best mashed potato recipe?

My two favorites - a regular one and a baked one. Both can be adjusted to your taste.

I never thought I needed a recipe for mashed potatoes until I saw Alton Brown make Mashers on his food network show. I've used this recipe ever since:

Mashers

4 Idaho russet potatoes, peeled and cut into chunks

6-8 red potatoes with skins, cut into chunks

1 to 2 teaspoons kosher salt

½ cup milk

2-3 oz cream cheese

1/3 cup sour cream

2-3 T. butter

6-8 cloves of garlic, peeled (if desired)

Note: Great potatoes hate recipes. Although the above amounts will make a good mash, you’re better off with these simple formulas. Try to hit a 2 to 1 ratio of russets to reds (by weight), and have at least 1/3 cup of dairy (combined milk, sour cream and cream cheese and butter) per pound of potatoes. You may not use it all, but it’s good to know you have it. Use your taste buds for the garlic.

I cook my russets and reds in two different pans and you’ll see why later. For each pan, cover the potatoes with water. If using garlic, put that in the pan with the russets. Season each pan with enough kosher salt that the water tastes like seawater. Yes, you heard me right. Taste the water and it should be salty. BUT, not too salty or your mashers will be too salty. The logic is this, while the potatoes cook, they absorb the salt in the water so you won’t have to season later and the salt gets absorbed throughout the potato, not just as an additive to the finished product. Try it, I promise you’ll like it.

Bring the pans to a boil, cover and reduce heat. Cook until they are done, using a knife inserted into the potatoes. I have no idea how long this takes because I just test them until they are done. Maybe 20 minutes or so after they come to the boil??

Combine butter, sour cream, cream cheese and milk in saucepan or microwave safe dish. Bring to a simmer or micro until butter melts. Keep it warn until potatoes are ready. Always use warm dairy products or your potatoes will get cold before you even serve them.

Thoroughly drain potatoes and let them sit in the hot pot for about 30 seconds so the surface water can evaporate. Using an electric mixer, beat the russet on low until mashed with no large lumps. Add the hot dairy mixture about 1/4 at a time, mixture a little after each addition – but don’t mix too much or they will be gluey.

Now add the red potatoes and use a hand masher to mash them slightly, adding some of the dairy mixture if they get too dry. You will end up with chunks of red potato and skin in with your perfectly mashed potatoes. Season as needed – probably just pepper if you did the boiling water correctly. These are wonderful and worth every bit of effort!!

What I would take away from this recipe primarily is to cook your potatoes in well salted water and for wonderful flavor, add sour cream and cream cheese as part of your dairy.

Variation: the last step might be to stir in crumbled bacon, shredded cheddar cheese, chives or any combination thereof.

I also recently tried this baked mashed potato recipe and my family loved it. My mom has made it twice since I made it:

Giada Baked Mashed Potatoes with Parmesan and Bread Crumbs

Difficulty: Easy

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 6 to 8 servings

1 tablespoon butter

4 pounds russet potatoes, peeled, cut into 1-inch pieces

1 cup whole milk

1/2 cup (1 stick) butter, melted

1 1/2 cups grated mozzarella

1 cup freshly grated Parmesan

Salt and freshly ground black pepper

2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes (if it wasn't previously chilled).

*** My take was mashing the potatoes w/ ½ pkg cream cheese, ¾ -1 cup sour cream, ~1 stick butter and some light cream or whole milk (making them a bit thinner than you normally might because they firm up when setting a little). I cubed another ¼ pkg of the cream cheese and added it with about ½ cup mixed cheeses (but could just be cheddar) and ½ cup fresh grated parmesan (wouldn’t used the pre-grated stuff unless really fresh). Oh, and salt and pepper.

For the topping, I used ½ stick butter and enough bread crumbs to make it like the consistency of a graham cracker crust. I then added a bit of salt and another ½ cup fresh grated parm.

400 degrees seemed high to me and my oven runs hot so I cooked them at 350 degrees for 25-30 minutes instead. If these were refrigerated first, I might start it in a cold oven and set the temp to 350, let it slowly come up to temp and then cook/crisp the topping for a total of 35-45 minutes.

Use baking potatoes, or Russets, for best texture. Scroll down the page for more mashed potato recipes.

2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes

1/4 cup milk or half-and-half, or more to taste

1/4 cup butter

3/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.

Mashed potato recipe serves 4 to 6.

http://southernfood.about.com/cs/potatorecipes/a/b...

Mashed Potatoes

6-8 Russet Potatoes

1 parsnip

1 Chicken Bullion Cube

1 tsp salt

1/4 cup of milk

1/2 stick of butter

Peel Potatoes and Parsnip. Cut into quarters. Put in pot and cover with water. (Cut Parsnips up real small)

Add Chicken Bullion Cube and salt

Boil for about 40 to 45 min.

Drain water.

Add milk and butter. Mash potatoes with potatoe masher. Then whip with mixer.

1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise

1/2 teaspoon salt

4 Tbsp heavy cream

2 Tbsp butter

1 Tbsp milk

Salt and Pepper

A potato masher

1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.

2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.

ashed Potato for One

Recipe By : TASTE OF HOME DEC/JAN 1996

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium potato -- peeled and cooked

2 Tablespoons milk

1 Tablespoon cream cheese -- softened

1 teaspoon butter or margarine

1/4 teaspoon salt -- optional

1/8 teaspoon fresh dill or pinch dill weed

1 dash pepper

In a small bowl, mash all ingredients until smooth. Spoon into a small

microwave-safe dish. Cook on high for 1 minute or until heated through.

COMPANY POTATOES

5 lb. potatoes (about 9 large)

1 (8 oz) pkg. cream cheese

1 cup sour cream

2 tbsp butter or margarine

2 tsp salt

1/4 tsp pepper

Directions: Peel and cook potatoes in boiling water until tender; drain. Mash until smooth. Add remaining ingredients until light and fluffy. Cool. Cover and refrigerate. They may be used anytime within 2 weeks.

To Use: Place desired amount in a greased casserole dish. Dot with butter and bake covered in 350 degree oven until heated through, approximately 30 minutes, or may microwave until heated through. Yield: 12 servings.

There are so many options for mashed potatos.

Go with what you like. If you like garlic put some in. If you like classic style then use only butter and a bit of cream.

Here is one of my personal favorites.

I add some cream cheese with butter and cream (super creamy). Then depending on my mood I may add some garlic, maybe some dill for color and a bit of flavor. Possibly even wasabi, which gives it a slightly HOT flavor.

Anything can be done here. Bacon bits, various herbs, try different things. It is the only way to learn and remember to have fun with it.

Chili Corn Mashed

2 Idaho® Potatoes, peeled and cubed, #80 ct. (22-24 oz.)

2 1/2 oz Unsalted butter

1/2 cup Milk

4 cloves garlic, minced

6 oz. Fresh corn kernels

2 tsp. Pure chile powder

1 tsp. Cilantro, chopped

1 tsp. Honey

Salt to taste

DIRECTIONS:

1.In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.

2.Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.

3.Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.

4.With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.

5.Season with salt.

Steam the potatoes instead of boiling them,steam them with chicken broth or beef broth the potatoes will absorb the flavor then when it is time to mash them mash like you would with milk but instead of milk and butter use the broth and chunks of minced garlic that have also been in the steam

just peel any kind of potatoes, add salt, and water to cover. boil until soft. Do not drain water. add butter and pepper, and just enough milk to mash. Best ever

Once the potatoes are peeled, cooked, and drained put them in a bowl and add lots of butter and mayonaisse. Also add crushed fresh garlic and salt and pepper to your taste. Everyone I have made them for said it's the best they have tasted.