Master Your Thanksgiving Mashed Potatoes

I purchased the OXO ricer after my old one broke. It is terrible! And it will go out with the recycling tomorrow. It is VERY hard to push the material, especially turnips, through the narrow basket with holes at bottom only. Suction is created because there are no holes on the sides. The disc must be lifted clear after each press. Handle does not fall back far enough to raise pressing disc with it. Holes on the sides are much better. Also the fixed grate on the bottom is not removable; neither is basket. Takes up a lot of space in dishwasher and must be scrubbed by hand to ensure that no material stays stuck in that grate. Also, the square grate options give irregular and lumpy product, far from the smooth texture traditional ricers are known for.

I will be purchasing an old style heavy duty stainless steel one with removable basket and holes on the sides.

I use russet potatoes, real butter, whipping cream and whipped cream cheese, salt and pepper. My husband LOVES them!! As leftovers, these make great potato pancakes. Yum.

I admit it. I am a mashed potato failure. I use the boxed variety. After reading your blog, I want to make homemade mashed potatoes. Tomorrow, I will go to the store and buy potatoes. Then, I will make garlic mashed potatoes. I will gain cooking confidence! I can do it!

Nothing better then creamy smooth riced potatoes, cream cheese added in addition to butter, milk, salt and pepper, wall whipped together . Load the bowl up, add a blob of butter.
Nummmy

I just use hand mixer for idaho potatoes,milk,butter,sour cream,and seasonings.And I mix until it’s smooth.

I boil my potatoes,peel them,mash with a masher,adding,salt,pepper,butter,a dab of cream cheese,a dab of sour cream,-(sometimes I add roasted garlic) then using a hand mixer,add 2 percent milk as I mix to consistency – I’ve never tried using a potatoe ricer, it’d be great to get a smoother mash potatoe without so many steps ! :o)

Favorite mash to make – Yukon golds with roasted garlic or cream cheese n chives

Lots of butter milk and fresh herbs smashed into the Yukon golds

I posted my recipe on Nov.6,2011 as to how I use real butter,whipping cream and how I use ground nutmeg,best potatoes in the world,just ask anyone in my family.

I prefer Yukon Gold as well. I like to add minced garlic and sour cream along with butter.

I like russet potatos, lots of butter, salt and cream. I have used a potato ricer but not as nice as the one shown

The BEST way to make mashed potatoes is to have someone else mash them!! I usually cook the potatoes in their jackets, peel and cool slightly, warm the whole milk in the microwave, and get everything ready for the hubby or son to take over with the hand held masher! Lots of butter, salt & pepper. We like them simple and classic.

I learned the warm milk trick a few years ago, but I’ve never used a ricer and would love to try that as I love mashed potatoes, white or sweet.

Hand masher with butter and heavy cream. Smothered in gravy.

I use 2 pounds of peeled 1″ chunks of Yukon Gold potatoes and cover by 1″ with cold water. Bring to boil under high heat. Reduce to medium for 15-20 minutes until fork tender. Drain and return to pot to dry for 1-2 minutes on low heat. I use a ricer to rice potatoes and then add 1 stick of butter and fold followed by 2/3 cup of heavy cream. Salt and pepper to taste. Serve warm.

I love adding lots of garlic when I make mashed potatoes!

I love to fix them with lots of butter and some sour cream. Yum yum.

I make my mum’s famous mashed potatoes recipe. Home grown potatoes (when possible) or whole foods organic ones 🙂 Totally peeled. Mashed with a little butter, salt low fat milk, and the secret ingredient- low fat sour cream. They are SO delish! Super smooth and creamy. Growing up when my brother and i had friends over they always requested my mum’s mashed potatoes for dinner! I have carried on this recipe and they are a favorite! YUM! Can’t wait for thanksgiving to make and eat them 🙂

Would love to have one! Always make homemade mashed potatoes, they’re the best!

Love them any way I can get them!

I love to add real butter and evaporated milk for a really rich flavor.

I put cream cheese and butter. Add salt and pepper

I use one yukon gold potato per person, as an estimate. One secret is to make sure your potatoes are not overcooked and somewhat dried out. This will allow the butter and cream to be absorbed into the potatoes. I also use roasted garlic, heated butter and heavy cream, s & p to taste.

I like to leave the skin on mine, give a great taste and texture!

I boil yukon gold potatoes with minced garlic, butter & chicken broth, then mash with warm butter, cream & parsley…yum!

I have wanted an OXYO for several years as I have not been happy with the “old fashioned Mashing”—-I’ve used a mixer, a masher, a fork—you name it!!!!.

I start with Russett potatoes. Peel them and cut them into large chunks, then boil them about 16 minutes. Drain and mash, then add butter and milk and salt. If I’m going to be piping them, such as on top of Shepherd’s Pie, I’ll use a ricer.

I make Potato filling . . . more like a mashed potato casserole. Sauted celery and onion; then soft bread crumbs into the saute to absorb the extra butter; fold into the rather wet mashed potatoe mixture; then add an egg and bake at 400 for 35 minutes. Yummy

I love the russets “riced” with scalded butter and heavy cream One stick of butter and 1/3 cup heavy cream for 4 or 5 pounds of boiled, peeled russets. Add just a dash of white pepper and 1/4 tsp. Frey ground sea salt or season to taste. Yum!!!

I love mashed potatoes! I make mine classic and simple. Russet potatoes, cream, butter and S&P. I now use a potato masher to make them, after having mixed them too far with a blender and ending up with glue! Not Good….

I work for the Navy and have to cook mash potatoes at least once a week. The guys prefer Yukon Gold potatoes, milk, butter, salt and pepper – they like things simple and home style.

We boil up our mashers in chicken broth. Mash or rice them then add real butter and cream, a dollop of horseradish (adds flavor not kick). Test for season, add s&p to taste and a sprinkle of chive. Serve with love (and sour cream)!

I love mashed potatoes!! I like to use the small red potatoes and leave in a little skin. The golden butter potatoes are yummy too!

I am so looking forward to making the potatoes using a ricer! I usually prepare mine with warmed buttermilk from our local dairy. I NEVER tell my family that I use buttermilk as they all swear I make the best ever! If I told them it was buttermilk they would freak out! Why you ask???? No idea!! 😉

I bake Yukon Gold potatoes to retain all of their yummy goodness, often lost in the process of boiling, then mash them up with real, unsalted butter and Carnation Evaporated Milk, then salt and pepper to taste.

I agree on the Yukon Golds, and I love to add Fage Greek Yogurt to give my potatoes a creamy zing.

Have someone else be in charge. Mine are always too starchy

Yukon gold potatoes, buttermilk, butter, sea salt & pepper.

Yukon golds with skin left on, lots of butter, milk (or cream if I have some), sea salt. Yummy.

I use Yukon Gold potatoes, butter, some cream cheese, s&p and mash, mash, mash.
Growing up we had an ancient ricer…haven’t been able to find one as sturdy (who knows what happened to the ancient one). Perhaps the oxo is such a wonder!

I use warm, heavy cream and sour cream in my mash potatoes.

I buy red potatoes, different types of white potatoes, boil them up after peeling, and – when the potatoes are cooked – mash them with some milk and butter with a hand masher I got as a wedding present back in the early seventies. The youngest daughter is coming home for Christmas, and there was a time in her life when mashed potatoes were all she would eat. This year might be the time to try something new! Happy Holidays to all!!!

I use fat free chicken broth instead of milk, 2 T. real butter and garlic & pepper seasoning…and per my childrens request have to leave a few ‘lumps”. There are never leftovers in our home!

If I use Yukon Gold potatoes, I leave the skins on and then if I’m feeling energetic, I mash them with my grandfather’s (gone many years) potato smasher. There’s something satisfying about the history of the smasher. 🙂 If I use russets, I have always scrubbed and then cut them in pieces, the way my mom did…didn’t know about them absorbing so much water. I usually whip them with either a hand mixer or my KitchenAid. From now on I’ll do it the way your instructions say.

these instructions are excellent … I’m ready to try!

Butter, cream cheese, sour cream, milk and half and half….barely any calories…so yummy!

I use Yukon Gold potatoes, real butter, pepper, half & half, 2-3 minced garlic cloves, fresh chopped parsley, and organic seasoned salt. For an extra twist I add fresh grated parmesan cheese. Always a hit in my house!

We love our deluxe angled potato ricer. It is a breeze to use and clean up!

I use Yukon Gold potatoes, also…put them in water with garlic cloves. Then when potatoes are done, peel them and the garlic, add warmed whipping cream and a little 1/2 and 1/2, salt and pepper, plus melted butter (lots) is added. I like to use a potato masher. Happy Thanksgiving!

We love Mashed Potatoes! Best way? With roasted garlic, a dab of sour cream, butter, salt & pepper. I like to mix with an old fashioned electric hand mixer!

Love adding assorted mushrooms for texture

My kids favorite way to have mashed potatoes is
to make it traditional, but mix in crumbled bacon,
chives, and cheddar cheese. Then bake in a pan
Topped with more cheddar cheese. Yummy!

I peel, cook, and add sour cream and salt and pepper. Then I mix them until smooth with a mixer.

Hello, A blessed Thanksgiving to you. I am age 65 and still love to cook. However when I decide to make mash potatoes I use whatever potatoes I have.I peeled the potatoes and boil them until tender.I do add some salt to the water and I use the hand mixer and add to the potatoes boiled milk with real butter…A safe and healthy Holiday Season and New Year to all…Most Sincerely,Mrs.Ruth Coba.

I peel, cook, add sour cream and salt and pepper. Then I use the mixer to get them really smooth.

Love my mashed Potatoes with the works!!! Mashed fine red skins with butter, sour cream, bacon bits, scallions, and a cheddar cheese topping! Go big or go home! YUM!

I like to add cream cheese or goat cheese, with butter and garlic.

I like mashies so many way, but my ‘go to’ method is to sweat a few cloves of minced garlic in salted butter, and then add halfl and half and simmer until hot. Then I toss in some grated parm alomg with the cooked potatoes and mash (adding more salt and pepper to taste). Simple yet so yummy!

I boil my potatoes add salt and pepper mash with a mixer add sour cream and milk, then put in oven for 20 minutes bake at 300degrees then serve. I really want a potato ricer.

I use Yukon gold or red potatoes, boil, mash, add butter, milk, salt and pepper. Whip with hand mixer.

I make mashed sweet potatoes — just microwave, add milk, butter, salt and pepper. Top with a blend of butter, brown sugar, cinnamon, chopped pecans, salt and pepper. Very yummy!

Used to mash potatoes with the hamilton beach stand mixer until it died…now use a hand mixer and now the potatoes always seem sticky…even after the butter and milk are added. Would love to have a ricer!

The secret to my mashed potatoes – mixture of redskin, gold, and idaho. sourcream, milk, butter, and smoked gouda

My favorite way to make mashed potatoes is to stand next to my son as HE makes them! He’s a fantastic cook.

I like to add chives, cream cheese and sour cream!

I use homegrown potatoes. I mash them with a potato masher and add lots of butter and half and half. A touch of salt and pepper and we’re good to go.

I mix mine with roasted garlic, clarified butter and heavy cream! First, microwave the potatoes on high for 16 minutes – then transfer to a 425 degree oven for 30 minutes – open the potatoes and scoop the contents into the ricer and mix in the roasted garlic, butter and cream – sprinkle with chives! Warm and yummy!

I use the Yukon gold and Yellow Finnish boiled together with celery root. I then add heavy cream, butter, salt pepper, and a pinch of cajun spices for an outrageous flavor that everyone seems to ask for more of!

I mash red potatoes (leave skins on) in a ricer, add at least 1/2 lb of butter and hot 1/2 n 1/2, with salt and white pepper to taste.

I would love a ricer-I don’t own one ! I always froth my milk with my Breville and add to my potatoes!

Just simple-with garlic, mayo, milk & salt and pepper

To be honest, my favorite way to prepare mashed potatoes is to rely on my beautiful, brilliant, & talented now-18-yo daughter. I’ve never made a decent mashed potato in my entire life! Every Thanksgiving since she’s been about 12, it’s potatoes ala Jorie. Now she’s in college and home for the holiday, but what about when she decides to maybe go elsewhere? I’ll need that cool ricer, dontcha think? Happy Thanksgiving!

I haven’t made successful mashed potatoes as of yet. Once I made tasty twiced baked potatoes but havent been able to replicate.

I use yukon gold potatoes with roasted garlic, lots of butter, cream and salt/pepper.

I use the masher and my hand blender, but would love to try with the ricer.

I use yukon gold potatoes, milk, butter, chives and parmessian cheese. Then whip it up in the KitchenAid that is 30 years old.. I have heard about a ricer and that it works really well to make it fluffy. Happy holidays everyone!!

prepare the mashed potatoes (yukon gold) with milk, salt and butter, and add Parmesan cheese (domestic is good) put the mix in the oven till the top will be a little brown!

Happy Holidays!

I too use Yukon Gold potatoes and hand mash with warm milk and butter. I add pepper and salt and sometimes sour cream or gorganzola cheese . After mashing I keep the potatoes hot in a small crock pot on low. This keeps them hot and fluffy and prevents them from becoming stiff before people go back for seconds.

My favorite way to make mashed potatoes is to use my grandma’s recipe – which is of course the best – and my KitchenAid stand mixer! 😉 I boil the potatoes until they’re tender. Then I put them into the bowl of my KitchenAid stand mixer. I add butter, sour cream, cream cheese, garlic salt, and pepper, then beat with the paddle attachment until they are deliciously smooth and creamy. For the finishing touch, I turn them into a casserole dish, top with parsley and paprika to make them pretty, and bake for a half hour to give them a delicious crunchy topping. Yummy!!! Happy Thanksgiving!

I love my potatoes simply with half and half, butter a little sea salt and freshly
grinded pepper. Sometimes, less is more!
Happy Thanksgiving and Happy Holidays!

I still love the way that riced potatoes turn out, but my new favorite is the easiest. 4 pounds of peeled Russets, cup and a half of half and half. One cup of water. Half a stick of butter. Pinch of salt.

Simmer until potatoes absorb all the liquid. Add pepper, nutmeg and more butter. Adjust seasoning. Too easy.

Long years ago, I had a ricer; I still miss it; somehow, it got lost; I would love to win one and hone my skills in making ‘mashed’ potatoes!

I think mashed taters are food for the soul. I use red & yukon gold together with skins on. Boil and drain. Add lots of quality tasting butter &mash, add milk and sour cream. Salt and pepper then whip . It is so rustic looking if you want to jazz it up add shredded cheese!

The last time I made mashed potatoes I used sour cream, butter, milk, salt and pepper. They were yummy but my fussy youngest daughter told me they were LUMPY!!!

I like to roast a variety of potatoes, skin on, with just a thin coating of olive oil. I make a big batch so I can serve both the roasted new potatoes and a mashed melange for those who prefer. A ricer would sure come in handy for this process. Currently I use a large “friendly fork”. To this I add butter and spices, no salt: for those on a restricted diet. Everyone else adds there own sea salt preference.

We love mashed potatoes all different ways! With the skins and without. With cream and butter or with garlic and milk. When we want chunky mashed potatoes we love to use a beautiful old maple masher that belonged to my grandmother — I always think it imparts an extra shot of love.

I use Russet potatos. I still do it the way my grandma
did. Peel them, boil them. Mash them with regular
Masher, season and add milk. Mix and check for taste.

I would love to have a potato ricer. My friend from
North Dakota does her with a ricer. Your recipe sounds
Yummy.

Yukon gold potatoes, butter, milk, salt & pepper. Garlic powder & mash until smooth.

Lots of butter and garlic, and a hint of cheddar or Parmesan. Creme fraiche for extra creaminess.

With lots of BUTTER and a touch of buttermilk. I have this item still left on my wedding registry with you guys and would LOVE to get it! It would really make my Thanksgiving!

We learned to make mashed potatoes from our father who insisted on using a potato ricer. They were the best mashed potatoes ever with no lumps. They were so creamy with a wonderful texture. He would add real butter and a little cream or whole milk to the rices potatoes. The next day any leftovers were made into potato cakes. Thanks for making me remember fond memories.

I am just learning how to make mashed potatoes. For whatever reason they always seemed like they’d be hard to perfect. My favorite way to make them is to use cream cheese to make them really smooth. Adding a cup or so of cauliflower also helps me add some extra veggies without altering the taste.

I agree with the comment about the Kitchen Aid. I normally add milk, butter, salt, and pepper … but I might have to try one of recipes from above.

I use Okinawan sweet potatoes versus the traditional potato, I love the deep purple color and it’s good for you too.

A friend of mine in Sweden taught me how to make the best mashed potatoes. All you do is boil russet potatoes, mash them with lots of butter (no milk) and then add an egg yolk (which lends a richness).

I like using Russet potatoes garlic & sour cream., cheddar cheese along w/ cream & butter., salt & pepper to taste., chopped scallions for color to taste

I love them fairly simple with just a little salt and garlic! And then of course smothered in some good gravy 🙂

I put wasabi in mine for an extra kick. Yum!

With lots of butter, heavy cream , salt and pepper. They are my favorite part of the meal!

Since I don’t have a ricer-( hint, hint 🙂 ) after boiling my peeled and chopped potatoes, I use my Kitchenaid, add warm heavy cream, lots of good quality butter and kosher salt & whip to perfection.

I could live on mashed potatoes! I love them whipped up in my KitchenAid mixer with lots of butter and pepper Mmm….

I add heavy cream, caramelized onions, sour cream and parmesan reggiano cheese. And I also believe in using Yukon Gold potatoes too!

This is the epitome of comfort food for me. A couple of whole garlic cloves boiled with the potatoes (usually red, fully peeled) and mashed in. Along with the butter, milk, and salt, the secret ingredient – some chevre for a nice hint of goat cheese tang! Making me hungry just writing about it…

I boil the potatoes, mash with butter and cream, salt and pepper. I also reserve some of the potato water for making the gravy. This is a trick I learned from my mother. The starchy water really helps to thicken the gravy.

I use peeled, russet potatoes to boil. Salt the water as well. Drain. Put cooked potatoes in bowl. I use low fat milk, I Can’t Believe it’s Not Butter margarine and the secret ingredient: Lawrys Seasoning Salt and pepper. I use an electric beater to whip the potatoes to smoothness. And Voltaggio, if your reading this, I saw your Thanksgiving special. You were dissing my method of making the mashed potatoes. Come on now! You need to try my way of making the mashed potatoes. They are so good!
My family asks for them all the time. Seriously. If I happen to get this fab ricer that you used on your special, I will try it your way. Deal? 🙂

I love mashed potatoes with garlic, half and half and butter! The creamier the better, I don’t like any lumps in mine!

I always have to make these ahead. I boil them in chicken broth with garlic and then mash them with sour cream, cream cheese, warmed milk and butter, salt and pepper.
Then I put them in the crockpot. On Thanksgiving, add a few pats of butter to the top and cook on low for a few hours. 10lbs of potatoes goes fast!

Yukon potatos with real butter, salt/pepper/milk

I love mashed potatoes with lots of garlic!

Roasted garlic always gets it done

Yukon gold, sour cream AND cream cheese, lots of real butter, salt, fresh cracked black pepper…..yum! No doubt the ricer would make them even fluffier! =)

If I’m using regular potatoes, I like reds and will mash them with some butter, sour cream, and garlic.
Sometimes, I like sweet potatoes mashed with some chipotle and a bit of butter and salt.

I just use regular potatoes cooked with water and chicken broth if I have it. I drain my potatoes, add butter and milk. I mash them with my hand mixer. And I love my mashed potatoes with lumps-that is how my Grandma made them, so I always leave mine a little lumpy. Comfort food at it’s very best!!! Sit and enjoy.

I add my butter to the milk & cook until butter & milk is hot. Potatoes come out tasting really good my family really likes them.

We make 10 pounds of Mashed Potatoes for Thanksgiving Dinner, The men in the family do the mashing..It was my husband and his brother then our 6’5″ nephews. One does the Big stock pot of the Potatoes one does the big stock pot of Rutabagas. Happy Thanksgiving everyone :).

I loved riced potatoes!

Yukon potatos,lots of butter,salt,pepper,garlic,chives,heavy cream as needed
…..Yum

I love red potatoes rough mashed with warm cream and melted butter, salt, blue cheese, diced fresh basil and sun dried tomatoes.

I can’t wait to try WS garlic mashed potatoes!! Thanks!!!

Yukon gold potatoes, real butter, whipping cream, salt, pepper, roasted garlic and rosemary. Never fails to please!

A potato rice is definitely the way to go when making mashed potatoes! Nothing else will give you smooth, lump free mashers. Would love to add the OXO potato ricer to my collection of kitchen gadgets.

I, too, love Yukon gold potatoes! They’re butter, garlic, salt and pepper and Greek-style yogurt. Since I’m from New Mexico, I may have to try adding green chiles as well…

I like to use my grandmother’s recipe. 🙂

I’ve never tried a potato ricer before..anything that makes my job easier I will try..

The potatoes must be very dry. Once you’ve drained the water, put them back on the stove and “steam” any remaining water away. Milk and lots of butter. No measuring, just taste and add what’s needed.

I boil unpeeled Yukon gold potatoes in salted boiling water until fork tender. I drain the potatoes and place them back in the pot to dry out for a minute or so. I then add an obscene amount of unsalted butter and a little buttermilk brought to room temperature or slightly heated (just not cold buttermilk). I then season to taste with salt and pepper. Yum!

I boil my potato in cream garlic butter and rosemary. I love it that way!!

We keep the skins on and add A LOT of roasted garlic

You have to taste as you add ingredients – no double-dipping with the spoon, though!!! Adding shredded sharp cheddar and a little garlic make them delicious if serving them without gravy

My mashed potatoes are basically the same recipe as listed in the blog give or take a pinch of salt or pat of butter! I agree that Russets make the best mashed potatoes.Fresh ground pepper really seals the deal! I want to try a potatoe ricer now, though.

I think simple is best…Boil Yukon Gold potato’s in salted water, drain, add unsalted butter & pepper, mix with handheld mixer, and add warmed whole milk….mix just until whipped 🙂 I have never used a ricer, but would love to try it out 🙂

I love to add cream cheese, chives, and bacon bits to my mashed potatoes.

Love to roast garlic and squeeze the bits into mashed potatoes with vegetable broth to thin them. I love using Yukon Gold potatoes, love the buttery color..now all I need is that Oxo Potatoe Ricer to get the perfect texture! If I don’t win this …on my Christmas List it goes! Thanks for these opportunities to win some of your fabulous products! My favorite store hands down!!

robuchon potato puree…for every 2 lbs of potato add 1 lb of butter. a little milk for texture and body…

i like the Yukon Gold as well. I use milk or half-and-half. If we don’t have gravy to go with it, I like to add a little garlic to give extra flavor. Butter is a must – don’t skimp!!!

I love to add a dollop of sour cream, a hefty splash of milk, a pat of butter, some salt & pepper and then give the potatoes a mean mashing.

I am just learning to cook.I have bought a couple of Williams and Sonoma cookbooks and have tried several recopies and loved them. However, I still have not learned to make real mashed potatoes so for me its the instant (in a bag) kind. ! If I win this, I can make mashed potatoes for the first time!

Red potatoes with the skins on…add butter, grated cheddar, sour cream and salt and pepper.

Looks like a great recipe. Can’t wait to try it this Thanksgiving.

I just made homemade smashed potatoes for an early work Thanksgiving luncheon. Boild red potatoes, skins on. Added butter, 1/2 &1/2, salt/pepper and cream cheese. Then I smashed them by hand! They were so good! A hit at the luncheon!

I mash my potatoes and add caramelized Onions, sour cream and Parmesan-Reggiano cheese to the potatoes!! And I agree-Yukon Golds are the best for this!

Butter, salt, pepper, milk, and green peas!

I LOVE potatoes just about anyway, but Yukon Gold mashed with butter, milk salt & pepper has always been the family standard. I like to add chives & sour cream (or Greek yogurt) sometimes, too. Cheddar & bacon are yummy LOL . I have never used a potato ricer, but I have watched Anne Burrel use one and she raves about it. It would be fun to try it. Good luck to everyone and Happy Thanksgiving!

I absolutely love a good presentation as well as a good recipe. After I make my mashed potatoes, Yukon potatoes, Melted butter, cream or milk, AND my special secret….Cream cheese. Whip these all together with your favorite spice, salt pepper etc; then place your potatoes in an oven proof casserole dish, and shape them into a form of a volcano, leaving an indention in the top of the “volcano potato”. Make a cheese sauce (of your choice) and pour it into the crater, allowing it to dribble slowly over the edge. Bake just to brown the outside, and this will be a beautiful
Creamy, Cheesy, Mashed potato, with a beautiful presentation! A great conversation piece and a wonderful creamy taste! Enjoy!

Love my mashed potatoes with wasabi!

Boil,drain mashed – salt, pepper,butter – I warm my milk up – mashed, taste to see if anything else is needed – put into a beautiful green bowl topped w/parsley and more butter…..

After I’ve drained (most of) the water from the potatoes, while the pan is still warm/hot, I pour the milk/ heavy cream & butter into it to heat it up. One less dish to wash.

So here is where we post it, not Facebook…

In addition to salt, pepper and a pat of butter, I like adding yogurt when mashing potatoes. Makes it seem healthier.

We love to use Yukon gold potatoes with roasted garlic, chives and melted butter!

With plenty of salt and butter.

Using a ricer, is the best way to make mashed potatoes.

wash potatoes, cover with water and cook until soft. Peel and place in pan. Using hand masher begin to mash while adding tiny bits of butter and milk. Mash until smooth and creamy, lightly add salt and turn in to bowl.

The best way to make mashed potatoes is to boil the potatoes, leave the skin on, and mash them with half and half, butter, salt, pepper, garlic and lots of fresh parsley with a stick blender! The texture is different but good.

I love using sour cream and a ridiculous amount of butter!! Then I go apply for “The Biggest Loser!”

Honestly half the time I buy the Bob Evans one from the grocery store because its alot of work to do it by hand. This tool would surely help out. When I make them I add milk butter, salt and pepper.

I use yukon gold potatoes, tons of butter and whole milk or cream — salt and pepper then serve!

WOW…..what a lovely post! I soooo want a riser. Mashed potoes are soooo luscious, especially good ones. Standard, is good cream, butter, salt and pepper. I can always add cream cheese, garlic or cheddar cheese too. Depending on the main course…..of course!

My favorite way to make mashed potatoes is to let my husband make them! He is a much better chef than me and that way he can make them anyway that he wants to. I just get to enjoy!!!

Sunday mashed potatoes with russet or yukon gold potatoes, butter, milk, a little mayo and salt and pepper to taste!

Well after cooking and adding salt,pepper ,butter I add a egg and whip adding milk while beating….

I cut the potatoes into 2″ pieces and cover with a carton of chicken stock, making up the difference with water so the potatoes are completely covered in liquid. Bring to a boil and then simmer until fork-tender.. Warm unsalted butter and buttermilk in a pan. About four pounds of potatoes take a cup to a cup and a half of buttermilk and up to a stick of butter, depending on your calorie budget. When the potatoes are cooked, I drain them in a colander, and immediately pass them through the fine disk on the All-Clad Stainless Steel Food Mill, purchased and Williams-Sonoma. Return them to low heat in the cooking pot, minus the liquid, which you’ve strained off, of course, and start mixing in the buttermilk/butter mixture until the potatoes are the consistency you prefer. Add salt and pepper to taste. I make them right before serving and bring them to the table in a covered stoneware bowl, which I have warmed by filling it with boiling water and letting it stand while I mash the potatoes. Everyone always raves about these potatoes, and nobody every guesses that it’s the buttermilk that provides the kick to the flavor.

I also use yukon gold potatoes, along with butter, milk, salt, pepper, and just few bits of green dried herbs to add color!

we keep our mashed potatoes simple but mouth watering.. after mashing the potatoes (my husband is my masher so i’m sure he would appreciate the oxo ricer!) we add butter, milk, sour cream, salt, pepper, and top with chives. it’s absolutely lovely and keeps everyone coming back for more!

Use lots of butter and cream and no substitutions for mashed potatoes. Don’t forget to salt to taste.

I usually use yukon gold potatoes too. Cook, mash and add salt and pepper to taste as well as some cream cheese and some milk (1/2 and 1/2 if I’m feeling expansive.) My kids love’em!

I like the zing of sour cream in my mashed potatoes and my mother’s secret ingredient…a dash of worcestershire! I recently switched to buttermilk to lighten up the calories but keep the zing.

I always use cream cheese in my Thanksgiving mashed potatoes and plenty of fresh ground black pepper. Salt of course and HOT milk. I’ve only used an electric mixer, but I’d love to try a ricer! The cream cheese sounds weird, but it doesn’t taste like cream cheese when they are done, just rich and delicious.

Lots of cream, butter and season to taste. I like using my own home grown potatoes.

My favorite way to make them is boiled, then with lots of butter, bacon bits, sour cream, and sharp cheddar cheese. Yum!

I make mine with cream cheese and the skins left ON!

Love Yukon gold to make mashed potatoes , I cut them up and boil in chicken broth instead of water. I have been using a fine stainless steel strainer to get smooth end results, so I would love a ricer!

we love our cheese so its a ton of Parmesan and Romano with alot of butter and milk….but the best part of our mashed potatoes is that we make deep fried potato croquets outta the leftovers!

I use russert potatoes, butter, sour cream, salt and pepper and mash them until they are very creamy.

1-boil water
2-add potato spuds
3- remove from heat and add butter.

Any other way takes too much time. The problem is there is not a potatoe I don’t like.

Sadly, I grew up on mashed potatoes from a box, so I am not very confident about making mashed potatoes from scratch. I had never even heard of a potato ricer until I read your blog!!! I did inherit my grandmother’s potato masher. This year, I am going to try making homemade mashed potatoes using your recipe – with or without the potato ricer! Wish me luck!

Yukon golds, cream, salt, and lots of butter. One year my dad accidentally used french vanilla coffee creamer. It was interesting, to the say the least. We still haven’t let him live it down.

I make mashed potatoes with almond or soy milk since I can’t have dairy, and it still tastes great!

Yukon gold potatoes with heavy cream, butter, bacon and white cheddar cheese.

I like to mash potatoes with salt, pepper and butter and add in sour cream either in place of the milk or in addition to the milk. Yum!

I like to mashed red potatos with sautéed onions and garlic then season with salt and pepper and of course heavy cream and a helping of butter!

I peel, boil and then mash, adding cream butter and salt. Lumps are always welcome. we love mashed potatoes made fresh!!

I peel first and boil them with a few jalapeno peppers (sliced and seeded). Once they are done, I remove the skin from the peppers and dice them and add them with some white cheddar cheese and butter and cream to the potatoes and then mash away!

I like to make mashed potatoes with milk, butter and chopped, fried onions. Delicious!

I had one on my list!

Leave some skin or red potatoes, butter, sour cream, garlic, half & half. Yum!

stirring a little sour cream in when adding the milk and butter gives them a nice rich flavor.

I love Yukon Gold mashed potatoes with butter, sour cream, and a dash of Spike Seasoning mixed in. They taste amazing!

Boil peeled potatoes in salted water with 1 or 2 cloves of garlic. Drain. Put through a potato ricer add warm cream with butter melted in it. Stir, Ad salt and pepper to taste.

I bake the potatos to retain all the nutrients. Then up till now, I’ve used my manual potato masher and Kitchenaid hand blender to “fluff” up the potatos and mix in cream, sea salt and butter. Hope you have a wonderfully blessed holiday!

I like to smash them with heavy cream, lots of butter, sour cream, grated parmesan, kosher salt & pepper… but the secret? Italian Seasoning- yum! 😉

I love to make garlic mashed potatoes – I put a whole jar of crushed garlic in the pot and let the potatoes simmer in it – makes the whole house smell so yummy!

My favorite way to make potatoes is to roast two heads of garlic and mash them up along with the potatoes, lots of butter, milk and cream! Maybe some cheese if I’m really feeling decadent.

I use Yukon Gold and a garlic infused olive oil…taking the garlic out of the oil and sending it through the ricer for creamy garlic mashed potatoes.

I like to use Russet potatoes, once boiled and mashed I like to add butter, milk, salt and pepper and a small amount of caramelized shallots for extra flavour.

This is my family’s favorite mashed potato recipe..we love the texture and the complex flavors of the recipe. I must say, I’d love to try using the OXO 3-In-1 Potato Ricer!

Mashed Potatoes with Celery Root and Mascarpone
——————————————————————————–

Serving Size: 10

Summary:

Celery root gives the potatoes an intriguing new taste; mascarpone cheese provides the ultimate in creaminess.

Ingredients:

3 1/4 lbs. Yukon Gold or russet potatoes, peeled, cut into 2-inch pieces
1 1/2 lbs. celery root (celeriac), peeled, cut into 1/2-inch pieces
3 whole peeled garlic cloves plus 1 tablespoon minced garlic
8 ounces mascarpone cheese, room temperature
1/2 cup (1 stick) butter

Directions:

1. Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.

2. Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)

I heat butter and milk in the microwave and pour in slowly as I mash the potatoes with a hand held masher.

Maybe this is a little “high maintenance” but I only like SOME skins in my mashers. I skin half of the potatoes, and leave the others intact. Boil in chicken stock and water, and mash with a bunch of butter, heavy cream, kosher salt and white pepper. Really simple flavors, but really delicious.

Sometimes I add sour cream after I mash the potatoes to make them creamier; a ricer would certainly help also!

I just throw everything into the Kitchen Aid and let it do all the work!

I agree with Vicki, I believe Yukon Gold Potatoes make the best tasting mashed potato with lots of melted butter and warmed cream with salt. When I’m feeling very daring or mischievous, I’ll cook the potatoes with some parsnips as well and mash it all together. It changes the familiar taste very subtly and can become a “secret ingredient.”