I made this post last week as well, but I thought it would be a good idea to have a run at it again in case anyone missed it:
I've been tasked with making the mashed potatoes for this years thanksgiving dinner, and I was wondering if you guys had any tried and true recipes or just tips and tricks in general for how to make good mashed potatoes. Last thread I noticed you guys recommended I not use red potatoes because they are too waxy, so I'm gonna try yukon gold instead, but I barely heard any input on herbs or spices to use.
TL;DR post your best mashed potatoes recipes!
Landon Davis
I actually highly suggest and recommend red potatoes. they have the best taste, and really nice skins.
chop em up so all pieces are roughly same size.. inch cubes or so. I sometimes do thin cubes.. 1*1*1/2 they cook faster this way
drain them, add a shit ton of butter.. maybe.. 1 stick per 3 pounds of potatoes.. or more.
add regular whipping cream till it hits the liquid state you want. i'd say.. 1/2 to 1 cup per 3 pounds of potatoes.
salt to taste... salt.. salt salt to taste. probably... 1 to 2 teaspoons per 3 pounds of potatoes.
i am also in charge of potatoes this year.. have been for a decade. i do this all by feel.
my friend uses a blend of reds and yukon golds and swears by it.
i leave the skins on and hand mash, but only enough so that it is still "rustic" and slightly lumpy.
its not how everyone likes them... to each their own.
i think if you want super smooth you oughta just use boxed mashed potatoes. the rough lumpy mash is the heavenly domain of authentic potatoes.
some people add a ton of cheese and that can be pretty good too. i don't bother. but a bit of garlic and parmesan can be super fly.
Jaxson Lee
Heavy Cream Butter Chives
It's god damn mashed potatoes
Oliver Baker
butter cream or sour cream chives black pepper
if they will not be served with gravy or sauce then garlic and salt as well, otherwise don't bother
Jonathan Thompson
>sour cream
FUCK you.
William Barnes
Peel 3 potato Cut into chunks Boil till fork goes in easy Drain Mash Add spoon of butter Add splash of milk Salt to waste Don't put in fridge until its room temperature
Juan King
What's the best way to reheat your potatoes if you have to make them the night before instead of the day of?
Lincoln Butler
end your own life
Mason Howard
Microwave
Parker Kelly
Russet Salt Pepper Butter Heavy cream or milk
All to taste. No chives or anything else.
Dominic Morris
Gold would be more waxy.
I always get the fluffiest with russet. Peal and quarter the p's and soak them overnight in water. Drain this off, it will get rid of much of the starch that turns them into glue if you fuck with them too much. I always mixed mine with a hook, and add PLENTY of salt, butter, and some whole milk, pepper to taste. Do not overmix, I repeat, DO NOT OVERMIX. I would tell you to use a ricer for maximun autism, but that would add cost. An mix of red and russet has more flavor, and works well together. I like a little skin, but some people do not at all. I'm not a fan of the funky mashed p's, but you could roast some fresh garlic until it gets really soft, and mix that in. In my advanced age, lumpy mashed p's has really, really lost it's charm. Perhaps I am getting more refined, or pretentious, but fluffy, smooth mashed p's are so much harder to make, and taste soo much better I now believe. Chunks are for lazy faggots and niggers.
Noah Rodriguez
I like sorta lumpy, and ill was just gonna leave the skin on (unless russet skin is too rough? I can't remember)
cut into quarters, raise to a boil, keep it simmering for 25 minutes and then do the mashing and buttering part. hit with some salt and pepper to your liking, but remember to have leeway with the salt in case some people like to manually add salt.
potato soup is good too (it's mine)
Luke Campbell
Peal about half or more. All the skin on is really getting to be too much. The key is too soak them overnight in water. I worked for years in restaurants and this was the key to fluffy mashed p's. You can blend them more if you do this, because the starch is gone that will make them stiff and gluey. Leaving chunks is sometimes neccessary, because if you mix mashed p's too much, they turn to glue. Your grandma and aunt know this, and if you turn out soft, fluffy mashed p's, they will be impressed. But do your own thing.
John Anderson
We had this post about 16 times already. Summary: Use russets Peel, chunk evenly, boil in well salted water Mash with butter, a fucking shitload of butter Cream, half & half, milk, sour cream, whatever it takes to make the texture right Minimal herbs, spices, other bullshit. Its mashed potatoes, dont fuck it up with extra bullshit. ONLY BUTTER YOU CANT HAVE ENOUGH BUTTER got it? now, lets have this thread about 60 times more, because THANKSGIVING!!!
Dylan Price
Sounds incredible, but holy fuck that's a lot of calories per spoonful.
Hunter Baker
2(or3):1 potato (gold or russett) to butter. boil in a 3% salt solution. Add a bit of warm milk to get the consistency you desire.
Gavin Thompson
It's once a fucking year, killjoy
Jonathan Torres
Calm down amerifat -- I'm just commenting on how rich they are.
Tbh, I don't know if I would enjoy something that cloy.
Landon Wright
I usually add a bit of parsnip in my mash. Between 1:1 and 1:3 is a good potato-to-parsnip ratio. Bit of butter, cream, finely shredded parmesan and a tiny bit of salt and white pepper.
Jace Reed
Just because you do doesn't mean I should. You forget to explain WHY you do it. Justify your methods faggot. Seriously, if you people were interviewing for a job, you'd all be rejected. You need reasons for why you do what you do, its called fact based decision making.
Evan Torres
Why? Because it tastes good, it's that simple.
If it were for any other reason I would've made that clear. Understanding things that aren't explicitly spelled out for you is a very valuable skill.
Hunter Cooper
OP requested recipes, not well researched comments with their references in APA format. Calm the fuck down.
Carter Nelson
Sorry, replied to wrong comment -- meant to reply to
Connor Roberts
The real tip to give is to use euro style butter (higher butterfat content).
Isaac Price
Troll post.
Do NOT use red potatoes, or any kind of waxy potatoes, for mashed potatoes. Stick to starchy varieties like Russets.
Don't believe me? Look it up.
Charles Gomez
Don't believe everything you read faggot. Mashed red potatoes aren't going to be shitty or the end of the world.
We get it, you read this factoid and now spend your lifetime vehemently defending and spewing it out.
Samuel Moore
red potatoes tend to become soupy when you mash the shit out of them. Source: i'm not a fucking idiot
Charles Flores
DUDES
Mashed red potatoes are good, generally when you're making a smaller batch or going to serve and consume them right away. Think a good weekday dinner or something like that.
For Thanksgiving? Yukon Gold or Russets will do best, because you have to consider that they'll sit there for awhile, not be served piping hot, and generally need to be forgiving.
Don't let them sit in the water or get water logged. Immediately put in, immediately drain, immediately mash. They get a weird stiffness if they sit out and you've let them sit in the water. They also get a weird stiffness if you don't add enough fat (butter and milk or cream). I salt the water that they cook in as well. It's kind of a pain to salt your plate at Thanksgiving, so make sure they have flavor. Other times of the year, I won't necessarily drain the potatoes completely, leaving a little salted starchy potato water, but on Thanksgiving I drain them completely, and am very very very generous with the butter. I also add whole milk/cream, but butter is number one. Sometimes adding sour cream or cream cheese will help them if they have to sit for a long time, too.
Now, you gotta decide if you want a flavor or just simple mashed potatoes. I usually do simple, because most will be covered in gravy. Find out what kind of gravy AND stuffing will be served and make sure it's not conflicting and not necessarily the same either (in case someone doesn't like a certain herb or flavor profile, then they can eat one or the other). I'd almost make a simple potato (maybe with cream cheese) over anything else, unless you have something special you want to try and have done it before.
Liam Gonzalez
I'm speaking from a lifetime of experience. Since I can't show you this experience, the best I can do is demonstrate that I'm not the only source.
Joseph Rodriguez
Literally every mashed potato recipe I've ever read and everyone I've ever asked about their personal mashed potato recipe has said that pretty much any potato except red. Pretty sure everyone except you is right
Ryan Brown
I'd say 10-15 large russet potatoes, depending on family size.
Slice into medallions and cut each into 4 cubes.
Boil with fresh garlic and diced onion (I use onion powder, because I don't care for the texture).
Once potatoes are done, strain and pour into mixing bowl.
Drop in 1-2 sticks of sweet cream butter and start on the lowest setting to avoid splatter. (I really prefer a Kitchen Aid, but hand mixers are great if you are away from home)
Once the butter starts to really mix in, turn the speed up a notch and pour in milk as you mix. How much milk you add is dependent on how you creamy you like it.
Add salt and pepper to taste and your done.
It's a pretty basic recipe, but I've been taking charge of the potatoes these last couple of years and everyone seems to love them.
Here's some I threw together with piece of quick Tilapia.
Grayson Harris
Seriously americans. 2016 and you still haven't learnt to PEEL your potatoes BEFORE you mash them!
Henry Garcia
Literally boil potatoes and mash them. What the fuck is wrong with you.
Lincoln Jones
I always figured the only time you left the skin on, was when cooking with reds, because it's the only skin I find edible.
Colton Thompson
Use russets you mongoloid
Angel Collins
Yukon Gold > Russet
Will result in a creamier texture and richer flavor.
Don't listen to these idiots saying to use Russets, a baking potato, for mashed potatos. They don't know what they're doing.
Jordan Watson
Mash em with chives, butter, salt, pepper, garlic (powder?) Old Bay, and grated cheddar. Wala!
Julian Russell
What would anons use instead of butter / milk / cream?
Isaac Baker
water bath, put the mash in a bowl, inside a larger pot of water to gently heat. Do not microwave, it turns them to shit.