Mashed potatoes: (1) do you leave the skin on and (2) do you have any fabulous tricks?

[Anonymous]

Get a ricer.

[Anonymous]

Great thread! As if we need to eat more mashed pototoes And + other good suggestions, Make sure the potatoes are dry (well drained) before you mash, and don't overcook.

[Anonymous]

I peel red potatoes and chop up into small pieces so they cook quickly (20 minutes on med/high).

Drain.

Mash up with salt and pepper, a tbsp or two of butter, a splash of milk, a few tbsps of sour cream. Sometimes I add parsley or parm.

[Anonymous]

Yukon Gold potatoes, better than bullion - chicken flavor, some butter, and no peel ( or kids won't eat), and use ricer to mix.

[Anonymous]

I use my hand mixer and a bit of low fat sour cream right after they are done boiling. I typically use red skin potatoes.

[Anonymous]

Skin on always for us. Usually I reserve some of the water they were boiled in to add back when I mash them. The starch helps with a good consistency.

A few ways we spice it up is to add puréed cauliflower or mashed parsnips. Adds a lot of depth and twist to the flavor.

[Anonymous]

Google Joel Robuchon's recipe, op - quite possibly the best thing I've ever eaten.

[Anonymous]

Don't use an electric mixer, a potato ricer will work better and avoid the gummy texture. Use cream, butter and liquid from the stock/water that the potatoes were cooking in. Roast garlic in the oven while the potatoes are cooking and use one of those garlic presses to make it minced and mix in.

If you like cheese, try mixing in some grated gruyere cheese.

[Anonymous]

If you want to up it a notch, take some half and half (milk will work fine), put it in a saucepan on low and throw some fresh Thyme in, about half a package you buy at the store and let it simmer for 10-15 min. The Thyme will infuse into the milk/cream. Then when you mash the potatoes, pour this milk in through a strainer. The flavor will be awesome. Use butter, salt and pepper as normal. It's up to the person how much Thyme they use, I test it by tasting the cream in the pot.

You can do this with Rosemary, but you have to be careful how much you use because its so strong. I've done both and like the thyme better.

[Anonymous]

I do not leave skin on
Put a couple cloves of garlic in the pot to boil
Once drained put potatoes back in the pot and heat on the burner until all excess water is gone (this makes a big difference)
I like sour cream and a little horse radish mixed in