Mashed Potatoes

[MongGrel]

Do you leave the skin on or peal them, I like to cut them thin and leave the skin on after washing them and boiling.

That and what type of potato do you use, I normally just use Idaho Baking type of potatoes.

Have tried others and really don't care for them as well personally.

I've tried Red's and just don't like them as well myself.

 

[IronWing]

Flaked > natural. Artificial butter flavored flaked potatos > actual butter in natural potatos. You know it's true. Then you form the moat and fill it with gravy, pure heaven.

 

[MongGrel]

Flaked > natural. Artificial butter flavored flaked potatos > actual butter in natural potatos. You know it's true. Then you form the moat and fill it with gravy, pure heaven.

Curse you heathen.



The moat and gravy is always good.

 

[lxskllr]

I kind of like dried potato myself. I'm not a big fan of mashed potatoes. I'd much rather have boiled new potatoes with a bit of black pepper.

 

[darkswordsman17]

I like with the skin but not a big deal without. But then potatoes are good in just about all forms.

 

[Fayd]

gold potatos, leave skin on half (well, actually i peel the skin in strips. so a potato will have roughly half its skin left... and peel the skin off the ends.)

saute 1-2 minced onions, throw garlic in when onions are almost fully cooked, saute a bit more, deglaze with balsalmic vinegar, then fold about half that into the mashed potatos.

cube some gruyere (or gouda, or any other cheese with a decent flavor and good melting properties) and toss it into the potatos. fold them in. also fold in a fair amount of salt and pepper.

put potatos in glass backing dish. top with grated cheese(whatever cheese you cubed) and the rest of the onions/garlic. bake until top is very slightly crispy. serve in perfect squares. goes well with red meat and red wine.

 

[Matthiasa]

As I am lazy I tend to leave the skin on. Typically I use red skinned potatoes but occasionally I will use sweet potatoes.

 

[MongGrel]

As I am lazy I tend to leave the skin on. Typically I use red skinned potatoes but occasionally I will use sweet potatoes.

The wife actually loves baked sweet potatoes, we usually have some around.

:thumbsup::thumbsup:

 

[MagnusTheBrewer]

The single biggest change you can make to improve the quality of your mashed potatoes is to invest in a food mill.

 

[Phoenix86]

Saw this recently, need to try it.

Boil potatoes whole, put in ice water for a few seconds, peel potatoes with hands.

https://www.youtube.com/watch?v=rRwulpQO6b4

 

[A Casual Fitz]

Baked potatoes are my favorite, but I enjoy the skin, especially on home fries.

 

[waffleironhead]

Skin on baby reds smashed with garlic.

 

[Imp]

I don't mind the taste or texture of potato skins...

But the interwebz says that the potato is one of the most pesticide-loaded pieces of produce and the skin is where most of it accumulates. I try to take them off even if they've been cooked into the dish.

 

[MongGrel]

I don't mind the taste or texture of potato skins...

But the interwebz says that the potato is one of the most pesticide-loaded pieces of produce and the skin is where most of it accumulates. I try to take them off even if they've been cooked into the dish.

Hmm, will have to take that into consideration in the future.

 

[MongGrel]

gold potatos, leave skin on half (well, actually i peel the skin in strips. so a potato will have roughly half its skin left... and peel the skin off the ends.)

saute 1-2 minced onions, throw garlic in when onions are almost fully cooked, saute a bit more, deglaze with balsalmic vinegar, then fold about half that into the mashed potatos.

cube some gruyere (or gouda, or any other cheese with a decent flavor and good melting properties) and toss it into the potatos. fold them in. also fold in a fair amount of salt and pepper.

put potatos in glass backing dish. top with grated cheese(whatever cheese you cubed) and the rest of the onions/garlic. bake until top is very slightly crispy. serve in perfect squares. goes well with red meat and red wine.

I actually like the golds better than the reds, but haven't used them often. That sounds pretty killer.

Thanks for that, think I'll be giving it a try soon.

 

[Kaido]

 

[KMFJD]

PEI potatoes, skin peeled

 

[BUTCH1]

The single biggest change you can make to improve the quality of your mashed potatoes is to invest in a food mill.

What I do is make sure they are thoroughly mashed with a hand-masher before adding any butter or milk. I t does take time and effort but the results are worth it. Another trick I use is to take 2-3 cloves of garlic and slice them thin and let the butter and garlic slices steep on the warmer section of my range. Then when you make your whipped potatoes the garlic flavor is intense and of course sour cream is added as well. Throw in some cheddar cheese for the extra artery-clogging effect!.

 

[notposting]

Quick side for a meal when the kids are insane and everyone is tired and hungry? Pour em out of the box. Butter/half & half.

Spending some time on it? Some yellow (Yukon Gold's!) spuds, peeled, about .5-.75" chunks/slices, boil em and then use the river. (As someone else mentioned, a food mill would work too.) Some butter and half & half, or milk.

 

[TastesLikeChicken]

^^ This

By "river" I assume you actually meant ricer. A ricer helps to prevent the need for overmixing potatoes to get them smooth. Overmixing make gluey mashed potatoes. Buttermilk is also nice to use in place of milk, H&H, or cream.

 

[notposting]

^^ This

By "river" I assume you actually meant ricer. A ricer helps to prevent the need for overmixing potatoes to get them smooth. Overmixing make gluey mashed potatoes. Buttermilk is also nice to use in place of milk, H&H, or cream.

Nope, just send em down the river. Let em think about what they've done.

yes, the ricer

I'll have to try some buttermilk next time. Nice idea!

 

[Iron Woode]

mashed potatoes should only be made with russet potatoes and with the skins on.

and plenty of garlic and butter.

 

[TastesLikeChicken]

mashed potatoes should only be made with russet potatoes and with the skins on.

and plenty of garlic and butter.

Well, here's the thing. Potatoes aren't like apples or peppers. There really isn't any wide flavor profile across varieties. One variety of potato pretty much tastes like any other. The only real difference, other than appearance, is texture, and their textures manifest themselves differently depending on the cooking method.

ime, for mashed potatoes - all else being equal - russets tend to produce a slightly grainier end-result than Yukon gold. Plus I find the light golden color to be more appealing. ymmv.

 

[Gerle]

Do you leave the skin on or peal them

I've never had much success trying to peal them, they turn in to mash pretty soon. Should I deep freeze them first, perhaps that will make them resonate more?

 

[Phoenix86]

I've never had much success trying to peal them, they turn in to mash pretty soon. Should I deep freeze them first, perhaps that will make them resonate more?

Maybe you are over cooking them? They way I was taught was to cut them into ~1.5" cubes and boil until they split by a poke with a fork.