/ck/ - Food & Cooking

>>17552554
Oh if you have left over mashed pots you can mix them with flour and a raising agent to make pretty nice pancakes. Also have you considered roasting pots? They are much tastier than mashed IMHO. Heston probs has best recipe but jamie is good too.

>>17552554
Butter, cream, salt and pepper, roasted garlic.

>>17552554
>cut potatoes into chunks
>boil until fork tender
>drain
>add about a tbsp butter and some sour cream
>mash but leave some chunks because i like that
>salt and pepper to taste
mashed potatoes, done.
simple. rustic. delicious

>>17552554
I never could get used to russets, but I like my mash creamy so I use Yukon potatoes. I keep it simple. Butter, garlic, milk. Put a bit of each, and adjust to how you like it. Add more milk if you like it smooth or less if you like it chunky.
I would say the only thing that is "required" is a ricer. It is a game changer, and I can't go back mashed potatoes made without them.

What's the best tool to mash them?

Use more butter than you think you need. Also, don't be gay and use a river. Just use a masher and go to town.

>>17552554
Butter, milk, salt, pepper
Garlic if you feeling adventurous
The butter is for flavour, the milk is to decide the thickness you want your taters to be

>>17552620
Need way more butter. Paula Deen that shit.

I still make 'em like me mum used to.

This tool is good BUT HELL to wash tho.

>>17552554

Step 1: throw the russet potatoes in the trash and buy a bag of Yukon golds

Boil potatoes, drain potatoes, mash, add butter, mash more; add salt and pepper, chopped dill, diced raw brown onion, mix. Done.

>>17552656
The FIST

>>17552620
>>cut potatoes into chunks
My lazy ass roommate omits this step.

>>17552724
I didn’t mention that in my recipe because I thought that was a given, people don’t do this?

>>17552554
Pro tips: boil the potatoes before peeling them.
Salt the water heavily instead of salting the mash.
Add solid butter to the mash until it's mixed in and coated with fat, then you may add milk.
White pepper isn't only for appearance. A tiny amount makes it taste more earthy, too much and it will taste like poop.

I add an egg or two to mine depending on the size.

>>17552728
Some chefs say to boil potatoes whole before cutting them. Something to do with the starch I think.

>>17552768
>>17552756
Isn't it annoying to peel them after you boil them because they are so hot? You do want to mash them while they are hot

>>17552772
I like my mashed potatoes with skins so not sure. Though you could probably just squeeze them out of their skins after they've cooled down a bit.

>>17552772
>peeling potatoes
Don’t be a fag, the skin is tasty AND healthy

>>17552710
>raw onion in mashed potatoes
not sure how to feel about that one

>>17552783
>>17552786
If you mash them with skin doesn't that just make it so there will be really big part of skins instead of small ones? Unless you use some kind of strange tool mashing them

>>17552796
I honestly usually just chop beforehand anyways cause I'm lazy. But you can just chop up the whole cooked potato before you mash it.

>>17552808
I'm stupid and didn't even think about chopping an unpeeled potato before boiling it....

>>17552554
Salt, pepper (white or black doesn't really matter too much), nutmeg, butter, milk or cream.

>>17552554
My grandma used sour cream in her mashed potatoes and they are the best. I've ever had

>>17552772
I use a ricer which separates the peel without having to do anything extra. But if you're hand mashing, you're right it will be unbelievably hot trying to pinch the skin off a whole potato. If you cut it into small enough chunks it doesn't hurt as much since they cool off fast after draining the water. I cut the tater into pinky width discs and they cool off so quick I can snack on a couple almost immediately.

>>17552554
>boil them
>dry them
>mash them
>add butter
>add milk
>add salt
>mash more
>add more butter
>add more milk
>mash more

thats it. the best

>>17552554

Sometimes if I don't have much time, I'll nuke a potato in the microwave, mash it up with a fork, and then eat it. Does that count as mashed potato?

>>17553194
Nope. That's like saying chewing your baked potato is mashing it, therefore it's mashed potatoes.

>>17552554
i make potato salad.
>half of boiled potatos mashed
>other half diced
>cilantro
>onions
>garlic
>jalapenos
>two limes
>mayo/mayo substitute
>hard boiled eggs
>smoked paprika

>no one mentions using a whisk to fluff them up and smooth them out after mashing
Am I the only one who beats my mashed potatoes?

>>17553606
I slosh it around with a wooden spoon a bit but I don't whisk it or anything.

>>17553606
My mom used to make them like this. Turns it gluey without tons of added fat.

>>17553624
Try it sometime. You don't need to do it excessively, just a quick thorough 30 seconds of hand whisking.

>>17553628
>electric whisk
This seems excessive.

Classic Mashed Potatoes in 15 mins or less
>Use yukon gold/yellow potatoes, or russets if need be
>NEVER waxy red potatoes
>Don't peel unless serving to guests
>Cut into 1/4" slices or chunks (6.5mm-ish)
>(Potato Pro-Tip: A mandolin saves 2-4min of cutting potatoes)
>Add to pot of cold water
>Rinse until water is clear
>Add salt
>Boil until tender
>Drain well, add pot back onto heat for 1min
>Add butter
>Mash once
>Add sour cream or other dairy
>Mash until mashed, but no more
>Add black pepper, salt, dill
>Whip up with spoon or whisk but not too much
>Wa-la

(Another potato pro-tip: salt is really important for potatoes or they will simply taste bland no matter what else you add)

What's a good source of yukon golds/yellow potatoes? My local grocery doesn't have cheap 10 lb bags of them like they do with russets.

>>17552554
I used to think they were called rusted

>>17556340
That's adorable, buddy

>>17552656
Boil them whole and then stomp them down a drain

all you need is butter, salt and milk. if the potatoes are good ones, that's already a perfect mashed potato. if they're subpar you might need to try harder to spice it up

>>17552656
A stand mixer. I used to make like 40lbs every day. Roasted garlic, salt and pepper, butter, milk. Then you add hot water until you get your desired consistency.

I enjoy the black specks in mashed potatoes so I heavily use cracked black pepper

>>17552554
Cut potatoes to same size. Leave as big as possible. Cover with enough salted water. Bring to boil then simmer. Drain and let stand for a few minutes to dry out. Ingredients just salt, milk and butter.
>Use the right potatoes

>>17552772
joel robuchon actually said that was his secret to making the best mashed potatoes/pomme puree. Use a particular kind of potato, then make the lowest level kitchen employees burn the fuck out of their hands and peel them right away.

>leave the peels on
>boil with a carrot or two
>mach 'em together
>blob of butter
>subtle shake of thyme
>salt & pepper
wala

>reddit gold potatoes
It couldnt be me

>take potato
>mash it
done

Lets settle this once and for all, skin or no skin?

>>17552620
>rustic
thanks pioneer woman. Mashed potatoes need lots of butter, the more butter, the fluffier.

>>17552554
Here's my convulted way.
>cut
>cover with chicken stock or use bouillon seasoning
>wait til tender
>take out about half the stock or more, but not all
>boil milk and butter in a separate pan
>mash a bit while it's getting hot
>add then mash the rest

>>17557304
>add carrot
It's amazing how many people will object to this. They think it will end up tasting like carrot when it blends in pretty well.