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/ck/ - Food & Cooking

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5584880 No.5584880 [Reply] [Original]

Time to make some creamy mashed potatoes. Give me your best recipe /ck/.

Do you add anything to it? Olives? Spinach? Do you keep it natural? What's your take?

>> No.5584883

>boil cut up potatoes (peeled or not, your call)
>strain
>mash most of the way
>add a fuckton of butter, bit of milk if desired
>mash/stir
>test for consistency, add more milk/butter if needed
>season to taste

i'll add roasted garlic if i remember to roast garlic, or shredded cheese sometimes, but that's basically it. it's why i love mashed potatoes, they're simple as fuck

>> No.5584897

>>5584883
Yeah, this is basically my family's recipe and it has always turned out good. However, we always leave the skins on the potato. Tastes much better that way and is easier as well

>> No.5584902

>>5584897
i often leave them on (mostly out of laziness) and they are delicious, but sometimes i just want that smooth, creamy texture you can only get by peeling the potatoes.

>> No.5584904

>>5584883
Will it be okay without milk as well?

>> No.5584906

>>5584904
yes. i just use it because it makes them creamier easier than just butter. many people swear by just potatoes + butter + seasoning

>> No.5584908

>>5584883
That how i do it. Brown butter is a good addition.

>> No.5584910

>>5584880
The secret to creamy mashed potatoes is sour cream and cream cheese. Healthy? Not at all, but they're fucking amazing. Also, you don't need milk if you use sour cream, but you'll still need butter.

>> No.5584915

>>5584910
many people swear by this, and more power to them, but i personally am not a fan of the flavor added by these things. i like my taters to taste like taters.

>> No.5584922

>>5584906
Thanks for the recipe man. Will make it tomorrow.
>>5584910
Sour cream and cream cheese doesn't necessarily make it unhealthy.
Fat =/= makes you fat.

>> No.5584923

>>5584915
I can see that, but if I want to eat something like that, I'll just boil some new potatoes until they're soft, but not mashed potato soft, and mash them up on my plate with butter, salt, and pepper. Perfection.

>> No.5584929

>>5584922
Fat may not make you fat, but fat is the most calorie dense macro-nutrient, and those potatoes are much more calorie dense than your average potatoes. If you adjust portion size, they're fine, but who does that? They're still the best mashed potatoes I've ever had, though.

>> No.5584932

>>5584929
>but who does that?

Me. If it's rich/fatty food just eat a little of it. It's simple.

>> No.5584937

>>5584932
WELL LA TEE DA LOOK AT MR FANCY PANTS DIETICIAN OVER HERE WITH HIS PURTION SIZES AND RESTRAINT. BET YOU THINK YOU'LL REAL CLEVER, BOY

>> No.5584944

I make three kinds of mashed potatoes.

1. This one is the kind I make to serve with things like gravy, or some other sauce and braised meats, etc. Or, if I just want super fluffy mashed potatoes. Russet potatoes, peeled, cubed and boiled till tender. Save 1 cup of the potato water. Into the mixer bowl, and whip with plenty of butter, adding the hot potato water as you go until the desired consistency is reached. Season with salt and fresh cracked pepper, and/or chives or parsley if you like.

2. Baked mashed potatoes. This the evil, artery clogging kind. Russet potates, baked until tender. Scoop out insides and run through a ricer. Mix in butter, sour cream, cream cheese, chives, salt and pepper. Spoon into a baking dish, dot top with more butter and bake for 30 minutes at 350F. I only make these at holidays or special occasions, because yeah, tasty as hell, but fatty mcfatfat.

3. French style mashed potatoes. I use yukon gold for these. Peeled, cubed, boiled till tender, riced and whipped with butter in a 50/50 potato to butter ratio. Season with salt and pepper, and sometimes garlic confit. These potatoes get served with specific meals and dishes.

>> No.5584950

>>5584915
people who don't add milk, sour cream, cheese, butter, salt, pepper are eating air potatoes. Air potatoes are not Mashed potatoes.

>don't be like direcTV
>don't eat air potatoes.

>> No.5584961

>>5584880
I once boiled 3 potatoes, and on a steel pot, put a little olive oil with some garlic powder and with a wooden spoon kept spinning the potatoes. The consistency was a delicious soft creamy, though it took some muscle. Just gotta kep stirring, keep stirring, keep stirring...

>> No.5584969

>>5584880
hell yeah i make mine natural!!! shit...
actually, i dont do anything to it, as its still in the pantry
well to be honest, its till at the store, natural as ever
ok, i lied, its still in idaho

>> No.5584970

>>5584944

sup alton brown

>> No.5584972

>>5584929
>but who does that
Most people.

>> No.5584987

>>5584969
2/10
Very unfunny

>> No.5585038

>>5584937
>>5584929
Just don't be a pig

>> No.5585056

>>5584970
I'm not sure whether I should feel vaguely flattered, or disgustingly insulted by that. At any rate, I don't like Alton Brown or watch him at all, and any similarities between my potatoes and his potatoes are entirely coincidental.

>> No.5585656

This thread has made me super hungry for mashed potatoes. I'mma make some tonight.

>> No.5585676

I was thinking about adding some chopped kalamata olives and some spinach to my next bowl. Maybe some roasted garlic as well like some of you guys said?

>> No.5585687

>>5585676
yeah, roasted garlic is always a good addition. I've never added olives or spinach to mine, so I can't speak for those, but hey, try it out.

>> No.5585699

Garlic is my favorite. But I've had all kinds of mashed potatoes, some with horseradish, leeks, carrots...Anything can go in it.

I like those Peruvian purple potatoes. They're neat.

>> No.5585713

>>5585699
Mashed potatoes can be so great it's a shame it kind of has a bad reputation for being bland and boring.

>> No.5585721

Chef reporting in for best mash.
Bake non starchy potatoes (not boil is key)
Skin, Mash then sieve
Back in pot
Fold boiled (also key) cream/milk, seasing
Lastly Fold non-salted cold butter
Folding keeps mash light and fluffy

>> No.5585728

>>5585721

*seasoning
Also a little confit garlic if desired

>> No.5585795

I use butter and either whipping cream or half and half and then use a mixer to mash them up.

>> No.5585811

>>5584880
OP, sometimes I throw in a single garlic clove, whole, into the cooking water. I also prefer yukon gold over russets lately. I might leave just the smallest amount of skin on them, for some texture some of the time.
Drain, add butter, mash, adding half n half til just right. Liberal sea salt and a couple grinds of pepper.

>> No.5585968

>>5584880
add 1 of the following for amazing mash;
horseradish, mustard, black pudding, chives,

you're welcome

>> No.5586044

>>5584880
>take about 5 medium sized potatoes, wash them
>slice them up, leave skins on
>boil until cooked
>drain completely of water
>toss in a fucking stick of butter - a whole one
>add like a 1/4 cup of heavy cream or at least whole milk
>add a fuckton of black pepper, and some salt if the butter wasn't salted, add some garlic powder
>mix in some shredded sharp cheddar cheese
>?????
>profit

Perfectly diabetic. Only really make them for Thanksgiving and Christmas, though.

>> No.5586100

>>5584944
50/50 butter and potatoes,,, sounds like maybe you're lying or something

>> No.5586128

>>5586100
>50/50 butter and potatoes
That's fucking disgusting

>> No.5586131

>>5586100
It is a slight exaggeration, but not by much. For those type of mashed potatoes, you want to really add nearly that much butter, basically as much butter as the potatoes will absorb and still maintain their consistency, which can be from 30 percent to 50 percent, depending on the potatoes. It's a glorious way to eat potatoes, but not too much.

>> No.5586132

>>5586128
You're fucking disgusting.

>> No.5586138

>>5586131
1 lb of butter and 2.5 pounds of red potato will break.

I know because I had a coworker that refused to put any less in the potatoes at work, even after the chef insisted she knock it off.

>> No.5586145

>>5584883
this except i put fuckton of both milk and butter

Sometimes i put almonds inside

>> No.5586209

>>5586145
>almonds
Hope they're activated

>> No.5586353

>>5584944
>50/50 potato to butter

Dude...I mean, I'm a fatass American, but that's a little extreme.

Awww fuck, I'd still eat it.

>> No.5586356

Anything but sour cream. Chives to the moon.

>> No.5586379

Parm cheese, garlic (roasted ideally), butter, and sour cream or cream cheese is what I add to mashed potatoes. Also I usually mash them a lot to get a silky smooth consistency but this depends on preference.

>> No.5586387

>>5586145
You probably didn't even activate the almonds

>> No.5587217

>>5586387
I activated you momma last night!

>> No.5587277

>>5584944
I love you.

>> No.5587282

Protip: mashed potatoes can always be improved by not adding milk.

>> No.5587285

>>5584937
>WELL LA TEE DA LOOK AT MR FANCY PANTS DIETICIAN OVER HERE WITH HIS PURTION SIZES AND RESTRAINT. BET YOU THINK YOU'LL REAL CLEVER, BOY
Lel. Fucken saved.

>> No.5587296

Keep the potatoes plain. Sprinkle fresh or salted dill, some golden butter, maybe some fried onion.

>> No.5587317
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5587317

Loaded Mashed bitches!

>> No.5587320

>>5587296
WTF is golden butter? Is that wroght from virgins or some shit?

>> No.5587325

>>5587320
Just melted and heated in a pan until it turns nice golden shade, and gets that fine aroma.

>> No.5587336

>>5584880

I only maked mashed potatoes if I have A LOT of potatoes, so:

1/4th cup milk
1 stick of butter
1/2 package of cream cheese.

>> No.5587350

>>5585656
Same here. Jesus. My budget should than to coke on /ck/ stoned.

>> No.5587352

>>5584880
Cream
Salt
Pepper
Oregano, thyme or any other herb you like
and a fuck ton of butter, but like a fuck ton

>> No.5587356

The only type of mashed potato that I really enjoy are horseradish mashed.

-4-to-5- red potatoes, skins on, chopped down
-boil in salted water till tender
-have a manual food mill with a coarse cutter
-have 1/4lbs cold butter sliced thinly
-have 3-to-4 tbl.spns of prepared horseradish (I use jarred, not fresh)

-put boiled potatoes, butter and horseradish in food mill hopper and mill down into waiting pot

-add coarse sea salt and cracked black pepper to taste

-use spoon to fold potatoes together, add only a "splash" of fatty cream to thin potatoes down if desired.

-serve
En Guet!

>> No.5587368

>>5587350
know better than to. blah.

>> No.5587449
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5587449

Hello thread

>> No.5587461
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5587461