WEEK 34
Your Best Mashed Potatoes
As with chocolate chip cookies, many of us have strong feelings about how to make mashed potatoes. Do you use milk, or just butter alone? Sour cream or roasted garlic? Do you prefer Idaho potatoes or Yukon Gold? Skins or no? This week, it's your chance to make a case for what you think is the best way to make mashed potatoes.
51 entries
About the
Contests
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Contest Slideshow
Your Best Mashed Potatoes
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Is that the Ghost of Potatoes Past breezing by in the distance?
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Amanda just LOVES peeling potatoes!
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Perhaps Merrill is smiling because that's a huge chunk of butter she's just put in that pan.
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Thinly sliced onions, which will luxuriate in all that butter, slowly caramelizing.
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The cubed potatoes go into a pot of cold, salted water.
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And then they bubble away on the stove for about 20 minutes, until they're very soft.
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While the potatoes cook, you gently heat some half and half with bay leaf, garlic and...
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...more butter!
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Another crazy day at the stove.
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Sonali has you put the cooked potatoes through a ricer, which makes them extra smooth and creamy.
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It's like potato spaghetti!
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In goes all the good stuff -- sans bay leaf and garlic clove.
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Now, you fold in half of the onions, saving the rest for serving.
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Can't forget the goat cheese!
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Contest Slideshow
Your Best Mashed Potatoes
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You start by adding rosemary, peppercorns and peeled garlic cloves to salted water.
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Bring it to a boil. (What's wrong with Amanda's pot? Don't put All Clad LTD in the dishwasher, that's what!)
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Cutting the taters into chunks. Mr. L leaves the size up to you so we went with 1-inch cubes.
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Butter, buttermilk and sour cream making their way to the starting gates.
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The potatoes are dropped into the boiling water, which is a little unconventional. Usually potatoes start in cold water and are brought to a boil. Didn't seem to make a difference. Use some kind of slotted spoon to carefully scoop the potatoes into the water -- you don't want the boiling water splashing onto you.
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In goes the butter-buttermilk-sour-cream triumvirate.
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Merrill holds onto the pot handle so it doesn't slip from the incredible force of Amanda's mashing...
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Merrill gives it one last mashing. By the way, you can squash the peppercorns with the masher or leave them whole.
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Pillow cloud of mashed potato.
All Entries
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Mashed Potatoes with Roasted Garlic and...
added by WinnieAb
over 3 years ago -
Grandma Eva's Mashed Potatoes
added by mariaraynal
over 3 years ago -
Cheesy Mashed Potatoes with Leeks & Spinach...
added by drbabs
over 3 years ago -
Marge’s (Twice Cooked) Mashed Potatoes
added by coffeefoodwritergirl
over 3 years ago -
Leftover Mashed Potato Flatbread
added by MrsWheelbarrow
over 3 years ago -
Spicy Potato-Parsley Mash
added by CamsKitchen
over 3 years ago -
Stilton, Walnut and Fennel Smashed Potatoes...
added by Oui, Chef
over 3 years ago -
Salt and Vinegar Reds
added by Jennifer Ann
over 3 years ago -
Mashed potatoes with reconstituted milk
added by greally
over 3 years ago -
Wasabi and Garlic Mashed Potatoes
added by Margy@hidethecheese
over 3 years ago -
Creamy Mashed Potatoes with Corn, Chipotle...
added by TheWimpyVegetarian
over 3 years ago -
Potato Mash with Saffron, Clementine Juice...
added by Babette's Feast
over 3 years ago
