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Forum: Mashed Potatoes Answered

Yum. The perfect comfort food eh? I love 'em, Do you love 'em? What do you think goes best with them? Share your recipes and comment and ideas here!!! Mash potatoes THEY ROCK!


I love mashed potatoes, but I prefer them pretty chunky and garlicky. I normally use Yukon gold or Reds if I can, and while they're boiling, I'll brown some minced garlic in another pan and then add about a 1/2-1 cup milk after the garlic is brown and let it simmer. That way, you get a lovely garlicky creaming agent to go in the potatoes when they're done. Add some salt, butter (couple of tablespoons) and lots of pepper, and you have tasties. :D

Ive made a terrible mistake today. lol.

I normally try mash at food joints, but today i tried to make it myself. I was being a knowit all by using normal random potatoes instead of Yukon Gold that the recipe recomended. I also put way too much butter in.

Anyways tthe finish product was pretty chunky. It didnt have proper texture really....It just had some chunky potato bits in the mash.

Next time I'll learn! ( the type of potatoes ARE important!)

Sounds to me like you needed a bit more milk. You can make it with any type of potatoes, its just that some are more suitable than others.

"but I prefer them pretty chunky and garlicky." Me too. Or covered with gravy. Or cheese... Or just dripping with butter... And dare I say that one of my favorite toppings for mashed potatoes is creamed corn.

Cheese is good too! Parmesan, cheddar or romano is best. :D


10 years ago

MMMmmmmmmmm (skins ... good, too!) Me have simple tastes.....best forum topic ever.

Thanks lol. Potatoes are awsome.

. mmmmmmm Nacho love potatoes. Baked potatoes, mashed potatoes, hash browns (diced or shredded, I don't care), you name it. If you haven't tried a Spudnut, you ain't livin'.

. Well, other than a slightly different flavor, it IS a donut. Definitely not a dumpling, but the same potato flour base. I've only tried the two stores in S AR. The one in my town has been in the same spot for decades and has a real Mom & Pop feel to it. No fancy machines; it's fascinating to watch them turn the spudnuts with what looks like chopsticks or ring the raw dough onto their fingers with a flip of the "cookie cutter."

There is just something about that name, spudnut, that turns me off a bit....I just can't (or won't) put my finger on it. LOL

..with onion gravy and sausages.

I generally add grated cheese (Leerdammer or Emental), and green olives. Sometimes, I also mix tuna.

I prefer a good baked russet, with lots of veggies for filling....