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Started By
Message
best mashed potato recipe
Posted on 9/27/16 at 3:14 pm
Posted on 9/27/16 at 3:14 pm
please give me your best mashed potato recipe to make THICK THICK mashed taters.
thanks
thanks
10
Posted on 9/27/16 at 3:18 pm to tigerdup07
Not the model of healthiness, but Pioneer Woman has some on her site that I've made and are very, very good.
Posted on 9/27/16 at 3:25 pm to tigerdup07
Cube up some potatoes. About 2lbs. Boil cube in a lot of water to remove starch. Cook till soft. Drain. Add 1/2 stick butter, 1/2 pint sour cream, salt, pepper, and some chopped chives. Stir. Can use roasted garlic instead of the chives.
This post was edited on 9/27/16 at 3:29 pm
Posted on 9/27/16 at 3:41 pm to Btrtigerfan
quote:
Can use roasted garlic instead of the chives.
You mean as well as chives.
And pour some cream in, and some shredded cheddar
Posted on 9/27/16 at 3:48 pm to ksayetiger
quote:
You mean as well as chives
They're your potatoes. My OCD only allows me one aromatic per dish.
Posted on 9/27/16 at 4:04 pm to tigerdup07
I've added a touch of crab boil to some mashed potatoes before. Added some flare.
Posted on 9/27/16 at 4:20 pm to tigerdup07
Boil 5lb potatoes in a gallon of water with 1/4 cups till soft, drain, add 1 stick butter and some fresh cracked black pepper, mix them with a mixer and add some pet milk till they are the consistency you like
Posted on 9/27/16 at 4:42 pm to tigerdup07
I like to boil 5lbs of potatoes in water and salt. While thats going, put a stick of butter, minced garlic, and milk (however much you want for consistency) and heat that up in pan until it comes to a boil while constantly stirring. Drain potatoes and add that garlic milk mixture. Stir and add fresh pepper and cheese. Enjoy.
Posted on 9/27/16 at 4:51 pm to tigerdup07
I like to boil red potatoes with a little crab boil for some seasoning. Then I mix in roasted garlic, pepper, milk and butter to get to the right consistency. Put in a baking dish and top with cheese and bake until the cheese is browned a little.
Posted on 9/27/16 at 4:57 pm to tigerdup07
Boil peeled potatoes in half water and chicken stock and generously salt the water
Drain and set aside
Heat some cream and butter in a pot over low heat and add in some roasted garlic and microplane some parmigiano reggiano cheese and incorporate until everything is homogeneous
Drain and set aside
Heat some cream and butter in a pot over low heat and add in some roasted garlic and microplane some parmigiano reggiano cheese and incorporate until everything is homogeneous
Posted on 9/27/16 at 5:08 pm to Powerman
I don't know about making them thick, but we use gold potatoes for just about everything these days...if you get them at Sams (or I assume Costco) they're not much more than a Russett potato, but damn if they aren't a lot better. Baked, diced and oven-roasted or mashed I think they're just a lot better product.
Oh, and steam your potatoes and don't boil them; supposedly they'll absorb less water that way and you can put heavy cream in there as moisture, and they'll come out way creamier. I think I saw that on Cook's Country or America's Test Kitchen; either way it's true, the texture and taste is a lot better imho.
Oh, and steam your potatoes and don't boil them; supposedly they'll absorb less water that way and you can put heavy cream in there as moisture, and they'll come out way creamier. I think I saw that on Cook's Country or America's Test Kitchen; either way it's true, the texture and taste is a lot better imho.
Posted on 9/27/16 at 6:23 pm to Powerman
quote:
Boil peeled potatoes in half water and chicken stock and generously salt the water
Drain and set aside
Heat some cream and butter in a pot over low heat and add in some roasted garlic and microplane some parmigiano reggiano cheese and incorporate until everything is homogeneous
m4l
Posted on 9/27/16 at 6:29 pm to tigerdup07
Add, butter, milk, sour cream, chedder, garlic
This is all you really need to know.
This is all you really need to know.
This post was edited on 9/27/16 at 6:30 pm
Posted on 9/27/16 at 6:29 pm to NEMizzou
quote:
Oh, and steam your potatoes and don't boil them; supposedly they'll absorb less water that way and you can put heavy cream in there as moisture, and they'll come out way creamier. I think I saw that on Cook's Country or America's Test Kitchen; either way it's true, the texture and taste is a lot better imho.
I don't steam them but after I drain them I put back in the pot and back on the stove over medium heat uncovered and let them cook a couple minutes and it dries them out.
I like a lot of butter and black pepper.
Add shredded horseradish or horseradish cheddar.
Posted on 9/27/16 at 7:43 pm to Martini
My father-in-law, who worked in the food service industry, said the secret to smooth potatoes was mayonnaise. I've used it, but I didn't notice much difference. Maybe it helps more on large batches.
Posted on 9/27/16 at 8:23 pm to Stadium Rat
Supposedly steaming and running then through a ricer.
Posted on 9/27/16 at 8:23 pm to tigerdup07
quote:
please give me your best mashed potato recipe to make THICK THICK mashed taters.
I don't make them like that so, sorry. Mine are creamy and smooth.
Posted on 9/27/16 at 8:49 pm to tigerdup07
Whatever you do, make sure you mash and add butter and cream when potatoes are still hot.
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