Recipes

[LavernLuvsShoes]

I make mine like most of you...

Boil the potatoes, drain, and add salt, pepper and butter.

However, I add a dollop of either sour cream or cream cheese - NO milk - And I mash them by hand, so they have a few "authentic" lumps (LOL) 

[Zhills]

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@wagirl wrote:

The very best mashed spuds are put thru a ricer--excellent texture. But I just boil them, add warmed liquid, use a hand mixer--never has that method ever made mine gummy, add butter and maybe a spoonful of sour cream, s/p, sometimes I add a bit of dried potato flakes and eat, eat, eat !!! I use russet spuds.

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 for this suggestion. 

Best texture ever! 

Just add butter cream,, etc!  That and S&P are enough!

Didn't know a potato could be sooo good until I got a ricer!

[Sapphiregal]

Peel and boil russet potatoes. Drain. Add real butter, salt and pepper, small amount of milk. However, as a twist, substitute cream cheese in place of milk. Really good!

[gardenman]

The Charleston City Paper has Nathalie Dupree's recipe for perfect mashed potatoes. It's pretty much what I do, and I'd recommend her method. (She used to joke that she did everything in thirds. One third potato, one third butter, one third heavy cream. This recipe is a bit more scaled back than that.)

[RespectLife]

@lucky-girl 

A long time ago I read to steam the pots Not boil them.  They absorb way less water and make for a creamier mashed.

I have done this for years now....

Then I add sour cream, shredded smoked gouda cheese, half & half....and after mashing at the end add the butter.

[vabreeze]

,@wagirl and @Zhills

I also use my ricer for squeezing the water out of defrosted spinach.

[shoekitty]

best recipe and directions for fluffy perfect mashers, is by far Pioneer Woman. Basically it has, russets, or Yukons, cream cheese, butter, half and half, seasoning.  What I like are her instructions.  I made great mashers, the families favorites.  But I use her method of ricing and hand mashing for a long time until they are fluffy air before adding butter and ingredients   Also, she has instructions to freeze, or wrap and refrigerate for  up to several days in same pan you will bake.  She had a a great recipe for the mashed yams as well

besides adding butter and cream cheese you can also add dash hidden valley powdered mix, or fresh garlic, or touch sour cream. We tweek the recioe all the time. I prefer Yukons, most restaurants do as well. They keep better, not as starchy. Jmo.  But your family lets you know what you have to have!  lol. 

Online look up Pioneer woman mashed potatoes, or pioneer woman make ahead mashed potatoes.  It's the technique I favor.