The BEST BESTEST MOST BEST mashed potato recipe?

[Anonymous]

Skin on or off?

Butter? Cream? Olive oil?

Bacon or no? Garlic or no?

Yukon, Russet, Red?

[Anonymous]

Butter
Cream cheese
Milk or cream just a drop
Russet or Yukon
Skin off

Personally I love skin on mostly butter Yukon

[Anonymous]

Yukon golds, do not peel. Cut into chunks and steam in pressure cooker. Whip with soy milk, nutritional yeast, vegetable broth.
For a different flavor, whip with horseradish and rosemary.

[Anonymous]

Mostly Yukon, with one russet potato mixed in. You get the richness of the Yukon potatoes, but a bit lighter and fluffier.

Butter, cream, and whole milk. Lots of each.

Salt and ground white pepper.

I love them with garlic and bacon (and also some fresh thyme leaves) but for a classic mashed potato side dish, leave them out.

[Anonymous]

I'm picky about mashed potatoes and find many too bland. When I make them I melt a bunch of butter in a saucepan and add like 4x the amount of garlic most recipes advise, salt, pepper, and heavy cream. Bring to a boil and remove from heat. I pour it over the potatoes and mash, adjust for taste, and add chopped chives.

[Anonymous]

Anonymous wrote:I'm picky about mashed potatoes and find many too bland. When I make them I melt a bunch of butter in a saucepan and add like 4x the amount of garlic most recipes advise, salt, pepper, and heavy cream. Bring to a boil and remove from heat. I pour it over the potatoes and mash, adjust for taste, and add chopped chives.

This is the way.

[Anonymous]

Please learn to use words like an adult. Then I will share my famous mashed potato recipe.

[Anonymous]

My BIL would boycott if I left skins on, as would my kids. Yukon gold no skin, lots of butter, milk and salt. I use the kitchenaid mixer with the paddle to make it creamy.

[Anonymous]

https://www.wegmans.com/shop/product/37047-Whipped-Mashed-Potatoes-FAMILY-PACK

add butter and salt as you see fit.

[Anonymous]

This is my recipe, and it’s the only recipe my MIL has ever complimented 😂

Yellow potatoes
Skin off
Cut up, boiled in salted water (I do inch-ish sized pieces boiled for 25m)
Drain

Meanwhile, steep cream (I use 50/50) with garlic cloves, thyme/rosemary whatever flav you want and butter. I usually start this before I even start peeling the potatoes. Just put it in low and let it do its thing.

Put the boiled/slightly cooked taters through a ricer into the still warm potato pot. Pour a bunch of the flavoured butter cream mix over the taters. Mix hard, potentially over low heat if the pot is too cool. I use a rubber spatula. Make sure to adjust for salt; depending on how salty you make the boil water you will need less/more.

That’s about it. I think the flavoured cream and the ricer make all the difference, and it doesn’t take *that* much longer than just using a masher.

[Anonymous]

I recently used a whole tub of crème fraiche instead of sour cream because I was all out and I regret to have discovered it was much better.

[Anonymous]

^yukons are yellow potatoes. I just often buy other yellows, but Yukons are the most popular. Should have clarified.

[Anonymous]

Anonymous wrote:This is my recipe, and it’s the only recipe my MIL has ever complimented 😂

Yellow potatoes
Skin off
Cut up, boiled in salted water (I do inch-ish sized pieces boiled for 25m)
Drain

Meanwhile, steep cream (I use 50/50) with garlic cloves, thyme/rosemary whatever flav you want and butter. I usually start this before I even start peeling the potatoes. Just put it in low and let it do its thing.

Put the boiled/slightly cooked taters through a ricer into the still warm potato pot. Pour a bunch of the flavoured butter cream mix over the taters. Mix hard, potentially over low heat if the pot is too cool. I use a rubber spatula. Make sure to adjust for salt; depending on how salty you make the boil water you will need less/more.

That’s about it. I think the flavoured cream and the ricer make all the difference, and it doesn’t take *that* much longer than just using a masher.

Ffs I should have read this before posting. Yukons are yellows, so that’s my preference, and 15 mins not 25, Jfc that would be mush.

[Anonymous]

On Thanksgiving, I make loaded mashed potatoes. Peeled then boiled. Mashed with butter, milk, salt, pepper, garlic power, chives, sour cream, bacon, shredded cheddar. People FREAK out over them.

[Anonymous]

I want my mashed potatoes really airy and not concrete. Do I need an electric mixer?