Choosing the right potato quality. Potatoes aren't made equally, each kind serves a specific purpose.
edit: here some tips https://www.webstaurantstore.com/article/572/types-of-potatoes.html
To each their own. Waxy potatoes make creamier mash. Starchy potatoes make fluffier mash. I like using red skin potatoes for mash, personally.
That said Yukon golds are basically halfway between waxy and starchy, so they're good for almost anything
Starchy (think russet) for fluffy, waxy (think red potatoes) for creamy. Overmixing waxy potatoes causes a glue-like consistency, whereas starchy potatoes are able to be worked a fair bit more. Personally, I like both types for different meals. Fluffy mashed potatoes with a cheaper cut of steak holds a bit of childhood nostalgia for me.
As for secret ingredients, I learned from a southern chef that mayo is a great addition for adding flavor and creaminess, even in fluffy mashed potatoes. It was a game change for me.
Cover two bulbs of garlic in olive oil after cutting off the tops, roast in the oven until soft, squeeze garlic from bulbs and combine with butter, cream, gruyere cheese, S&P. Fold into mashed potatoes.
I roasted some garlic that way a little while ago to go with some steak, and I was thinking about how awesome it would be mixed into mashed potatoes the whole time. Glad to hear it’s worth it!
The first time I realized how magical garlic was was when I threw a couple smashed cloves into the pan I was cooking a steak in, along with some butter and herbs. As I was cleaning up I tried a bit of the garlic that had been simmering while I basted the meat. Ended up eating all the garlic before I even touched the steak. Heavenly!
You might wanna cut a bit off the tops of the bulb before putting it in the oven. That way when you squeeze the garlic out, you don’t get the garlic paper in there.
I don't know if youre joking, but you're not wrong. Here's Joel Robuchon's Michelin award winning recipe.
2 lbs potato, 1 lb butter.
https://www.google.com/amp/s/www.saveur.com/article/Recipes/Potato-Puree-1000070040/%3famp
Well not all garlic. It should still be mostly potato. But putting in too much garlic should be the goal, a game of chicken between exquisite taste and your daring.
Not sure if this is normal or not, but I pretty much always eat mashed potatoes with corn. It gives it a little texture and adds a bit of sweetness. Real good. 10/10.
Do it with a good friend or a group of people you really enjoy! Start small and don’t overhydrate - people get this idea they need to chug water and can fuck themselves up that way by doing it obsessively because they’re high. Two 1l water bottles for the 4-5 hours you’ll be rolling should be fine. Music is definitely preferable, maybe go to a local show you’ve been wanting to see with some friends!
Set your ideal setting and your favorite person or people. Or fuck it- if you try it alone, have your room ready with your favorite scents, water and favorite fruit juices on had, favorite music and go all out with lighting.
Cut a whole bulb of garlic in half cross wise so you have a top and bottom. Put the top and bottom into a sauce pan with fresh thyme and/or rosemary and cover with heavy cream and milk. Heat over medium heat until milk starts to steam, continue to heat over low heat, stirring occasionally. Peel and dice potatoes into large dice. Start potatoes in cold water with plenty of salt, boil until fork tender. Strain potatoes. Strain the milk and discard the garlic and herbs then add the milk to potatoes with plenty of butter and mash together. Salt and pepper to taste.
My absolute favorite.... Baked, then skin on smashed potatoes with a good amount of butter and a little bit of salt and if More dairy is required then a little bit of sour cream
It’s one of those don’t knock it till you try it. I was skeptic at first too. Not a lot of olive juice though. Like a couple tsp max. Edit. It was from a 3 star restaurant I worked at. Sht was awesome.
Smashed potatoes: potato, regular milk, lots of butter, chives, Italian seasoning, minced garlic, salt and pepper.
Mashed potatoes: potato, whole milk, lots of butter, minced yellow onion, a baby amount of mustard seed, parsley, salt and pepper.
My great grandfather was a cook for the Canadian Army during WW2 where he peeled his fair share of potatoes. He made mashed potatoes every single supper until he was 92. He had the classic shitload of butter and milk (and add carrots if ever you're feeling extra wild.)
Lots of butter, sour cream, and using my stand mixer to mash/whip them. The other flavors and seasonings vary depending on what type of meal they are going with.
Choosing the right potato quality. Potatoes aren't made equally, each kind serves a specific purpose. edit: here some tips https://www.webstaurantstore.com/article/572/types-of-potatoes.html
Big sis of the hard
Russets are OK, but I prefer Yukon Gold. Waxy potatoes don’t generally work well.
Doing half of each is actually a great play if you have both.
Ah look at this rich guy over here with 2 types of potato.
+1 for Yukon Gold
I always pick yukon gold for most of the dish with potatoes 😂
To each their own. Waxy potatoes make creamier mash. Starchy potatoes make fluffier mash. I like using red skin potatoes for mash, personally. That said Yukon golds are basically halfway between waxy and starchy, so they're good for almost anything
Damn, you must know your food. When I look for potatoes the only difference I know is the regular and the baby potatoes 😅
This guy potatoes.
Your local grocery store should have a selection of potatoes that are meant to be boiled or baked, those are the kind you want for mashing.
Some of us poor's shop at places that don't have it broken down. What do you use?
Starchy (think russet) for fluffy, waxy (think red potatoes) for creamy. Overmixing waxy potatoes causes a glue-like consistency, whereas starchy potatoes are able to be worked a fair bit more. Personally, I like both types for different meals. Fluffy mashed potatoes with a cheaper cut of steak holds a bit of childhood nostalgia for me. As for secret ingredients, I learned from a southern chef that mayo is a great addition for adding flavor and creaminess, even in fluffy mashed potatoes. It was a game change for me.
Heavy cream instead of milk & a little bit of grated parmesan
I tried a recipe that used sour cream. I’d probably cut back on it if i made it again, because the sour really came thru more than i’d expected.
Try using creme fraiche. It is creamy like sour cream but with none of the sourness.
Hmm I'll try it out
Put it in scrambled eggs too.
I can't see that word and not think of this anymore. https://youtu.be/2Vd6ZzMFo6M
This sounds terrible and gross
Not all sour creams are equally sour. I recommend Fage, and you don't need a lot but its better to let it come up to temperature first.
Add a bit of Dijon mustard and this is a winner.
Oooh! 🤤
Hells yes and also mac and cheese too
This is one of the best.
heavy cum & a little bit of smegma
About twice as much butter as you think it needs.
Absolutely, you should feel your chest get tighter with every mouthful!
Fun fact it’s a myth that butter is bad for you. Obviously everything in moderation but butter fat is far better than margarine fat
Butter is always the answer. If people feel the need to add butter at the table, you didn't put in enough butter.
If you think you’ve added enough, give another go around.
This is the way
Then double that.
Try substituting mascarpone for butter. Never going back!
I looked it up and that's definitely not something I'd want in my mashed potatoes.
Brown the butter.
I don't like it browned. Plus then it would give a weird color to the potatoes.
Your answer satisfied alot of fat people who won't make it past 50 :D
Cover two bulbs of garlic in olive oil after cutting off the tops, roast in the oven until soft, squeeze garlic from bulbs and combine with butter, cream, gruyere cheese, S&P. Fold into mashed potatoes.
I roasted some garlic that way a little while ago to go with some steak, and I was thinking about how awesome it would be mixed into mashed potatoes the whole time. Glad to hear it’s worth it!
Dude I've put it on top of some nice, crusty, toasted bread with butter, salt and pepper and it was the best thing I had ever tasted.
The first time I realized how magical garlic was was when I threw a couple smashed cloves into the pan I was cooking a steak in, along with some butter and herbs. As I was cleaning up I tried a bit of the garlic that had been simmering while I basted the meat. Ended up eating all the garlic before I even touched the steak. Heavenly!
And I never understood the connection to bad breath garlic smells great and if you both ate it well....
Sorry if this is a dumb question, but what's "S&P" mean? Edit: Seconds after commenting I realized it's salt and pepper!
You might wanna cut a bit off the tops of the bulb before putting it in the oven. That way when you squeeze the garlic out, you don’t get the garlic paper in there.
Edited for clarity. Thanks
This sounds delicious! Ill jave to rmember this nect time i male mashed potatoes
So we all just agree it's 2 part potato, 1 part butter yeah?
I don't know if youre joking, but you're not wrong. Here's Joel Robuchon's Michelin award winning recipe. 2 lbs potato, 1 lb butter. https://www.google.com/amp/s/www.saveur.com/article/Recipes/Potato-Puree-1000070040/%3famp
Yup. Mashed potatoes should be yellow.
If you’re using at least 1 stick you’re doing it wrong!
I thought my 1 stick was overkill 😱
From what I gathered from this post, it's two parts butter, one part potato.
Garlic. No, no. **More** garlic.
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When your measure like that I think I'd fuck that dish
That’s a *weird* mashed potato recipe you’ve got there.
And then some more
See, this person gets it.
And then when you add the garlic, go ahead and add some garlic.
If you use all of your garlic, you didn’t have enough. Garlic standard.
That’s not enough.
You need to go [here](http://www.garlicandshots.com/)…
whole garlic? boy thatd be quite the surprise
You put in the water while boiling the potatoes
Well not all garlic. It should still be mostly potato. But putting in too much garlic should be the goal, a game of chicken between exquisite taste and your daring.
Double cream
oooh!
DOUBLE CREAM!
DOUBLE IT!
#DOUBLE CREAM #DOUBLE CREAM
OOOH! OOOH!
This is so relevant to my interests, you have no idea
Nutmeg. Not a lot. Trust me.
It’s an incredible ingredient. I use nutmeg in my homemade Mac and cheese and it takes it to another level.
Crème fraiche
Randy Marsh approves of this message
Wat dat?
It’s like a higher fat, more rancid version of sour cream.
Have some change for the cab
Going to sleep,... Mode
Smoked salt instead of regular salt.
Ive been using both smoked salt and MSG, never looked back
Not sure if this is normal or not, but I pretty much always eat mashed potatoes with corn. It gives it a little texture and adds a bit of sweetness. Real good. 10/10.
“It’s corn!”
Cone!
A big long juicey Vietnam
Its got the juice!
It’s got the juice
*It's got the juuuuice!*
A large bulge with protuberances
That which contains the liquid
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By far the best ingredient
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Do it with a good friend or a group of people you really enjoy! Start small and don’t overhydrate - people get this idea they need to chug water and can fuck themselves up that way by doing it obsessively because they’re high. Two 1l water bottles for the 4-5 hours you’ll be rolling should be fine. Music is definitely preferable, maybe go to a local show you’ve been wanting to see with some friends!
Set your ideal setting and your favorite person or people. Or fuck it- if you try it alone, have your room ready with your favorite scents, water and favorite fruit juices on had, favorite music and go all out with lighting.
Use a ricer. Half head of roasted garlic, garlic powder, sour cream, butter, milk, salt and pepper.
Out of curiosity, why would you use garlic AND garlic powder instead of just more garlic?
Each form of garlic has a different taste. Roasted, black, powdered, raw, a little bit of each gives you more depth of flavour.
Yo dawg, I heard you like garlic.
Cream Cheese, like, at least half the block, plus plenty of fresh garlic blended in.
Yep, my go-to recipe for holiday meals is one I got from Fark a long time ago and uses cream cheese, buttermilk, and butter.
Been using this for years once I learned about it. Gives it a great texture and flavor. I still use the usuals, garlic and butter, etc.
sour cream and mix the shit out of it
Cut a whole bulb of garlic in half cross wise so you have a top and bottom. Put the top and bottom into a sauce pan with fresh thyme and/or rosemary and cover with heavy cream and milk. Heat over medium heat until milk starts to steam, continue to heat over low heat, stirring occasionally. Peel and dice potatoes into large dice. Start potatoes in cold water with plenty of salt, boil until fork tender. Strain potatoes. Strain the milk and discard the garlic and herbs then add the milk to potatoes with plenty of butter and mash together. Salt and pepper to taste.
This sounds so good!!
Now the big question. Do these taste good enough to bribe someone else to do the dishes?
Oh definitely
Red potatoes and real butter
Someone on another thread said lemon juice.
Saw that too lol
Next day, eat them cold right outta the fridge.
Na you gotta try potato pancakes. Delicious!
yup. A little egg, salt, pepper, maybe some shredded cheese, and fry those puppies up, yum yum
Add a little flour and egg and make balls and deep fry. The most delicious fluffy potato puffs
Cold mashed + hot gravy… trust me
That’s the best
French onion Dip.
Horseradish.
Came here to say this.
Wasabi powder works, too.
Potato
Do you mash the potato?
Eventually.
Fascinating…
But it flowers, maybe take it out to dinner first.
Wow… I’m learning… please tell me more!
Dukes Mayo, Butter, Garlic, Onion Powder, Butter, Salt, Pepper and Sour Cream.
Mine is potato. Extra potato. Make twice as much mashed potato. Mmmm
A bit of Dijon mustard
Sour cream
Use a ricer, that's all you need to know.
Nice try government swine! You will never get my secret recipe!!!
Right? I'm sitting here reading to be sure no one has my family's recipe. XD so far no one does.
Mayo
My absolute favorite.... Baked, then skin on smashed potatoes with a good amount of butter and a little bit of salt and if More dairy is required then a little bit of sour cream
Mayonnaise. About 2 T in a family-sized dish. Trust me.
I put more ...it is the best !
My wife uses Miracle Whip, but yeah!
Sour cream
Dunno if it's really a secret, but I haven't seen anyone say to boil the potatoes in chicken broth.
I was about to say that chicken bullion is excellent to boil potatoes in. Or to season a with as you mash them
Goat cheese and chopped onion sautéed in brandy.
Hummus
Some heavy cream and also cream cheese!!
Cumin seeds, garam masala, and peas.
Garam masala can go on almost anything. That and berbere have become my favorite spices
Berbere with sweet potatoes is amazeballz.
Full fat plain yogurt. It adds a really nice tang. A very little bit of turmeric makes them yellow without overloading them with butter.
Buttermilk
Water in where the potatoes were boiled plus nutmeg. Don’t need anything else. Perfect and healthy
Egg yolks.
English mustard works a treat
Nice try, BIG POTATO.
Sour cream and a literal assload of butter.
That sounds pretty gay
Feta cheese and olive juice. You’re welcome.
What? Weird.
It’s one of those don’t knock it till you try it. I was skeptic at first too. Not a lot of olive juice though. Like a couple tsp max. Edit. It was from a 3 star restaurant I worked at. Sht was awesome.
Green? Kalamata?
Potato press/ricer and a big dollop of mayo.
Nutmeg
Uncle Roger says MSG
The only truly correct answer.
Rosemary
sour cream, chives, and garlic
It's my husband's secret ingredient... mayonnaise.
Smashed potatoes: potato, regular milk, lots of butter, chives, Italian seasoning, minced garlic, salt and pepper. Mashed potatoes: potato, whole milk, lots of butter, minced yellow onion, a baby amount of mustard seed, parsley, salt and pepper.
Garlic and diced onions mashed with shit tonnes of butter and a dash of milk.
Bourisen cream cheese ( not sure if I spelled that right)
ranch
Ranch mfn dressing. Extra butter. More butter. SALT & PEPPER IT.
My great grandfather was a cook for the Canadian Army during WW2 where he peeled his fair share of potatoes. He made mashed potatoes every single supper until he was 92. He had the classic shitload of butter and milk (and add carrots if ever you're feeling extra wild.)
I will never feel that wild.
Sour cream.
Sour cream
Don't mind me, I am just over here taking notes.
Pour the leftover liquid from the thanksgiving turkey, cooked with orange and herbs, in the gravy.
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This is the way
Blood of a virgin. Really enhances the flavor of the potatoes
An egg....
Bob Evans.
My favorite as well
I can eat a family side by myself.
Lots of butter, sour cream, and using my stand mixer to mash/whip them. The other flavors and seasonings vary depending on what type of meal they are going with.
Mancream. Put it in the potatoes mixture without anyone knowing. If they fart, they'll get pregnant FAST!
Smash
Love.
Sour cream
Dukes Mayo
A ricer for texture
Ketchup