Give Me Your Best Mashed White Potato Recipe

[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?

This happened to me and I didn't realize until we were eating! Never do that, I essentially made glue but learned my lesson.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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?

Dry dry dry those potatoes and use so much butter you feel a little embarrassed. The glueyness comes from too much water (in leftover cooking liquid and milk added too soon).

I'm a chef and they turn to glue when you overmix it. It's actually science.

For me it was fear of a perceived time crunch, it honestly takes less time to make right but I was worried about making more than double what I usually make for just my family alone so I screwed it up royally
It's good to have some bad experiences though to build confidence later.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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?

Dry dry dry those potatoes and use so much butter you feel a little embarrassed. The glueyness comes from too much water (in leftover cooking liquid and milk added too soon).

I'm a chef and they turn to glue when you overmix it. It's actually science.

For me it was fear of a perceived time crunch, it honestly takes less time to make right but I was worried about making more than double what I usually make for just my family alone so I screwed it up royally
It's good to have some bad experiences though to build confidence later.

I thought I could simplify by melting the butter into hot milk and that was my Potato Glue moment

[Anonymous]

For those that use a ricer--I have an old one that I don't really like using--is the Oxo one better, or is there another one out there that doesn't make your hand cramp halfway through a large pot of potatoes?

[Anonymous]

Anonymous wrote:For those that use a ricer--I have an old one that I don't really like using--is the Oxo one better, or is there another one out there that doesn't make your hand cramp halfway through a large pot of potatoes?

I did a lot of research and went with this one over the oxo. I love it and didn’t get hand fatigue.

https://www.amazon.com/Chefn-FreshForce-Potato-Ricer-Press/dp/B002XOHZUO?pd_rd_w=5jzy1&pf_rd_p=654426bb-d9e0-46ff-b0bb-c0819dce172b&pf_rd_r=9REHR4D7CAP23V09HCPS&pd_rd_r=61dc20b2-eb01-4159-937c-cf1692ceb15c&pd_rd_wg=kXr42&pd_rd_i=B002XOHZUO&psc=1&ref_=pd_bap_m_rp_1_sc&th=1

[Anonymous]

Anonymous wrote:For those that use a ricer--I have an old one that I don't really like using--is the Oxo one better, or is there another one out there that doesn't make your hand cramp halfway through a large pot of potatoes?

According to Cooks Illustrated, a food mill makes mashed potatoes that are slightly less fluffy than riced ones, but are smoother. Would that suit? I find cranking much easier than squashing

[Anonymous]

Anonymous wrote:These are so damned good! I could eat a pot of them all alone.

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/blue-cheese-mashed-potatoes-recipe-1943428

These look Amazing, but the typical american palate can't handle that much excitement.

[Anonymous]

Anonymous wrote:

Anonymous wrote:These are so damned good! I could eat a pot of them all alone.

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/blue-cheese-mashed-potatoes-recipe-1943428

These look Amazing, but the typical american palate can't handle that much excitement.

Americans can't handle . . . blue cheese?

[Anonymous]

The Julia Child garlic mashed potato recipe is the only one I will make. It takes a little longer, but is SO worth it. Here's a version: https://www.saveur.com/article/recipes/julia-childs-garlic-mashed-potatoes/

[Anonymous]

Just make sure you MASH THEM BY HAND, either with a ricer or a good old fashioned masher.

If you try to beat or whip them with a mixer, you run a very serious risk of ruining your potatoes by making them gluey.

Not a risk you want to take on Thanksgiving Day.

I would also make a lot extra. To the pp who suggested 10 potatoes for 12 people, oh please. Make more than you need. It's potatoes. Leftovers are good and it's not cool to run out.

[Anonymous]

Anonymous wrote:Just make sure you MASH THEM BY HAND, either with a ricer or a good old fashioned masher.

If you try to beat or whip them with a mixer, you run a very serious risk of ruining your potatoes by making them gluey.

Not a risk you want to take on Thanksgiving Day.

I would also make a lot extra. To the pp who suggested 10 potatoes for 12 people, oh please. Make more than you need. It's potatoes. Leftovers are good and it's not cool to run out.

This! I never use an electric mixer.

[Anonymous]

Anonymous wrote:This is OP.

If I was making enough for say, 12 people. What kind of proportions are we looking at? Like how many pounds of potatoes and how many sticks of butter?

Thank you for the feedback so far! Feeling more confidant. I've always just made rough mashed ones at home, never peeling or really attempting to get a smooth texture, but I think for Thanksgiving I can take it up a notch. Gonna do a trial run!

That's a lot. I'd do 15 pounds. The DAY BEFORE. Cook in 5 pound batches. Put finished product in disposable foil trays, cover with foil, fridge. On Thanksgiving day, reheat in oven in same container. They will be even fluffier the 2nd day! I like to sprinkle grated parm on top before I put in oven. I prefer red potatoes too, hand mashed, and I add butter, milk, old bay.

[Anonymous]

^^ I reheat uncovered personally. to get that golden look

[Anonymous]

Definitely yellow potatoes.
boil
mash with butter, cream and some Parmesan cheese - maybe a dash of garlic puree and herbs if you like herbs

[Anonymous]

Yellow potatoes. Leave skins on. Boil and mash with a hand masher. I add olive oil, creme fraise, a couple minced garlic cloves and lots of salt and pepper. Sometimes I add cumin and green onion/chives. I leave them a but chunky. People LOVE them. So much better than the American lots butter and milk concoction