Bob Evans

Anonymous wrote:Youkon gold. Skin off.
Heavy cream and butter heated up in another saucepan before mixing.
Salt and white pepper. White pepper makes all the difference.

Never, never add garlic. Gross.

Meh…. Mashed potatoes are bland as hell without garlic but it’s a preference of course.

Yukon gold peeled, butter, milk, salt, garlic salted in butter and garnish with chives.

Russets.
Skin off
Good butter like Plugra
Splash of milk or cream
No mixer
Salt and pepper.
But I use my mashed potatoes as a base for things like stew to put on top with a rich gravy etc

Youkon gold. Skin off.
Heavy cream and butter heated up in another saucepan before mixing.
Salt and white pepper. White pepper makes all the difference.

Never, never add garlic. Gross.

Add a whole package of Boursin cheese. Delish.

Anonymous wrote:

I want my mashed potatoes really airy and not concrete. Do I need an electric mixer?

No! A potato ricer and a large whisk are best. I cringe at all these posts about using a mixer. The texture gets gummy.

Best tips.
1. Do not use a mixer
2. Do not boil cream
3. Heat not boil ingredients before mixing. Roast garlic, heat olive oil or butter, warm cream etc.
4. Do not over cook potatoes, drain them well before mashing. Do not let them cool before mashing and combining other ingredients.
5. Use more salt than you think you need.

Yukon golds unpeeled, butter, salt, pepper and splash of heavy cream.
I also make gravy with butter and flour roux, beef better than bouillon and another splash of heavy cream.
Kids devour this and it's really easy and quick when you don't peel the potatoes.

Anonymous wrote:If I may, I would like to post a complaint against Hormel.

About a year ago,Hormel withdrew the best deli refrigerated mashed potatoes from the market & kept selling their crap versions.

Hormel's refrigerated Loaded Mashed Potatoes were the best (no crappy, unhealthy, disgusting butter), but for some unknown reason these super best sellers were taken off the market. My suspicion was that it was at the request of the high chlorestoral pill makers & heart surgeons who make mega-bucks off of clogged arteries.

Cooked Potatoes ( Potatoes, Water), Milk with Vitamin D3, Butter (Cream and Salt), Pasteurized Process White Cheddar Cheese (Cheddar Cheese [Milk, Cheese Culture, Salt, Enzymes], Water, Sodium Phosphate, Contains less than 2% of Milk Fat, Salt), Sour Cream (Cream, Milk, Nonfat Dry Milk, Modified Food Starch, Sodium Phosphate, Guar Gum, Carrageenan, Calcium Sulfate, Locust Bean Gum, Culture), Contains 2% or less of Cream, Bacon (Cured with Water, Sugar, Salt, Smoke Flavoring, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite), Cultured Dextrose, Sea Salt, Sodium Diacetate, Sodium Acid Pyrophosphate, Spice, Chives, Potassium Sorbate (Preservative), Nisin Preparation (Salt, Nisin)

Yukon gold peeled and through a ricer, butter, heavy cream.

Garlic, salt and whatever are a personal preference for the individual consumer.

Anonymous wrote:https://www.wegmans.com/shop/product/37047-Whipped-Mashed-Potatoes-FAMILY-PACK

add butter and salt as you see fit.

Butter, salt and half and half. But I'm intrigued by the fancy recipes on here and might try one.

If I may, I would like to post a complaint against Hormel.

About a year ago,Hormel withdrew the best deli refrigerated mashed potatoes from the market & kept selling their crap versions.

Hormel's refrigerated Loaded Mashed Potatoes were the best (no crappy, unhealthy, disgusting butter), but for some unknown reason these super best sellers were taken off the market. My suspicion was that it was at the request of the high chlorestoral pill makers & heart surgeons who make mega-bucks off of clogged arteries.

Butter and garlic

No skin, garlic, onion, cream cheese.
This is close to the Inn at Little Washington taste. But they use more cream and butter. A ricer or food mill is better than a mixer. But a hand potato masher works too

https://gardenandgun.com/recipe/chefs-share-their-secrets-for-perfect-mashed-potatoes/