Home-Made Mashed Potatoes

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bookslover

Puritan Board Doctor
I'm getting a hankering for some good old, home-made, from scratch, mashed potatoes. Now, I know how to make them. What I'm interested in finding out is - how do you "tweak" them; that is, what do you add to them to get a flavor you want?

In other words, what's your favorite way to make mashed potatoes?
 
Here's how to tweak potatoes and make them stellar.


1.Once the potatoes are finished boiling and their completely cooked through. Take them out of the water and drain them thoroughly.

2. Place them on a baking sheet and set them in the oven for 5-7 minutes on 375. What your doing is evaporating any excess moisture that will be in the potatoes.

3. Once their done in the oven place them back in the pot that you boiled them in and add some cream and butter. If you have a kitchen mixer use this. Be sure you don't over mix the potatoes or you'll have glue.

4. Now, the cream and butter amount depends on how rich you like them.

5. Season appropiately with salt and white pepper. Be careful with white pepper. It has more of a punch than the more mature black.


Here are some alternatives to cream and butter.

1. Garlic, Olive oil, and chives

2. Roasted Garlic and olive oil

3. Horseradish with fresh minced horseradish into the spuds.
 
Salt, pepper, and garlic. Real Butter and Milk. I'm a professional and that's what I do. I also rake in the compliments from my patrons. Good ole mid-west food!!
 
Oh yea, did I mention gravy. Lots of gravy. Beef, chicken, pork, brown. Even melted butter if you will. Gravy. Mmmm.
 
Ditto on what he said. My wife's pedigree is Oklahoman and Texan and that's just how she makes them: the butter, the pepper, the salt and garlic (but she uses cream, not milk) - wonderful stuff.
 
As Lloyd Bridges might have said in "Airplane,"

"I picked the wrong week to give up eating!"*

BTW, I like them with real butter melting on top. Garlic is nice too. So is chedder cheese.

* The Lindora Medical Clinic people have me on 750 cal/day. Potatos are my VERY favorite food and they are NOT on the diet.
 
Everyone has such good ideas. I like ranch dressing in my potatoes. You can either use bottled ranch instead of the cream (don't skip the butter) or you can use ranch mix and keep the cream.
 
DMcFadden said:
As Lloyd Bridges might have said in "Airplane,"

"I picked the wrong week to give up eating!"*
Click to expand...

:lol:

ClassicMashedPotWSI0017_Full.jpg
 
Thanks, brother! After only looking at that picture, I have to go back on the three day protein-only diet to induce ketosis again! They are charging more than $100/wk for this program. Cut that out!!! :lol:
 
I don't know how she makes them but when my Mom makes mashed potatoes fights break out when the bowl gets low.
 
caoclan said:
Roasted garlic, shredded cheese, salt, pepper, rosemary, butter, sour cream.
Click to expand...

That sounds real good. But, I think I'd lose the Rosemary, and garnish the top of the mashed potatoes with some bacon bits (that's real bacon crushed up---not that fake stuff you get in the plastic bottle).:2cents:
 
After boiling, and "drying" the spuds I add; roasted garlic, heavy cream, butter, sour cream, cream cheese, salt, and pepper.

Mix with a kitchen mixer.

Back when I did some catering I would get jobs based on my potatoes. People would call and ask if I was "the guy with the famous mashed potatoes?"
:lol::lol:
 
my fave. way to make them is with red potatoes (they are sweeter), milk, salt & pepper, garlic, sour cream and cream cheese.

yummmmmmmmmmmmm.
 
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