Whats the best variation on classic mashed potato you've ever tried?

Answer 1

some milk, some butter, some parsley and other fresh herbs, finely chopped onion and red leicester cheese grated and all mixed together. YUM!

Answer 2

tips to great mashed potatoes:
first start out with the right potatoe. golden russetts are the best for baking and boiling. when making mashed potatoes for a country diner i like to ad a few new red potatoes with the skin on for the color. i use an old fashion potatoe smasher, i like a few lumps in mine.
for whipped potatoes use plenty of butter. the more butter u use the less salt you have to use. taste as you whip with a mixer to get the taste combination that you want.
depending on the main course i use different ingredients to change the flavor of the potatoes. u can use milk, cream, sour cream, half-n-half or even whipping cream. what ever you use make sure the liquid is warm when it is added.
most of the other additives have already been mentioned by other people. you can also add a little bit of fat from whatever you cooked to the dish to connect the flavors. you can add lipton soup mixes to vary the flavor. ie lipton onion soup mix.
do not prepare the potatoes too far in advance. do not let peeled potatoes sit in water before or after you cook them. do not over cook them. make sure you drain them very dry to insure none of the water will be included in the final dish.
my favorite way to prepare is with gr & nrp. cut potatoes into 1-2" cubes. leave reds whole. boil for about 10 min. you want the potatoes to have a little resistance when pierced with a fork. drain all water. use smasher to break potatoes up. add butter and continue to smash. heat a little whole milk add and mix. heat some cream add and mix. taste and season with salt & pepper. sprinkle with chives or parsely just before serving.

Answer 3

I love roasting - dry - until the potatoes, sweet potato, swede, and butternut squash are slightly crispy on the outside.

How to cook:
Cut the potatoes and swede the same size, approx 20cm squared then the sweet potatoes a little larger and the butternut squash larger still. You can use any combination of your fav root vegetables, but I have found that the ones above best. Butternut squash adds juice to the mix but adding a little butter and maybe a mature Cheddar - I love poacher http://www.lincolnshirepoachercheese.com/ - to the mix before you chop with a sharpe knife pre-mashing ads creamy texture.

Answer 4

I always mash with warm milk, some butter and then beat a raw egg into the hot potato, makes for a great mash.

Answer 5

Boil the pots with a mashed clove of garlic in the water. Mash the potatoes, add a big blob of willow spread, and drop in some finely chopped chives. Once all mashed, beat with a slotted spoon to make it fluffy.

Gets my husband all warm inside.....

Answer 6

Red potatoes with the skins left on. Boiled with a whole head of garlic, peeled and coarsley chopped. Drained in a collander so you don't lose the garlic pieces. Mashed with a hand masher so there is still some texture. Butter, salt, pepper, and maybe sour cream.

Answer 7

You can mash parsnips in with the mashed potato.
Or you can chop fresh herbs into to the mashed potato.

spring are also nice chopped and added to mashed potato.
You can use a little olive oil instead of butter when mashing potatoes.
My mum always uses warmed milk when mashing potatoes

Answer 8

peel and cut your potatoes to a small size, add a few sprinkles of salt, bring to the boil as normal. while that is going on, heat a frying pan adding almost half a tub of real butter, mix in fresh parsley finely cut, then add finely chopped onions. Be sure not to burn the onions or butter, put to one side when heated up, then drain your potatoes, add quarter pint of milk, mash this up then add the ingrediants from the frying pan, stir everything together with a fork, and there you go, try it, you'll like it.(you can also add crushed garlic if you fancy it.

Answer 9

It depends what you're having it with. I always use butter & double cream, then: for fish, add chopped chives; for lamb, some rosemary and for pork, put some crumbled black pudding through it. Liver & bacon is great on mash with garlic through it. Once when I was at a Jewish couple's house, they just used olive oil in their mash. Different, but good. My Nan used to put thyme, egg yolks & grated cheese in her mash & put it back in a low oven for an hour. When I was a boy, it was the best ever.

Answer 10

Do you know how to make real mashed potato?Potato+ Organic whole milk+piece of butter=The Best Result!

Answer 11

DUTCHESS POTATO

3 c. potato flakes
2 c. water
1/4 c. butter
1 1/2 tsp. salt
2/3 c. milk
1 (3 oz.) pkg. cream cheese, room temperature
1 c. sour cream
1/3 c. minced onion

Heat water, butter, and salt to boil. Add milk. Stir in potato flakes until moist. Stir until fluffy. Cream together sour cream and cream cheese. Add to potatoes and blend thoroughly. Add onions. Put in 1 1/2 quart casserole. Dot with butter and sprinkle with paprika.

Bake at 400 degrees for 30 to 40 minutes or until lightly browned. Can be prepared ahead and baked just before serving.