How do I make mashed potatoes not boring?
>>21814596Just grease em up like this guy dunks everything in grease >>>21814382
>>21814596butter, salt, black pepper.
>>21814596The answer is gravy, baby.Also sprinkle and mix in some garlic granules
>>21814596>>21814617this and maybe some nutmeg
>>21814596Have you tried cream and butter instead of just plain water?
>>21814596mix in sauerkraut or kale or even just spring onions
The secret is boiler garlic cloves with the potato’s then mashing them together after you cook them. Also I like to add better than bouillon chicken stock to it you just got to adjust the salt levels.
> salt, cream, butter, and fresh pepper> Garlic, either fresh minced or sauteed> Caramelized onion> Dijon mustard> Gravy> Herb butter - parsley, thyme, rosemary, tarragon, sage, dill evenPersonally my favorite for leftovers is Dijon mustard, it's so good
>>21814596turn that shit into loaded baked potato casserole.even a half-assed version of one is going to be way better. you have access to things like sour cream, butter, cheese, green onion, and bacon I assume. the more "loaded" it is the better, but again, even a half assed attempt with poor technique and ingredient omissions is going to be improved. you dont even have to bake it, but you should if you can
>>21814640>boiler garlic cloves with the potatoI do this too, I don't really make mash without it anymore. Green onion added at the end and cheese is good too.
>>21814684>with the taste of butter and baconpls
>>21814644Dijon mustard is a hoax. It doesn't exist. Anyone anywhere can make any type of mustard and call it Dijon. There's no recipe, no seed selection, nothing. You've been scammed.
>>21814596If you need more than butter, salt, and pepper you can't cook. Cope and dump a million lbs of Lawry's or garlic in it like some retard peasant race
>>21814753Are you feeling all right?
>>21814739It certainly tastes different than yellow or stone-ground lol Does "Dijon" have some implication of quality or origin I wasn't even aware of?
Sour cream, butter, dill, marjoram, parsley, fried onions.Not all at once but try out combinations.
>>21814760If Dijon is a region of France I don't want to know where Grey Poupon comes from.
>>21814767
with gravy obviously, but you can also mash in some other vegetables like carrots, artichoke, rutabaga or sweet potato.
>>21814760hey retard, stop tripfagging, stop coombaiting, get the fuck back in the kitchen and bring me a sandwich, all those thirsty turbo-simps orbiting you are nothing but maggots that are dead inside and don't know yet, if you like this place, drop your trip, stop coombaiting like the turbo whore you are, and get in fucking linethank you
>>21814596more fat, more mashed
>>21814596Hash oil
>>21814598Unironically this. Or make gravy or my secret recipe of italian dressing mashed potatoes.
>>21814596Here's what I do>butter, garlic, half & half>wash, dice, boil 2-3lbs yukon golds>25 min or until fork tender>5 minutes prior to potatoes being done:>mince 1Tbsp of garlic for every 4Tbsp of butter>melt butter, add minced garlic>1-3 minutes>add 1/2 cup of cream>add garlic powder & salt to taste>heat thru, stirring>remove from heat>drain potatoes, mash>pour and mix in garlic buttermilkWa la garlic mash potatoesPerfect for serving pot roast or gravy made from roast chicken drippingsOr simply top with sour cream and scallion
>>21814596>butter>garlic>cheese>a small spoonful of sour cream
>>21814596get the total weight of plain mashed potatoesadd 22% sour cream and 11% butter. salt and pepper to taste.
>>21814596Parsley
>>21815029This anon knows how it's done.
leave the skins on, add some roasted garlic, coarse ground black pepper and parsely, a french amount of butter, DONT mash the absolute shit out of it until its a homogenous paste. let it have texture.
It occurs to me that I've never had a gravy similar to popeyes on mashed potatoes in any other setting. It's really good. Probably totally worth making.
>>21814596Cum in it and don't tell anyone until after everyone's ate it. Never gets old.
>>21816176what if you're the only one eating it
>>21814617>black pepper*white pepper
>>21814596Salt.
>>21816104thank you. Practice does wonders
>>21814596Salt, butter - if you are feeling fancy, some spring onion. Also let the potatoes dry a bit after boiling - dont mash straight away, let them lose some moisture through steam.
>>21814596loads of things>add carrots (slightly aldente)>add kale>add butter>add salt>add pepper white or black>add gravy>add onion>leave the skins in (i do)>add cocaine, laugh when your guests all start having sex because they're super gakked then start to cry because your left out in the corner wanking into flannel.
>>21816178still kinda funny pulling pranks on yourself, gotta keep your sense of humor in this cold world
I just don't make mash pototatoes.
>>21814596My mom adds a brick of cream cheese.
>>21814596>ctrl+f>"chive">0/0there you go, whip in some chives at the end
>>21816624>a brick of cream cheeseOnly in America folks
>>21816632in Spain we use several bricks of cream cheese
>>21816632in Saint Lucia we use one brick of cream cheese per potato
>>21816945In Sanpaolo we use one potato per brick of cream cheese
>>21817020in villa de toro y gallo we use on brick of cocaine for each brick of cream cheese and sack of potatoes.
lots and lots of butter, some half-and-half, maybe some sour cream, maybe a little horseradish if you're feeling frisky
>>21814596Horseradish, It's godly in mash . Also add a bit of cream in general.
>>21816169>he doesn't know about the horse in back
>>21814640>garlic cloves with the potatoThis. A big clove into the boiling water. It is subtle.A lot of restaurants use boursin cheese. I think at home, a bit of chives is nice. During the holidays, I sometimes add a half of stick of the garlic herb kerrygold butter. It's a premade compound butter.
i personally like my mashed pretty simple but if you really wanna jam it up.Garlic, butter, heavy cream, cream cheese, parsley, onion powder, garlic powder, black pepper, heavy on the salt, and just a pinch of paprika...like barely any. Anyway....i think cream cheese is really what you want to use besides butter, heavy cream and salt.
A can of this and a stick of butter per 2-3 pounds of potatoes. It doesn’t get any better!
Leave it in the fridge over night then make balls and fry in oil
>>21814596If it’s that kinda party I’m gonna stick my dick in the mashed potatoes
>>21814739That's just called a style of preparation at that point. It's going to have a general flavor profile and type of preparation depending on the sort of dijon you get or make(not worth making yourself believe me I've tried), That doesn't make it a hoax unless someone is buying a random dijon mustard and thinking they're getting it personally from the region in france because of the name. Then they're a retard.
>>21814596use baked potatoes rather than boilt, and bake a bulb of garlic along with them, and then mash the garlic into the potatoes. Use some butter or oil but no cream or milk. Sour cream can be nice but frankly I think it should be on the side, not mashed in. If you have big potatoes you can serve the mash in the crunchy potato skin halves
>>21817572I'm going to give this a go. Saved.>use baked potatoes >bake a bulb of garlic along with them>mash the garlic into the potatoes.>Use some butter or oil but no cream or milkNotes:>Sour cream can be nice but frankly I think it should be on the side, not mashed in.>If you have big potatoes you can serve the mash in the crunchy potato skin halves
>>21814596Olive oil and starch water.>>21814753>retard peasant race>garlicItalians???
>>21814596>>21818370And sage it works really well with mashed potatoes.
>>21814596Make ambrosia instead
>>21814596I like to throw some corn into my mashed spuds, or if I'm feeling extra froggy, some korn...
>>21816191>salt it twice ??
>>21814596butter and cheese
>>21819807The more the merrier, I think.
>>21814596make potato bread with it
>>21816191Don't be racist
>>21814596Boil potatoes in chicken stockIn separate pot simmer heavy whipping cream with fresh crushed garlic, rosemary, thyme, salt, and pepperWhen potatoes are done, grab strainer and pour in whipping cream to potatoes, salt and pepper to taste after mashingYou're welcome
>>21820179Also, add chopped chives if you want a little more complex flavor
>>21814596Add some turnip and/or rutabaga. They cook/mash just like the pots, except you boil them longer or cut them smaller, especially the turnips. If you don't, you'll have chunks of turnip in your mash. Also add chhopped parsley or cilantro, minced garlic.
>>21819777ARE YOU READYYYY
>>21814596salt,butter and nutmegmaybe some garlic
>>21814596A shit ton of cream and butter
if I am going to obliterate the taste of potato with a bunch of extra shit beyond salt butter and pepper do I really want mash potatolike I'm sure it tastes good loaded up with a pureed chili-cumin-onion-garlic-oregano sauce but it's just base starch like rice or hominy at that point
>>21814596Salt, pepper, butter, garlic powder, shredded cheese. Add those and you need nothing else ever again.
>>21822811*and maybe more importantly it would be better cubed or shredded and browned by frying or baking than mashed
>>218145962 parts potato1 part parsnipa lot of buttersteam instead of boilwa la
>>21814596Cheese, stock, gravy... I won't insult you by saying "season it". Are you using enough butter? Adding cream is popular, would recommend,
Gravy!
>>21822862
Boyfriend bitched about how I'm wasting money when I bought smoked salt but couldn't stop raving about the delicious puree I added smoked salt to without telling him.Also, butter.
>>21822900>wasting money when I bought smoked saltHe's right>couldn't stop raving about the delicious puree I added smoked salt toIt wasn't good because of the smoked salt
>>21814596Mash them with feta cheese
Everyone's talking about additions, but no one's mentioning potatoes—pick starchy ones; the waxy, pale salad potato will never make a tasty puree.
>>21822970No shit
Those look horrendous. I peel ‘em, boil ‘em, drain ‘em, return ‘em to the heat to evaporate the remaining moisture, add a big old slice of butter and start mashing. They should come up nice and smooth, if not use more butter. Then just add a splash of milk and mix them up. I don’t usually season ‘em because I put enough salt in the water when boiling. A roasted bulb of garlic or some herbs and red/spring onion goes well.
>>21814596you can experiment with adding various dairy - cream (duh), crème fraîche, buttermilk, kefirwholegrain mustard or horseradish (a spoonful) are also worth trying
>>21818370>retarded peasant race>ItaliansYes
>>21814596Sour cream. Thank me later.
nearly 100 posts and nobody has suggested throwing in an egg there?Use fat milk, add lots of butter, seasoning like french fries seasoning, maybe some cheese and cream or mayo.
>>21814596ButterSaltHeavy creamGarlic powderParmesanYou're welcome
>>21814596>Mix it with potato flour and cold butter to make a rough dough>Use you hands to make patties about the same size as burgers>Pan fry it in hot butter on both sides>Side of gravy or lingonberry jamThat's my wife's favorite
>>21823056You just stole this from Jacques Pepin THOUGH
>>21814596add frozen spinach and a smoked sausage to your mashed potatoes
>>21814644>no nutmegCooklet
>>21814760That's just it. There's no implication of quality.>The Dijon area used to be rich in forests and those forests were burnt down for coal on the regular since Medieval times. >People stopped using coal, so they stopped burning forests on the regular.>Why burnt down forests? Because that's where mustard thrivesThere hasn't been any Dijon mustard since the 1950s. It's a scam. The only one who still does it the proper way is Fallot. The rest are hustlers. You'll find far better mustard up north (Belgium, Germany): https://keplite.com/mustard-science-homemade-recipe-producers/>>21826382>no mace instead of nutmegCooklet>>21814596It's all about the potato variety and how you cook it.
>>21826413Very interesting! Thanks for the history.At this point in the US though, pursuing quality to that degree is out of my price range unfortunately. I like the dijon more than yellow off the shelves just fine desu.To your point a little, the mustard in the Netherlands was much better, no clue what type it was but man, i really enjoyed the food there. Based on the color i don’t think any of what i tried was dijon, still good though>>21826382I forgot sour cream and chives too
Imagine wanting to be excited by mashed potatoes.
>>21814596i mix in wasabi paste with it, gives it a really nice taste when you arent trying to keep it more traditional
>>21814596>fuck load of butter and some cream>bouquet garni>potato ricer>fresh ground white pepper>salt(don't you dare use iodized salt) to tasteand wala
>>21814596pretty easy. Get some roasted garlic up in there.
>>21814596
How to make the perfect 'mash>boil potatoes>mash>add lots of butter>add Vegeta™viola, the perfect 'mash
mostly by adding an extreme amount of bacon and cheese
>>21814617Bacon.
>>21825255Nice. Also, I just discovered yesterday you can make french fries from mashed potato!
>>21828182goes great with steamed Kakarots
>>21814596Use chicken better than bullion instead of salt. You could also try a few cloves of garlic, but make sure they don't form big chunks.
This (roasted) + roasted onions.
