Mashed po-f***ing-tatoes

[NaterGator]

I want you truffleest recipes. Seriously. I want that s*** laced with a diamond crust and charred and then splashed with a dash of fxxxing Pernod-Ricard Perrier-Jouet.

Make your s*** count. What are your pantie dropping mashed potato recipes? No Paula Deen 1/2 potatoes 1/2 mayonnaise 1/2 butter s*** here.

 

[NaterGator]

Oh and I may be drunk but I'm serious about this.

I know there are some good potato recipes from the mud brain trust. I am a mash potato addict and I want to try some new recipes. Impress me with your potatoey wisdom, oh gluttonous one.

 

[wob]

1 clump thingy of fresh garlic
3 or 4 big assed potatoes
1 stick of butter
salt
some pepper



break up the garlic and remove the skins

drizzle olive oil in a pan and cook the the garlic until it stinks up your kitchen, but don't overcook it

peel the potatoes and drop them in water

boil the s*** out of them until done

drain out the excess water

put some milk in the potatoes, the cooked garlic, and the stick of butter

mash like hell and reduce over low heat until it's got the consistency you like


Once done, add cheese, bacon and sour cream

 

[fsusteve]

I use cream cheese instead of butter sometimes, works well.

 

[gmarshall7]

emphasis on salt.

nothing worse than bland MP.

 

[fsusteve]

the garlic works well I also prefer yukon taters, they're creamier.

 

[DSRTRDR]

anything you like to do, but don't forget the nutmeg

 

[gmarshall7]

mashed potatoes and green peas, yum.

like your own li'l tasty landscaping project.

 

[sparkplug]

What Wob said with blue cheese and green onions (chives for Noah). You can also take a torch to them to crisp up the outside or throw them in some cupcake pan and broil the tops to a crisp as well.

 

[NaterGator]

I was more drunk than I thought last night.

Anyways how do you get fluffy (sorta whipped?) potatoes? If you hand mash they usually end up a bit clumpy but if you use an electric beater they end up creamy like a puree.

I've had really good potatoes that are neither; I've never been able to make them though.

 

[Atticus]

I was more drunk than I thought last night.

Anyways how do you get fluffy (sorta whipped?) potatoes? If you hand mash they usually end up a bit clumpy but if you use an electric beater they end up creamy like a puree.

I've had really good potatoes that are neither; I've never been able to make them though.

You need a tool called a "ricer." It is kind of like a big garlic press.

 

[Skillet]

You need a tool called a "ricer." It is kind of like a big garlic press.

okay, I got the ricer...now what?

do I put the garlic under the tires?

 

[wob]

I was more drunk than I thought last night.

Anyways how do you get fluffy (sorta whipped?) potatoes? If you hand mash they usually end up a bit clumpy but if you use an electric beater they end up creamy like a puree.

I've had really good potatoes that are neither; I've never been able to make them though.

I hand mash mine. I think they become "fluffy" from adding milk, and reducing it down with heat.

 

['74 UA FJ]

Make sure you slice or dice the potatoes before boiling so that you don't end up with soggy outsides and raw inners. I hand mash until there are no clumps...

 

[Liam]

lard, use lard....and truffle salt.

 

[gmarshall7]

lard, use lard....and truffle salt.

mod, please delete this post.

 

[NaterGator]

I hand mash mine. I think they become "fluffy" from adding milk, and reducing it down with heat.

Ok wait do you reduce down after mashing?

I have heard of reducing the quartered and boiled potatoes until the outer texture is not moist but rather dull looking, but this didn't really help. I tried a new batch with a mix of 2 kinds of taters and got closer but it still wasn't quite right. I minced and fried a bit of garlic and then boiled and hand mashed the potatoes and use a mixer on low speed to fold in some butter/sour cream/whole milk but they still were not that airy/fluffy light potato I'm looking for. I'm sure some of you know what I mean (the difference is sorta between mashed-fluffy and mashed-gluey) but I've never gotten it right.

I think Jay is probably right, I need to try something like a ricer to get them more "smashed" without agitating them so much first.

 

[NorCalDoug]

Swiped from Tyler Florence...from one of his "Ultimate yada-yada-yada" shows...

Ingredients
4 pounds yukon gold potatos, peeled and cut into quarters
salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Directions
Put the potatoes into a large pot, add 2 tablespoons salt, and cover with cold water.
Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
Drain them well.

Meanwhile, heat the cream and butter in a small saucepan.

Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.


His actual ingredients were slightly different, but I tend to use what I have on hand...so this is what I ended up doing. I thought they were pretty darned good.

 

[wob]

Ok wait do you reduce down after mashing?

I have heard of reducing the quartered and boiled potatoes until the outer texture is not moist but rather dull looking, but this didn't really help. I tried a new batch with a mix of 2 kinds of taters and got closer but it still wasn't quite right. I minced and fried a bit of garlic and then boiled and hand mashed the potatoes and use a mixer on low speed to fold in some butter/sour cream/whole milk but they still were not that airy/fluffy light potato I'm looking for. I'm sure some of you know what I mean (the difference is sorta between mashed-fluffy and mashed-gluey) but I've never gotten it right.

I think Jay is probably right, I need to try something like a ricer to get them more "smashed" without agitating them so much first.

You're overthinking this. Skin the potatoes, cut them up, boil the s*** out of them. Drain the water, return to heat for a minute or two, start mashing them. Add butter and milk - keep heat on them. Keep mashing them every so often, while reducing them down to the consistency that you want. If you take it down too far, add some more milk, and try again.

Rocket science, this ain't.

 

[agomez]

I like real bacon bits and cheese thrown in....