Mashed Potatoes!

[MTG#10]

So how do you guys like your mashed potatoes? Do you have to have gravy on them? If so what kind of gravy do you prefer with what meal?

Do you like the skins left in or do you peel your potatoes first? Do you add anything special to yours that make them stand out or just milk, butter, salt, and pepper? Do you make potato cakes out of your leftovers?

Tell me about it!

[Pepe Silvia]

I used to love mashed potatoes until I saw the movie Waiting. I still eat them but its not the same and rarely can I finish them now.

[LoneWolf]

[Just Passin' By]

Skins ruin the presentation so, if that matters to you, don't use them.

The basic needs:

russet potatoes (some use Yukon gold)
butter
cream/half and half/milk
salt and (white) pepper


The optional add ins:
parmesan cheese
garlic
chives

Some people like to go with cream cheese or sour cream, but that's not for me.


I like to place the potatoes back into the pan after they get taken out, just for cook off a bit more of the water. You can steam the potatoes to avoid this issue.

Also, if you don't mind varying consistency, go with the masher. If you want a more uniform texture, you're better off with a ricer than a food mill.


JMO.

[Fire Me Boy!]

Yukon Gold are far superior to russets, IMO. You need the floury/waxy hybrid for the best texture.

[gblowfish]

Originally Posted by Fire Me Boy!

I like lumpy mashed sometimes .. But more often than not, I boil skins on and use a food mill for perfect mashed potatoes.

Food mill is seriously old school, man....

http://en.wikipedia.org/wiki/Food_mill

[srvy]

Yep Yukon Golds. I dont know whats happened to Russets now. But from a 10lbs bad you waist 5 lbs cutting out the black stuff. I dont know if its a bruise from the way they harvest now or what. But it doesn't look good in the mash and kids will not eat with the dark stuff.

[FlaChief58]

Making them tonight. Ricotta and parmesan cheese, milk, cilantro, garlic and S & P. I typically use baby red potatoes with or without skin depending on my mood

[sedated]

Originally Posted by srvy

and kids will not eat with the dark stuff.

Good. F ‘em. More for me.

[sedated]

Originally Posted by Just Passin' By

Some people like to go with cream cheese or sour cream, but that's not for me.

A possible substitute for sour cream to lower the fat content is to use greek yogurt.

Also, use evaporated milk but only add 1/4 (or less) of the recommended water to simulate cream with no fat.

But never skimp on butter.

[Fire Me Boy!]

Originally Posted by gblowfish

Food mill is seriously old school, man....



http://en.wikipedia.org/wiki/Food_mill

Yep. Tough to improve on perfection.

[srvy]

Start with the first finish with the second.

Food Mills and Ricers hmmmmmmmmmmm.

[Fire Me Boy!]

Originally Posted by srvy

Start with the first finish with the second.



Food Mills and Ricers hmmmmmmmmmmm.

Keep in mind, you can overwork mashed potatoes so they become gummy. That's why I like mills and ricers.

[Dayze]

Originally Posted by LoneWolf

that kills me every time I see it.

[Just Passin' By]

Originally Posted by srvy

Start with the first finish with the second.

Food Mills and Ricers hmmmmmmmmmmm.

A ricer gives the consistency some people like, without the gummy texture that a food mill can produce.

[Fire Me Boy!]

Originally Posted by Just Passin' By

A ricer gives the consistency some people like, without the gummy texture that a food mill can produce.

Food mill doesn't give that texture, in my experience. Whipping in a mixer or food processor is likely to produce that.