Your favorite mashed potatoes recipe

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Not really a recipe but you boil up the potatoes till fork tender. Get an electric mixer and add 2-4 tbs butter, kosher salt and black pepper, a splash of milk and begin to mix. As you are mixing add some half and half and continue mixing on higher speeds until the potatoes are silky smooth.

quote:

Originally posted by kilerclown

Not really a recipe but you boil up the potatoes till fork tender. Get an electric mixer and add 2-4 tbs butter, kosher salt and black pepper, a splash of milk and begin to mix. As you are mixing add some half and half and continue mixing on higher speeds until the potatoes are silky smooth.

NO MIXER,use a potatoe masher/or ricer-some lumps are good-and leave some of the skin on the red potatoe

Idaho potatoes, garlic cloves (cooked together) then plenty of butter, cream, salt and pepper when smashing them by hand.

quote:

Originally posted by kilerclown

Not really a recipe but you boil up the potatoes till fork tender. Get an electric mixer and add 2-4 tbs butter, kosher salt and black pepper, a splash of milk and begin to mix. As you are mixing add some half and half and continue mixing on higher speeds until the potatoes are silky smooth.

This, but no half and half and garlic salt instead of kosher salt. Rarely sour cream. If I wanted lumps, I would have a baked potato.

Dearfolk,
The simpler, the better. I happen to love lumps in my mashed potatoes (unless they're instant!).
The best restaurant mashed potatoes I can ever recall having were at The Elliston Place Soda Shop in Nashville, Tennessee, with those at The Majestic Food Shop on Ponce de Leon Avenue in Atlanta (when Kliossis Kleomenis -- or was it Kleomenis Kliossis instead? Gee, I've forgotten!) was making them. When K. K. retired, the food remained decent, but something was irretrievably lost.
Now I usually eat my spud baked, or else order up the SUPERB homemade potato chips at Allen's Hamburgers here in Athens.
Not Dixie Fried, Ort. Carlton in Amazing Athens, Georgia.
P. S. Would a French fry cook with a toupee thus have a FRITE wig?

I did them very quickly this past Thanksgiving.

6 large idaho potatoes
1 cake (8 ounces) cream cheese

Peel potatoes & quarter them. Then cut each quarter in half again. Put them into a pot and cover with water. Bring to a boil & simmer for about 20-30 minutes or until potatoes are fork tender. While potatoes are boiling, cut cream cheese into cubes. When potatoes are ready, drain all water off & drop cubes into the pot one by one as you are mashing the potatoes.

You can add chives, onions, seasonings, etc. We usually let people do that at the table.

I always put a splash or two of Franks Red Hot into the mashed potatoes. It brightens up the flavor.

I'm with lleechef pretty much, but there is one variation much loved in my family: cook a few carrots in with the potatoes, then mash them all together. I didn't know it was a "poverty dish" from my childhood, and I used to ask for it when I visited the foolks.
But much as I hate to admit it, there's a brand of mashed potatoes in the refrigerated section of my local supermarket that has us taking the easy way out these days. It's "Country Crock," and it comes in several varieties, complete with lumps. We particularly like the traditional and garlic versions; some of the others seem a bit over the top. Mea culpa, mea culpa, mea maxissima culpa.

Some Amish add cream cheese to the fresh potatoes. They are so creamy!

Peel 4-5 medium-large sized red potatoes, cover with water and boil til tender. Drain well, with an electric hand mixer, add stick of butter, white pepper, salt, a few sprinkles of Tony Chachere's, warm milk to the consistency you want.

red potatoes, half n half, butter, garlic salt, pepper, chives, and (surprise!) mayo.. the mayo adds a nice tang almost like a potato salad flavor that cuts through the richness.

Peel four medium potatoes and lay them in water for 1 hour
Then boil in salted water for 1/2 hour
Remove from water and mash
Melt 1/2 stick butter in a cup of hot milk
Mix into mashed potatoes until smooth
While still hot/warm roll into egg sized balls
Grease a cookie sheet and place balls
Brush with a beaten egg and sprinkle with kosher salt
Brown in a 375 to 400 oven

Parmesan Cheese mixed in is good also.
You can also add Hot Sauce to the egg wash.
Makes a great Pierogi filling.

...Russ

Cardiac arrest taters?

Right here: http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=16732

I like the addition of cream cheese, roasted garlic, and a drizzle or two of parsley butter.

quote:

Originally posted by DougS

I like the addition of cream cheese, roasted garlic, and a drizzle or two of parsley butter.

Hasd this at an Amish restaurant...the cream cheese makes the mashed potatoes delicious!!!

Georgia Ice Cream (what my Dad calls mashed potatoes)

Riced potatoes,sour cream,butter whipped to consistancy. Touch of my grill salt that contains salt,msg,onion powder,and pepper.

Or

Riced potatoes,fresh,pressed garlic,milk,butter,cream,cream cheese,and above grill salt whipped to consistancy.

Riced potatoes are getting to be a rarity nowadays, I use Idaho brand flakes now that the kids are out of the nest. Fat free equivelents such as FF sour cream, FF half and half/FF Lactaid milk and FF butter spread have replaced much of the original ingredients. Holidays we still do the real deal.

I'm going with buttermilk, chopped parsley, a bit of horseradish, butter, scallions and roasted garlic. How bad can that be? I hope people will be able to enjoy the holidays..this has been a tough year...

I like to use Yukon Gold Potatos, peeled... boiled in water with a bit of sea salt. Put thru a ricer, add warm condensed milk, real butter, a touch of ground pepper. Hand mash, but not to death.. Then a bit of fresh chive and hot bacon chopped up on top.

I use 4-5 medium red potatoes peeled, and boiled until tender. Drain well, add to a mixing bowl with a stick of butter, warmed milk, salt, pepper, a little creole seasoning. I beat with a hand mixer and taste as I go along (mashed potatoes seem to need a lot of salt), adding more milk if too dry. My potatoes have a few lumps, but I like them that way, but do think warming the milk cuts down on the potatoes being too lumpy.

I've never used cream cheese in mashed potatoes, I have to try..

The other day, I ran short on potatoes for mashing. I had a bag of mixed fingerling potatoes, so I added some of them (skin on, lightly trimmed) to the mix. They were wonderful. I've never thought of fingerlings as mashers, but I will in the future. I also went back to the store to get more "on sale" fingerlings. $2.99 for a 2 lb bag is a good deal. Usually they cost more and are not as fresh.

Instead of using any salt, substitute granulated chicken flavoring, use a potato ricer, heavy cream, real butter, a little extra pepper, mix with a restaurant length spoon.

quote:

Originally posted by chewingthefat

Instead of using any salt, substitute granulated chicken flavoring, use a potato ricer, heavy cream, real butter, a little extra pepper, mix with a restaurant length spoon.

Yes to the extra black pepper...as a kid I use to shake tons of pepper into my mashed potatoes and stir it up...still love the taste of pepper throughout my potatoes...give it a try!

Mix in some shredded cabbage.

Here is something different and delicious. Boil real carrots (not canned)in plenty of salted water and whip together with the potatoes with heavy cream and real butter.

It's hard to make bad mashed potatoes. Lately I have after removing from the stove, mashed into large lumps, then add the 1/2 stick butter with 1/2 cup chicken stock, spoon full of horseradish and mash them to only small lumps are left. Then just enough whipping cream and mash them into dreamy smooth mash potato heaven.
The heavy cream adds body.

quote:

Originally posted by wheregreggeats.com

Mix in some shredded cabbage.

MMMMMMMM....Bubbles and Squeak!

Russian Potato Casserole with Carmelized
Onions
These are killer. They always get vacuumed
off the plate with the guests inquiring if
there are more...

6 large sweet onions, diced or sliced thinly
5 tbls. butter
4 tbls. olive oil
1 tbls. sugar
About 4 lbs. of russet potatoes
chicken stock
1 stick butter, not margarine
1 cup heavy whipping cream
1 cup sour cream
4 eggs, beaten to blend
1 tsp. dried dill weed
2 cups sour cream

Melt the butter in a large skillet or dutch
oven. Add the oil and heat. Add the onions,
stir to coat and reduce the heat to low.
Cook the onions, stirring ocassionally,
until
they turn a deep brown color. Sprinkle with
the sugar and continue cooking for a few
more
minutes, stirring. The onions will take
about an hour.

Meanwhile, boil the potatoes in enough
chicken stock to cover. (Cook until
slightly
overdone for the best effect.) Drain the
potatoes completely, reserving the chicken
stock. Mash the potatoes. Add the butter,
cut into pieces to melt. Stir the beaten
eggs into the 1 cup of sour cream. Add this
to the hot potatoes, stirring in quickly to
distribute the egg evenly as it cooks in the
hot potatoes. Stir in the cream and the
dill
weed. Add enough of the reserved stock to
make a very loose mashed potato consistency.
You do not want them to be stiff because
they
will dry out in the oven.

Grease a casserole dish with butter and add
half the potatoes. Spread the carmelized
onions in an even layer over the potatoes.
Carefully cover the onions with the rest of
the potatoes, sealing them in. Finally,
cover the top with a layer of the 2 cups of
sour cream.

Bake at 350F for 30-35 minutes, or until the
top is lightly browned.