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Mar 26, 2013 07:14 PM

How do you like to make your mashed potatoes?

What is your favorite type of potato to use? Russet, yukon gold, sweet potatoes or other?
What do you like to add to your mashed potatoes?
How do you mash your potatoes? Do you use a potato masher, a ricer, blender, fork or other?

Any tips, tricks or secrets to your best and favorite mashed potatoes?

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  1. My favorite method is the Robuchon variant with rattes and butter;potatoes are steamed and go through a ricer and tamis before the dairy is applied. I get a lot of criticism for suggesting them but people down them anyway.

    5 Replies
      1. re: Joebob

        Rattes are those thin potatoes, which I guess the equivalent would be fingerlings. A tamis is a drum sieve.

        The original ratio is 1:2 butter to potato, but more recent iterations list 1:4.

        1. re: wattacetti

          Thank you for the clarification. 1:2 seems rather high cal.

          1. re: Joebob

            You're technically not supposed to eat a bathtub at a time, but a couple of tablespoons is nice to have on the plate. Except for this one pal of mine who gets double portions.

            I sort of let people decide if they want more.

      2. re: wattacetti

        His are very rich and wonderful.

        I changed my method based on making his potatoes (but rarely go through all the steps to make his - you can tell the difference but they are still a step up from my old mashed potatoes).

        I like russets - boil - put through a ricer - add lots of butter - then add the dairy and salt - no other additions.

        I read or heard somewhere that adding the dairy first or early in the process can increase the likelihood that the potatoes will get gummy, which is why you "should" add the fat first.

      3. Russets, peeled, quartered, boiled in salted water until they can be easily pierced with the tip of a knife. Drain off water, put back on heat to evaporate any remaining moisture. Mash with potato masher and a generous amount of garlic & herb Boursin cheese.

        This is my ultimate, favorite mashed.

        1 Reply
        1. re: nlgardener

          Love Boursin in my mashed potatoes! I use yukons though.

        2. I boil russets for 20 min. Mash with a potato masher. Then just add milk, butter, and salt until they're "right." Generally about a stick of butter for 5 lbs potatoes.

          The "secret" is to not be afraid of the salt. Potatoes take a lot of salt. All of the bad mashed potatoes I've had have been a result of not enough salt and/or gumminess due to using a mixer.

          1. Two favorites:
            Peeled, quartered steamed Russets, pushed through the steamer/ricer section of my double boiler-ish two piece pan, loaded up with butter, salt and milk.
            Or, reds unpeeled, quartered, steamed, roughly mashed with loads of fresh garlic, maybe some steamed or roasted garlic, salt, butter and sour cream.

            1. Peeled russets or yukon golds, whatever I feel like, boiled until they feel right when poked with a knife or fork and then mashed with a masher with some milk, a bit of chicken broth, a bit of butter, salt, pepper, and.... greek yogurt. Sounds weird but it works just like sour cream. Even my SO who isn't always into my "healthy" recipe tweaks likes these. I made them on Thanksgiving for my entire family and everyone liked them (I mixed them in my Kitchen Aid for that since it was a large quantity). I usually leave them plain because I only make mashed potatoes as a vehicle for saucy meats, but occasionally will add whatever fresh herbs I have on hand.