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Mashed Potatoes

Discussion in 'Off Topic [BG]' started by Tituscrow, Aug 13, 2012.

  1. Tituscrow

    Tituscrow Banned

    Feb 14, 2011
    NW England
    Maris Piper or King Eddies?
    Margarine or butter?
    Semi-skimmed or full-fat milk?
    Table salt or sea salt?
    Chives or spring onions?
    Wooden spoon or metal spoon?
    Leave to stand or serve immediately?

    All of the above or none of the above?

    Someone, somewhere MUST have the recipe for perfect mashed potatoes worthy of the gods....
  2. MatticusMania

    MatticusMania LANA! HE REMEMBERS ME!

    Sep 10, 2008
    Pomona, SoCal
    You did not just bring up mashed potatoes...

  3. Tituscrow

    Tituscrow Banned

    Feb 14, 2011
    NW England
    Put it away boy, I'm genuinely after a killer recipe here. Minus mayonnaise :)
  4. Any one of those will do, but it's the gravy that makes the mashed potatoes.;)
  5. Peel potatoes, cube, boil till soft, add some sour cream, blend. Salt and butter to taste at the table.
  6. MatticusMania

    MatticusMania LANA! HE REMEMBERS ME!

    Sep 10, 2008
    Pomona, SoCal
    Sorry, its a compulsion...

    As to a recipe, I dont know. I dont think Ive mastered mashed potatoes, but Ive never made any I thought were bad.
  7. fenderhutz

    fenderhutz Supporting Member

    Jan 28, 2007
    Harpers Ferry WV
    People laugh when I tell them this. That looks good, but add some cream cheese. Makes them out of this world. Adds a smooth and creamy texture.

    Boil potatoes with a little salt (I prefer Yukon Gold potatoes)
    Mix in:
    Kosher Salt
    Fresh cracked pepper
    Butter or marg
    Cream Cheese
    Top with chives
  8. EricF

    EricF Habitual User

    Sep 26, 2005
    Pasadena, CA
    I prefer rice.

    /unhelpful post
  9. Tituscrow

    Tituscrow Banned

    Feb 14, 2011
    NW England
    Hand whisk or blender?

    I've tried the cheese thing, but it just turns into a gelatinous mess...(butt-out Matticus)...what do you guys mean by 'cream cheese' over there? (again, butt-out Matticus). A soft cheese like Brie or something that comes in a tub or tube?
  10. real butter, whole milk, salt, pepper, sour cream

    I hate sour cream, prefer margarine, and use skim milk but this is how my mom makes them and you all know mom's recipe is the stuff
  11. fenderhutz

    fenderhutz Supporting Member

    Jan 28, 2007
    Harpers Ferry WV
    Potato masher.


    Cream Cheese (called full fat soft cheese in UK):


    Edit: I don't like electric blender or whipped potato, I like the texture.
  12. Funky Ghost

    Funky Ghost Translucently Groovy

    My fav way isn't properly mashed potatoes but I like taking a loaded baked one (butter like mad salt, pepper, sour cream, crispy bacon, chives) and smash the hell out of it with my fork while it's in the skin.
  13. Keano


    Dec 14, 2010
    Northern Virginia
    Russet potatoes (prefer them for mashing over waxy kind)
    Double cream
    Garlic (slow cooked, preferably in the oven next to a cut of roast of some kind)
    Salt and pepper to taste

    Don't mash them to hell, leave some chunks.
  14. bassinplace


    Dec 1, 2008
    Quasi vegetarian here. I use olive oil, salsa, salt and pepper, chives and perhaps some bacon bits if I'm feeling so inclined. ( I said quasi). Wish I had some right now.
  15. MJ5150

    MJ5150 Supporting Member

    Apr 12, 2001
    Olympia, WA
    Substiture milk for ranch dressing, and add garlic. Real garlic, not powder.

  16. slobake

    slobake resident ... something Supporting Member

    I don't think we have the type of potatoes you listed here in California. Here is my recipe

    Red potatoes , peeled
    Whole cream top milk
    Fresh ground sea salt
    Fresh ground black pepper

    Sometimes for a change I will add a little paprika

    Attached Files:

  17. Tituscrow

    Tituscrow Banned

    Feb 14, 2011
    NW England
    Skins on or off?
  18. ThudThudThud


    Jun 4, 2010
    ^ Closest yet IMHO

    Russets all the way.

    Chives are optional, and I prefer raw garlic (just a couple of cloves finely diced - using a knife rather than mashing them. It imparts a different flavour).

    Leave the skin on, and cut them in the pan with a sharp knife before commencing with the masher.
    +1 on "leave some chunks." These are potatoes and not cream of wheat!

    If you have to add cheese, a small handful of grated aged Parmesan/Peccorino/Asiago usually does the trick. If you do this, omit adding salt after cooking. Remember to add salt when boiling them. I use Kosher salt (less salinity, more flavour). A good, healthy pinch.

    I am getting to prefer a little ground WHITE pepper rather than cracked black pepper.
  19. slobake

    slobake resident ... something Supporting Member

    Skins off
  20. bassinplace


    Dec 1, 2008
    On. And slightly chunky.

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