Favorite mashed potatoes? (health, peanut butter, 2013, buy)

[crystalys]

I grew up in an Irish household so meat and potatoes were a staple 7 days a week. I love the classic recipe as well. For a change I love garlic red skinned. But lately I have been enjoying garlic parmesan mashed potatoes....very yummy. My second favorite is roasted in the oven red skin potatoes tossed with olive oil, garlic, rosemary, cilantro, salt and pepper....super yummy.

[Bayarea4]

I like to add parsnips to the pot when I boil mashed potatoes. It gives them an earthy, spicy flavor. Sometimes I also add a clove of garlic and mash it along with the potatoes.

One of the best mashed potato dishes I ever had happened by accident. I was making a recipe for spicy red potato wedges. The potatoes are boiled for a few minutes until just tender, cooled, cut into wedges, tossed in olive oil with seasonings, then baked in a single layer at 400º. I had used this recipe many times before, but this time when I took the potato wedges out of the oven, they were too soft and mushy to hold their shape. I think I must have boiled the potatoes a little bit too long before putting them in the oven.

I salvaged the dish by putting the potatoes in a bowl and mashing them with a little milk and butter, and boy! Were they ever good. The seasonings (salt, pepper, garlic powder, onion powder and cayenne) made all the difference. The olive oil gave them a smooth and shiny texture.

[elnina]

I only add a little butter and enough sour cream to make them nice and fluffy

I also like mashed potatoes with veggies like cauliflower, or carrots, or yellow beets... etc.

[Miss Hepburn]

I steam Yukons with skins...never water, gee, since the 70s.
Once I had Yukons I never use anything else!

[jtur88]

Originally Posted by Sundaydrive00

I don't think I put that much milk in my potatoes that there would be enough for them to cook in.

I can't find any Adele Davis recipes on line, but here's one that seems to have been inspired by hers, and includes some general comments about the chemistry:

The Best Mashed Potatoes You'll Ever Make | Make and Takes

Half-inch cubes is pretty small, and will compact down well, so it doesn't take that much milk to cover them. As I recall, I used even less than that, and with regular stirring, the potatoes cooked well in very little milk.

[gentlearts]

We love mashed potatoes. Many times, I leave the skin on red, or new, potatoes, and mash them so they're still a bit lumpy, with butter salt pepper and milk. I do not like whipped potatoes that are so smooth they're like paste. If I'm roasting something in the oven, I'll sometimes throw in a bulb of garlic to roast for the potatoes.

[seasick]

Originally Posted by apexgds

Yukon golds, skins on, lightly mashed with chunks ... Butter, milk, and lots of nutmeg.

Nutmeg! Sounds great, never would have thought of it.

[JustJulia]

My grandmother's "heart attack" potatoes, which are mashed with sour cream and butter, with paprika and more butter dotted on top, and baked.

[luvmyhoss]

red bliss potatoes mashed with nothing! just the way i like them.

[Petunia 100]

I stir in a packet of dry ranch dressing mix, butter and milk. So easy and my family loves it.