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12-15-2017 09:37 AM
I always use Yukon Gold potatoes. They come out fluffy and buttery tasting!
12-15-2017 09:56 AM
I use a combo of Idaho Russet and Yukon Gold.
I tried Tyler Florence's recipe for mashed a couple of years ago and it was well worth the work. It is the only way I may them now.
He cooks the pots IN half n half or light cream NOT water. Cook w/ butter and garlic and sage/rosemary/thyme, S % P.
Strain the liquid into a bowl....then use THAT creamy, garlicky liquid to make your mashed.
No more watery pots, incredible texture and flavor..
12-15-2017 10:13 AM - edited 12-15-2017 10:14 AM
@RespectLife wrote:
I use a combo of Idaho Russet and Yukon Gold.
I tried Tyler Florence's recipe for mashed a couple of years ago and it was well worth the work. It is the only way I may them now.
He cooks the pots IN half n half or light cream NOT water. Cook w/ butter and garlic and sage/rosemary/thyme, S % P.
Strain the liquid into a bowl....then use THAT creamy, garlicky liquid to make your mashed.
No more watery pots, incredible texture and flavor..
My Husband, the Irish guy, would have a for-real cardiac reaction if his beloved mashed potatoes tasted like garlic and rosemary/sage/thyme. My belongings would be on the sidewalk. He would have mashed potatoes with every single meal if possible.
12-15-2017 10:30 AM
I warm the milk/half-and-half before adding. I don't remember why. Makes them creamier?
12-15-2017 10:46 AM
I must confess...when pressed for time, I use Bob Evans mashed potatoes. Heat them in microwave, add butter and garlic powder. They taste really good! For Christmas I may try cooking them the way @RespectLife posted by Tyler Florence(probably minus the seasonings, except garlic, butter and s&p) sounds good to me!
12-15-2017 10:53 AM
Yukon Gold potatoes make the yummiest mashed potatoes around. They are creamy and very flavorful.
12-15-2017 11:09 AM - edited 12-15-2017 11:52 AM
If I am going to actually make mashed potatoes, I use Idaho. I know Yukon Gold and yellowy potatoes are supposed to be the best for mashed. But Idaho is the taste I grew up with, and nothing tastes better to me than what Mom used to make, escpecially for comfort foods, and I consider mashed taters in that category.
I, too, must confess that the Bob Evans potatoes are very good ! I didnt try it for a long time because my husband ocassionally buys the Bob Evans 'loaded' mashed. Too much stuff in it for my taste. Tried the plain and I am a Bob convert ! Delish and easy !!
12-15-2017 11:10 AM
I always use russets. Nothing else tastes "authentic" around here. Not a Yukon Gold fan, but I had some roasted at a friend's that were fantastic. I also tried Oprah's mashed, OK but not worth the money. By the time I add butter the calorie savings are negated.
12-15-2017 11:12 AM
yukon gold......they are THE BEST for delicious, creamy mashed potatoes.....of course the butter and half n half and sea salt help also.
12-15-2017 11:54 AM
I cannot thank you all enough for taking the time to answer! Now I am not as nervous being in charge of the potatoes. Merry Christmas, Happy Hanukkah, Happy Kwanza, Happy New Year, Happy Everything!
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