Mash Those Spuds!

[gblowfish]

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?

[FlaChief58]

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

[SPchief]

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

[kccrow]

Originally Posted by SPchief

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.

[scho63]

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

[srvy]

Don't overlook Carnation potatoes you are missing out.

https://www.verybestbaking.com/carna...shed-potatoes/

[KChiefs1]

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[DJ's left nut]

Originally Posted by KCUnited

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.

[KCUnited]

Originally Posted by DJ's left nut

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.

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.

[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.