/ck/ - Food & Cooking

>>17043947
Use Marco's recipe. It's your choice

>>17043947
don't use shitty potatoes
mash cheese and garlic in there
don't use shitty potatoes
experiment with the texture until you have it how you like
don't use shitty potatoes
leave the skins in
don't use shitty potatoes
learn to salt them properly
don't use shitty potatoes
try not to actually drown the things in butter
don't use shitty potatoes

>>17043947
Tell me what your usual routine is for making your mash, and I'll see if I can give you any protips or constructive criticism.

roasted garlic
bit of sour cream
I dunno. I have no idea how you make your mashed potatoes to begin with.

>>17043980
>Boil potatoes
>Smash them up with handle
>Salt pepper garlic powder and some thyme
>stick of butter and milk
idk just tastes bland

>>17044000
what kind of potatoes do you use? I think yukon gold taste the best
also get a potato masher like pic related

>>17044012
Not OP, but what about red potatoes? I use those and they go really well with butter desu

pipe into nest, fill with dice tomato, top with cheese and bake in the oven

>>17044019
those are also good, but I prefer yukon golds
I just find them more flavorful personally

>>17044012
i use russets, are those shit for mashed potatoes?

>>17044000
Try adding butter and milk?

Add more butter

>>17044031
>>17044000
>milk
do not listen to these posters. Adding milk to potatos is the sign of a bad chef

>>17043947
Here.
https://www.youtube.com/watch?v=LIgmvF2olcw

>leave skin on
>add butter, garlic, leek or onion, shit ton of pepper and some salt
>sometimes add spicy paprika
>no milk because overly creamy mash is just baby food
wala

>>17044000
use fresh garlic, not powder. Other than that, seems you're doing nothing wrong unless your ratios are off with what you add.

>>17043947
add more butter

>>17044041
this
more butter, no milk

>>17044061
>fresh garlic
It's a better experience without having garlic pieces floating around. I think it'd be better to roast or saute the garlic in the butter and then take it out.

>>17044076
I disagree, but I respect your decision to be wrong.

I use gold potatoes, about 5 lbs, mashed, then about two tablespoons butter, a half a block of cream cheese, chives, two large cloves of garlic freshly smashed or grated, and obviously salt and pepper to taste.

I bring the butter, chives, cream cheese, and garlic to a simmer in a separate pan with just a little bit of water to keep it from burning, before I add it to the potatoes, and them mash it all together.

If you want it to be really salty or just really flavourful, either get a good gravy or add a half packet of dry ranch dressing powder.

>>17044029
Russet skin tastes like literal dirt, they’re the only potatoes I bother to peel

>not using mayonnaise or sour cream

>>17043947
mash them, don't whip them.
butter.
milk.
salt and pepper.
>>17044041
>Adding milk to potatos is the sign of a bad chef
you don't know how to cook.
you don't even know how to spell potatoes.

>>17044118
you're the worst type of cook.
everything you make is shit.
>inb4 "fat women love my cooking."
dogshit.

>>17044029
the texture is on the grainy side and they are not the most flavorsome
give a different variety a try next time, see what you think

>>17043947
Dehydrated onions, a SMALL dash of garlic powder, ground celery seed, sea salt, butter, smoked paprika, black or white pepper, and sour cream stirred and soaked for a few minutes in the water before you add the flakes. Then put gravy on it. Add more black pepper. Most here will disagree with my method, but that's how you bring it and beat the boss.

>>17043947
this shit will give you the most amazing mashed potatoes

use a 3:1 potato to butter ratio by weight

>>17043960
What are shitty potatoes vs superior ones?

>>17044125
uhh..
https://www.youtube.com/watch?v=dKVbt2ugTJE

>Half skinned russets half skin-on reds
>Heavily salt boiling water
>Don't overcook
>Butter, sour cream and chives
>Mash until mostly smooth but some chunks remain

>>17044164
If I make instant mashed potatoes I will use a mix of chicken/beef stock combined with condensed milk instead of water

>>17044250
I mean chicken stock OR beef stock, not both you monsters

>>17044233
>"The spelling "potatoe" was widely used in the 19th Century, but by the early 20th Century the spelling without the final 'e' had become widely accepted as the correct version for the singular of the word (the plural is "potatoes"). In 1992, then-Vice President Dan Quayle read from a spelling bee answer card that erroneously gave the spelling as "potatoe". Quayle later said that he thought it was wrong at the time but read off the version that was written on the card given to him by an English teacher at the school. Being a Republican candidate in a national election campaign, he was mercilessly ridiculed by the media for the mistake. None of the children in the spelling bee had ever seen any spelling besides "potato."

>>17044085
>ranch powder
This is the secret.

>>17044080
Come to think of it, you could just grate it so that it's mush. That would be better than just minced.

>>17043947

Try cheesy mashed potatoes. I love it but maybe it's because it reminds me of my elementary school food.

Cream cheese

Any thoughts on this
https://youtu.be/luZEZgZNFAg

Tried it this year, the rosemary was good but still felt like it was missing something

>>17044466
I used to like to use ranch dressing when mashing

>>17044029
>russet taters
You'll be doing yourself a favor by never buying them again. They are terrible in both taste and preparation.

Boil your potatoes whole

>>17043947
boil potats in salt water
Don't overboil
don't underboil
put to bowl with bit of extra salt and pepper, mash with milk and butter, taste for seasoning, adjust seasoning.
Don't overmash.

All the fancy extra shit comes after you've managed to make basic potats good. No point in trying to put whipped cream and cherry on a turd. it's still shit. Learn to make it not shit then add your secret ingredients half the thread reccomends.

Potaters are easy literally just don't overwork them.

>>17044094
>>17044139
>>17044588
Literal niggers. Russets are the only allowable mashable potato as they're more fluffy and not waxy like the red and yellow varieties.

>>17044619
u r dumb

The single most comprehensive mashed potato guide I've after pre-Thanksgiving research found (more than Serious Eats, Harold McGee, etc.)
https://food52.com/blog/24633-how-to-make-mashed-potatoes

tl;dr
Potato Choice~
Yukon Gold = Safest to not overmash and creamiest texture (arguably best flavor)
Russet = Fluffiest Starchiest, Easy to Overmash, can take the most liquid (cream, butter, etc.)

Mash method~
>You like texture?
Hand mash/Leave Skin On
>You hate texture?
Potato Ricer or ideally pass them through a fine-mesh sieve/Skin Off
>You REALLY FUCKING hate texture or want to go all-out?
Steingarten Method

Mix-in~
Add cold butter first (melted dairy breaks the fat/milk solid emulsion resulting in a greasy mash, and doing it before adding cream, sour cream, etc keeps the mash from getting soupy)

For the ultimate smooth mash you use the Steingarten 2-Stage Simmer/Boil Method:
https://www.thedailyspud.com/2009/11/01/spud-sunday-good-at-mash/
By SL~OW~LY bringing the potatoes up to 79C / 175F (a bare simmer) over 20 minutes either in sous vide or on the stove with the heat set to medium and checking the water with a thermometer and then adding some cold water periodically you make the starch granules inside the potato gelatinize but never gets to the point of bursting the cell walls leading to gluey-ness. Then rinse them off under running cold water to back the temp back down, and finally return'em to boil them in fresh salted water for 5 minutes to tender.

>>17044466
>>17044559
Oh yea, it's all comin together.

>>17044118
>mayonnaise

>>17043947
dont mash them completely, leave small chunks
cream instead of milk
salt sparingly, use white pepper
butter
green onions

bonus:put your single serving in a small bowl and melt cheese on top. Bacon bits if you're into that

>>17044085
do you also make that face while preparing them?

>>17044259
same with "tobasco" desu.
whoever got triggered and wrote that seems to be under the impression that it's okay to be dumb as long as you luck out and are sort of correct in some unconvincing way, even if you only got there through sheer stupidity.

>>17044118
I use sour cream and either whole milk or condensed milk

Buy yellow potatoes. I don't know what sort of potatoes people around the world have, I use Agria.
>Peel and dice potatoes
>Boil in salted water
>When tender drain, then return to the heat to evaporate any remaining moisture
>Remove from heat and add a generous slice of butter and season with salt and pepper
>Mash until smooth (you can stop at this point and dish them up)
>Add some chopped parsley and about a tablespoon of milk and stir
Easiest method. I like to add the milk to whip them up and make them really smooth. Instead of parsley and milk I've used red onion, chives, sour cream and chopped bacon. After mashing them with butter you can do whatever you want really.

>leave skins on
absolute retards

>>17044877
this with less butter (unless you're a FAT Amerilard) and use milk instead (half of it can be replaced by crème fraîche)

>"people" who make liquidy mashed potatoes

>>17045151
Go back to your anime board

>>17043947
Fry the peeled skins in butter until crisp, use the butter in the mash, top with the skins.

>None of these fuckers add an egg to their mashed potatoes
You're never, ever gonna make it

>>17044043
Based Pepin Poster

1 potato (yukon gold is best)
1 tbsp mayo
1 tbsp butter
salt and pepper

>>17044012
Yukon gold mashed taters always come out dense and kind of gummy.

>>17043947
I like to use my stick blender to fuck with the starches. Makes it stretchy and gloopy and my autism loves this texture.

Roast garlic and onion until they are soft and brown, and blend those into your mash. Leave the skin on, butter and cream or I guess milk, and you’re g2g. Salt and pepper obviously, but ever since I started putting roasted garlic and onion into my mash everyone I cook them for eats until it’s gone.

Surely you idiots don't fail at making mashed potatoes? You boil potatoes and put enough butter, milk/cream, salt, and pepper in them. Maybe garnish with dill or green onion. You all own a potato ricer, correct?

>>17043947
creme fraiche
butter
cheese

congrats you made aligot.

>>17045741
careful they'll use kraft singles

I make a paste that I put on my potatoes to help them out. here is how I make the paste:
>handful of fresh tumeric and ginger
>2 tbsp of each seed: Coriander, amanji, fennel, fenugreek, cumin, mustard, 4x black peppercorn, cardamom, cloves, and star anise
>~8tbsp of Ghee
>1 cup of red wine
>2 cup quinoa

In the pan, I temper first the chopped aforementioned roots to soften up then I take the blended seed mix and when the mix is chonky I add the wine and let it simmer a bit. as the liquid nears a paste, I add in the quinoa and try to cover all the quinoa with the paste. once covered, i add another 8 cups of water and bring it to a boil. once boiling i reduce heat in steps such that there isn't a huge amount of spatter from the cooking. takes ~45 minutes. once it is resting, i add a few fresh limes' juice, a huge amount of salts, black salt, pink salt, and Epsom salts. I then leave it on the stove to cool down and micro ferment for the night. after that, I store it into jars, and when I wish to consume, I blend a jar of the food with more water, cloves of garlic, and sesame paste. Easily then I bake potatoes at 375 for about an hour as i do my morning work out, and mash the potatoes in with the sauce, spinach and onion plus some extra ghee on top sometimes. you could easily just have the paste with the potato and I believe that would serve you well biologically.

>>17045346
You only do that when you're topping a pie. And fuck off back to /fit/ with your shit meme.

>>17045876
Stopped reading once I got to the end of the greentext. We're talking about mashed potatoes, not a curry with 15 ingredients you pretentious turd.

>>17043947
cream

I just use this recipe from Alton Brown

>>17045892
thank you! that is just how I make my potatoes taste better. I can understand it's both too much reading and too much effort for you.

>>17043947
It's very simple, and this method applies to most food. It's called "le based French way": Be heavy handed with butter and cream.

>>17044085
>about 5 lbs
>two tablespoons butter
That's not right.... 2 tablespoons is how much I use for a single baked tater wtf

>>17043981
Everything tastes better with a dollop of Daisy
>the little song is in my head forever now

>>17045944
Thas right. And don't even think about using that starched up store brand.

>>17045887
>You only do that when you're topping a pie
Wrong. I ALWAYS do that. And I make delicious creamy mashed potatoes which is probably a lot better than yours.
And I also add a generous helping of nutmeg.

>>17043947
Get Ratte potatoes if you want your purée to be the star of the dish
Get Bintjes grown in clay ground if you want your purée to support a star ingredient or if you want to use your purée for celery, celeriac, pumpkin, parsnip, cheese, croquette... preparations.
Other potato varieties are great too, if you like wasting time and money.

You want your potatoes to have roughly the same size, you boil them, unpeeled, covered in 3 cm (an inch) of cold water (that's imperative).

They are ready when a small paring knife enters with ease. Let them cool down until lukewarm, peel carefully, put them in pic related (avoid stomping them - too grainy, avoid blending them - they become glue) on top of a cooking pot with little heat and let the remaining moist evaporate carefully.

For 4 people you use 1kg of potato mass prepared this way, 20 to 30 cl of boiling hot (imperative) full milk (for consistency) and 250g of ice cold, even frozen, diced butter - added gradually over low to moderate heat.

You season with sea salt (gros sel gris de Guérande, Camargue or Maldon), white Penja pepper and mace (if you want it delicate) or nutmeg (for a more robust effect).

You can add egg(yolk), breadcrumb, cheese, green herbs or spice mixes but those are either for deepfrying/oven or to hide the fact that your purée is garbage.

>>17045876
>make curry base
>add red wine
>reduce it
>add quinoa
>add epsom salts
>ferment it
>add water
>add garlic and sesame paste
>bake potatoes
>mash in concoction
>add spinach and onion
Bruh what the actual fuck are you making. This is like a kid experimenting with food.

butter, sour cream, chives, garlic, saltsaltsalt

a little trick I like to use is melting the butter with a whole bunch of rosemary and thyme, n letting it bubble away on a v low heat until the herbs r are little greyed and the melted butter tastes strongly of them. then I let it cool and turn back into butter. you can definitely put chopped thyme leaves in, but chopped rosemary tends to be grainy (in my experience at least) so I like this method.

>>17046075
not op but very useful, thanks for the tips

>>17044043
he looks like he's about to fucking die
I had to call my Grandpa and tell him I loved him after watching this video, he's going to fucking die soon too

>>17043947
more butter, it's that easy

>>17043947
leave the skins in
mash it up
add, garlic, butter and chives

>>17044000
skip the milk, use roasted garlic instead of powder.

>bland
mix up the spices, rosemary works well, or just go full flavortown

>>17043947
cut tates into cubes
boil and drain tates
add egg yolk, grated parmesean (lots), butter and sour cream (no milk, just a shit ton of butter and sour cream)
salt and pepper to taste
that's how I make em and everyone always cleans their plate

>>17044232
I like russets and Yukon Gold potatoes but im a leaf so maybe I'm spoiled with amazing potatoes.

>>17047652
>im a leaf so maybe I'm spoiled with amazing potatoes.
probably. Like how how the US southern border states are spoiled with good avocados.

>>17044118
>mayonnaise
How fat are you?

>>17043947
1:1 ratio by volume of potato to butter

>>17043947
butter, good potatoes (be sure to treat them nice, sleep with them even), salt galore, and more butter. cream is helpful.

>>17044232
Shitty potatoes are soft and have been left in the silo for too long so all the starch is sugar and they brown way too fast

>>17043947
Mashed taters = how you eat a baked one. A what you might think is a disgusting amount of butter, salt, pepper =extacy.

>>17044000
Stick your hands between your buttcheeks before you mash em

>>17047356
No reason he couldn't live another 20 years.

>>17048615
Do you mean ecstasy?

>>17049290
No

>>17046002
I'm not a simpleton, so I rarely eat mashed potatoes.

>>17046106
Kek, thanks for the breakdown. I didn't bother reading it after the ingredients.

use baking potatoes
use plenty of butter
>optional
substitute one third to half of the potatoes with celeriac root

>>17049871
>>17044000
also use cream, not milk, i mean what the fuck
and use your handmixer aswell