What is the key to making the perfect mashed potato?

I’m a “potato purist.” I’m into just milk, butter and salt and pepper.

Milk, butter and salt. I usually heat the butter in the milk and then mash away. (Oh – and pluralize them; you can’t have just one mashed potato!)

All of the garlic. In the universe. Preferably pre-roasted.

Actually I’ve used thyme and cream in my mashed potatoes occasionally. And usually use an egg beater after they are mashed. To give them a smoother texture.

I use salt, butter, pepper and milk. I, too, heat the milk and butter before pouring over potatoes. I also mash and then use a mixer to make them smoother.

I never use the mixer, I like them with a more robust texture.

^Code for lumpy.

Real butter, real whole milk, salt and pepper.

My mashed are riffed of of an Irish Restaurant in town that uses boiled potatoes and garlic, milk, salt, copious amounts of butter and either a small presence of boiled chopped leeks or cabbage mashed into the mash and is to die for. I have made the same mashed potatoes at home with both leeks and cabbage and both were huge hits. Flip of the coin.

It’s a holiday, and so my sister and I are back at home. We’re making dinner with my mom. I’m cutting and roasting brussel sprouts, or pounding and seasoning chicken, or sauteing mushrooms and onions, or any number of other activities. This is the first step to success—my mom and sister have the touch.

My mom is working on three other things and checking in with my sister and me. We’ve been developing this rhythm for two decades, almost as soon as my sister and I could say “I try mommy! I try!” So practiced, we need to say very little to coordinate ourselves in the space, so we get to talk about everything else.

My sister has peeled the potatoes (or not, depending on our mood) and steams them in a large pot. While she is waiting for them, she unwraps the foil from the garlic we roasted earlier, and peels paper off the soft and caramel cloves. My mom measures milk and butter in a glass liquid measure then pops it briefly in the microwave, so that the butter is melted and the milk is warm; now she shakes salt and pepper into the liquids.

The potatoes are ready. My sister drains any excess water, then adds the garlic and the liquid mixture to the pot. She takes the potato masher that is older than we are, (or the electric mixer that is not, depending on our mood,) and works the potatoes until they are silky. Somehow she can make them chunky or smooth on demand, and not lose silkiness. I can make good mashed potatoes, but never silky like hers.

The pot stays on the stove. The tip of a serving spoon sticks over the rim. We scoop potatoes onto our plate in the space unclaimed by veggies or meat, and they are perfect.

@Soubresaut Tell me that story again! Yum!

Bravo, @Soubresaut!

If I want to make the perfect mashed potatoes, I use my ricer. It makes smooth potatoes without over-beating them.

Real butter, milk, salt, white pepper and garlic to finish.

All of the above, plus leave the skins in. Once you try it you realize how silly it is to discard them.

I love the blessed potato in all its incarnations, but “smashed” (that is, barely mashed with a wooden spoon) with lots of salt and butter and a bit of sour cream might be my favorite.

Yukon golds, not russets or reds. and don’t boil too long.

Other than that I fall into the butter, milk, and masher camp, same as @janbb.

Yep, milk, butter, salt and white pepper and for extra creamy use a blend of real cream or sour cream. Oh mama….I want some mashed potatoes now.

I was going to say salted Irish butter then I remembered that you are from Ireland, so I guess my answer is just butter.

Cream Cheese

^that’s my secret ingredient for twice baked potatoes. I love cream cheese.

I’m feeling very hungry.

milk and butter and a little salt. Throw in some cheese and sweet basil for a cheap thrill.
I usually mash them up with a fork, not a potato masher. I prefer a few chunks in them.

Did you know that if you use a potato ricer it can save you the trouble of peeling and boiling them?

Basically you just bake them and then halve or quarter them (depending upon size) before placing into the ricer. So when you squeeze, just the flesh goes through the ricer leaving the skin behind.

Just have a fork handy to take out the skin each time.

Since getting a ricer, I’ve never peeled a single Potato. Sometimes I bake them in the oven other times the microwave. It is SOOOO much easier without the whole peeling and boiling mess.

I don’t like “flavors” in my mashed potatoes. I use just milk and salt. I try to keep the fat to a minimum and avoid using butter. Potatoes usually need what seems like a lot of salt.

My husband likes them smashed, I like them that way and also I like them completely whipped. Both are good to me.

For mash get Smash.

Press the cooked potatoes through a ricer (http://ecx.images-amazon.com/images/I/41HMXNFBPFL.SX300.jpg) before adding any ingredients. Then, use a conventional masher (http://cookingwithlittlebuddy.com/wp-content/uploads/2010/08/wirepotatomasher.jpg) to blend-in milk or cream, butter, salt, and pepper. You’ll get a perfect result, with no lumps.

To all you vegans, so sorry, but it’s not possible to get the same results with dairy alternatives. There’s some reaction with lactose that makes mashed potatoes so light and fluffy. Sure, you can get a tasty and acceptable potato-mash, but it won’t be an identical outcome.

Does This help @NerdyKeith ?

@rojo haha As much as I love vodka I don’t think it’s a great combination with mashed potatoes haha.

This question has inspired me to go forth for the biggest spuds I can find today and make giant, stuffed, baked potatoes for dinner. Broccoli, cheese, sauteed squash and other delectables. :-D.

Add puréed cauliflower. So much better!

@Coloma that’s awesome, enjoy. Keep us updated in the “What’s for dinner” post

@NerdyKeith We’re having a baked potato topper lunch at my Unitarian congregation this Sunday.

@janbb Fantastic, that sounds great. Well I hope you enjoy :D

@NerdyKeith I’m making chili so that should be good.

Adequate salt, lots of butter and whole milk.