ChiefsPlanet - Food and Drink Mash Those Spuds!

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Mash Those Spuds! (https://chiefsplanet.com/BB/showthread.php?t=342674)

Mash Those Spuds!

I make the best mashed potatoes, and it's really cheap! First get a good vegetable peeler, this is critically important. Then get some Yukon Gold Spuds. Then if you don't already have one, get an Instant Pot -the best kitchen gizmo from the last 10 years! Peel up about 2 or 3 golds per person being fed. Slice them into potato round medallions. Put them in the instant pot in about 2 cups of water. Pressure cook for 15 minutes. When done, pull the potato rounds out of the water and into a bowl. Put in about a quarter stick of butter, some milk, a little chicken broth and a dollup of sour cream and mash it all up. Man...it's so good, cheap to cook, and so much better than frozen or instant potato flakes. How do you make them?

was just telling some friends. potato is one thing australia doesn't do right.

very difficult to get good mash from what's on the shelves. :thumb:

Try folding in some garlic sometime

Quote:

Originally Posted by Nickhead (Post 16154154)

was just telling some friends. potato is one thing australia doesn't do right.

very difficult to get good mash from what's on the shelves. :thumb:

I mean it's potatoes, boiling water, butter, salt, pepper and dairy of some variety.

Which of those are you all missing down there?

When my wife and I first started living together she bought a box of instant potato flakes. I was so, so confused, knew they existed, just never had them in my home. That's all her mom made, even for Thanksgiving. Boxed potatoes.

I taught her how to make mashed potatoes and that's history.

Boiled cubed potatoes, butter, heavy cream, salt and pepper. Potato water if any more liquid is needed. Sometimes when I have that fancy feeling, some fresh chopped parsley on top.

Quote:

Originally Posted by Nickhead (Post 16154154)

was just telling some friends. potato is one thing australia doesn't do right.

very difficult to get good mash from what's on the shelves. :thumb:

its all about the soils

I typically go another direction either roasted or air fried. Baked if the wife has her way. I don’t get a ton of benefit from the butter and cream calories that I really don’t need.

Unless of course there is chicken fried steak.

1. Use about 2 sticks of butter per 15-20 potatoes of Yukon Gold or Russets
2. Use half and half instead of milk
3. Make sure plenty of kosher salt and ground pepper
4. Add 2-3 table spoons of horseradish
5. Add 1 cup of sour cream and 1 cup of cream cheese
6. Add some roasted garlic
7. Use old school hand held mixer with 2 beaters
8. Add fresh chives

Quote:

Originally Posted by Pablo (Post 16154158)

I mean it's potatoes, boiling water, butter, salt, pepper and dairy of some variety.

Which of those are you all missing down there?

the quality of potato is what i am getting at. you can never get a 10/10 mash from an aussie sold potato. maybe there are some gems out there, just not available to us.

Quote:

Originally Posted by Pablo (Post 16154159)

Good on you to stick through it for the sake of the marriage.

Quote:

Originally Posted by TimBone (Post 16154192)

Good on you to stick through it for the sake of the marriage.

Thanks, man.

I just viewed her as broken goods that I had to fix at that point. Lucky girl, no doubt about it.

Quote:

Originally Posted by Nickhead (Post 16154190)

the quality of potato is what i am getting at. you can never get a 10/10 mash from an aussie sold potato. maybe there are some gems out there, just not available to us.

Gotcha, I'd never considered there being a shit potato you couldn't even salvage by mashing to be honest.

Red Pontiacs make the best mashed potatoes in the universe.

Yellow/gold potatoes are the best, no doubt.

It still seems like you could salvage lesser potatoes with enough butter, broth, and sour cream.

Boil the potatoes in chicken broth not water.

Game changer, you’ll thank me later. You’ll be so amazed you might send me nudes…..hopefully.

Any of you mashed potato aficionados have a potato ricer?

I've already filled my kitchen gadget quota for this lifetime and another but I'm intrigued...

Quote:

Originally Posted by In58men (Post 16154210)

Boil the potatoes in chicken broth not water.

Game changer, you’ll thank me later. You’ll be so amazed you might send me nudes…..hopefully.

depends on who it is............................:doh!:

Quote:

Originally Posted by Pablo (Post 16154214)

Any of you mashed potato aficionados have a potato ricer?

I've already filled my kitchen gadget quota for this lifetime and another but I'm intrigued...

We had one 20 years ago and got rid of it.

I just put on butter(grease) and ketchup, pretend their french fries

Quote:

Originally Posted by In58men (Post 16154210)

Boil the potatoes in chicken broth not water.

Game changer, you’ll thank me later. You’ll be so amazed you might send me nudes…..hopefully.

Not sure anyone should be taking food prep advice from you.

Quote:

Originally Posted by In58men (Post 16154210)

Boil the potatoes in chicken broth not water.

Game changer, you’ll thank me later. You’ll be so amazed you might send me nudes…..hopefully.

You can use chicken broth instead of water, or put chicken broth in the mix instead of butter before mashing. Adds good flavor, cuts calories.

Quote:

Originally Posted by gblowfish (Post 16154303)

You can use chicken broth instead of water, or put chicken broth in the mix instead of butter before mashing. Adds good flavor, cuts calories.

Now I want mashed potatoes

My dad was drafted to go to Korea. He said in boot camp the only edible thing was mashed potatoes, because they peeled real potatoes. Everything else was god awful.

A can of evaporated milk add salt butter in your preferred amount smash and whip add potato water or regular milk if needed. They always come out rich and creamy.

Really? A recipe for mashed potatoes?

Up next... Toast!

Quote:

Originally Posted by Nickhead (Post 16154190)

the quality of potato is what i am getting at. you can never get a 10/10 mash from an aussie sold potato. maybe there are some gems out there, just not available to us.

The scary part is the amount of pus allowed in the milk down under

Recipe repository of ChiefsPlanet!! I’m in!!!

Quote:

Originally Posted by Stewie (Post 16154326)

Really? A recipe for mashed potatoes?

Up next... Toast!

Don't forget the avocado.

Quote:

Originally Posted by Chief Pagan (Post 16154424)

Don't forget the avocado.

It’s a game changer!!

ProTip: add a shredded hard boiled egg. While it won’t change your life, you’ll get several grams of protein.

Add a second side of green bean casserole with those bangers to compliment your grilled steak and you've got a meal!

Why peel potatoes? The skin is amazing and healthy!:doh!:

Quote:

Originally Posted by Mr. Wizard (Post 16154616)

Why peel potatoes? The skin is amazing and healthy!:doh!:

Texture for a lot people

Quote:

Originally Posted by scho63 (Post 16154173)

Are these even called (or taste like) mashed potatoes?

Quote:

Originally Posted by Coogs (Post 16154623)

Are these even called (or taste like) mashed potatoes?

Using that recipe would be like going to Starbucks for a cup of coffee, lol.

I abhor waxy potatoes for mashed potatoes, so Russets are really it for me. If I have to, I prefer to use a Red variety over a Gold one.

As for the additions, I use Butter, Cream, Salt, Pepper, Sugar, Garlic, and Chives

Quote:

Originally Posted by Coogs (Post 16154623)

Are these even called (or taste like) mashed potatoes?

Gonna guess they're very creamy?

Just had to get in the fridge and see the calorie count on the dairy products in that post.

Two sticks of butter - 1600
Cup of cream cheese - 720
Cup of sour cream - 375
Half/half(1/2cup?) - 140

Although if he's talking about 15-20 potatoes we're looking at 8-10 lbs worth so he's talking an enormous batch.

Quote:

Originally Posted by Pablo (Post 16154159)

Sigh. Same.

I dealt with it early on in the dating era and what not, but I finally had to have the talk with her after the 'I Do' stuff. Her parents didn't teach her shit and probably got Boston Market or some shit for Thanksgiving every year.

Quote:

Originally Posted by Pablo (Post 16154663)

Can already feel the ol calories leaking right out of the ol' bumhole

Quote:

Originally Posted by Coogs (Post 16154623)

Are these even called (or taste like) mashed potatoes?

Seems like all those creamy things would kind of offset each other to me. I could see using cream cheese or sour cream and then cutting back on butter and cream. All of that seems like major kill factor.

Quote:

Originally Posted by scho63 (Post 16154173)

This.

Quote:

Originally Posted by Rasputin (Post 16154731)

Hahshshshsha!!!

spoiler to avoid filter evasion

Spoiler!

Quote:

Originally Posted by Coogs (Post 16154623)

Are these even called (or taste like) mashed potatoes?

Hell yeah!

I miss mashed taters. Ever since the Mrs diabetes diagnosis, taters are off the menu. Mashed cauliflower is a decent substitute, but definitely not as good

Swap the milk/cream for the water the pots were boiled in.

Quote:

Originally Posted by SPchief (Post 16155384)

Swap the milk/cream for the water the pots were boiled in.

Similar premise to creaming spaghetti sauce with the starchy water the noodles boil in.

Taking leftover mashed potatoes along with adding some corn and peas then forming into small round pancakes and frying them are great leftovers

https://uploads.tapatalk-cdn.com/202...273d67f87a.jpg

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Quote:

Originally Posted by KCUnited (Post 16154157)

Try folding in some garlic sometime

Better still, don't fold the garlic in (I guess if you ran it through a microplane it would be okay).

Instead, take your butter, simmer your garlic in it until roasted, run it through a strainer to get the pieces out and then add milk and bring it all to warm (warmer milk keeps your potatoes from getting starchy).

And when the potatoes are boiled, put them in a ricer rather than just mashing them. Ensures completely uniform texture. Add your warm milk/butter/garlic mixture, plenty of salt and pepper and then a couple big ol globs of sour cream.

Mix it all together and you've got perfect mashed taters. From there you can add chives, bacon, cheese - whatever your heart desires. But really, you won't need any of it. Or gravy. That base is great on its own.

Quote:

Originally Posted by DJ's left nut (Post 16156356)

I wasn’t using “fold” as a specific technique just more of an add some garlic using your preferred technique kind of statement, but that’s good advice nonetheless.

Quote:

Originally Posted by KCUnited (Post 16156359)

I wasn’t using “fold” as a specific technique just more of an add some garlic using your preferred technique kind of statement, but that’s good advice nonetheless.

:thumb:

It's definitely a good add - makes 'em smell amazing if nothing else. Gotta put a little more salt in that you otherwise might to bring the garlic flavor out (but nothing crazy).

If you want fluffy mashed potatoes though, the ricer over the masher is a go-to. Some people prefer the chunks and a little denser version and that's cool. And you can't run them through a ricer if you leave the skins on anyway.

But if you peel them and like fluffy mashed, get a ricer.