Kitchen

[eddyandme]

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@Ladybug724 wrote:

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@eddyandme wrote:

I used to leave the peels on.  I prefer the buttery yukon golds along with a little sour cream or yogurt and salt and pepper.

Now I peel 'cause my furbaby LOVES mashed potatoes among other things and dogs can't eat the peels.

I also like to sometimes mix in some mashed carrots or dices cooked cabbage. I just LOVE mashed potatoes!

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Me too! I can't believe I ever hated them as a child I mean I despised them. But as an adult they're one of my favorite things on Thanksgiving

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@Ladybug724, I've loved them from the getgo!  My French grandmother who was living with my parents at the time told my mother to feed me mashed potatoes as I would not eat any kind of baby food.  She had a hand in raising many babies; and, I turned out okay, certainly not undernourished!

[Foxxee]

Stopped using raw potatoes years ago.  Use Hungry Jack instant, milk, butter, Brummel & Brown with yogurt, salt and pepper. 

No one knows they are instant.  

[chickenbutt]

I leave the peels on.   

Over the ages I've probably used most varieties of potato.  Lately, I've been buying the russet type I guess, but I like them all.

I don't do mine like a lot of people, but I do like my way.  I don't add milk or cream or any of that.  I use a fair amount of butter, some hard cheese like Asiago, and s&p.  That's it.  Then I hand-mash them because I don't like them turned into a baby food type puree.

I remember seeing my mother putting them in the stand mixer and it always grossed me out.   

I like them to taste like potatoes, first of all, and I like there to be some texture.   It's not like they are all lumpy, but they are not made into soup either. 

[Flatbush]

I like russets for mashed and oven baked potatoes.

[Sooner]

I love baked potatoes but never met a mashed one I liked.  No matter what you do to them.  

[depglass]

I've used Idaho russets my entire life.  Peel, mash, added microwave heated milk and butter.  Perhaps I'll try leaving the skins on the next time.  You do have to cut out the iffy spots and eyes.

[sunshine45]

always peeled

yukon gold

lots of butter, half n half, and salt.

[AuntG]

Yukon Gold. Peel ours before boiling.

[hayseed00]

@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.

[RedTop]

Always Idaho potatoes, always peeled.   NO sour cream or cream cheese EVER.   I drain the potatoes, but add the thickest of the starchy water back in with a splash of milk, generous amount of butter, salt, pepper, and beat with the electric mixer.