Best potatoes and recipe to use in making mashed potatoes.

  • Posted by: diane
  • November 23, 2015
  • 441 views
  • 3 Comments

3 Comments

PieceOfLayerCake November 23, 2015
I use yukon golds and I never use a recipe. I peel them (or not), either boil (until JUST done) or steam them, then dry them out in the empty pot while breaking them up a bit. I use a ricer to get them lump free (although lumps are good sometimes), then, I just add melted butter until I have good flavor and warm milk until the potatoes are silky smooth. Lots of salt, cracked pepper, a dollop of sour cream and chives if you desire or just a fork.
 
ChefJune November 23, 2015
My personal favorite is an heirloom breed called German Butterball. These potatoes, if you can find them, taste like they are already buttered! We mash them with sea salt and extra virgin olive oil - a truly vegan mashed potato - and everyone thinks we've used butter and cream!
When I'm using "regular" potatoes, I like russet potatoes for mashing.
 
Lindsay-Jean H. November 23, 2015
Check out these article for tips for foolproof mashed potatoes: https://food52.com/blog/9116-molly-wizenberg-and-brandon-pettit-s-mash-tips, https://food52.com/blog/9048-mashed-potato-strategies, https://food52.com/blog/11703-how-to-make-mashed-potatoes-without-a-recipe

And here are a few recipe options: https://food52.com/recipes/38993-silver-palate-s-thanksgiving-potatoes, https://food52.com/recipes/31862-pre-seasoned-mashed-potatoes, and https://food52.com/recipes/2947-mr-l-s-mashed-potatoes
 
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