milk, sour cream and cream cheese depending what's on hand.
|
|
Deleted
Posts: 0
May 13, 2024 1:52:40 GMT
|
Post by Deleted on Nov 16, 2015 19:22:33 GMT
Mine get gluey. Too much dairy? I float between milk, sour cream and cream cheese depending what's on hand. IME, gluey is usually a result of being overworked - I think ones that are run through the mixer are very likely to be gluey. Too much starch releases.
|
|
|
Post by jenjie on Nov 16, 2015 19:26:55 GMT
Mine get gluey. Too much dairy? I float between milk, sour cream and cream cheese depending what's on hand. IME, gluey is usually a result of being overworked - I think ones that are run through the mixer are very likely to be gluey. Too much starch releases. That makes sense. Should I not use the kitchen aid ?
|
|
lesley
Drama Llama
My best friend Turriff, desperately missed.
Posts: 7,179
Location: Scotland, Scotland, Scotland
Member is Online
Jul 6, 2014 21:50:44 GMT
|
Post by lesley on Nov 16, 2015 19:29:14 GMT
I use Maris Piper or King Edward potatoes. (Do you get these varieties outside the UK?) I don't peel them, and after boiling in salted water, I cover the drained potatoes with a clean towel to absorb some of the steam. Then I use either olive oil and roasted garlic, or milk and butter. I mash them by hand, and like to leave a little texture in them. Mashed 'tatties' are my DD's favourite thing ever!
|
|
|
Post by fruitysuet on Nov 16, 2015 19:29:16 GMT
Mine get gluey. Too much dairy? I float between milk, sour cream and cream cheese depending what's on hand. IME, gluey is usually a result of being overworked - I think ones that are run through the mixer are very likely to be gluey. Too much starch releases. My MIL now does hers with a mixer and they can tend to get gluey too. I don't complain as this is easier for her as she struggles with arthritis in her hands. She has always rejected any and all offer of help with Sunday dinner - I think she takes offence - so we just take turns now to host (before my FIL died they hosted every week). Personally ... I always mash with a hand potato masher Week days it's margarine and a splash of milk. With guests I always use butter and a bit of cream. I never add any salt to vegetables for cooking, this is something people add afterwards to their plate to taste.
|
|
Mystie
Pearl Clutcher
Posts: 4,299
Jun 25, 2014 19:53:37 GMT
|
Post by Mystie on Nov 16, 2015 19:32:31 GMT
1. Go to the grocery store. 2. Buy a tub of Bob Evans mashed potatoes. 3. Take home, heat, and eat! I gave up on making my own mashed potatoes long ago! We eat them so seldom, I don't feel bad about buying them in a tub!
|
|
marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
|
Post by marianne on Nov 16, 2015 19:37:56 GMT
gluey is usually a result of being overworked Yes, it is. If you beat/whip them too much, the starch thing happens, rendering them hopelessly gluey. Which is why I hand mash first. You can still use a mixer, just don't beat them to death.
|
|
|
Post by oliquig on Nov 16, 2015 19:38:21 GMT
-Yukon gold, peeled and quartered, you can add a butternut squash peeled and large chop for a different take.
-Place in pot, cover with cold water, salted liberally. Cook for appx. 20-25 min. until fork tender.
-Drain in colander, allow to sit for a bit while next part happens.
-Put pot back on stove, turn to low; add butter (2 tbsp per every 4-6 potatoes,) and half & half (1/4 cup per same ratio.) Heat until butter had melted, but watch carefully. Turn off stove.
-Either add potatoes back to pot and use a hand mixer, or use a river.
-Mix well and add salt and pepper to taste.
|
|
Deleted
Posts: 0
May 13, 2024 1:52:40 GMT
|
Post by Deleted on Nov 16, 2015 20:11:02 GMT
We leave the skin on, if making a little, then I microwave 5 minutes for each potato, poking holes in each with a fork. Then I hand mash with butter and salt.
Toppings vary on my mood, just the other might I put some queso on them and they were amazing.
|
|
The Birdhouse Lady
Drama Llama
Moose. It's what's for dinner.
Posts: 7,165
Location: Alaska -The Last Frontier
Jun 30, 2014 17:15:19 GMT
|
Post by The Birdhouse Lady on Nov 16, 2015 20:57:38 GMT
gluey is usually a result of being overworked Yes, it is. If you beat/whip them too much, the starch thing happens, rendering them hopelessly gluey. Which is why I hand mash first. You can still use a mixer, just don't beat them to death. This right here is some good advice! I have a ricer that I like to use but after that it still needs a little mixing.
|
|
Deleted
Posts: 0
May 13, 2024 1:52:40 GMT
|
Post by Deleted on Nov 16, 2015 21:02:47 GMT
IME, gluey is usually a result of being overworked - I think ones that are run through the mixer are very likely to be gluey. Too much starch releases. That makes sense. Should I not use the kitchen aid ? I personally don't. I use a ricer and then mix in the butter, milk, etc. by hand.
|
|
|
Post by pattipea on Nov 16, 2015 21:02:53 GMT
Russet or Yukon Gold. I'm not picky. Peeled. Boiled in salted water. Hand mashed with butter, milk, salt and pepper. exactly. Gotta use the hand masher - thus 'mashed' potatoes. If you use a mixer or beater, I would have to call them 'whipped' potatoes.
|
|
|
Post by AN on Nov 16, 2015 21:13:37 GMT
This is the best recipe & method for "traditional" mashed potatoes, in my opinion. I like other varieties, red skin, yukon, etc - but this is the real deal when it comes to perfect mashed potatoes. I have a mixer and love it and use it all the time, but it is way too easy to overmix mashed potatoes and they turn into glue. There's a video on the technique which is really helpful. Bonus, this method is crazy easy. allrecipes.com/recipe/219077/chef-johns-perfect-mashed-potatoes/
|
|
|
Post by kels99 on Nov 16, 2015 21:19:54 GMT
I usually use Yukon Gold, leave the skin on. Mash with a potato masher afterward and add chicken broth and sometimes butter (we have people in our family who don't eat dairy).
|
|