Can anyone share their recipe for great mash potato?

Question

I like my mash potatoe with a "rough"..um..I don't know how to explain it but..i prefer that its not so smooth or fluffy..

Answer 1

This is my favorite, sorry no exact measurements, I made it up.

Half red potatoes, and half Yukons. Maybe 4 pounds total? Wash and cube and boil them, skins on. Meanwhile, take an 8 oz. brick of cream cheese out of the fridge to soften. And then in a small pan, melt 3/4 or a whole stick of butter with a LOT of minced garlic.

Drain the potatoes, put in the cubed cream cheese, and mash a little bit with an electric hand mixer (power off). Then mix a little bit with the power on, then add the garlic butter and mix a bit more with some salt and white pepper.

They're creamy but chunky if that makes sense.

Answer 2

To me, there is no perfect recipe for mashed potatoes. It depends on your personal taste. I am an equal opportunity spud eater. I like mine chunky as well as nice and creamy! The process of getting them to your liking is all in the tool you use. If you want chunky potatoes, use a masher and mash away until you have it to the consistency thats perfect for you. If you don't like creamy potatoes do not use a mixer.
For a nice comfort recipe I like to add real butter, cream or whole milk, a dash of salt a hint of sour cream and the ingredient that marries everything together WHITE PEPPER!
Once you get down the way you like to mash your own potatoes you can really add anything to it you like. Bacon, ham, garlic, the possibilities are endless! Just remember that you usually always want to add butter and milk.
Good luck and happy mashing!

Answer 3

The recipes you have received are all good, there are not too many ways you can ruin mash potato's; however, you can make them more flavorful if you boil them in beef or chicken bullion, mash them with the peels on, and you can add the flavoring of your favorite soup from the package or the can to change the flavors. They taste better with real butter or cream, but watch the cholesterol.

Answer 4

Try mashing with a fork to get the "rough" texture. Grate garlic into potatoes, mix with butter and a a touch of buttermilk. Dont forget salt and pepper!

Answer 5

I always boil my potatoes til super tender, drain and add like a 1/2 stick of butter depending on how many potatoes you have, mash a little and add a little evaporated milk and whip them with the mixer add a little more milk if you need and whip some more. Salt and pepper. But I like mine whipped. Fluffy..

Answer 6

Well, I love smooth/fluffy mashed potato's so I guess you don't want my recipe, but here it is anyways..it is very simple..
4 potato's or so, peeled, boiled until soft and mashed with milk and butter until smooth.

Answer 7

I like to add flavor to my mashed potatoes by adding a strong cheese to it. I have used blue cheese, roquefort, and gorgonzola. Parmesan or asiago would taste good as well, but they don't melt into the potatoes as well. I've gotten the best reviews from others when I used gorgonzola cheese.

Answer 8

simple... you take some potatoes and peel them, then cook them and mash them with a thing called a potato masher. great recipe below.

Answer 9

Don't use bakers then, use reds or Golds. Then what I do is roast a bulb or two of garlic in the morning, then put the roasted garlic in the potatoes when I smash them. mmmmm

Answer 10

I like them smashed too.
Add: heavy cream, parm. cheese, chopped chives, butter, S&P.