Does anybody have any good recipes for mashed potatoes?

AlCzervik

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Wed Dec-21-05 11:06 PM
Original message

Does anybody have any good recipes for mashed potatoes?

i'm making them on Christmas and it's always the same, you know butter, cream and salt and pepper. I'd love to try something different this year like maybe sour cream and some cheese but i don't how much to sc to use or cheese for that matter. Please and thank you.

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liberalhistorian

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Wed Dec-21-05 11:35 PM
Response to Original message

1. I have one for something called

"holiday mashed potatos" that I've used every holiday for several years. I don't remember it offhand, but I'll try to get it soon. It includes cream cheese, sour cream, butter, eggs, milk and onions and it's really good. You don't even need gravy for it.

Ask mike_c, I made it for the Thanksgiving dinner at his house.

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politicat

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Thu Dec-22-05 01:32 AM
Response to Original message

2. We sometimes add cheddar, bacon bits and green onions to ours....

But I can't give you numbers. It's one of those add till it tastes right kind of things.

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wryter2000

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Thu Dec-22-05 11:32 AM
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3. Lots of people put garlic in mashed potatoes

I'd be sure it was cooked garlic so the flavor's mild. You could pre-roast it. I imagine you could throw a few cloves in with the potatoes when they boil. I've never tried that.

Also, lots of people leave the skins on the potatoes when they mash them. I think that's done most often when you're adding garlic.

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babylonsister

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Thu Dec-22-05 11:35 AM
Response to Reply #3

4. We leave the skins on; isn't that supposed to be the most

nutritious part of a tater? Also garlic, butter, milk, S&P.
I made a yam casserole for Thanksgiving w/sour cream, and it made the finished product seem fluffier/lighter.:9

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AlCzervik

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Thu Dec-22-05 01:25 PM
Response to Reply #3

6. i think i will roast some garlic and throw it in with the sc and bacon

and cheddar cheese and i will leave the skins on so they are actually more like smashed instead of mashed.

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Dora

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Thu Dec-22-05 12:01 PM
Response to Original message

5. Use yukon gold potatoes

organic if you can find it... they have a naturally buttery flavor...

whipping in some sharp finely grated cheddar and crumbled bacon sounds delicious... you could whip in an egg too, then put it in a shallow casserole, sprinkle grated cheese on top and run it under the broiler until golden...

Dammit. Now I'm hungry.

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wryter2000

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Thu Dec-22-05 03:21 PM
Response to Reply #5

7. Yukon golds

Those are my favorite mashed potatoes. They have them at the supermarkets now.

Of course, I don't cut down on the butter even though the potatoes are buttery. :evilgrin:

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murphymom

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Thu Dec-22-05 05:28 PM
Response to Original message

8. Celery root (celeriac)

I've tried cooking potatoes with celery root and mashing them both together with the usual butter and milk (actually I usually put them through a ricer). It's got a mild celery flavor that works well with potatoes - not as rich as the potatoes with all the cheese, cream, etc.

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Lorax

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Thu Dec-22-05 11:12 PM
Response to Original message

9. Oh, so many ideas

First I second the recommendation for yukon gold potatoes, they are so yummy.

If I am baking something in the oven, I throw some cloves of garlic in the oven to roast them for the mashed potatoes.

Another idea is to throw some Hidden Valley Ranch Dressing mix into the potatoes. I love that seasoning mix.

If you add some cooked shredded cabbage, scallions, and small bits of ham, you'll have Colcannon. Just scallions is nice too.

Can you tell I'm married to an Irishman?

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