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    Mashed potatoes recipe?

    Posts: 1,926
    in EggHead Forum
    Do you guys boil or bake the potatoes before mashing?

    Any good recipes?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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    • Posts: 18,459
      Peel, boil, drain, butter, milk, salt, mash. Easy.
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    • Posts: 911
      edited November 2014
      If you want to get fancy, Yukon Gold potatoes are essential to creamy mashed taters.

      SWMBO softens cream cheese. Peel and cut taters to uniform size so they all get soft at the same time. Taters in pot, cold water to cover, then bring to boil for 20 minutes, covered by at least an inch of water. I like to put salt, white pepper, and a bouillon cube in the water.

      Drain and rinse the taters when a fork pierces all the way through without any real effort.

      Soften cream cheese in a cup of milk and pour over the taters while mashing by hand. While they're still hot, throw in a stick of unsalted butter.

      Don't over-mash, lumps mean you didn't use flakes, and mashing too much will make them "gluey" if that's a word. 

      White pepper. Salt. Garlic if you're amongst friends. 

      Indianapolis, IN

      BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

      Drive a few hundred miles in any direction, and the experience changes dramatically. 



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    • Posts: 18,459
      I'm a simple redneck.
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    • Posts: 17,629
      Russet Potatoes. Clean, cube with skin on, boil, mash with some butter, milk or half & half and some S&P.
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 2,208
      Here's what I do:

      5-6 med potatoes
      1 tsp salt
      1/2 tsp white pepper
      4 Tbsp butter
      1/4 cup sour cream
      1 tsp garlic powder
      1/4 cup whole milk
      1/2 med onion, chopped fine
      salt and black pepper to taste

      After peeling and cutting each potato into about 6 pieces. I boil in salt (1 tsp salt) water until a fork can be inserted , . 

      Drain and let cool in strainer, while mixing milk, butter, chopped onions, sour cream, white pepper, and garlic powder, in same pan as potatoes were boiled in. As soon as the mixture starts to boil, turn off heat.  I like to mix potatoes and mixture in mixing bowl to control the consistency of the finished potatoes. Add potatoes into mixing bowl. Begin adding mixture while mashing with a potato masher.

      I like to fix plenty for leftovers...and for fried potato cakes. If you want that recipe, let me know.

      Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

      TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

      I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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    • Posts: 15,584
      Boil, similar to most recipes above, sometimes SC or plain Greek yogurt, not cream cheese.

      Most important...get a ricer!!!
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    • Posts: 8,524
      edited November 2014
      Always boiled, baking is for twice bakers, IMO. Never used the cream cheese - sounds interesting, sour cream at our place. Butter and if you have any half and half or even whipping cream works. 
      Spices include garlic, S&P and chives. If the meal calls for it some Italian seasoning is also a nice touch. 

      Mashing is good, but a whipped tater is our favourite - as noted by @DieselkW - don't over process, the gluten comes out and you end up with wallpaper paste. 
      Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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    • Posts: 28,817
      Boil them in skins to retain flavour. Cut them in half or quarters. Put through a ricer and add butter and sour cream.

      Steve 

      Caledon, ON

       

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    • Posts: 1,050
      What @theyolksonyou said but use heavy whipping cream instead of milk, then add some cream cheese. We like garlic in ours also. Sometimes crumbled bacon. Im a simple redneck also, but I love thick and creamy taters.
      Fish, Hunt, Cook....anything else?

      1LBGE, 1MMBGE, somewhere near Athens GA
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    • Posts: 49
      Try adding some horseradish as well. 
      Clayton, NC

      Large BGE, Mini BGE, Two Weimaraners
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    • Posts: 15,584
      BoomerTheWeim said:

      Try adding some horseradish as well. 

      Yes, totally forgot about this. Used to do this and got away from it somewhere along the line. Good.
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    • Posts: 9,867
      +1 for what @theyolksonyou said.  Only one additional/suggestion is to heat your milk/half-and-half to mix with the potatoes.  Using evaporated milk is good as well.  Most times I use whole milk and half-and-half because I have those on hand.  
      ------------------------------
      Thomasville, NC
      My YouTube Channel - The Hungry Hussey
      Instagram
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    • Posts: 1,938
      I tried ricing boiled potatoes, didn't like the texture, found I still needed to whip them with a mixer.

      Then I read about microwaving and found the perfect use for my ricer.

      I microwave the potatoes until soft.  cut in half.
      place skin side up in ricer, it begins the mashing process and removes the skin.  Pull skin out of ricer, next half potato goes in.

      Then I add milk, butter, salt & pepper and whip, if serving with gravy.  If not with gravy, then we begin adding more flavor like garlic, cheese, sour cream, etc
      Large BGE in a Sole' Gourmet Table
      Using the Black Cast Iron grill, Plate Setter,
       and a BBQ Guru temp controller.

      Medium BGE in custom modified off-road nest.
      Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

      Location: somewhere West of the Mason-Dixon Line
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    • Posts: 19,140
      edited November 2014
      Little Steven said:
      Boil them in skins to retain flavour. Cut them in half or quarters. Put through a ricer and add butter and sour cream.
      +1. This is how we usually make them. I found that running them through the ricer works better than mashing, whipping, etc.  Have also tried baking then mashing, and microwaving first as well - both seemed on the dry side.  One year we added a small container of Boursin and that's probably been the best batch we ever made.

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 18,459
       One year we added a small container of Boursin and that's probably been the best batch we ever made.

      one year...growing up it wasn't supper time unless the mashed potatoes were on the table. Maybe that's why my suggestion was so simple. We literally had mashed potatoes daily. Cheap and filling.
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    • Posts: 9,867
      theyolksonyou said:
       One year we added a small container of Boursin and that's probably been the best batch we ever made.

      one year...growing up it wasn't supper time unless the mashed potatoes were on the table. Maybe that's why my suggestion was so simple. We literally had mashed potatoes daily. Cheap and filling.
      Same here.  We had a "tater" at almost ever supper as well as beans.  Mashed, stewed, cakes,boiled, baked, casserole, and the list goes on and on.  
      ------------------------------
      Thomasville, NC
      My YouTube Channel - The Hungry Hussey
      Instagram
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    • Posts: 18,459
      @tarheelmatt‌ +1 on beans. Pintos, butter, baked, white....every night.
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    • Posts: 1,050
      edited November 2014
      Sounds like we (@tarheelmatt and @theyolksonyou) need to have a southern cookoff party. Y'all talkin' my language now. Dried Lima beans with some pepper juice?
      Fish, Hunt, Cook....anything else?

      1LBGE, 1MMBGE, somewhere near Athens GA
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    • Posts: 28,817
      caliking said:
      show previous quotes
      +1. This is how we usually make them. I found that running them through the ricer works better than mashing, whipping, etc.  Have also tried baking then mashing, and microwaving first as well - both seemed on the dry side.  One year we added a small container of Boursin and that's probably been the best batch we ever made.
      That'll cost you a ton. I've been adding some Philly soft onions and chives

      Steve 

      Caledon, ON

       

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