Recipes

[Mz iMac]

There is this restaurant in Atlanta, Georgia I go to called Houstons.  Their mash potatoes has scallions in them, a lot.   

My mouth waters just thinking about it.

[Ainhisg]

Best recipe...ever!

[Puppy Galore]

@Harpa 

I use the same recipe but I mix Yukon gold and regular potatoes, I've done this for years. Next time I'll use just the Yukon gold.

For anyone reading Harpa's post, it's the best mashed potatoes!

When I mix the two potatoes I always have left overs, I bake the left overs!

[rockygems123]

@lucky-girl 

Just a suggestion, if you get stuck with not the right results, Bob Evans Sour Cream & Chives Mashed Potatoes in the fresh section are a great substitute.

I've been cooking since I was 4yrs old but have found these are consistent and delicious.  I have two fellow foodie / cooks friends and they do the same

[Spacrazy]

@PA Mom-mom  Exactly right... I think the key step is heating those liquids to mix in. Delicious!

[Boehm Collector]

I don't have a recipe.  But I boil the russet potatoes; peel them once they are cooked (to prevent the potatoes from absorbing too much water, which results in lighter, fluffier, and less watery mashed potatoes); mash them; add milk, butter, salt.  

[wagirl]

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.

[cindyNC]

I like them with a bit of sour cream and butter. Hand mashed here. 

[Luvsmyfam]

@lucky-girl Peel and boil potatoes til fork tender.I add a half a cup of dukes mayo half soften cream cheese salt and pepper and half a cup of cream.Mash with hand mixer til creamy.......ENJOY

[Moonlady]

I agree with the poster who suggested looking online; videos would be helpful, too.

Most people seem to have a technique rather than a recipe for this. I just quarter and boil the potatoes, drain, add milk and butter, and mash. I don't want them "creamy," so I always use a hand potato masher (mine's the old "waffle" pattern), instead of whipping the potatoes.

I make mashed potatoes a lot and, though I have a technique, I'm sure I probably do it a little differently each time. And they always turn out perfect.