Best mashed potatoes

[ericuda]

Comfort food for sure. I only use Yukon golds but russet works too. Key is the potatoe ricer. Skip cheap goto ebay or wherever and get a good cast iron ricer as shown.
20210103_170157.jpg

Pirated most and used many times. Boil till fork tender and run taters through ricer for zero lumps. Add salt, pepper, butter and milk for creaminess. Last step scoop in a large spoonful of mayonaise. I use dukes. Mayonnaise adds a bit of flavor but way more to the texture.

[crankythunder]

about half the time I make what my aunt mary called "Yooper Mashed Potatos" where she cleaned the potatos and took out any nasty spots but did not skin them, cut them up, boiled them, then mashed with a potato masher skin and all.

Give it a try and let me know what you think.

Regards,
Crankster

[eflyguy]

Don't knock them until you've tried them. I add about 1tbs butter. $1/pack and I can keep them on-hand for whenever the mood strikes.

[RogerKipwell]

5 lbs of russet or Yukon Gold potatoes. Scrub but don't peel. Cut into sixteenths. Boil until fork tender. Drain. Cook 1 lb bacon very crisp, save bacon fat. Crumble bacon.

Add 1/2 lb sharp cheddar, diced. Add 1/4 lb butter or margarine. Add bacon and bacon fat. Start smashing with 1965 vintage Ecko potato smasher. Add a couple ounces of whipping cream. Continue smashing. Salt and pepper to taste. Add more cream to adjust texture. Smash some more.

I always mash by hand. I use a mashing motion that I developed as a kid, rotating the pot as I go. I've tried a number of different styles of masher and this is my favorite

[RogerKipwell]

Originally Posted by eflyguy

Don't knock them until you've tried them.

I've tried them. I'll knock them.

[ericuda]

Crankster will do i bet with my yukon gold's most of the skin would end up still in ricer.

Masher works but for me ricer is quicker and zero lumps. Any tater to me is good though.

[Jeepergeo]

Now I am hungry!

[NIB]

Mashed potatoes and "Riced potatoes", good, although ever since I was turned onto Whipped potatoes that's the only way I eat that type of potato. When they are whipped with an electric hand mixer they turn creamy with body without adding anything (spuds only). You can add butter later.

Lately all of my potatoes end up becoming homemade hash browns. After they're browned up I'm not sure why, but I don't get that bloated feeling eating them like when eating mashed even though the same amount of potatoes are used.

[WarhammerRex]

This is one of my favorites mashed potato recipes: https://www.tasteofhome.com/recipes/...shed-potatoes/

The dill tastes amazing with the other flavors!

[j.r. guerra in s. texas]

My tips are simple compared to the above. Whether boiled potatoes or dehydrated beginning, I add a heaping tablespoon of mayonaisse (Dukes is best), two tablespoons of butter and a small amount of milk. And if I have some around, a little heated bacon grease adds some extra taste.

The seasoning is Fiesta Brand Lime Pepper, which adds a distinctive taste I like a lot.

[Ladykiller]

I've never used mayonnaise ... But a similar trick I use is whipping in a few raw egg yolks for richness.

[max503]

I have no problem with a few lumps in my mashed potatoes.

[crankythunder]

Tried the mayonnaise last night in the mashed potatoes.......

didnt tell anybody......

I thought it was good but nobody commented.......

Specifically asked the wifey if she liked the potatoes (with gravy too).

I think she just likes any dinner that she does not have to prepare.

Regards,
Crankster

[Andyd]

The tool for mashing the potatoes makes little difference but is just a tool to facilitate the process of mashing the potatoes. The kind of potatoes and the other ingredients make the difference. Nutmeg can be added, parsley and bacon chips and there is no limit to creativity in the kitchen.

[hickorynut]

Bob Evans in your grocery store, microwave, serve. Quick, easy and fantastic on the plate.