How do you like your mashed potatoes?

I made them once with Jalapenos and Cheddar Cheese. I didn’t get the consistency quite right, but I’m going to try again. They tasted great.

add garlic, or ketchup, chives. Just think of ‘em as a potato, and the possibilities are endless!

I like them kid-classic…formed in the shape of a massive volcano with gravy spewing down the sides.

I like them with about a half stick of cream cheese mixed in. (the half stick is for the entire pot. not per serving.)

I use a lot of butter, quite a bit of pepper, and a tiny amount of Lawry’s seasoned salt.

puree some peas seperatly and then mix the 2 substances together. the end product looks cool too.

The big question is: lumps or no lumps?

One word: Garlic.

Mashed well. I don’t like it when there are little potato chunks still in it. Then I mix in butter and pepper. Sometime I melt cheese on top and add some broccoli and then just eat it like a small meal. Mmm.. mashed potatoes.

Mtl_: Ooooohhhh! Peas and mashed potatoes are soooo good together. I don’t puree mine though, but I’m sure it tastes the same.

Horseradish is a nice addition especially with fish. Be sure to use freshly grated, but if you must use jarred, make sure it’s not the “creamed” version.
Roasted shallots is also a good option. Roast whole peeled shallots in a 350 degree oven until carmelized. (rub with olive oil first). Then dice and add to potatoes.

@gail – if I am making them more rustic, I leave the skin on and leave them a little more lumpy.

If I’m making them the way my husband likes them, they are smooth and creamy with a bit of marscapone cheese, butter, a bit of milk, roasted garlic (in the oven) and some salt and pepper.

If I’m making them for my mother or father – I add milk, sour cream, butter, 2 tablespoons of mayo and salt and pepper.

yum breedmitch! That sounds wonderful!

Another sneaky addition is pureed, steamed cauliflower.

@cak: milk, sour cream, butter, and mayo! Wow.

Or skip the potatoes altogether and serve parsnip puree. Every time I make it for a dinner party, someone always remarks that they are “the best mashed potatoes” they’ve ever had. Sometimes I correct them, sometimes not.

@breed that reminds me of wasabi mashed potatoes. Really, really good if you like your potatoes hot.

@ gail…I know, I can’t eat those…it’s bit much for me; however, it’s usually only for my dad’s birthday on Christmas Eve. He has a choice…death potatoes, as I call them or cheesecake. It’s a heated debate between my parents, but I leave the decision up to them.

I like the Thanksgiving Mashed Potatoes from Silver Palate Good Times. They are made with cream cheese, cream and butter. Artery-slamming-shut rich and delicious.

Use a ricer. Your grandmothers both had them. They make the potatoes really smooth and airy. Milk (no cream, not yummy cheeses), salt, white pepper (quite a bit). Enough!

In my family we like Smashed Potatoes just like cak’s – leave the skins on and just wallop them for awhile.

made by my mother :)

it’s the only kind i like.

With a lot of butter. I recently fell in love with sweet potato mashed potatoes. It sadly made my white potatoes less wonderful.

@Megan: Mmmm, sweet potatos! I love mine baked forever, then mashed with butter and sprinkled with brown sugar and cinnamon.

@augustian – I’ll certainly give that a try. It sounds delicious.

@megan: Best of all, my kids love it, too.

I like mine with butter sour cream cheese ranch dressing bacon bits chives and garlic ( loaded mashed potatoes)

@jdogg: Add this to your Christmas list. hehe

thanks but I jog a mile everyday but it’s the thought that counts

I figured you’re probably pretty healthy, since you’re trying to “get ripped” but I thought I’d go for the joke.

mildly lumpy, with butter and roasted garlic and parmesan cheese.

Garlic and rosemary is one of my favorites – and definitely lumpy!

Skin on, lumpy, (or whipped to the extreme) with lots of fresh garlic, good ground pepper, butter.

@breedmitch thanks good timing! jk

My grandma makes the best mashed potatoes ever. They are super creamy with the right amount of butter and milk, mixed in with the right seasonings. Mmmmmmm delicious.

Roast garlic, chives and butter…infused in 35% cream…strained over hot, riced russets and seasoned with kosher salt and white pepper.

Mixed with a fork…..and love!

Nothing fancy, just some butter and milk in there, don’t go adding garlic, cheese, or wasabi in mine.