Mash Those Spuds!

[DJ's left nut]

Originally Posted by KCUnited

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.

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.