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Honored Contributor
walker
Posts: 11,134
Registered: ‎03-26-2010

Re: Your mashed potatoes

‎11-30-2019 04:21 PM

If I am cooking for a large group or holiday dinner, I usually use Russets and peel them.  I like Yukon Golds too.  If I am just fixing for DH and myself I buy Ore-Ida frozen russets (found with frozen fries, hash browns, etc) ....quick and easy to make!

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Respected Contributor
peachesncream
Posts: 2,023
Registered: ‎03-13-2010

Re: Your mashed potatoes

‎12-01-2019 11:53 AM

@Financialgrl wrote:

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.  

 

 

This idea intrigues me. Please let us know how it turns out.

 

I've been using Yukon Gold potatoes lately, and a ricer. I also like red potatoes; for those I leave the skins on and mash roughtly with a potato masher.

 

Our family always adds milk, butter, and  sour cream to mashed potatoes. This originated with my MIL, who is the daughter of dairy farmers. We joke that all of her recipes contain dairy products - preferably several. And they are good!

 

 

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AmericanBulldogMom
Posts: 3,164
Registered: ‎09-25-2016

Re: Your mashed potatoes

‎12-01-2019 12:44 PM

Always use peeled Yukon Gold potatoes. Yum!!

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