Your Best Mashed Potatoes

[Anonymous No.13161314]

The holidays are getting near, let's hear what /ck/'s perfect mashed potato recipes are.

I have been working on this recipe for a while and it gets lots of attention when I make it.

Ingredients:
-10 Yukon Gold Potatoes
-5 cloves of garlic (about 1 clove for every 2 potatoes is my rule of thumb).
-1/2 stick of butter
-Salt/Pepper to taste
-1 teaspoon of vinegar (I like apple cider or white. Darker vinegars might fuck up your color)

Instructions:
-Boil the potatoes and garlic together, this is crucial to tame the garlic down a little.
-Drain the water out of the pot and add the butter before throwing the lid back on to steam for a few minutes, this helps melt the butter too.
-Add salt/pepper
-Add vinegar, sounds gross but it stops the potatoes from tasting too rich.
-Mash/blend the mixture.
-Add more salt, pepper, butter, vinegar if desired.

[Anonymous No.13161351]

>no presoak

[Anonymous No.13161360]

>>13161351
What does pre-soaking do?

[Anonymous No.13161383]

>>13161360
removes starch

[Anonymous No.13161414]

>>13161383
Oh, makes sense. I will give that a try next time. Do you think you should still presoak with less starchy potatoes (yukon, red)? Or should you do it with all potatoes?

[Anonymous No.13161421]

>>13161414
all of them

[Anonymous No.13161426]

>>13161314
wrap an entire head of garlic in aluminium foil and roast it in the oven. peel it and puree it and put it in the mash. also there really is no secret to mash potatoes other than the more butter there is the better.

[Anonymous No.13161458]

>>13161426
So far I have learned about presoaking and using roasted garlic. I also think adding vinegar makes a big difference. I have eaten some pretty bad-tasting mashed potatoes so there must be some more secrets out there.

[Anonymous No.13161479]

>>13161458
https://www.youtube.com/watch?v=C0gWH2E4lWg
they could suck for a few reasons. they weren't properly drained or the potato used had a higher water content naturally, they weren't properly mashed, they didn't have enough butter. the butter thing is the most important, i doubt half a stick will be enough. look at the ungodly amount of butter chef jon is using for 3 large potatoes. he's going overboard in my opinion but you need a higher ratio than what you are intending to use. anyways you can easily adjust that until you get the right texture you want.

another thing you could try is pic related, it gives a finer mash but i've never tried it. if you don't feel like buying one you can just press the potatoes through a colander but id be too lazy for that too.

[Anonymous No.13161638]

https://www.allrecipes.com/recipe/22986/suzys-mashed-red-potatoes/

This recipe tastes very good and is very bad for you.

[Anonymous No.13161699]

>>13161638
>skins in mash
fuck off

[Anonymous No.13161837]

I don't really have a recipe but a bit of white wine and a fuckton of butter and green onions is always a winning combination

[Anonymous No.13161876]

um, these recipes seem kinda uncrispy???

[Anonymous No.13161925]

What the fuck is with americans and putting garlic in everything? Are you guys fucking retards?

[Anonymous No.13161938]

My reciepe:
boil peeled potatos
drain when soft
mash potatoes(I use a potato press)
lots of butter, add heavy cream or whole milk untill desired consistency
season with salt, pepper, nutmeg, I like to add some bouillon powder for extra savoury taste

goes great with meatloaf or danish/swedesh meatballs and some roasted crunchy onions on top

[Anonymous No.13161981]

>>13161314
Chef John owes me a cut. Anyway, your butter content is too low for fat bastard decadent mashed potatoes

https://youtu.be/C0gWH2E4lWg

[Anonymous No.13161999]

>>13161314
4 russet potatoes
4 sticks of butter
Salt & Pepper
1/4 cup of warm milk
>Peel and quarter the potatoes
>Boil for ~30 mins in heavily salted water until soft
>Drain and place back in the pot on low heat
>Mash the potatoes a bit and then mash in the first stick of butter
>After that it should be creamy enough to use a whisk
>Add the remaining butter one stick at a time until fully incorporated
>Pour in 1/4 cup of warm milk
>Taste for seasoning
>Done

[Anonymous No.13162018]

I have been making mashed potatoes for years and have finally settled on the recipe I like. Please don't judge me

>peel and boil russet potatoes until easily pierced by a fork
>half a stick of salted butter and and equal amount of bacon fat go in a pan
>crush garlic cloves and cook them over low heat in the pan for five minutes, discard garlic
>put potatoes in stand mixer with fat
>add maybe 1/3 cup of heavy cream and also add some sour cream
>add salt to taste

It's really fucking good. Goes really well with any stew or a roast chicken

[Anonymous No.13162029]

>>13161314
>a bunch of potatoes (depends how many people im cooking foor)
>boil untill knife slides in easy
> peel off most of the skin
>mash
>add butter, chives, garlic powder, salt, pepper to taste
>add sour cream (maybe milk) untill preffereed consistancy reached

Mashed potatoes are retard proof, as long as you dont over season them or under mash them, you cant screw them up

[Anonymous No.13162035]

i put mine through my juicer and they come out divine
if you have a masticating type juicer, definitely try it

[Anonymous No.13162036]

>>13161426
When I put too much butter it ends up turning into a porridge. It still tastes good but I prefer there to be more bite to it. I know I'm doing something retarded, but what?

[Anonymous No.13162040]

>>13161981
mash shouldnt be that fluid, americans are brain damaged

[Anonymous No.13162059]

>>13161999
>>13161981
>>13161479
I've tried this recipe and it's simply too much butter. Think about it - do you use an entire stick of fucking butter with a baked potato? Try it and let us know how that works out for you.

[Anonymous No.13162068]

>>13161876
fuck off sMelly

[Anonymous No.13162073]

>>13162036
putting too much butter

[Anonymous No.13162086]

>>13162018
You really don't want to use a blender/food processor, it breaks up the cell walls and turns into wallpaper glue. Use a mashing tool or a potato press.

[Anonymous No.13162093]

>>13161314
i’ve been making them using T Keller’s method
pretty perfect every time

[Anonymous No.13162125]

>>13161314
dont know how everyones overcomplicating it, just peel potatoes, boil em in salted water, mash, butter and seasoning to taste.

[Anonymous No.13162142]

>>13162059
It's my go to mashed potatoes recipe. Turns out great everytime. You might be under seasoning it

[Anonymous No.13162194]

>>13161383
and whats the benefit of that?

[Anonymous No.13162209]

>>13162194
starch is glue
gluey mash is bad
starch is bad

[Anonymous No.13162210]

>>13161314
Cut potatoes into home fries shape after peeling
Boil for an hour
Drain
Mash with masher
Add butter and milk

[Anonymous No.13162211]

>>13162209
only if you overwork it. I can't imagine pre-soaking makes enough of a difference to be worth the effort. I've never had an issue

[Anonymous No.13162219]

>>13162211
it makes a huge different and your mash isn't as good as you think it is

[Anonymous No.13162225]

>>13162210
Based, only way to make em

[Anonymous No.13162231]

>>13162219
well, chances are youre american and make mash soup, so im not exactly about to take your opinion seriously

[Anonymous No.13162243]

>>13162231
i'm not american
stay wrong. it's fine

[Anonymous No.13162244]

>>13162225
One time I made gravy from stewed beef
And reduced the stew water to a gravy consistency. Most flavorful gravy I ever made

[Anonymous No.13162265]

>>13162244
>stew sauce
unironically sounds good

[Anonymous No.13162308]

>>13162086
I'm using a stand mixer with a paddle attachment sort of thing. It does a great job. Sorry you can't afford a kitchen aid. Basically what I'm saying is that you should bring your head down as hard as you can on an ice pick

[Anonymous No.13162314]

>>13162244
Try adding in some Guinness with that and let it reduce too. It goes so fucking good with beef.

[Anonymous No.13162431]

>>13162314
That does sound good

[Anonymous No.13162434]

>>13162265
Imagine beef stock with triple the flavor

[Anonymous No.13162455]

>>13162308
He's right that ideally mashed potatoes are best made by ricing. However you're correct too in asserting mutts have lower standards and are perfectly willing to accept mashed glue from a stand mixer. I'm glad I could help reach an amicable negotiation and bring this to a resolution.

[Anonymous No.13162582]

>>13162455
It doesn't come out like glue, so

[Anonymous No.13162620]

>>13162582
t. elementary school Elmers Glue eater

[Anonymous No.13162628]

>>13161925
Are you seriously complaining about garlic and potatoes?

Fucking retarded europoors

[Anonymous No.13162638]

>>13162455
Most Americans don't blend their mashed potatoes, sorry to hurt your fragile ego

[Anonymous No.13162655]

>>13161314
cut up 1 large russet for each person being served. cut pieces no smaller than 3/4 inch, try to cut each as close to the same as all the other. throwing pieces in pot full of water until all potatoes are cut.

drain water, and refill with fresh.

add lots of salt to water. bring to boil for 8 minutes. drain water and let potatoes stand for a minute or 2 in the colander. transfer to large bowl and let stand till steam begins to fade.

using a hand mixer break up the potatoes and let steam escape. add salt and pepper to taste, continue mixing, add on or 2 tablespoons of butter for each potato. mix with hand mixer.

add 1 or 2 tablespoons of sour cream to potatoes and continue mixing until creamy and fluffy. gather potatoes in to a mound in bowl and microwave for 1 minute.

mix again with hand mixer, mound and server.

[Anonymous No.13162662]

>>13161426
NO GOD DAMN GARLIC!

[Anonymous No.13162666]

>>13162086
fuck you a hand mixer works best.

[Anonymous No.13162859]

Anyone else like adding cheese to the mash?

[Anonymous No.13163090]

>>13162859
I use roasted garlic thoroughly mixed with cream cheese, half & half and butter. Sometimes I'll top with a smokey cheese

[Anonymous No.13163171]

One recipe I found called for an egg yolk. I was gonna try it this year to see if its any good.

[Anonymous No.13163182]

If it isn't bordering on mashed garlic with potatoes, in the trash it goes

[Anonymous No.13163272]

For 4-6 servings of mashed potatoes:

>2-3 lbs. of a mixture of Yukon Gold or Russet potatoes
>4 cloves garlic
>1/2 stick of butter
>1/4 cup - 1/2 cup whole milk
>2 tbsp heavy cream
>salt, pepper to taste

Instructions:
-Roughly chop potatoes into 2" cubes
-Put chopped potatoes into a pot and fill with cold water to cover ~1"
>Bring to a boil. Once it reaches a boil, let boil for 15 minutes.
>Mash the taters
>Chop the garlic and grind in a mortar and pestle with salt
>Mix everything together
Potatoes.

[Anonymous No.13163368]

A tiny bit of buttermilk or sour cream is a nice addition.

[Anonymous No.13163394]

>>13162194
None. Absolutely none. Rest assured and go back to being a good cook, anon.

[Anonymous No.13163485]

>>13161314
I go a little crazy with potatoes and the solid favorite for me and my wife is the triple threat. I pair gold potatoes with russets and purple potatoes in equal portions. No soaking or anything special. Most of the time we don't even use milk anymore. I just reserve a decent amount of the starchy water when draining, enough to looses the mash and I don't use much butter at all. Perhaps 3 tablespoons or so with some fresh ground pepper. You can always slap more butter on your pile! What you get is a great mix of texture and flavor while the nutty flavor of the purples shines through. I will also substitute the purple potato for just about any variety of yam if I want something a little sweeter on the pallet.

[Anonymous No.13165323]

>>13161479
A ricer is absolutely 100% worth getting for mashed potatoes. It's the best way to get them completely smooth without destroying them.