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[quote=Anonymous][quote=Anonymous]This might be a stupid question... but how do you get smooth mashed potatoes like you'd get in a store/box? I know two of the guests won't eat lumpy mashed potatoes. But I've only ever done chunky/skin on roasted garlic mashed potatoes because that's what we like. I don't have a hand mixer. Would a stand mixer with the hard metal paddle be good for potatoes, or would they go gluey? Or is the trick to add more liquid? [/quote]

Cook it on Wednesday plus the skins-  then do a twice baked on Thanksgiving - pie plates and stick butter on mashed and whatever on the baked with skins. Peel the potatoes.  Or use a knife and slice off skin parts-use for baked potato in skins for others. That's quicker than peeling.  Chop the potatoes for the mashed into 1/2 cubes-stick in a pot of water with salt, pepper, garlic.  Boil.  Drain water - most cooks off.

Starting with smaller raw means less mixing or smashing.  Add butter and sour cream, stir up.  No hand mixer or potato masher?  Smash it down with a soup bowl if you don't feel like washing a stand mixer.

[b]Yukon gold get gummy/gluey but my SIL prefers them - russet potatoes[/b] work well in a vitamix  https://www.vitamix.com/us/en_us/recipes/mashed-potatoes

So Thursday I'm doing the easy no peel and chunks with skin in foil in the oven.  Have a handmixer but if I had to deal with a stnad or blender it would happen wednesday. [/quote]

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