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How do you make your mashed potatoes?

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How do you make your mashed potatoes?
>>
Milk, butter, salt, pepper, sour cream, thinly sliced scallions.
>>
>>7056212
boil mash add cream butter and a shit ton of garlic and some salt n pepper to taste top with bacon cheese n chives
>>
>>7056212
Peel 'em, and use a mandoline to slice them super quick. They're all the same thickness so they cook evenly. Bring 'em to a boil in salted water. Let them simmer until tender. Drain and set aside. In a pot, melt butter, and add minced garlic and black pepper until fragrant -- don't burn the garlic or butter! Use a ricer to press the potatoes into the pot. Add a touch more salt to taste, stir and serve.
>>
>roast head of garlic
>halfassedly skin 5lb bag yukon gold potatoes
>cube
>boil in really salty water until tender
>mash by hand with garlic and 4 sticks butter
>season
>>
>>7056226
Forgot the cream. Just a splash.
>>
>>7056212

Boil, strain and return to the heat to evaporate any remaining liquid.

Put through a mouli/ricer and add a fuck tonne of butter whilst stirring over low heat. Season heavily and add any flavorings you'd like. I normally just stick to roasted garlic.
>>
Boil taters until soft in salted water.
Drain
Mash
While mashing, add tablespoon and a half of butter, tablespoon and a half of mayo, milk to preferred texture, salt and pepper to taste. Add fresh ground pepper on top with brown gravy. Cheese and fried garlic and onion pieces are wonderful additions on occasion. All measurements are very approximate
>>
anyone add odd shit to theres personally i add siracha and cavendars greek spice
>>
butter salt and pepper
>>
leave the skins on
medium dice
boil
barely mash
butter
cheddar
bacon
duxelles
chives
>>
>>7056258
>chives
GOAT
>>
>>7056240
guess not :/ everyones using basically the same recipe
>>
>4-5 big Russet Potatoes
>Cut into eighths, leave skin on
>boil until tender
>mash
>heavy whipping cream, about a cup
>bacon grease, as much as you feel comfortable with. Let your inner American shine.
>lots of salt and black pepper
>Stick of butter, depending on how many potatoes (See note on bacon grease)

Serve with beer and meat.
>>
>>7056212
Potatoes, salt, butter, butter, butter,....butter.
>>
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>weigh out on my scale 56 grams of pic related (god tier mashed potatoes)
>fill coffee mug with 1 cup of water and microwave it until it starts to boil
>once it starts to boil, take that shit out, mix in the delicious potato flakes
>mix in a couple drops of hot sauce
best quick mashed potatoes ever
>>
>>7056323

This is the one I use. Not sure what all these roasted garlic dagos are on about. Not something that needs extra fuss.
>>
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>>7056212
different ways, but I always use a protato ricer
>>
>>7056212
>ctrl+f
>nutmeg
>0 of 0

Complete desdain
>>
>>7056226
>peel them
Disregard this
>>
>>7056341
you should submit this to Ja/ck/ for one of his "lazy man" videos. LOL.
>>
Boil em, mash em, stick em in stew
>>
>>7056341
Oh boy, I love bacon-flavored pieces.
>>
I just add salt, milk(or cream) and butter. It's bland on it's own, but I always eat it with stews/sarma/stuffed peppers so it doesn't need any other seasoning.
>>
who here /lumpymash/?
>>
boil up a bunch of potatoes in salted water
press through one of these bad boys over an embarrassing amount of butter
beat the tar out of them with a wooden spoon
if making pommes puree, press through a tamis
if making nan's mash, just fucking season it and maybe add milk or cream if you want it looser
>>
I hated mashed potato as a child because my mother would just boil potatos and mash them, put a huge fucking mound on my plate and make me eat it or I got no dessert
>>
>>7057826
It's the only way to do it. Get that watery bullshit out of here.
>>
Peel 50/50 mix of russets and yukon gold potatoes
Boil until tender
Drain, then put back in the pot and let them steam dry
Pass through ricer
Beat in butter, cream, salt, and fresh ground black pepper.
>>
>>7057845

My mum would make mash with semi-skimmed milk and not enough butter. I never realised how glorious mashed potatoes could be until I was old enough to make my own.
>>
>>7057841
>just fucking season it

You would be surprised how many people skip that step!
>>
has to be yukon gold potatoes
none of that non-yukon gold mash degeneracy
>>
>>7056212
Starchy potatoes
Butter
Milk
Salt
>>
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>>7056212
Like this - authentically Italian:
https://www.youtube.com/watch?v=3AAdKl1UYZs
>>
Lots of salt and enough butter to turn that shit white with a splash of warm milk at the end. Also lumpy mashed potatoes are best.
>>
>>7058027
The american version is better desu senpai
https://www.youtube.com/watch?v=IWWHQItzY_g
>>
>>7056212
>boil whole, skin on until easily pierced with a paring knife
>drain in colander
>add shit load of butter to bottom of still warm pan and let it melt a bit
>add tators back to pan
>mash
>add salt, stir and taste until to your liking
>add mustard (not much), black pepper, dill, and a bit of milk and stir
>serve
>>
>>7056313
how i do it
minus the bacon grease, i'll have to try that
>>
>>7056212
>boil water
>add potato pearls
>add 1/2 stick butter
>add crumbled bacon
>add garlic powder
>add sour cream
>add freeze dried chives
>spoon into casserole dish
>cover with grated cheddar cheese
>microwave until melted

Best potatoes ever made.
>>
>>7058138
desu senpai
>>
>>7056212
Guanciale, eggs and parmesan. No cream ever in mashed potatoes!
>>
>>7058155
How about a splash of white wine?
>>
>>7058155
>meat in mashed potatoes
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>>7058155
wtf are you on about mate explain yourself inb4 fad diet or som bullshit
>>
>>7058155
thats how you make glue
>>
boil, peel, smash with a fork and add in cream.
so fucking good.
>>
Egg yolk, cream, sour cream, parsley, salt, pepper, butter. Thick rich delicious.
>>
Egg yolk, butter, salt, pepper, milk, nutmeg; sometimes garlic, onion and/or carrots.
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>>7058221
just like good Carbonara then....
>>
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>there are people on /ck/ that don't pass their potatoes through a drum sieve
>>
>>7056212

1. Peel potatoes (RUSSETS)
2. Boil shitloads of H2O after adding potatoes
3. DO NOT OVERCOOK
4. Drain
5. Use a masher
6. Add butter (or duck fat, if you have it)
7. Add a little splash of half-and-half
8. Mash
9. Add a little salt and pepper
10. Add a little dill weed (a potato's best friend)
11. Put a clean dishtowel over the pot if you have to hold them before serving, this will keep moisture from condensing and fucking things up.
12. EAT.
>>
>>7058155
And interesting take on the carbonara meme. Thanks for you contribution!
>>
>>7058152
Who the fuck is this guy and why does he post in every thread?
>>
I like to warm the milk for my mash with some butter, a shallot, garlic, peppercorns and a bay leaf. Strain them out obviously.

It just makes plain mash slightly more robust without actually adding toppings or mixing chunks of things through.
>>
>>7056212
roughly dice red-skinned potatoes, DO NOT PEEL THEM, boil.
when soft but not falling apart mash. incorporate to taste cheese like pecorino, butter/margarine, spices if you want- particularly nutmeg is a nice one, fresh dill can often give it a nice kick.
the mash in your picture looks awful.
>>
>Boiling potatoes for mash
Not even once

>Take baking potato, rub with oil and salt
>Bake until soft throughout with crispy skin, perhaps 90 minutes
>Remove from oven, allow to cool until can be handled
>Cut in half and scoop out potato filling
>Reserve skins
>Mash the potato with salt, white pepper, butter and a splash of cream

You get fluffy mash as well as some nice potato skins left over.
>>
>>7060132
What's wrong with boiled potatoes?
>>
>>7060150
nothing.
theyre an idiot.
baking the potatoes actually makes it too pasty if you were to then try combine with other stuff / mash.
>>
I steam potatoes (peeled because fuck you, that's why) and garlic until just tender, then pass through a ricer and whip the results with thick cream (it's thick like sour cream, but not sour).
Salt to taste and stir in lots of chopped parsley.
>>
>>7060169
Incorrect

>>7060150
There's nothing wrong with boiling. I just find it a lot easier to do it the way I mentioned and I think it provides a better mash. Scooping the potato out of the skins is significantly easier than peeling them, and potato skins can be tasty.
>>
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>>7060194
?
>>
You guys are boring.

Prepare the mash with whatever potato, milk and some sour cream. Then add mayonnaise, ranch dressing, a little butter, and season with garlic salt.

Old chinese secret, trust me.
>>
>>7060198
>old chinese secret
>not gutter oil and msg

https://en.wikipedia.org/wiki/Food_safety_incidents_in_China
>>
>>7056212

Boil potatoes, mash em up, add butter, some cream, salt, pepper.

I also love to use dill if I'm going to be eating them with fish.
>>
>>7058027
>"Corbonara just like the Romans would make."
Carbonara wasn't even heard of until after WWII. Everyone always talks about "my secret recipe was passed down for generations from the time of the Romans"
>>
>>7060182
>Parsley
I fuck with you.
>>
Tasty cheese, seeded mustard. Nice n tangy.
>>
>>7060314
What's seeded mustard?
>>
>>7060316
Mustard seed that isnt pulverised
>>
>Agria potatoes
>Peel and boil until soft
>Drain out of pot and throw butter into the hot pot
>run through mouli or mash well back into the pot
>add salt
>taste
>add more salt and butter to taste

Anything more than salt and butter is a waste imo. good mash with medium rare steak and some nice jus: gg
>>
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>>7060316
this shit
>>
Whole red potatoes, skin on.
Roast a bunch of garlic, proportional to how many potatoes you have
Boil until ready
Mix in 1/3rd cup whipping cream, 1/4th cup butter, sour cream (however much you want) and the garlic
Mash Mash Mash!
Add whatever you want to it to taste, a lot of people like chives to go with the garlic.

Quick question, I usually make these when I have a lot of people over/bring food to my parents house for a dinner. But if I were to make them just for myself and want to freeze extras, should I do that before adding the milk/butter or after? Which will help it freeze and thaw best?
>>
>>7060511

add the butter, not the milk.
>>
>>7060286
>What is the capital of Italy? And what would the people who live there be called?

Retard
>>
I'm really bland.
>Peel whatever potatoes I find in supermarket
>chop potatoes
>dunk said potatoes in pot
>heat pot
>rinse potatoes
>mashpotatoe.exe
>add a wee bit of double creme
>potatosmash.txt
>done
It's better that the horrible shitty powder ones, and even better than if you add milk when mashing
>>
>>7060511
WRONG.

>peel and dice five large red potatoes
>boil till soft
>add 1/4 cup butter and mix well
>add 1/4 cream and mix well
>add one egg yolk and mix well
>season with sea salt and fresh cracked black pepper
>>
>>7060672
The inhabitants of Rome are known as ......
>>
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>>7060828

Romanians you dolt
>>
>>7060877
she's perfect
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>>7056226
>peeling potatoes

jesus christ..
>>
>>7060877
>masculine features on a woman

it's ok to admit you're half a fag, no need to lie over the internet
>>
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>>7060893

>not wanting a /fit/ grill.
>>
>>7060893
Dude, she looks like she'd fuck your dick right off.
>>
Those of you who say they do not peel their potatoes and boil them whole are using the superior technique. Also, a starchy (as opposed to waxy) potato like a russet makes a superior mash. What happens when you cut or peel potatoes before boiling is that much free starches, the flavorful potatoey essence is lost in the water, and too much water ends up in the potato, giving you bland, watery crap. Peel or don't after boiling, but the next step is to add the fat. Butter, grease, whatever your thing. All those free starches you saved by not washing them away in the pot bind very easily at this stage with fats when you mash, which in turn helps the milk or cream incorporate better in the next step. Ever refrigerate your leftovers and water has separated out? This is why. You did it poorly. After those steps, you can add whatever else: cheese, random thingers. Lastly, you salt and pepper to taste because all the other shit will have affected the amount. You're welcome, faggots.
>>
>>7056237
>and a half of mayo,
>>7056237
>and a half of mayo,
Who the fuck adds mayo to mashed potatoes? It must curdle.
>>
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>>7060900
>>
>>7060932
I was in agreement with you but this lass is too much for me.
>>
>>7060928

> It must curdle.

the starch in the potatoes is gonna stabilise the mixture and there's hardly enough egg in mayo to really make a difference anyway if you do overheat it.
>>
>>7060928
It doesn't. Tastes good and helps the texture
>>
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>>7060937

That wasn't me

>>7060900
>>7060877

Is me. I don't like that shit.
>>
Silly goosers, this is a lady who knows to keep it healthy and sexy.
>>
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>>7061009

I raise you a Sandra
>>
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>>7061014
Game on!
>>
>>7061014
>tattoo
>>
It's pretty funny how this is related to mashed potatoes.
>>
>>7061117
2 brown 4 me
>>
>>7061141
That's called proper skin tone.
>>
>>7061117
>le so nerdy with my oversized glasses :P
>>
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>>7061141
>>
>>7061151
bu... bu... she's cute with or without the glasses.
>>
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>>7056212

>tell Mom you want some mashed potatoes
>oh and some gravy, too
>go watch Even Stevens reruns
>it's ready!
>eat mashed potatoes with gravy
>>
>>7061164
I gave yer mum some gravy last night!
>>
>>7061164

watches Even Stevens
>>
>>7061181
What the fuck, call it coalburning crack head evens.
>>
>>7056212
Peel the potatoes, cook them for 30 minutes, start mashing them, add milk until the consistency is right, add a spoonful of butter, add salt and pepper. I don't really like nutmeg to my mashed potatoes because I don't like the taste.
>>
>>7061186

mosquito bites stevens might be more apropos
>>
>>7061204
Maybe, but then again maybe not.
>>
N U T M E G
U
T
M
E
G
>>
>>7058707

>peel potatoes
>boil


Fucked up at the first step, damn that must be some kind of record. Well done fucking retard.
>>
>>7061204
If you want a good BBC one here m8...
D E P E C H E M O D E - 1981-11-07 - Puppets (BBCs Multi Coloured Swap Shop)
http://www.youtube.com/watch?v=cOdfgVH7sd8
>>
>>7061225
You just go and boil your potatoes, then peel 'em and eat your cold mashed potatoes you seem to love so damn much.
>>
DEPECHE MODE - Live @ London 1982
https://www.youtube.com/watch?v=iIaFvi6RksQ
>>
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>>
>>7061268
But she doesn't kill watermelons!
>>
>>7061265

>cold
>not putting your mash in the oven or on low heat while you add milk.

Oh man, you just keep being retarded, its like a dog chasing its tail. Enjoy your tasteless pile of nothingness.
>>
>>7061281
I think that a better saying is that "you can bring a horse to water but you can't force it to drink."
>>
>peel
>chunk
>boil
>Mash
>add cream
>add butter
>add salt
>add pepper
>whip with electric mixer
>serve with gravy depending on dish

It is really simple, but I have found that I don't really need anything other than that to make my mashed potatoes enjoyable. They were a staple of my Midwestern diet growing up, so as long as I have red meat and gravy served with it, I am quite satisfied.
>>
>>7061300
I just boil the bastards until fork ready then mash them with some butter, black pepper, salt and sour cream. It's not that complicated nor does it take some some stupid ass five star faggotry.
>>
>>7061287

is this a meme
>>
>>7061312
no, yes, and maybe
>>
If you don't have a potato masher handy use the bottom of a coke bottle, it works wonders.
Thread posts: 121
Thread images: 23


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