How do you like your mashed potatoes?

Just mashed with butter and half n half.

Full of garlic

Slightly mashed with skins on and with butter and milk; if out of milk i use some sour cream. Sometimes I put some cheese in too. Garlic and course black pepper are nice additions.

Add a little milk and butter.

With the left overs, chop part of an onion, add garlic. Stir in a lot of sage. Form them into hamburger shaped cakes.
Deep fry.

Right on the verge of creamy.

Mixed with a can of hot creamed corn.

One half Yukon Gold and the other half turnips (Purple tops) mixed with butter, sour cream, salt and pepper to taste.

Buttery, with herbs, topped with a crust of cheddar. And/or, made of sweet potatoes.

Potatoes, salt, butter, cream, maybe a bit of parsley.
And keep sweet potatoes away from me, those are disgusting.

So you dodged in your youth the parental trick of burying smashed sweet potatoes under a carpet of marshmallows?

My parents were shit cooks, the worst I have ever known, except for my little brother, who tried to boil pasta without water, and even they never stooped down to the level of sweet potatoes and god damn fucking marshmallows.

It makes you wonder about foul or indifferent cooking and the developmental consequences on those restricted to it.

When they made spaghetti with tomato sauce, the “sauce” was ketchup mixed with milk, and they cut cubes of pure fat into it. It made me gag every single time they forced me to eat it.

Milk, butter, salt. I prefer not too whipped, I like them smashed. I prefer not too much butter. I don’t use any butter when I make them for myself.

Garlic potatoes seem to be popular, my husband and I both hate that.

I would go with very basic, especially for a potluck. Who knows how many different flavors will be going on with a potluck. I think make the potatoes very neutral.

Just the way my grandmother made them. With enough salt, whole milk and butter.

Obviously too thick is not great, but I’d rather have them thicker than runnier. And they don’t need to be PERFECTLY mashed or smooth. A wee bit of potato chunks isn’t a terrible thing.

My advice is to add a little flavor. I’m not enough of a cook to give specific recipes, but various choices in terms of what kind of stuff to mix in can add some nice flavor. Don’t want to go too far. It should still taste like potatoes, but a little something can be good.

omigosh @RedDeerGuy1! Sometimes for dinner all I have is mashed potatoes with a whole can of corn niblets mixed in, and of course butter, black pepper and a little salt. Deeelishhh! I know…weird.

I’ll have to try creamed corn. LOL

Also love mashed potatoes with gravy.

The secret is adding sour cream. I like them creamy with no lumps.

Like @snipsnip but with a bit of fresh dill.

If I were doing them for a potluck, I’d do a baked potato mash. Like real bacon bits, scallions, cheese, etc…

I am dairy-free, so I cook my gold potatoes in chicken broth and add margarine, dairy-free milk and salt. I prefer to also add white pepper, garlic, and oregano. I put the hot cooked potatoes through a ricer to avoid lumps. I prefer creamy, salty, flavorful potatoes.

For a potluck, I would cook in veggie stock and mix with margarine, dairy-free milk and a bit of salt to cater to as many diets as possible. Maybe provide some additional toppings in separate bowls.

You can just buy the ready made mashed potatoes and microwave them.

The bachelor’s solution.

@JLeslie
I assume you mean the powder, right?
Or did your country invent an even lazier variant?

loli like this Mashed Potatoes

…
I should not be surprised.
After all, your country sells “bread” with the crust cut off.

@ragingloli Bougie right?! And here, Sams Club and many other places sell trays of the entire meal. A lot of people don’t cook at all, it’s very odd to me.
Do you guys have the peanut butter and jelly in the same jar?

Yeah, not the powdered instant. I meant something like the Bob Evans in the fridge or frozen section. I’ve never bought it, I don’t remember exactly where it is in the supermarket. I think Ore-Ida makes frozen also. Where I went for Thanksgiving my friend used some sort of microwaveable package of mashed potatoes.

I do use the envelope of Idahoan powdered baby reds sometimes and add a boiled potato to it, so it’s half the real thing half instant, and it comes out pretty good, but really if you’re going to bother peeling the potatoes and boiling you might as well do the whole thing from scratch. I rarely have whole milk or butter in the house, so the fake powder stuff kind of takes the place and mixed with a real potato tastes closer to real if my husband suddenly decides he’d like mashed and I’m not prepared with all of the ingredients. I usually have one of those envelopes in the house as a pantry “back-up.”

You could buy it from a restaurant or fast food too, but that would be more expensive.

Oh, you can order it for pick-up at Bob Evans restaurant with gravy. https://www.bobevans.com/menu/family-meals/mashed-potatoes-and-gravy You can always transfer to one of your own dishes for serving.

Here’s the supermarket one. https://www.bobevansgrocery.com/products-category/mashed-potatoes/ Actually, there are several flavors available at the supermarket. That might be why my husband and I liked the potatoes she served last year and not this year. Maybe this year it was some sort of flavored one. https://www.bobevansgrocery.com/products-category/mashed-potatoes/

I once made the horrific mistake of buying pre-cooked, pre-peeled potatoes.
As I learned later, industry peels potatoes using caustic chemicals, so naturally they tasted of pure chemistry. Absolutely disgusting.

@ragingloli, I wondered how the potatoes get peeled.

^^ There are mechanized potato peelers. You put one on a prong, and it starts spinning. A sharp peeler-type of object moves in and hugs the potato, following the contours, and voila! Peeled potato! I have no idea where I picked up that tidbit!

btw, Bob Evans mashed potatoes are great! I also like the envelopes of Idahoan brand potatoes. Being single, I use them rather than buying a bag of potatoes.

My first job was at Sonic in the 70s. They peeled their own potatoes for French fries. They’d throw 4 or 5 taters in this drum. The drum had very course sides, like sand paper. Then they’d turn it on and the drum would spin round and round and Bob’s yer uncle. Fairly well peeled potatoes.
If you remember Sonic from back then you might remember the fries that still had some of the skin on.

@JLeslie
Here is a source:
https://www-merkur-de.translate.goog/wirtschaft/sind-tricks-lebensmittelindustrie-zr-7303827.html?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp

^^ I doubt anyone’s looking at the potatoes with those ta-tas front and center. ;D

At least 15 years ago I stopped eating potatoes that were peeled in restaurants. I prefer the peeling and don’t have to worry about chemical peeling.