Mashed Potatoes! Can there be anything better?

[Johnny Vinyl]

I love, love, love mashed potatoes! I have a feeling I'm not in the minority on this either, so I thought I'd post my own method. It's good folks, really!

I use Russet Potatoes exclusively for my Mashed Potato recipe. I also only use real butter, not margarine and I use whole milk (not cream). I'm also not a fan of the rustic (leave the skin on) type of method and other additional ingredients like chopped garlic and such. To me Mashed Potatoes are about smooth, entirely lump-free and rich consistency.

It's somewhat difficult to post this with accurate measurements as I do this on the fly and I have a real good feel about when to add more butter or milk. Here are the basics however.

Mashed Potatoes

1. 8 Russet Potatoes (roughly equal size pieces....about 8 per potato)
2. 3/4 tsp Salt
3. Bring to boil until fork-tender and drain.
4. Add 2 heaping TBS of butter and about 1/2 cup of whole milk.
5. Start pummeling the potatoes with a hand-masher and stirring around to get the bits on the side of the pan.
6. Too dry? Add more butter and a little more milk.
7. Still too dry? Add just a little more milk and taste.

Eventually, and it can take at least 5 minutes of vigorous stirring if not more, you'll find there are no more lumps. However, you may find that more butter and/or milk are required. Be very careful at this point and only use very small amounts to bring it the proper consistancy.

Making proper mashed potatoes is an art onto itself. It takes patience, time and experience to get it right.

I hope I have given you a starting point....

John

 

[Gregadd]

For variety add a little garlic and Parmesan cheese to taste. Always peel potatoes after boiling. Real butter and half and half.

 

[Johnny Vinyl]

For variety add a little garlic and Parmesan cheese to taste. Always peel potatoes after boiling. Real butter and half and half.

Good point!

 

[Fred]

I boil those russet taters whole with skin on and use a ricer to begin the mash process which works beautifully.

Now for cajun mashed potatoes you have to use the small red new potatoes. In a 5 quart pot you need to use a judicious amount of Zatarains crab boil along with a dozen or so potatoes. After they're boiled, drain and use a flat waffle smasher, skin on! Add half a ton of butter and mix. It'll put hair on your...

 

[naturephoto1]

Hi John,

I can see that you are on another food kick. I like fresh mashed potatoes very much. But just make sure that there are still some lumps left so it doesn't seem so "manufactured".

Rich

 

[Johnny Vinyl]

Hi John,

I can see that you are on another food kick. I like fresh mashed potatoes very much. But just make sure that there are still some lumps left so it doesn't seem so "manufactured".

Rich

Hi Rich,

Yeah FOOD! It is certainly one of my Top passions.

John

 

[brianherlihy]

Dare i say, if you want a healthier alternative you can substitute chicken broth for butter (or a good portion of butter) and you will not lose anything in taste.

Brian

 

[amirm]

Talking about variations, I always wanted to make the "wasabi" mashed potatoes. Thanking it is just wasabi powder and mashed potatoes, I proceeded to put a teaspoons of the former in the later. No cigar. It wasn't even remotely green. So I kept putting more and more in there to the point that it was practically inedible as it was so hot and still not green!!!

Fast forward to a cooking show with Wolfgang Puck where he said they get the green color from spinach juice. Duh! That did the trick. Nice color and hotness/flavor.

 

[wineslob]

Wanna "kick it up a notch"? Add half a pkg of cream cheese.

Oh, to make it very smooth, use a ricer.

 

[Kal Rubinson]

Dare i say, if you want a healthier alternative you can substitute chicken broth for butter (or a good portion of butter) and you will not lose anything in taste.

Or you can substitute chicken fat for butter and experience a gain in taste..............................but, ultimately, at a cost. My compromise is to add onions, browned in butter, to the potatoes.

 

[MylesBAstor]

Dare i say, if you want a healthier alternative you can substitute chicken broth for butter (or a good portion of butter) and you will not lose anything in taste.

Brian

Or mashed or puried sweet potatoes...a superfood. Pineapple, ginger, orange juice, skim milk, maybe a little sliced almonds on top and have really healthy and tasty dish

 

[Phelonious Ponk]

I like my lumps. And I peel the potatoes first, and steam them, not boil. Hand mash only, whole milk, real butter, kosher salt...

P