I always boils the potatoes (usually reds) with two cloves of garlic and mash them in with butter, whole milk and two slices of American cheese.

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).

^^ and add butter!!

TJ bag red potatoes tastes the best. Much fluffier than white or gold potatoes. I'd say gold potatoes are the worst to use.

Order of best to worst:

1) TJ red potatoes

2) Other store red potatoes

3) Tie - white vs russet potatoes

4) Last place: ukon gold potatoes.

I drain, mash up with an old skool masher tool, add half n Half, and Old Bay liberally. Voila

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?

Yukon golds for sure. Lots of butter, cream (not milk and certainly not low-fat milk) and salt. I've tried them with cream cheese but wasn't a fan. I use a mixer because I like them smooth.

I go a totally different direction and use fingerling potatoes. I slice them in half lengthwise and put them cut side down on an oiled sheet pan. Throw 4-5 garlic cloves on the pan with the potatoes. Roast them at 425 until the they are fork tender, which takes about 15 minutes. They should be browned and crisp on the cut side at that point. Toss them in a bowl with lots of unsalted butter and a dollop of sourcream and mash the heck out of them. Salt and pepper to taste.

I use russets, no salt in the water (hard to control how salty they get).

I use a ricer and mix with sour cream, salt and pepper.

Pack in to a casserole and top with lots of butter pats and more pepper.

This is OP.

These tips are GREAT. Hot milk?! Dry potatoes! Disgusting amounts of butter. I can do these things.

I like to add cream cheese or sour cream, along with hot milk and better. Salt and pepper and a little dried green onion or 3 onion seasoning. Hand mash only, they whip up beautifully.

Yukon potatoes boiled and dried. Add cream and a lot of butter (as in a sickening amount- that's what makes restaurant potatoes taste so good). Salt and pepper to taste.

New potatoes (yukon) boiled in a pot with water and salt (I don't peel). Pour a cup of milk and put on the counter. Boil until fork tender (20-25 minutes). At the same time, cook a few slices of bacon until crispy. When potatoes are done, pour in milk, put some globs of butter, and start mashing with fork or potato masher (mine is OXO). Crumble the bacon into tiny pieces and sprinkle in. Add more milk as needed.

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)

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!