brunsy06: After you mash the potatoes, put it back on the stove to dry out the potatoes even more. Really makes them absorb everything else you add
TBOIA: Wait how did you find out about this dish? Mashed potatoes was my family’s secret recipe for the past 80 years. I didn’t know anyone else knew about it.
Oumane: Get a potato ricer if you like really smooth fluffy potatoes.
monsterjoestruckntow: Seems pretty lumpy, which ain’t perfect. I want it light as clouds.
confusedblues: Why is everyone hating on lumpy mashed potatoes? I actually really don’t like mashed potatoes made from russet potatoes that are really really smooth. I prefer using smaller red skins, leave the skin on, and purposefully make them lumpy.
Godisdeadbutimnot: Id add back in some cut up potato skins. That would make it perfect for me!
Trodamus: Honestly, mashed potatoes are not that complicated, and I contest the unnecessary addition of the sour cream when you should just use more butter or heavy cream instead of and/or in addition to milk.
Auronp87: Perfect timing! We got Thanksgiving right around the corner and it’s my first one with my fiance’s parents. They already know I can cook but I want to show up with something they’ll all love and this might be it lol.
joshdasilva: Instead of sour cream add 8oz of Chevre Goat Cheese, and prepare to get your wold rocked.
mikloud: I’ll just leave this here…
[Food Wishes – ultimate mashed potatoes](https://youtu.be/C0gWH2E4lWg)
If you are a Chef John fan and like taters that are light, fluffy, and rich, then this is your bible.
Edit: grammar
virtualmitch101: this thread has become a war room
don’t mess with tradition
hattroubles: I like Serious Eats approach on mashed potato recipes. They have a separate recipe for smooth, rich taters, and one for extra fluffy taters. Their guide effectively lets you find your preferred middle zone with a bit of experimentation.
http://www.seriouseats.com/2010/11/how-to-make-mashed-potatoes-thanksgiving-sides-fluffy-creamy.html
definitelyhasajob: You are a monster if you put sour cream in mashed potatoes. There are only 5 ingredients required for amazing mashed potatoes.
1. Potatoes
2. Milk
3. Butter
4. Salt
5. Black Pepper
The End
snicklefrits: Need to add some cream cheese
Charmconnects: No nutmeg? No perfect.
prof0ak: The only really important tip here is that when you are adding the milk, it has to be warm or hot, otherwise you get lumps.
Good god you don’t need that much butter.
-regret: It’s always strange to me, seeing these kinds of mashed potato recipes.
Growing up, ours was: boil, mash, add a splash of milk, whip, serve. No butter or anything. Simple, but still delicious to me.
Is this uncommon?
spaz_chicken: My recipe is similar but I do chop my potatoes first and I add a shit-ton of garlic to the milk/butter.
redblackgreen: Instead of sour cream, add a good dollop of mustard. Soooooo good.
PM_ME_2DISAGREEWITHU: No cheese.
No garlic.
No nutmeg. (Seriously, it makes them creamier. Only takes a pinch and you can’t even taste it.)
Sour cream.
These are not perfect mashed potatoes. Supposed lumps or lumplessness not even accounted for.
These are barely “good” mashed potatoes.
baldasheck: Dunno. Boiling down the potatoes will make them absorb a lot of water. I prefer pressure cooke them in a steamer basket.
[deleted]: [deleted]
sarcastagirly: Close to perfect… Now of they were made by a retired WW2 Navy mechanic
-a house full of 3 generations on the porch
– yard on a old tire swing and
-the living room next to an old half blind poodle
-and everyone listening to a 9 foot long record player blasting 50-60s records that skip every so often I would totally agree…
Best & Perfect mashed potatoes ever….
