Kitchen

[Financialgrl]

---

@nyc1 wrote:

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

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

---

@nyc1 - I have used a ricer before but have a manual potato masher - I find that I reach for that more often bc I can leave a little texture in the potatoes.

[LillyBee2]

I like Yukon gold and sometimes leave the peels on..  especially if I'm going to add stir in's like bacon, sour cream or green onions. Then I only use a potato masher and leave some chunks.   If I have gravy, I will use either russets or Yukons and peel them.  I don't like peels if I have gravy. I will whip them to get them smooth.  I like them any way you fix them!

[sidsmom]

I'll echo those upthread.

A ricer is essential for smooth textured mashed potatoes!

Add a little PB milk...so smooth & creamy! 
All without the icky added fats

[nyc1]

---

@Financialgrl wrote:

---

@nyc1 wrote:

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

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

---

@nyc1- I have used a ricer before but have a manual potato masher - I find that I reach for that more often bc I can leave a little texture in the potatoes.

---

@FinancialgrlI love the texture, but the people I'm cooking for normally love SMOOTH.  If I want some texture,  I'll leave out a potato and just mash that up with a fork and add.   ENJOY your next batch!!!!  I'm making them Thursday since my group prefers them to sweets (which I LOVE, but can have any time!).

[shoptilyadropagain]

Never met a mashed potato that I didn't like....welll except for instant (flakes).  I use Russet or once in awhile Yukon Golds.  I also use my hand mixer and add 2% or Skim Milk, Butter, S&P.  Whole Milk tastes better but I don't normally have that on hand (heck, I rarely have any milk on hand).  

[mousiegirl]

@Ladybug724   I use Yukon Gold, the best for mashed in my experience.  I used russets a few weeks ago, and they were not nearly as good as the Yukon, too thin, not watery, but not as much substance and flavor as the Yukon.

[Monketoes]

---

@alicedee wrote:

I only eat mashed potatoes a couple times a year....I get the Bob Evans ones that you just heat and eat.

Occasionally I will buy a big potato to bake..,,I scrub it well before baking, and eat the skin.

---

Love Bob Evans!!!

[Ladybug724]

---

@sidsmom wrote:

I'll echo those upthread.

A ricer is essential for smooth textured mashed potatoes!

Add a little PB milk...so smooth & creamy! 
All without the icky added fats

---

What's PB milk?

[BExplorer]

---

@Ladybug724 wrote:

---

@sidsmom wrote:

I'll echo those upthread.

A ricer is essential for smooth textured mashed potatoes!

Add a little PB milk...so smooth & creamy! 
All without the icky added fats

---

What's PB milk?

---

Plant based @Ladybug724 

[Ladybug724]

---

@BExplorer wrote:

---

@Ladybug724 wrote:

---

@sidsmom wrote:

I'll echo those upthread.

A ricer is essential for smooth textured mashed potatoes!

Add a little PB milk...so smooth & creamy! 
All without the icky added fats

---

What's PB milk?

---

Plant based @Ladybug724 

---

Thanks!