I need a recipe for the best mashed potatoes-not garlic or onion thoughl?

Answer 1

I use this recipe every Thanksgiving, and I really like it because you can make it up the day before.
Party Potatoes
8-10 potatoes, cooked and partially mashed (I usually use small to medium size White Rose) Use only a small amount of salt in the cooking water.
1 8oz. package cream cheese, at room temp. and cut up into squares (to help it melt faster).
1 C sour cream
Salt & pepper to taste
1/2 C milk, but do not use if potatoes are watery, or of they are already a consistency you like.
Mix in cheese, etc., and beat until smooth. Place in a buttered casserole dish, dot with pats of butter. You can sprinkle with grated cheese if you want. Bake at 350 for 50- 60 minutes.

Obviously, this is NOT a low calorie dish, but it is SO worth the calories occasionally.

Answer 2

Brown Butter Mashed Potatoes

4 x Yukon Gold potatoes
1 stick of butter
Large pinch of nutmeg
Salt and pepper
1 cup of milk or 1 cup cream

Cut potatoes in half and place in a steamer. Cover with a lid and steam over medium heat for 20 minutes, until potatoes are tender when pierced with a knife.
Melt butter in a small saucepan. Let it foam once and then continue to cook over low heat until it begins to brown. When it is just golden, take it off of the heat and add the milk.
Add brown butter, nutmeg, milk, salt and pepper to the potatoes. Mash potatoes in a bowl with a potato masher.


Enjoy

Answer 3

I cook my potatoes in Wolf Gang Pucks Roasted Chicken Stock then run them through a ricer. Add butter and cream and seasonings to taste (can add cheese also-but won't be as creamy). I like to avoid electric mixers because they develop the starches too much. The ricer makes the finest mashed potatoes I have ever made!
You can purchase a ricer in an upscale culinary store.

Answer 4

alot of it depends on the type of potato you use. Idaho and russets have higher starch, and will yeild a thicker potato that needs lots of butter and milk. Yukon gold and klondike rose potatoes are more waxy, and make a lovely mash, with just a little bit of veggie stock and butter. They are nice with fresh herbs, such as parsley, rosemary, or basil. Also good is to mash up a turnip or parsnip in them

Answer 5

peel and cut potatoes up, rinse with cold water. Add a little salt. Bring to boil, continue boiling until soft enough to mash (poke with a fork to test) Don't over boil or you'll end up with potato water :) Drain water off when ready, Mash and add milk or cream (!) til desired consistency then butter plus salt and pepper to taste

Answer 6

You can pretty much add anything you want to mashed potatoes. Sour cream, cheese of any sort, broth, milk, cream. Try experimenting with things you like the most.

Answer 7

OK to have good tasting mashed potatoes boil the potatoes cut them in 4 then put in bowl poor some milk and put half of inch of butter then put a pinch of solt the mix everything with mixer and its redy=)

Answer 8

Basil Mashed POtatoes are great. Add shredded basil to your mashed potatotes with heated creamed and butter
Or add shredded spinach and goat cheese for a more high class kinda mashed taters
Also add pureed butternut squash and spinach and top with goat cheese---great way to enjoy mashed taters.

Answer 9

Just make homade mashed potatoes with lots of butter, milk salt and pepper.

Answer 10

try using about 1 part parsnip for every 3 parts potato that you use. when all boiled, mash, add butter/cream, S&P and a bit of nutmeg.