Mashed po-f***ing-tatoes

[Liam]

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.

best MP are 1/2 potatoes and 1/2 heavy cream..reduced


and truffle salt.

 

[lolo62]

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.

yum

 

[lolo62]

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

do you make everything with LARD??

 

[Liam]

do you make everything with LARD??

yes.....Visquen and lard

 

[Cuerno Largo]

Take NCD's recipe above, subtract the chives. Get a can of chipotle peppers in adobo sauce. Chop up 3-4 of the peppers and take a couple of tablespoons of the adobo sauce and mix with the potatoes.

 

['74 UA FJ]

Add the milk slowly, after it has warmed up a little bit, or else you will get lumps.

 

[wob]

Add the milk slowly, after it has warmed up a little bit, or else you will get lumps.

not true

 

['74 UA FJ]

not true

You can always get lumps out if you mash enough, but I'm pretty sure using cold milk results in more lumps versus warm milk.

 

[grrlscout89FJ62]

A s***ton of buttermilk is a nice touch.

And bacon.

If available, use Yukon Golds. They're creamy, rather than starchy.

As far as process goes, I peel and cut the potatoes in roughly 2"x2" chunks and boil them until tender. Drain them, then give them a quick mash with a potato masher. Add milk, butter, and seasoning, and whip it with a hand mixer. Done.

 

[surfpig]

X3 on the ricer...

I'm gonna try some of these recipes!

 

[sparkplug]

A ****ton of buttermilk is a nice touch.

And bacon.

If available, use Yukon Golds. They're creamy, rather than starchy.

As far as process goes, I peel and cut the potatoes in roughly 2"x2" chunks and boil them until tender. Drain them, then give them a quick mash with a potato masher. Add milk, butter, and seasoning, and whip it with a hand mixer. Done.

I think you are on the right page with the OP wanting to obtain a certain consistency in the mashed potatoes. I use red ones. X2 on the Yukon golds.

 

[COChef]

i use bourbon butter, bacon, cream,chives, salt and pepper in mine. usually mix 2 to 1 yukon gold to russet.

 

[NaterGator]

The lawyer from bama was right on. Potato ricer made all the difference.

 

[NorCalDoug]

I figured using a ricer was a given...

 

[bigndn]

WTF is a ricer? I thought that was a mitsubitchi car or something.


MPs are done boiling when you stick a fork into them and they fall apart. Drain, add about 1/4 C butta, mash, add milk and mash to desired consistency. Salt and pepper to taste, add a handful of shredded cheddar and a 1/2 handful of crumbled bacon. s***, if you want to live on the edge, throw in 1/2 handful of broccoli florets. Mix some sweet corn in with the tater mix, make a divot in it and smother it with good brown gravy. MMMMMMmm, good chit right there!

 

[-Spike-]

Onions. Cook 'em with the taters, cream them so they don't leave any evidence. Makes the taters taste kinda sweet, nothing like what you'd expect.

Of course, add all the other s*** too.

 

[NorCalDoug]

WTF is a ricer? I thought that was a mitsubitchi car or something.
...

potato ricers...

 

[NaterGator]

I have also found dosing out the additions (sour cream, butter, milk, etc) and combining ahead of time helps. Folding in the mixture gradually while keeping heat on allowed me to agitate the potatoes less, which made them more "fluffy".