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Hawaii_Jake's avatar

What's your secret to yummy mashed potatoes?

Asked by Hawaii_Jake (25799 points ) July 3rd, 2012

I like to boil peeled potatoes in water with a lot of salt and then add just a bit of black pepper, butter, and mashed garlic when mashing the potatoes.

I know a lot of people who add milk to make them creamy, but I prefer to keep the mashed potatoes just a bit lumpy.

What do you do?

How do you cook the potatoes?

What ingredients do you add?

What’s your secret? We promise. We won’t tell.

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30 Answers

Response moderated (Writing Standards)
ucme's avatar

Lazy method, but tastes smashing :¬)

Hawaii_Jake's avatar

@boydtttood12 : Welcome to Fluther. I’ve used garlic powder, too, and it’s good. Adding cheese to the mixture can make it fun.

@ucme : No, mashing.

Aethelflaed's avatar

Peel them, boil them, put them through the ricer, then add a ton of milk and butter, then use the beaters. If you want lumps, you leave one potato out of the ricer, and then add it in after you’ve added most of the milk and butter and done most of the beating. If I’m making them for my family, I’ll put salt and pepper in because we all like roughly the same amount, if I’m making them for anyone else, I’ll only add a little and then will let them add more to theirs if they want.

jazmina88's avatar

I keep the skins on for the vitamins. Perfect for slightly lumpy, a splash of milk. butter, salt, pepper, garlic

Judi's avatar

I use chicken broth instead of butter to reduce the fat.

JLeslie's avatar

Peel potatoes, cut into slices/chunks about 1.5–2 inches wide. When I want to do them low fat I use some fat free condensed milk and skim milk. Lots of salt. Sometimes I whip them, but usually I mash them. If they are red potatoes I leave some of the skin on. My fatty potatoes I use half and half or sometimes regular milk.

I never add garlic. I don’t understand that trend at all.

@Hawaii_Jake I don’t see how yours are mashed potatoes without some sort of liquid in them? I understand you mash them, but it’s still basically just a boiled potato. Not that I wouldn’t like it, I would. I serve boiled potatoes sometimes just as is.

@Judi Do you still use the milk?

Judi's avatar

Yes, but non fat.

JLeslie's avatar

@Judi I never heard that combination before. I knew some kosher Jews who used chicken broth and a little bit of margarine. I might try yours.

Trillian's avatar

Peel, boil, drain. Hand mixer on low, then high. Add butter and milk afterwards to prevent lumps, then salt and pepper. Drop in some sour cream for extra yumminess. Hand mix some more on medium.

DaphneT's avatar

I like mine with dill and garlic with a shake of smoky paprika, mashed or smashed, or slightly lumpy. Smooth as cream doesn’t do it for me.

Tropical_Willie's avatar

Boil them with turnips; use extra virgin olive oil AND butter, salt & pepper and a little milk. Don’t whip with an electric beater and just mash until large lumps are gone. Turnips have about one quarter of the carbs of potatoes.

creative1's avatar

I roast the garlic and instead of milk in them I add sour cream and a few chopped chives. I also mash them with an old fashioned potato masher. One thing to remember is never over cook the potatoes because you will have just mush.

bkcunningham's avatar

Evaporated milk and lots of butter. Real butter not the plastic artificial kind. Regardless of how you like them, whether you are mashing or beating, put in the butter while they are still hot and then the evaporated milk. I promise it will be the best mashed potatoes you’ve ever put in your mouth.

JLeslie's avatar

@bkcunningham You made me realize I mistakenly wrote condensed milk instead of evaporated.

picante's avatar

If you like a little kick to your mashed potatoes (as I do), horseradish will work nicely. When I’m making them for a decadent meal, I’ll add whipping cream and lots of butter. I completely concur with the note above about not cooking the potatoes too long—you want the silkiness to come from the creamy ingredients, not the overly-mushy potatoes.

jrpowell's avatar

Throw in half a bar of Philadelphia Cream Cheese.

Aesthetic_Mess's avatar

Like @johnpowell, cream cheese makes for some bang up mashed potatoes.

josie's avatar

The secret is to make sure that, after you boil them, you take them out and put them on a rack so that they dry out. Wet potatoes are gooey when mashed. Dry potatoes are fluffy. If you have to reheat to add butter, or sour cream or what ever you like, do it in a double boiler. But dry potatoes are the secret.

WestRiverrat's avatar

Add some dill to the potatoes. Or you could mash some carrots in with the potatoes.

Hawaii_Jake's avatar

@JLeslie : I suppose the liquid I get comes from using lots of butter. Believe me. They are just as mashed as the next bunch.

JLeslie's avatar

@Hawaii_Jake Oh. Are you using a whole stick for four medium sized potatoes? I had a coworker who did that. My MIL uses cream, same idea.

WillWorkForChocolate's avatar

Boil them ‘til they’re soft, dump them in my kitchen mixer with a cup of milk, a stick of butter, 4 tbsp of salt, 2 tbsp of pepper, 1 tbsp of garlic, and let ‘er rip. I’ve gotten a lot of compliments on my mashed potatoes.

Now then, after my comment on another thread, I’m waiting for a fight to break out over who’s potatoes are the best. :D

WillWorkForChocolate's avatar

Dammit, I meant to say “whose”. Can I get a mod to fix that for me, since my editing time is up? ;)

wallabies's avatar

Kitchenaid mixer!

WillWorkForChocolate's avatar

^^ That’s what I use! It’s so fast and easy.

bkcunningham's avatar

What the hell. Who is that in your avatar?

WillWorkForChocolate's avatar

Catman and Mancat. :D

bewailknot's avatar

I like mashed potatoes made with Yukon Gold potatoes..

jonsblond's avatar

I add cream cheese to my twice baked potatoes, but for mashed I keep it simple. Half a stick of butter (real sweet cream butter, not margarine), salt, pepper, milk and a little bit of sour cream. Added to the potatoes, of course.

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