I've never used a recipe. I make them the same way my moms did, smooth and buttery. Russet potatoes, peel and cube. Boil for 15 min or until fork can easily go through.

Drain, put back in pot. Add shit load of butter and a lot of salt. Use hand mixer or masher to combine. Add a couple glugs of milk. Mix until smooth.

what kind of potatoes do you think work best?

Anonymous wrote:Family recipe using sour cream and cream cheese. Yum!!!

Same here. And it has lots of butter too.

Joel roubochon's recipe makes the best mashed potatoes. Not really suitable for dumping gravy on, though.

Many restaurants use 1lb of butter for every lb of potato.

I don't have a link to a recipe, but I use butter and buttermilk. It gives it a nice rich, tangy flavor (and I always already have buttermilk for the cornbread for the dressing.)

+1 for Tyler Florence recipe. Everyone went nuts over them.

Peel. Boil. RICE. Mash with salt, pepper and sour cream. Done.

Family recipe using sour cream and cream cheese. Yum!!!

Here you go:

http://www.chatelaine.com/recipes/mashed-potato-recipe/


Only don't use milk, use heavy cream. They are insanely good.

https://withtwospoons.com/brown-butter-mashed-potatoes/

brown butter mashed potatoes!

We love Tyler Florence's recipe.....you boil the potatoes in the cream and butter and then add some of the liquid back to when you mash the potatoes.

Ina Garten's garlic mashed potatoes (olive oil and garlic heavy) or sour cream mashed potatoes (richer, more classic) depending on what it's being served with and the crowd.

I make the pioneer woman’s cook-ahead recipe for thanksgiving every year and it’s great.

I have yet to find the holy grail of mashed potato recipes, so help me out DCUM! The more fatty and buttery, the better!