/ck/ - Food & Cooking

>>11006231
Boil garlic with the potatoes and leave them in when you mash
Add condensed milk and/or cream cheese and/or sour cream

>>11006231
By looking up literally any recipe from the history of mankind regarding mashed potatoes.

>>11006231
Made some tonight.
Skinned, boilied yukon gold small potatoes.
Transferred from water to dry pot, let sit a few hours. Mashed em with a fork, two thin pats of butter, salt and pepper. wa la.
>they already taste good.

>>11006239
My mother mashed her potatoes this when when I was growing up. Minus the garlic. Sprinkle some crumbs on top and bake it a nice touch also

>>11006231
Butter, chives, garlic, and cheese. The same methods you'd use to make other savory things tasty.

raisins, we call it Dalmatian mash

a dab of this stuff will give your mashed potatoes a kick. shit will be so good you're gonna be dabbing after every bite!

white pepper

>>11006239
All of the garlic flavor goes into the water, doesn't penetrate the potatoes then gets dumped down the drain. There's some culinary magic!

>>11006250
Fucking love yukon gold
But yeah mash potatos even instant ones are tasty maybe some butter and salt or a nice brown gravy.
I think of potatos as the white mans rice i personally hate rice but asians seem to eat it as a staple i could eat potatos with every meal like they do with rice

Save fatty beef trimmings, then render the fat out of them and use that instead of butter. It might even be better to do a bad job filtering the fat so you can keep some tiny chunks of fried beef in there. Either way it's fucking good.

>>11006250
"Voila" you fucking moron.

>>11006325
I will never stop loving every time this happens.

>>11006278
I'll try this

>>11006231
Add butter, garlic, and black pepper.

>>11006364
Leave the skins on also, they some nice flavor of their own.

>>11006231
A. Start with good potatoes, golden flesh, intact skin.
B. Cut them up smaller and don't overboil them
C. mix with butter, real butter. Not margerine. Not dairysoft. Ghee is OK.
D. Mix with real milk, not 1% supermarket shit.
E mash to the right consistency, I've never understood why using the food processes makes potatoes taste like crap but it does.
F. Optional, add spice. Salt, paprika, garlic paste, parsley, bacon bits. Go nuts fatty

>>11006366
What the fuck is garlic paste?

>>11006366
... ahh ghee, so you're an indian sack of shit. No wonder "garlic paste."

>>11006373
Paste, made from or with garlic.

>>11006380
So mixed with shit ganges water if can call that shit water?

>>11006410
I mean, if you want to.

>>11006373
Nigger are you serious.

>>11006377
And I say ghee because the dairy fat is important to give the potato a full mouth feel.

So any dairy fat solid will work
And any skim, texture stabalised, mixed oil will not

Also ghee is affordable and has a long shelf life, making it practical for home cooks - aside from curries and flatbread it can be used in kievs and sauces.
It's in fact one of the base dairy products.
Milk, curd, whey powder, cheese, cream, butter,ghee, kumis yogurt and kefir.

Has ck really got this bad?

>>11006415
"mouth feel" so not only are a scumbag indian but a faggot as well. GTFO!

>>11006231
I posted this yesterday but baking or even steaming potatoes gives a much tastier end result. If baking then just put your oven to max and bake them for 45-60 minutes until soft, cut them in half and scoop out the inside into a bowl, add a generous amount of butter plus some salt and pepper and whisk until smooth. Check the seasoning and add more salt+pepper if needed. You can also add a combination of things like grated cheddar, creme fraiche, cooked bacon, chives, roasted garlic, etc.

You can even make potato skins by putting the mashed potato mixture back into the skins, topping with cheese, like parmesan or cheddar, and then baking for 10-15 minutes.

If you really want to stick to the stovetop method of boiling them, then you just boil in salted water, drain and let stand for a few minutes to remove moisture. Then put them through a potato ricer, add lots of butter and some warm whole milk (or even cream). Season to taste with salt + pepper and that's it.

use cream

>>11006425
I'm not a baker but that doesn't seem to the proper way to make proper croissants.

https://www.youtube.com/watch?v=o9gK2fOq4MY
Talking Heads - This Must Be The Place

>>11006425
Oh, roasted garlic works much better than garlic paste.

How do you find baking affects the texture?

>hayley will never hug you

>>11006443
She's a hollywood bitch, for enough money she'll hug anything.

>>11006443
Those disney hollywood bitches are a dime a dozen.

>>11006441
Baking removes a lot more moisture, so they're extremely fluffy and light, and can be whisked and lump free with just a fork or a spoon. Unlike boiling where you pretty much have to use a ricer or mill if you want perfect mashed potato.

>>11006325
Huh?

>>11006452
>>11006457
she's never been with disney. she's self made.

>>11006463
If I'm making mashed potatoes I just wash them then boil them until a fork can go right in then drain and mash them while adding butter and stuff. I like it anyway, is that so wrong? I never add dairy products except butter, it doesn't seem useful.

>>11006475
In general the majority of recipes and chefs will say to add milk, but there's no real right and wrong. If that's the way you like them, then so be it.

>>11006231
I almost forgot.
Garlic, butter, black pepper, and bit of salt.
Good times.

>>11006463
I'll give it a try, sounds like it would work in bulk

>>11006231
Butter

>>11006496
I can deal with that.

>>11006325
Oh my sweet chlid, Hello newfag.
>but you were just pretending to be retarded.

>>11006256
Who's we

>>11006325
sweetie

>>11006437
My nigga. This song is the tits. Used to listen to this at work and confound all the 20-something garbage people around me.

>>11006421
texture = how it feels to bite through
Mouth feel = how it feels in your mouth including texture, temperature, acidity, volatility (like how alcholes and menthol seem to rush through your nostrils and feels cold and clean) etc.

also take a shower pongo boy.

>>11006555
So dairy fat gives it full texture, temperature, acidity, volatility etc.?

>>11006325

>>11006324
god I love fat

>>11006365
some people don't like skins in their mashed taters, though
unfortunately

>>11006231
Add a splash of milk, lots of butter, salt, pepper and nutmeg

>>11006636
>>11006636
Yeah I know. I really like them in the mashed, I find that they add a lot of flavor. What do I know? I'm no professional chef.

>>11006639
Nutmeg? What?

>>11006639
For nutmeg are you thinking pumpkin pie instead of mashed potatoes?

>>11006231
An absolute shit ton of butter and more salt than you would think

>>11006704
>>11006701
Try it

>>11006714
This. And don't even bother adding potato.

>>11006468
>>11006548
>>11006617
>>11006327
Not him but you guys, Jesus.

>>11006719
This, just eat a bowl of whipped salted butter you fat shit

>>11006716
I will, it seems strange but strange things work out pretty well.

>>11006231
i'd smash her potato

>>11006231
No milk or butter.
Use double cream.

>>11006296
you peel the garlic but you don't cut or crush it. The flavor mostly stays inside.

>>11006719
It should just be boat loads of olive oil and butter. That's restaurant quality.

>>11006278
Go away Old Bay.

>>11006816
A challanger appears

>>11006806
>lazy anon doesn't grow it's own garlic plants

I'll get a lot of shit for this but these work really well. I'm one to use oneoff shit but there are exceptions to that rule.
And before I hear some idiot saying how does it get cleaned, it's pretty fucking simple, That blue thing does that, very fast, very simple.

I'll get a lot of shit for this but these work really well. I'm not one to use oneoff shit but there are exceptions to that rule.
And before I hear some idiot saying how does it get cleaned, it's pretty fucking simple, that blue thing does that, very fast, very simple. It has tongs or whatever it's called that match up with the holes in the press and clean it right up.

>>11006639
>nutmeg
Mein neger! I can't believe how few people actually do this, it is simply delicious. Started putting nutmeg into my mash about ten years ago, haven't looked back since! Everyone I've recommended this to have started doing it too.

red potatoes with skin on, garlic salt, and butter

>>11006704
>>11006701
>nutmeg can only be used in desserts
Found the flyovers.

>>11006231
I'd mash her potatoes and scrape her into a dumpster if you catch my meaning.

how does 1 even fucked up mashed potatoes?

>>11006861
Gordon Ramsay is inconsistent. Sometimes he says one use items are bad, other times he uses a garlic press. He won't just admit that some tools are okay sometimes for some people.
i rarely want strong garlic though, so at most i'll quarter it, what needs minced?

>>11007406
>Gordon Ramsay is inconsistent
I've heard people mention that before, though in a different context. IMHO those people are not paying attention to the big picture.

Are you talking fine dining (michelin star level)? Or something different, like a casual restaurant or home cooking? Big difference. For example, he'll often bitch people out for using frozen food in fine dining but not have a problem with it at a casual restaurant. Someone might complain that is being inconsistent. I say the complainer was oblivious to the context.

Putting garlic in mash makes it a different dish. Like its not mash potatoes anymore.

Its some fusion type of thing.

For mash you need :potatoes, finnish butter, cream, milk,salt, and maybe black pepper if you are adventurous. Serve it with a mild oven made meat sauce, or better yet reindeer stew with lingonberries. Doesn't get any better have not had a better variant served anywhere I went.

>>11006834
What does this have to do with anything you fucking retard?

>>11006544
Ur mum and I

>>11006415
t. uses store bought garlic paste
get the fuck outta here pajeet

>>11007489
>need finnish butter to make proper mash
Well I guess everyoe who's not a spurdo can get fucked then

>>11007254
I know right? My mom taught me how to make proper mash, and she got it from her German father. Those krauts have some delicious cooking.
I always serve the mash with rollade, which is a long, thinly hammered piece of beef wrapped around a quartered pickle with mustard. Simply divine

Boil potatoes with a few cloves of garlic
Drain water
Add salt, pepper, butter
Mash
Fold in milk or cream
Adjust amounts until your potatoes are delicious. Remember that you can add more, but can't remove what's already in there.
Mashed potatoes are easy as fuck to make.

>>11006366
>Ghee
Ghee is never OK, currynigger.

>>11006231
God I wish she would piss in my mouth and smother my lips with her feet so I had to swallow it, haha

>>11006231
butter, milk, and cheese lul.

>>11006636
i don't give a shit. if i'm making mashed taters, they're gonna have skin in them. if you don't like it, don't fucken eat them.

>>11006278
potatoes aren't shrimp or crabs my dude

>>11009371
Why so angry Anon? You seem so sensitive about those potato skins. Is everything okay?

generous salt, pepper and butter. And I mean GENEROUS with the butter

>>11009477
maybe you should think outside the box, my dude.

>>11010253
>be le culinary astronaut

>>11006231
Real butter
Double cream
Salt
White pepper

T. Restaurant belly

>>11009328
based

>>11006415
>mouthfeel
I am tracing your IP as we speak, fuckface. Prepare for the storm, ass gargler. You know good and god damn mother fucking well that word is NOT allowed on MY cooking board. I'm coming for you, maggot. Keep an eye open when you sleep, cum smuggler.

>>11009328
fucking degenerate swine

jk I want that too haha

Best bet is to mix it with cheese and/or meat and fry it into croquettes. That's basically my go-to for leftover mashed potatos and ends up far better than the original mashed potatos.

>>11006231
garlic
cheese
an egg over easy
fucking salt

>>11006231
My family always made it along with a tomato sause (just tomato juice added to a roux and seasoned), but I'm lazy so I just add ketchup when mashing them and I love it

Take the tip of a fork and just dip it about 2 millimetres into Vegemite, Then whisk it around and add cracked pepper

>>11012722
No
Don't ever inflict this on anyone with functional taste buds

>>11006231
Butter
Lots of it

>>11006231
butter

>>11006231
I LOVE potatoes!

>>11012892
You're only adding in what's essentially half of a tip of a finger nail of Vegemite, it's a fantastic flavor. Try it before you tell me it's bad because it's not

>>11015384
There's a reason I don't live on your continent

>>11006861
im italian and i have 3 of these

Lots of butter and cheese. Throw in a bit of white pepper too. I’m not a big fan of mashed potatoes, I prefer roasted or scalloped but I make them a lot at work

>>11006325
How does he get out without breaking any of the potatoes?

>>11006325
?

>>11006231
first off you need potatoes.
>bake potatoes until soft
>add real butter and PINK HIMALAYAN PINK SALT
>a splash of whole milk to preferred texture
>add spice to flavor

For me its salt and butter is all i need.

>>11017673
i forgot to mash, and now i really want some potatoes.

>>11006231
>how do you make mashed potatoes tasty?
With my world famous tasty sauce

>>11006747
I'm from here lol

>>11006231
bourdain said 50 percent butter 50 percent potatoes.

>>11019566
were those really his last words? That is some "rosebud" shit right there.

>>11006231
Butter, sour cream, chives, parmesan, garlic, peperica, gravy?

Who’s the bitch I want to rape her

>>11006231
>ywn side-hug-greet a pretty redhead like she knows you
Why even live?

>>11019596
lol i think his last words were "i knew hillary had killers out there. i regret nothing harvey weistein is a monster and hilliary is a lying bitch who will do anything for power."

>>11019634
Dude, please get help, your obsession is eating you from the inside out. The new school year is starting this week, we don't want to see another one this early.