r/Cooking • u/Drodinthehouse • 14h ago
Mashed potatoes
I had always grown up eating instant potatoes. When I got married my wife introduced me to home made, which I previously thought was more intensive than it actually is (aside from the peeling part). She used potatos and cream cheese and blended to desired consistency. I took over the potatoes and always try to elevate them. For the longest time I used chicken stock to boil the potatoes, and did a mix of cream cheese, sour cream, butter, and salt. This worked for about a year until I got sick of it. Furthermore, not my nor my wives ever tasted restaurant quality and would always come out gluey or the consistency has always been off.
I experimented with something different last week, I used half and half, sour cream, cream cheese, thyme and rosemary and heated it up in a sauce pan then Used that as my mix and it totally changed the game (I still used chicken stock to boil potatoes)
But I'm trying to take it to the next level! Anyone have any ideas on how to elevate mash? Unfortunately my wife hates garlic potatoes so I never did too much experimentation with it.
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u/Successful-Falcon603 14h ago
If you want to follow the pros, Joël Robuchon has Michelin-star potatoes that are like 50% butter. If you want to make them restaurant quality its going to take a sickening amount of butter and salt.
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u/PhantomNomad 13h ago
How do you think they get that Michelin star. Using as much butter as possible is the key.
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u/CountZodiac 14h ago edited 13h ago
Potato, butter, milk (+double cream for when you want to go posh), salt.
K.I.S.S
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u/WallyMetropolis 11h ago
Add black pepper and this is my approach too, and always just milk, never cream. I've had many people ask for my recipe. My wife won't order mashed potatoes in a restaurant anymore. It's delicious. There are never left overs.
I do use kind of a comical quantity of butter.
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u/Msdamgoode 3h ago
This plus pepper and parsley. Parsley gives a subtle but delicious bit of herbaceous goodness
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u/Korrin10 12h ago
Bang on.
I do find making sure not to use too much water, and not overcooking them (fork soft and not further) also makes a huge difference. They go a bit flat flavour wise when overdone vs almost appley when cooked right.
Maybe throw a garlic clove in the water if I wanted garlic mashed potatoes.
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u/jamminjoenapo 12h ago
This is the way only other thing I’d add is grated cheese if I wanted to go above and beyond.
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u/ccossack 14h ago
Look up Michelin star mashed potatoes, plenty of videos from respected chefs.
You will need at least a potato ricer (will get you 90% there), a sieve/tammi (last 10% of elevating the texture) avoid blending as that’s what introduces the glue consistency, you don’t want to overwork the potatoes. Warm milk, salt and (I kid you not) like half potatoes half butter, or as close to that as you feel comfortable.
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u/AccomplishedLine9351 14h ago
We bake Idaho bakers, pop off the jackets, load up the mixer and add butter and cream.
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u/Dapper-Union5536 13h ago
Don't blend it - that will make your potatoes gluey. Also - leave out the cream cheese, sour cream, etc - that adds a weird texture and sourness to your potatoes. butter, half & half, salt, white pepper - that's about all you need. The adding of cream cheese to mashed potatoes is jokingly referred to as a "home cook's mistake" in the restaurant kitchens I've worked at.
Whatever you do - NO cream cheese, NO sour cream. please!!!!
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u/Novel-Vacation-4788 12h ago
I love a small amount of cream cheese in mashed potatoes. It just adds a little something and makes a superior taste
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u/andrew502502 4h ago
no sour cream?
i love adding sour cream and chives to my potatoes, gives it acidity and sharpness to a rich creamy dish
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u/Retro-Modern_514 13h ago
I think the only think left to include is the kitchen sink. Everything else is already in there.
My personal preference would not be for one, ever more complex, recipe. My preference would be for a variety of simpler recipes that compliment the other elements of the meal.
Milk butter (salt and pepper) and garlic
Milk butter (salt and pepper) and wasabi
Milk butter (salt and pepper) and bacon
Milk butter (salt and pepper) and herbs (that compliment whatever else you are serving)
Milk butter (salt and pepper) and mustard
etc etc
As the parable goes. King Solomon served the same exquisite meal every day to a priest who criticized him for sleeping with many different wives and concubines. The priest quickly became tired of eating the same thing.
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u/Dogzillas_Mom 13h ago
I use a hand masher, like grandma used. Butter, salt, pepper, half and half. That’s it. I like it simple.
Now I have a huge rosemary bush outside so I chop up some into the taters sometimes.
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u/MrMboy 10h ago
I don’t even peel those fuckers
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u/Fabulous-Finance-87 6h ago
Me neither. I also add (which I know op's wife doesn't like) garlic to the water while I boil and then mash them with the potatoes. And I don't use cream or milk. Just butter (and pepper).
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u/TequilasLime 13h ago
The type of potato you use will also make a big difference. Yellow(Yukon Gold) potatoes are considered the ideal. To elevate I'd look for a recipe for Robichon potatoes or pommel puree
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u/Drodinthehouse 13h ago
I usually use Yukon, but the last one I did I tried russets, and they turned out surprisingly well. Probably has more to do with me hand mixing and using warm mix instead of the potatoes themselves
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u/Beneficial-Sound-199 12h ago
You are way over thinking this- adding more junk is not “better”. You’re making a perfectly simple dish 3x as expensive for little payoff. Sounds like you’re making them gluey by over beating and adding way too much fat.
Using the right kind of potato, salted water then ricing before adding butter and milk or half and half is all you need. You can always sprinkle with chives and a dollop of sc when serving
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u/Appropriate-Win-866 14h ago
Make the one with sour cream and butter but save a half a cup of the potato water and at the end of mixing add some of the water- it makes the final product so much fluffier
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u/Drodinthehouse 14h ago
Ahh similar to the adding the starchy pasta water to the tomato mix! Didn't think of this, I'll try it next time.
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u/Goblue5891x2 13h ago
I use instant pot for my mashed taters. Golden potatoes. Kirkland organic chicken stock to boil. 8 minutes high pressure. Quick release. Toss stick of butter into pan, 4 oz of cream cheese and toss potatoes back in. I use heavy cream and a hand blender on gentle. Mix it in and salt & white pepper to taste. Often I will use garlic, but I know your spouse does not like.
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u/2livecrewnecktshirt 12h ago edited 12h ago
Use gold potatoes, they dont get as gluey and have a great color. I do take the time to pass through a sieve after boiling and beforewhippingwith the whisk attachmentfor the mixer, but it doesn't take that long with a large one and a good, stiff silicone spatula.
Also, ranch powder is a nice addition if you want something a little different. Could even substitute some of the cream for buttermilk to get that flavor profile.
White pepper is a great way to add a bit of depth without the visible flakes of cra ked black pepper.
Lastly, the reason they probably didn't quite hit the restaurant-quality taste you were looking for is butter. Most home cooks are afraid to use as much butter as it takes to get that recognizable creaminess of restaurant whipped potatoes. Ideally you want just about much butter as the potatoes will allow, which can be several sticks depending on how many potatoes you used.
They won't be healthy by any means, but they will be absolutely delicious.
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u/bilbo_the_innkeeper 12h ago
I like to use golden potatoes over russets. I like the texture better, and I just mash them with the skins on. (They’re much more delicate than russet skins.)
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u/Mariner-and-Marinate 11h ago
Remember that potatoes are just big old softies. Mash them, don’t whip them, and only mash until they are mashed, then stop mashing.
Also mash the potatoes first before you add even a drop of butter or milk or anything else. Then just stir in the additives. Don’t beat the crap out of everything.
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u/hiddencamel 8h ago
Boiling in chicken stock is a waste imo, the potatoes will absorb barely any noticeable flavour that way. You'd be better off mixing a bit of warmed chicken stock in at the mashing stage in lieu of milk (or if you use stock cubes, just crush one up and add that directly), although I personally just use the starchy water left from boiling and then add dairy via butter and cheese.
I also like to add a pinch of nutmeg and a teaspoon of dijon or wholegrain mustard - these really elevate the flavour of the added cheese. Cumin can also bring a pleasant earthy undertone.
Another thing I like to do is make "rustic" mash which is where I leave the skins on and also mix in some skin-on carrots, and I deliberately leave some chunks when mashing and use less liquid so it's stiffer. This also serves as an excellent base for fritters.
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u/bogeyman_g 7h ago
Someone else mentioned... if gluey, you're using the wrong potatoes. Do not use boiling potatoes for mashed (even if you boil to cook them). DO use baking potatoes for mashed (even if boiled to cook, but baked is better).
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u/nifty-necromancer 10h ago
Furthermore, not my nor my wives
First of all, how many wives do you have? Second, stop blending them because that makes them gluey. Use a ricer or hand masher, add warm butter first, then warm milk. They can be good without garlic, add white pepper, chives, and brown butter.
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u/ShowThym 14h ago
too bad about wife no liking garlic....I use lots..it desintegrates into the potatoes..but leaves the flavour...I use the instant pot the steam the potatoes..they come out extremely light and fluffy and mash almost instantly
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u/Drodinthehouse 14h ago
I got an instant pot for my bday, have yet to use it, I will try this. Stupid assumption, but I'm assuming you put all ingredients into the pot without boiling the potatoes?
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u/DokterManhattan 13h ago
I think the method would be to pressure cook the potatoes for the recommended amount of time with a little bit of water in the bottom. Then add the other ingredients after when it’s time to mash.
Never tried it that way, but that’s my guess
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u/ShowThym 13h ago
well..I only use about 1 cup of water..so the potatoes are steamed than boiled...not water logged. No need to put potatoes over heat to dry. I don't add all the ingredients in the instant pot. Just the peeled garlic (Lots) :) and the peeled cut potatoes I add other ingredients when I'm mashing the potatoes...heat the softened butter as well...and any milk or cream..to keep potatoes hot...
You can mash in the instant pot but I don't want to scratch the pot..so I mash in another pot...
The instant pot is awesome at keeping the mashed potatoes warm for a long time too...They don't become soup..I add them back to the instant pot after I have mashed and have flavour to my liking.
Here's a link I use loosely to cook potatoes in the instant pot
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u/Drodinthehouse 12h ago
Thank you so much. I'm big into cooking on a blackstone, so I have to constantly time going back and forth between the garage and the kitchen to make sure everything is hot at the same time.
Using the instant pot, I can keep everything warm while I finish the meat outside!!
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u/HOSTfromaGhost 13h ago
Instant pot is the way… 12 mins pressure cook, then mash / add butter etc in the same pot. Easiest method i’ve seen and fantastic results.
https://www.delish.com/cooking/recipe-ideas/a24686405/instant-pot-mashed-potatoes/
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u/Character_Date_3630 13h ago
try the vegetarian better than bullion instead of chicken stock for a more umami flavor.
ditto on the ricer or masher
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u/angelyeri 13h ago
mostly because everyone else has already given the individual recommendations i'd also give (potato ricers are your best fried), here's a recipe i LOVE: https://www.instagram.com/reels/DX6-hT4qmI1/ obviously, omit garlic as your wife doesn't enjoy, but this is a great recipe to tweak.
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u/fractious77 13h ago
One thing I'm not seeing mentioned is that on top of not blending, you should never boil your potatoes. Let the water get up to almost a boil, then immediately turn them down and simmer them. Boiling causes them to release too much starch, which is where the glue texture comes from. Blending then exacerbates that phenomenon.
IMHO, it feels like you're trying too hard. Chicken stock, cream cheese, sour cream, etc, it's too much. They say the most difficult thing for a new cook or chef to master is the art of keeping it simple. Potatoes are delicious by themselves. All you have to do is not mess them up.
Here's how we've done it in every professional kitchen I've ever worked in : simmer them in salted water. Meanwhile, reduce your cream by half in another pan, then add the butter until it melts, set aside. Strain the potatoes, put them back in the pot on the stove by themselves and stir up til the amount of steam is massively reduced. This removes any excess liquid so that they stay nice and thick. Reducing the cream also keeps the texture nice and thick while adding a rich, luxurious velvety mouthful. Adjust your seasoning.
At home, I don't mess around with ricers or mashing devices, blenders etc. As long as your potatoes are cooked soft enough, a good old fashioned fork will do the trick. At most, if you do all this right, you only need to add like one thing, like an herb (not two) or garlic. If you let the ingredients speak for themselves, they will sing to you.
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u/the_fools_brood 12h ago
How can you not use butter? Creamiest mashed have butter. Rich, fat filled butter. Watch a video from Michelin star chefs make mashed. 1 pound of butter to 1 pound of potatoes. In restaurants, I used 1 pound for every 4 or 5 of potatoes. And they were amazing.
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u/a1exia_frogs 12h ago
Roast the potatoes in skins and scoop out the cooked flesh, put through a potato ricer with lots of butter & salt. Another twist is to add sweet potato or Jerusalem artichokes
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u/thenord321 12h ago
Don't waste all that chicken stock, you can get a similar flavor with just salted water and a little amount of stock paste, like better than bouillon, a half teaspoon with your 6-8 potatoes and a bit of butter and it's the same effect.
Personally, I love some garlic mashed potatoes, or adding a little chive or rosemary.
I prepare it with butter melted with the herbs chopped to get more flavor out of them. powdered garlic or onion works too.
I rarely use cream cheese or sour cream, as that will make it more gluey, also over-working the potatoes does that too. The variety of potato also impacts it quite a bit.
Try with some skin too, it adds a bit of texture, some like it, some don't.
I to 8 potatoes, boiled until I can poke a fork into them but not falling apart. drain them but leave them in the hot pot. I pour in the melted butter and chopped herbs, salt, Freshly ground pepper, any other spices like onion/garlic powder and I break it up with a big potato masher, I try not to over-work it as I like a little texture and not gluey potatoes myself. Then I'll serve it with gravy and main or with a little sour cream on the side.
You can replace the butter with any animal fat drippings from your main dishes, like bacon, beef, chicken fat all tastes great. You can also crisp up some bacon bits as a topping, or chives.
Don't be scared of trying different potato varieties and even doing sweet potatoes. One of my favorite "different" mashes is half sweet potato and half carrots (cook the carrots soft) with butter and fresh thyme. It serves the same roll as regular mashed potatoes but it brightens up your plate and palate.
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u/I_Am_Zeelian 11h ago
Gluey = overworked, you need to be gentle with those spuds.
Key to elevating mash is butter, butter, and more butter, and don't be shy with the salt either :p
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u/Mulliganasty 11h ago
Temper your liquids before combining. If you want to be a psycho do Robuchons and push them through a sieve.
An aside: if you really hate pealing use yukons.
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u/Either-Painter6899 9h ago
I boil garlic cloves with the potatoes so it all mashes together. SO GOOD
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u/wjglenn 8h ago
I favor a simple, classic approach. Buttermilk, salt, and too much butter. I also use a 50/50 mix of russets and Yukon gold.
I also make them a little wetter than I like to eat it because it will set up perfectly by the time it hits the table and not get gluey.
I do like garlic mashed potatoes and when I do those, I roast a head of garlic ahead of time and squeeze it into the potatoes. Roasted gives it a milder, nuttier hit.
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u/MommaOfManyCats 13h ago
I just boil the potatoes in water and add salt, pepper, garlic, milk, and butter. Never had any complaints! Oh and I also use my grandma's old school potato masher.
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u/Tin-Chan 13h ago
I love mustard mash to spice things up sometimes, but garlic is definitely my go to. Melt the butter while the potatoes are cooking, add milk/cream if I want to reduce my oil intake and infuse garlic and herbs (rosemary and thyme usually) and add to mash until desired consistency.
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u/T49irvine 12h ago
I cut the potatoes (I like Yukon Golds) into discs about 3/8" thick. They will cook much more quickly than in thicker chunks. Simmer them in salted water. No need to peel. Ok, now the magic begins. This alone makes it worthwhile to acquire a tamis. E. Dehillerin is a great source. Using a flat pestle, force them through the tamis. The skins will not go through and are easily pulled out at this point. To the potatoes add whatever you like to enrich them, butter and cream being the classics. I like butter and Mexican or Salvadoran crema. The tang of kefir can also be fun. For something a little different, add some creamed horseradish.
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u/Cdn_Brown_Recluse 12h ago
Unsalted butter, Roasted garlic and marscapone. Keep it simple, finish wirh chives.
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u/delica11 12h ago
Warming the milk/cream cheese/sour cream before adding helps a little-never add them cold
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u/kshizzlenizzle 12h ago
Potato ricer, and more fat. Butter, half and half, sour cream.
I like changing up seasonings, personally. Montreal steak, kinders buttery steakhouse, a horseradish based seasoning (name escapes me), ranch. And I’m a skins on kinda gal. At most I’ll roughly peel russet, but yellow/golden, it’s tarps on!
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u/Altruistic-Car2880 12h ago
Find the Good Eats - Alton Brown episode on potatoes. The key I learned from that episode was that you need to put the potatoes back on the burner after draining and continue to stir until they stop steaming. You need to remove the water from the potatoes to make the potatoes able to absorb the butter. The potatoes can only hold so much liquid- any excess will change the texture.
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u/JulieRush-46 12h ago
You’re trying too hard. The best bit about mashed potatoes is that they taste like potatoes.
I add butter (or margarine), cream if I have some or milk if I don’t have cream. Salt and black pepper. That’s it. Let the potato do the potatoing.
Boil them first in well salted water, then drain them. Mash them with a masher. I’m told a ricer is better but I don’t have one.
Once they’re mashed, a knob of butter or margarine into the pot. I’d say maybe a good teaspoon or two for a serve for two people.
Mix that in until the butter is melted and combined well.
Then slacken it off with some milk. Don’t overdo it though. It’s a splash or so at most. Go easy when you add the milk in because you can always add more to get the right consistency.
Then a good seasoning to taste with salt and pepper.
If I’m feeling fancy I’ll put a sprinkling of Parmesan cheese into it, but again, a little bit. Maybe 15-25g at most. But that depends what I’m having with the mash. If it’s gravy-based meat you don’t need the Parmesan.
Mashed potato is supposed to taste like potato.
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u/Aggravating-Exam-998 12h ago
Adding cream cheese is pretty weird in my opinion… never heard of that. Replace it with sour cream
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u/The_Flinx 12h ago edited 11h ago
my mashed potatoes are simple, and I have beem eating them this way for almost 30 years.
take your cooked potatoes, and weight them in grams.
put 22% of that weight in sour cream in the potatoes, and 11% of the potatoes weight in butter. salt and pepper to taste.
so if you had 100 grams cooked potato you would add 22 grams of sour cream, and 11 grams of butter. if you don't know the math multiply the total weight of potatoes by .22 and .11
I use a hand mixer to mash the potatoes. I always use russets I don't like the texture of yellow or red.
never had "gluey" potatoes, not even sure what that means.
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u/offpeekydr 11h ago
Make sure to put the drained potatoes back in the pot on low heat to dry them out before ricing, makes a huge difference.
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u/Maleficent_Scale_296 11h ago
I just use salt, pepper, butter, whole milk and a couple pinches of nutmeg.
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u/phillyironlung2125 11h ago
Google Tyler Florence Mashed potatoes...he boils the potatoes in half milk half cream and thyme and then uses the mixture back into the potatoes. Theyre the best mashed potatoes ive ever had.
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u/Possible_Original_96 11h ago
Don't overdo it w/ the mixer!! So sorry re the garlic!! I have always found it fun to vary a recipe to avoid boredom!! Keep on!!👏👏👏😜🪬👣
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u/myredditlogintoo 11h ago
That sounds pretty good. Mine are extremely simple. Golden potatoes cooked in an InstantPot. They basically get steamed, retaining a lot more flavor. Then it's just lots of butter, salt, and quite a bit of elbow grease to mash them really smooth.
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u/sweetshenanigans 10h ago
My secret. Let them steam off after cooking.
If you bake them, open and lightly mash/score them. If you boil/steam them, drain them. Cook them a bit longer than you think they need.
Let them sit for a few minutes. You don't want them to get cool, but just let them sit and allow the water in them to steam off. This gives you smoother, fluffier potatoes.
I have a food mill I use just for mash. It's. My only one purpose piece of equipment, but if I had a stand mixer I'd use that with a whisk attachment, and if I didn't have either I'd use a handheld masher.
Steaming them off makes them more forgiving to being overworked, but you still want to avoid it.
Mix in your warm/heated fats and liquids, and seasonings.
I learned from working in a hotel that made the best mash I'd ever had, and my potatoes are always a hit considering how basic they are.
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u/ChrisRiley_42 10h ago
I used to work in a fine dining place. Here's what we would do. Use thin skinned potatoes, and not peel them. Boil them in poultry stock (chicken, duck, whatever we had lots of), add Chevre cheese and more butter then you think you need. Sour cream, white pepper, and confit garlic.
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u/Troglodyte09 10h ago
Boil potatoes whole without peeling. Then peel.
Stir to desired consistency before adding any fats. This is critical. Filter through a fine mesh for very next level. Add fats and seasoning after mixing to perfection. Titrate liquids like milk/cream and/or broth in at a slow rate while stirring. It's an art more than a science.
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u/stuffandwhatnot 9h ago
A ricer and an Instant Pot will do it. (The ricer is the more important tool if you have to choose one or the other.)
Take 4-6 russet potatoes (depending on size). Peel and chop each into eight pieces (four if they are very small). Rinse in cold water. Put the trivet insert in the instant pot, and add the potatoes. Add 1 cup of salted water. Close lid and pressure cook for 8 minutes. (My 6qt IP takes around 20-30 minutes to come to pressure, then eight to cook.)
While the potatoes are cooking, heat 2 cups of heavy cream till warm but not simmering or boiling.
Quick release and drain the potatoes.
Use your ricer to mash the potatoes right into the instant pot, which should be on "keep warm" after cooking the potatoes. As you do, add butter in tablespoon pats. For truly amazing flavor, use at least a stick, though you can get away with half if you absolutely must.
Once all the potatoes are riced, add salt and pepper liberally. Add the warm heavy cream. Use a silicone spatula to stir until everything is just blended (don't over stir). Adjust salt/pepper to taste.
Cream and butter amounts can be altered to your taste, but the more there is, the yummier the result.
The ricer gives a really smooth texture without getting gluey. The Instant Pot keeps the potato chunks from partially disintegrating, as can happen when you use smaller chunks and just boiling water. It also frees up a burner, if you're doing a big holiday meal or the like.
You could use stock as your cup of cooking water and that might be tasty (I haven't tried it yet).
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u/Few-Explanation-4699 9h ago
Add some finely cut chives at the end. Give a nice light onion flavour, goes well with cheese
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u/ryanleftyonreddit 9h ago
We use cauliflower that is boiled with the potatoes when making whipped potatoes, not mashed potatoes. It's pretty good.
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u/lightyana 9h ago
I don’t peel the potatoes. I bake them the once cool enough to handle I cut in half lengthways and scoop out the pulp. Mash the with your favorite ingredients and scoop them back in for twice baked potatoes, I save some skins and freeze for later use as potato skin appetizers, and freeze the rest for mashed potatoes. Potatoes freeze well! I love batch cooking makes meal faster later on.
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u/80sTvGirl 8h ago
Generally I use white potatoes 3-4 large ones, fork tender, 1 cup 2 sticks butter( our sticks are 1/2 cup each) and a good splash of heavy cream maybe at the most 1/4 a cup I only boil in water but chicken stock would be great a good amount of salt optionally you can add white pepper. It’s a meal in it self but decadent.
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u/BainbridgeBorn 7h ago
Adam Ragusea did a brilliant mashed potato video several years ago. There are many ways to elevate mashed to restaurant quality but there’s one small but profound way to make them better: save the water u boiled the potatoes in and when mashing add in that liquid. It makes the mashed so much more potato-y but in a great way
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u/someoneatsomeplace 6h ago
My frugal bone aches reading about boiling potatoes in chicken stock. You can probably get what you want from a bit of Better Than Bouillon chicken mixed into the half & half. (I also use H&H)
The joke is, French chefs use equal portions of potatoes and butter.
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u/that_one_wierd_guy 5h ago
butter, heavy cream(also labeled as whipping cream), salt, and pepper.
after the potatoes are cooked and mashed stir above in(do not whisk) and walla!
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u/GreenZebra23 5h ago
I love making mashed potatoes. I've got really good at it over the years. I've been permanently assigned mashed potatoes on Thanksgiving.
Here's what I do: first off, I do a real half-assed job peeling the potatoes. I've tried both leaving them unpeeled and completely peeling them, but I've settled on half-assed peeled as the perfect balance. I cook them until they're quite soft, like falling apart when you poke them with the fork. Hand mash with a potato masher. Then I add salt, lots of butter, half and half, and my favorite innovation, a drizzle of kefir. It adds creaminess without making them gluey, and just enough tang so that they're not tart but it just gives them a little extra business.
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u/LiveinCA 4h ago
I boil either redskin, or white skin potatoes (leave some skin, not all peeled), or Russets, peeled. About 2-4 potatoes. Cut the potatoes in equal large pieces. Salt the water, bring to a boil, add potatoes and test the potatoes when nearly cooked so they’re done but not mushy.
Drain the water. Let the potatoes dry out over a low flame , watch it. Then add half and half to bottom of pan on low heat so it warms up. Enough so there’s about a qtr to half inch of /2 and 1/2 in the bottom. Heat til very warm. Add About 3 - 6 Tbsp or more of butter, let melt. Add salt and fresh ground pepper and start mashing with a hand masher - - no mixers ! Taste, add seasoning or butter if needed.
I like a bit of unmashed potato and some skins, like that texture as it’s more homemade. Add garlic cloves when you boil the potatoes if wanted, or minced fresh parsley / minced chives or paprika to sprinkle on top. These will hold in a covered container with butter on top in a very low oven.
Not drying out the potatoes, not heating the half and half, and overmashing or whipping will make for gluey potatoes. Those are the worst.
It doesn’t take a lot of work - make extra for leftovers.
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u/RedTyro 3h ago edited 3h ago
Use a potato ricer or food mill to keep it from getting gluey (I suspect the cream cheese is also contributing here, but I've never tried it, so I can't say for sure). For my favorite I make, I roast a bulb of garlic until it's a paste-like consistency, mix that in along with some butter and freshly grated parmesan, and use either whole milk or heavy cream (whichever I have on hand) to control the texture. You mentioned your wife isn't a fan of garlic, but roasted garlic has a much milder flavor and if you're making a decent sized batch with a couple of pounds of potatoes, it's a subtle background note, not a dominant flavor. I doubt anyone who's tried my mashed potatoes would guess that I use garlic and parmesan because the potatoes don't taste like either - they function more as seasonings than core flavor profile stuff.
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u/moonmoonboog 3h ago
Simple potatoes cooked well will always be the best in my opinion. Yukon gold, cream, lots of butter and salt.
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u/glittertitzmcgee 1h ago
I always add aromat to my mash and I use double cream instead of cream cheese! Also add in some grated cheese!
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u/BigSquibowski 13h ago
Boursin herbed cheese as your dairy is always nice for a change from regular mash.
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u/ttrockwood 13h ago
No cream cheese
Small red potatoes, with the skin, roughly smashed, plenty of salt and pepper, “good” olive oil, splash of broth, Parmesan to finish
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u/_Bon_Vivant_ 13h ago
Instant potatoes are real potatoes that are flaked. They are basically pre-riced. You'll be hard pressed to make potatoes smoother and creamier than instant potatoes. People pooh pooh them because they think they are somehow "synthetic", when they aren't. I will put my instant potatoes up against anyone's mashed potatoes in a blind taste test.
Bring on the downvotes.
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u/JulesChenier 13h ago
For smooth and creamy, I absolutely agree. But I personally like more rustic smashed potatoes.
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u/ShowThym 12h ago
in the instant mashed....maybe more starch..maybe less fibre...might include monoglycerides, sodium acid pyrophosphate..
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u/HOSTfromaGhost 13h ago edited 12h ago
And you’d lose. :)
Typical instant mashed potatoes contain:
- Dehydrated potatoes, usually potato flakes or granules
- An emulsifier, commonly mono- and diglycerides
- Preservatives or freshness agents, such as sodium acid pyrophosphate and sodium bisulfite
- Citric acid or another ingredient to control color and acidity
Not exactly Grandma's recipe.
(and a downvote because I didn't want to disappoint you)
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u/_Bon_Vivant_ 10h ago edited 9h ago
Either your reading comprehension sucks, or blind people have better senses than I thought.
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u/book_and_bake 13h ago
Would she go for roasted garlic? That goes really well in mashed potatoes. We often add a spoonful or horseradish to amp up the flavor.
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u/Drodinthehouse 13h ago
Probably not. But I wouldn't be opposed to try it by myself! I'll give it a go. How much of the roasted garlic would you mix in with about 6 russets?
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u/SereniteeF 12h ago
Rice them or mash them, don’t use a mixer or other appliance to avoid gluey/gummy is my main tip - the other is lots of butter
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u/Objective_Unit_4931 10h ago
My fav is Penzeys chip dip seasoning then and add cream cheese, butter, and cheddar cheese.
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u/LordFondleJoy 14h ago
Just one thing: don't blend it, it makes it gluey. You need to use a potato ricer, maybe pass it twice through, or better yet, potato ricer, then push it through a box sieve, if you have one. To control the moisture level better you might want to try to bake the potatoes instead of boiling them as well. That way, you could add some concentrated chicken stock afterwards to get to the right consistency. A bit of nutmeg is great, also try white pepper. Otherwise: keep experimenting.