Kitchen

[pitdakota]

I use either Russet or Idaho potatoes.  Always peeled.  Then add either milk or half & half, butter, salt, pepper.  I usually use a hand mixer.  

When my aunt had a farm, she always grew her own potatoes.  Those fresh potatoes always made the very best mashed potatoes! 

[Renata22]

Mashed potatoes is one of my favorite foods. Could eat them everyday. I don't but I could. I use the little  packs of idahoan when I want something quick. I find they taste very much like real. When I make mashed potatoes from scratch, I always peel and use reds or yukon gold. I find the russets too dry and don't like the texture.

[Pooky1]

my wife uses yukon gold potatoes to me they have the best flavor and she does peel them.she calls them smashed potatoes because we both like them more chunky than smooth. she puts milk, butter, salt. they come yummy.

[CelticCrafter]

---

@FranandZoe wrote:

I use instant - Idahoan.  

---

We use those once in a while and they're pretty darn good.

[wagirl]

don't make mashed spuds much anymore--too many bad carbs--but I use Yukon golds and I peel them. 

[Ladybug724]

---

@hayseed00 wrote:

@Ladybug724I use red potatoes and leave the skins on and add a carton of our Bison brand French onion dip and a stick of butter, these mashed potatoes are so good.

---

That sounds awesome, I may have to try that

[Ladybug724]

---

@Renata22 wrote:

Mashed potatoes is one of my favorite foods. Could eat them everyday. I don't but I could. I use the little  packs of idahoan when I want something quick. I find they taste very much like real. When I make mashed potatoes from scratch, I always peel and use reds or yukon gold. I find the russets too dry and don't like the texture.

---

Same

[ECBG]

Half the time I peel the potato, especially if I'm doing garlic mashed.

I use russets.

If I'm doing twice baked potatoes, I use baking potatoes and only sour cream and butter.  That way, you don't have the grainyness from any mashed potato that has been chilled.

I never use "white potatoes" because they're murder to peel and have a high moisture content. Dishes made with them seem "wet".

[Financialgrl]

I watched a show on FoodNetwork and whoever the chef was said the best mashed potatoes are made using two different type potatoes - half Yukon Gold and half russet.  Said russets add the needed starch and the other is mostly creamy.  I'm trying it this year so I'll see how it goes.  

ETA:  I always peel potatoes if I'm making mashed; however I often buy a small bag of the tiny baby potatoes and bake and make "smashed" potatoes with them and add butter/sour cream.

[nyc1]

I PEEL!  I use YUKON GOLD...  love the texture and taste.

Oh,   and I use a ricer for that really smooth creamy texture.