Give Me Your Best Mashed White Potato Recipe

[Anonymous]

Anonymous wrote:I've been tasked with bringing this. My main question: what kind of potatoes? Mix by hand or mixer? Any other hot tips? I'll make it that morning and bring it to a gathering, where it will be warmed in the oven later.

THANK YOU!

I agree with Yukon gold and a lot of butter and some hot milk or half and half and a sprinkle of salt. And a hand mixer or potato masher. I use white pepper instead of black pepper, though.

[Anonymous]

Does anyone use a potato ricer?

[Anonymous]

Anonymous wrote:Does anyone use a potato ricer?

Me. Always.

[Anonymous]

I’m a fan of Alton Brown’s recipe.

https://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe-2203634

[Anonymous]

Anonymous wrote:The times I used a mixer or hand blender, they got gooey and sticky and had to be thrown away. Is there a trick to doing it with electronic help but it still tasting good?

You don't want to use either of those things. If you don't want them chunky, you need to use a ricer. It's not electric but it's pretty easy if the potatoes are cooked well.
https://www.amazon.com/Stainless-Interchangeable-Premium-Vegetable-Squeezer/dp/B08XW32R81/

I use this all the time to make quick mashed potatoes for my child (I microwave the potatoes). I also use it to squeeze the water out of zucchini and thawed spinach. But otherwise it's kind of bulky for a single use tool.

[Anonymous]

Do you have an instant pot? If so, make them in there, mash them before you go, and then keep them on warm when you get there.

[Anonymous]

Here's your winner! I omit the chives. https://www.foodandwine.com/recipes/mashed-potatoes-with-creme-fraiche-and-chives

[Anonymous]

I use russets because they’re bigger and easier to peel. Boil, dry, put through ricer, food mill or through a screen, add at least a stick of butter, then mix with hot whipping cream to the desired texture. Don’t forget salt and pepper.

[Anonymous]

Anonymous wrote:The times I used a mixer or hand blender, they got gooey and sticky and had to be thrown away. Is there a trick to doing it with electronic help but it still tasting good?

No.

[Anonymous]

Anonymous wrote:Yellow/Yukon Gold. Peel, boil, drain, let sit in the pan with the lid ajar so they get really dry.

Squash 'em up a little. Add a ton of butter, then beat with a hand mixer. Add salt and pepper and a little bit of HOT milk (cold will make them gluey, as will adding milk before or with the butter)

Idahoan here. Temperature of milk doesn't matter, nor does the order in which you add milk and butter. Add a little bit of each and taste as you go and you'll know when you get it right. Don't use a mixer, ever.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Does anyone use a potato ricer?

Me. Always.

Anonymous wrote:

Anonymous wrote:Does anyone use a potato ricer?

Me. Always.

Ricer was a game changer for me!! I love mashed potatoes but rarely made them because peeling while hot was such a pain. Now I make them all the time.

My Mashed Potatoes

Ingredients
• 4 lb Potatoes, try Yukon Gold or russet
• 8 oz Cream Cheese
• 1/2 cup Milk
• 1/2 cup Butter, 1 stick
• 8 oz Sour Cream
• Salt
• White Pepper
• Better than Bouillon , start with 1-1 1/2 tsp
• Parmesan cheese

Preparation Steps
1. Start in cold water, Boil scrubbed potatoes until cooked through (whole or half, do not cut into chunks)
2. Add cut up cream cheese to 1/2 cup milk. Microwave until warm and cream cheese softens.
3. Cut up butter and place at bottom of mixing bowl.
4. Drain potatoes. If using a masher, use your hands to peel hot potatoes into bowl so butter melts. (Dipping hands in ice water helps). If using a river, no need to remove peels. Cut potatoes into pieces that fit the river basket. And rice into the bowl with butter.
5. If using a masher, add the warm milk little by little while mashing. You can use a mixer, on low, to help, just don’t over mix. If using a ricer, mix using a mixing spoon or strong scraper.
6. While incorporating the butter, milk and cream cheese, also add sour cream and better than bouillon. Add salt and be sparing with white pepper. (Can use black pepper, but you’ll see the flecks).
7. If it tastes flat or like it’s missing something, add more salt. Keep tasting and adding salt, white pepper, better than bouillon to taste. Add more milk if it’s too stiff.
8. Place in casserole dish. Bake (whatever the other items in your meal are being cooked at 350-425 degrees), covered, to heat up 20-30 mins.
9. Sprinkle Parmesan cheese on top and broil until brown.

[Anonymous]

Agree with a ridiculous amount of butter, but I use buttermilk instead of milk or cream. Much more flavorful.

Mash by hand. Always. It’s not hard to do.

[Anonymous]

Bob Evans. Seriously. I’ll never mash potatoes again.

[Anonymous]

This:

https://www.oreida.com/product/00013120007842

[Anonymous]

Anonymous wrote:Yellow/Yukon Gold. Peel, boil, drain, let sit in the pan with the lid ajar so they get really dry.

Squash 'em up a little. Add a ton of butter, then beat with a hand mixer. Add salt and pepper and a little bit of HOT milk (cold will make them gluey, as will adding milk before or with the butter)

Thanks for this tip! Mine always come out gluey.