Mash potato

[tiggers_pal]

I love the Mash when I come visiting you guys. But dont know how you make it.
in the uk we use milk and butter and mash it with the spuds. How do I get that all american taste.
thanks
angie

 

[Imzadi]

It might be the potato itself. We use authentic Idaho potatoes or Yukon Gold potatoes. They do have a different flavor.

 

[buckeye]

Could be the type of potato---I just use milk, butter, and a good amount of salt.

 

[piratesmate]

Other than possibly the specific type of potato, my "everyday" type of mashed potatoes sound like yours.

Other things people add to make what is often referred to as "elegant" mashed potatoes would be Parmesan cheese, garlic salt/powder (depending on how much salt you use in your diet) and sour cream. I have often used Parm & garlic, but just recently tried adding the sour cream. What a difference! I just added a heaping soup spoon to the bowl & could really taste a difference! These are more like the type you get at WDW or some restaurants.

 

[MeMom]

My oldest son just about refuses to eat mashed potatoes any more if I don't put sour cream in them. Try a little and see if that gives it the taste you're looking for. I have even heard of people putting cream cheese in theirs, but I never have. I put cream or milk, butter, salt, and sour cream for everyday purposes, and sometimes cheddar cheese and bacon to fancy them up.

 

[Imzadi]

Oh, and if you do have different types of potatoes, make sure you get "baking" potatoes if you can, not "boiling" potatoes, or new potatoes - small round ones.

New potatoes, are denser and moister, they hold together better for potato salads.

The potatoes we use for mashing are bigger, and oblong. The tend to be drier and a little bit on the mealy side. They fluff up and break apart better for mashing.

And I agree with the others, a dab of sour cream can make a difference.

 

[MazdaUK]

What about mashing them with the skins? We had them taht way at the Hollywood Brown Derby and DH ALWAYS wants them like that - whihc would be great (no peeling!) except DS(7) won't tough them with "bits" in

 

[buckeye]

If you are serving mashed potatoes for a dinner party, and would rather not be mashing when your guests are there, here is a mashed potato casserole recipe that you can make the night before and then bake at dinnertime. It has the sour cream and cream cheese like mentioned before and it's wonderful.

Peel, quarter, and boil 8 or more potatoes until soft. Mash. Add 8 oz. sour cream, 8 oz. cream cheese, and a few tablespoons of butter. Mash some more. Put in a buttered casserole dish. Refrigerate overnight. Bake, covered, at 350 degrees for approximately 45 minutes, or until heated through.

 

[Disneyaholic]

I always mash potatoes with the skins on -- not only easier, but also more nutritious! I usually add a little garlic and horseradish in addition to the milk and butter; gives them a little extra "zing". I think that's the way they used to serve them in Oprah's restaurant in Chicago. (Is that still there? I went there about 15 years ago, when all celebrities seemed to be opening their own restaurants!)