I have unfortunately gone down a rabbit hole, reading about different approaches to mashed potatoes.

One approach that interests me is to cook the potato ”dry” - baking or microwaving - on the theory that a potato that has not absorbed cooking water will be able to absorb more butter and cream.

Another is the modernist cuisine approach of first cooking the potato at 160F to gelatinize the starch, then raising the temperature to 180F to weaken the bond between cells, permitting gentle mashing without rupturing cells to release starch.

I suppose I could combine the two ideas.

I think I will use russet potatoes, which are the most “starchy” potato and should best expose flaws in my method - by turning to glue.

With plllog’s dilemma in mind, I may also try making the potatoes ahead and then finishing them off some hours later.

[Modernist procedure below]

Working with anexcellent French chef in my cafe, we would make large quantities of pommes puree style mashed potatoes. Peeled and cubed yukon golds, force them through a sieve with lots of room temp butter + salt & pepper. If we were doung really large batches, say 25#, instead of the tamis and scraper we’d use the grinder attachment on the 50qt hobart which reduced the labor.

Butter proportion was high enough that if you overheated a serving in the microwave you’d have a pool of potatoes.

I peel and cube mine, then cook in very little water. I use a potato masher, butter, and heavy cream.

I do not like pureed potatos and prefer some lumps left in mine for texture.

The bulk of the nutritional value of a potato comes from the skin, so throwing it away might make pretty mashed potatoes, but in the end it's just starch. I cut my potatoes into chunks and boil them until the skin starts to peel. While they're draining, I melt plenty of unsalted butter that gets mixed with garlic powder, oregano, and a little milk. Once the potatoes have been drained, I mash them into the butter mixture until whatever chunks are left are less than a quarter inch in size.

Sometimes I boil two cups of water, empty entire pouch of potatoes, mix thoroughly using a fork, cover and let stand for 5 minutes, stir well and serve. Ha! I haven't had the occasion to require a large amount. Ditto Sherry8 above. I always make sure that the potatoes have plenty of time in the colander, and warm the butter and milk/cream before adding. Have fun with your science. This should be interesting.

Pouch of potatoes????

Peeled or not depends on who's eating them, boil, drain, immediately through the huge CF approved ricer, tiny amount of butter fluffled through. Done. My people and I want it to be potatoes, not tuber-thickened cream, and would rather have something to stand up to gravy than already liquid. I will be testing the reheatability, after I get some appropriate potatoes. Happy to inspire scientific inquiry. ;)

For mashed potatoes it’s always russets or Yukons for me due to the starch. Peel, cut into chunks, boil in generously salted water and drain. Once drained, the potatoes go back to the warm pot to remove any excess moisture. While the potatoes boil, I heat some milk (cream for holidays), butter and add a slightly smashed whole garlic clove (maybe 2 for larger amounts of potatoes) to infuse the flavor. Remove and discard garlic. Add milk/cream/butter, sour cream and s&p. I use a potato masher for everyday, and a ricer for holidays. As for amounts, I really just eyeball it. Better to go with less since adding more is easy.

John, I’ve tested the ”dry” baking method against boiling. I didn’t notice any more absorption of the butter and cream with dry baking, at least for me. Will be interested with your results.

I think one of the mistakes with mashed potatoes is under seasoning. As with most starches, seasoning is key IMO.

I remember liking the flavor of adding parsnips and turnips from time to time, and I usually boil garlic with the potatoes and mash them right in. I use yukon golds or russets also. Lately I use a MACHACADORA (WOODEN BEAN MASHER) I got from https://www.ranchogordo.com/products/machacadora-wooden-bean-masher press through the top strainer of a double-strainer pasta pot, that's if it's for lots of people. I don't have a ricer but I was thinking the result is like that. I usually peel my potatoes if it's guests for a holiday, otherwise not. I tried baking them once, seemed like it was harder to get enough potato to work very well... ?

My inspiration for posting was remembering this Morimoto recipe that my friend made a few years ago for a dinner party with dishes from his book - it takes some work to get a 1-1 butter ratio plus cream !

I hope this picture is clearer

John the scaling percentages on that MC recipe sent me searching for thr dairy free version. Interesting, simply a tiny amount of diastatic malt added to just seasoned potatoes. I have to figure out how to try this without potentially disappointing my wife.

Fallow has a dozen various potato videos. Will has one about a 1/2 hour long that goes through all the French classics. (including a couple smooth mash)....about the 10 minute mark.

This one from Jack is just a mash variation....6 minutes long.

That said, not what we like. 20+ years ago at my In-laws for Thanksgiving, turkey had another 45min in the oven,I cleaned the kitchen, dishwasher running, a couple roasted turkey wings and miropoix on the small back left burner....for DH's gravy. Potatoes on the stovetop for our mashed. SIL who does not cook or likes to cook, insisted on making the mashed. BIL also insisted on making the mashed. OY. We decided on making all three. 'you do you'.

(not a serious competition, just a 'we-like-you-like' for fun and chuckles)

SIL pulled forward the Quisinart. Glue/wallpaper paste. We knew that but she insisted. A pulse/wait/2 second pulse is often fine but she saw it somewhere maybe from a friend and ran the Cuisinart forever. 4-5 minutes? (yikes)

BIL added a pound of butter, heavy cream, sour cream, and pushed it through a sieve....(no tam available)

We won. Just a simple rustic mash with garlic chips. Just some pats of butter on top to the table, Greek yogurt in the mash.

None of the above are resl mashed potatoes.

I've had mashed potatoes made every which way and then some. Whether they're ”real” or not, all that matters is if you like the results. With the exception of instant mashed potatoes (🤯!), I tend to enjoy various versions.

Anecdote: an American friend of DD living in London wanted to put on an authentic Thanksgiving dinner party. She said she was having trouble sourcing the ingredients. She ran through the list. DD 'you can get all that stuff here'. 'No, I can't find potatoes.' 'Whaat??? We have potatoes here'. 'Well, I can't find any'.

She'd been searching for instant mash.

LOL, floral!

That is hysterical!

OTOH, I use dehydrated potato flakes as a carrier or thickener in traditional dishes, and if you just make straight on mashed potato, they do taste like mashed potatoes, though perhaps a little smoother texture. My guess is that it's the people who are making pommes purée, or other fancy milky/creamy/yoghurt-y slurp-y potatoes that find them impossible. Likely the starches are more cut up than fresh and don't hold together with all that liquid and fat. Does it turn gluey? My guess is that it does. Whereas flakes are perfect for carriers because otherwise you have to spend a lot of effort drying out the fresh potato mash, which means spreading it thinly on a baking sheet and heating without toasting, but not drying it too much to use, and...

I peel and then slice thinly, they cook faster that way. Not potato chip thin but like the thickness of say an Oreo. When cooked and drained I put them through a ricer because while i do not MIND chunks of potato, I prefer extra smooth taters and I figure since I am making them I might as well make them just how I like them. And I only add a ton of melted butter, salt and pepper. My mom used to put a ton of skim milk in hers and they were AWFUL. For that reason, I do not put milk or even cream in to mine. Just lots of butter. They are perfect. To me anyway.

amylou, you made me think of an old recipe from the Silver Palate…Thanksgiving Mashed Potatoes. No milk/cream but pretty decadent with butter, sour cream and cream cheese.

Silver Palate - Thanksgiving Mashed Potatoes

Being Irish, potatoes obey me. My potatoes are superlative. Seriously. Superlative.

Mashed potatoes -- this recipe is not my own, but it is truly excellent /worthy of your Thanksgiving or Christmas table /definitely a step-up from your usual Tuesday night taters: https://www.thepioneerwoman.com/food-cooking/recipes/a33249230/baked-mashed-potatoes-with-crispy-shallots-recipe/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_17963889983&gad_source=1&gad_campaignid=17957914252&gbraid=0AAAAABxutSr0MHPXB-oeBn3Z3zaJBRDWu&gclid=CjwKCAjw2brFBhBOEiwAVJX5GPLOs17KgdQ3K22YbWqiBpA3Fy27Wye38NKUSUm1-_hTISynj10UlBoCpG8QAvD_BwE

And just to throw out my other two ultra-favorite potatoes:

Jacket potatoes -- My jacket potatoes used to be hit-or-miss, but this recipe never fails: wash your potatoes, rub them with vegetable oil and salt, and cut a 1" slit in the top. Bake them at 400 degrees for 2 hours (not a typo). Remove from the oven and enlarge the slit all the way across. Return the potatoes to the oven for another 10 minutes. Trust me, you've never had a better baked potato.

Potato soup -- this is just simple, smooth, comforting soup -- no bacon or ham or cheddar cheese to cover up an inferior product. Just the best soup. Slice 4-5 plain, cheap potatoes + 1 small onion super thin. Barely cover with water and boil 15-20 minutes until the potatoes are super soft. Make "a well" of 1 cup of self-rising flour and drop in a beaten egg. Use your fingers to "tickle" the flour and create simple little dumplings. Drop them into the boiling water /stir and cook them through /drop any remaining flour into the water too. Remove from the heat and add 1 cup (give or take) heavy cream. S&P to taste.

I'm not very good at making mashed potatoes, I just don't have the knack for it. I'd say they're passable. One thing that eases the chore is a potato ricer -- it's faster than a masher, and the potatoes come out creamier.

That Pioneer Woman recipe linked to above looks good -- I might try that.

porkchop, I always use a ricer for special occasions and holidays. Otherwise, I don’t mind the results from a masher. Still taste great!

Just thinking, along with mashed, twice baked potatoes are a HUGE favorite for us. Also great for making ahead.👍🏻

Haven't made mashed potatoes in a long while - and I do like them very much. I can't recall how I cooked them, but I do know I've never boiled/drained cut up ones. I like yellow/gold potatoes best for flavor, but russets do make the fluffiest, IMO.

I keep it very simple - just butter, half & half and salt to taste. I like lots of gravy on mashed potatoes, and don't care for add-ins or intense flavor combos that might clash.

And I like them whipped, very few to no lumps. I've only ever used an old-fashioned potato masher and an electric mixer.

For holidays I take the easy route and make the Pioneer woman make ahead mashed casserole.

Recipe link

• 5 lb. russet or Yukon Gold potatoes
• 3/4 cup butter, plus more for topping
• 1 (8-oz.) package cream cheese, softened
• 1/2 to 3/4 c. half-and-half
• 1/2 to 1 tsp. Lawry's Seasoned Salt
• 1/2 to 1 tsp. black pepper

1. 1Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they're cooked through, a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
2. 2Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
3. 3Turn off the stove and add the butter, cream cheese, and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon of Lawry's Seasoned Salt and 1/2 teaspoon of black pepper.
4. 4Stir well, and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them into a 350ºF oven to heat until the butter is melted and the potatoes are warmed through.

Tip: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350ºF oven for about 20 to 30 minutes or until warmed through.

Does anyone take leftover mashed potatoes and make fried potato cakes? There are a zillion recipes online. Most use and egg and flour, then fry. Some add onion and orher seasonings.

Sherry, I have but not for quite a while. Love them!

Sherry, I never have enough leftover to bother, but my favorite latke recipe ("potato pancakes: though they don't actually have to be potato and aren't really pancakes (really fried potato cakes))--my favorite recipe, by Andrew Zimmern starts with two varieties, making half mashed and half shredded potatoes and mixing them together, then they're fried. Most latkes are one kind of potatoes, grated fine, shredded or mashed. Leftover mashed, if there's actually enough, can be a nice topping for shepherd's pie. :)

I sometimes make extra mashed potatoes so I can make fish cakes the next day.

chloebud, if I am feeling fancy or too skinny, I add cream cheese to mine as well. Not often, cream cheese isn't something I usually have around, but when I do, they are definitely tater-bound.

I like shepherd's pie - problem is, I never have enough leftover mashed potatoes

Carol, they don't have to be leftover. Or you could make extra just for the shephers's pie. Or you could top with dumplings or biscuits, which are alternative for the potato deprived. ;)

We rarely eat mashed potatoes in any other form than shepherds pie, cottage pie or fishcakes. Made for the dish, not left over. DH doesn't much like mash and I'm not excited by it. We do, however, eat potato mashed with another vegetable such as celeriac, parsnip or swede.

Late here --- but I typically boil in their skins, at most cut into large chunks, to avoid waterlogging the potatoes. Simple prep is with milk/half and half and butter. However, I do make a version with sour cream instead of milk. It does not add a tartness (unless a lot is used) but does enhance the creaminess and flavor depth (probably a proxy for a version with a good cultured butter and cream). I only add garlic if it goes with the protein and there is no gravy or suitable sauce I've done the heavy butter french style and an olive oil version.

Oh I know, pillog - but I hate to go to the effort just to make one dish.

Carol, shepherd’s pie…YUM!☺️

@carolb_w_fl_coastal_9/10 When I make cottage pie, I always make the mashed potatoes especially for it.

Me too. The potatoes boil while you make the filling. You want a plain stiffish mash, not a creamy puree. It has to be able to sit on the filling without amalgamating.

I'm not very good at making mashed potatoes, I just don't have the knack for it. I'd say they're passable. One thing that eases the chore is a potato ricer -- it's faster than a masher, and the potatoes come out creamier.

If you're having trouble with the masher, I suspect you're not putting in enough liquid -- I put in butter, milk or cream or (if I have it leftover) homemade Alfredo sauce.

Alternately, are you cooking the potatoes until they're very, very soft?

I mean, it takes me about 90 seconds to mash up the potatoes. Always they appear way too watery for the first minute, then suddenly they're perfect.

That Pioneer Woman recipe linked to above looks good -- I might try that.

Your taste buds will thank you! But it is some work and all those shallots are kinda expensive. I consider it a "holiday side dish".

Just thinking, along with mashed, twice baked potatoes are a HUGE favorite for us. Also great for making ahead.👍🏻

Oh, I forgot about Twice Baked Potatoes -- a huge favorite of my husband's, and I do love that they can be made ahead. Have Twice Baked Potatoes ready to pop in the oven -- along with a ham and green salad, and you have an excellent meal.

Does anyone take leftover mashed potatoes and make fried potato cakes?

Yes! My youngest will fight for the last Boxty! Like I said, we're Irish; thus, we are a friend to the potato in all its forms.

I don't have "a real recipe", but I add a bit of plain flour (maybe 2 Tbsp for each cup -- I don't measure, but the goal is to thicken the potatoes) to leftover mashed potatoes. Definitely onion or onion powder. Leftover veg chopped super-fine will do too. Shape them into a 1" thick circle /cut them like a pie. Fry them in butter, flipping only once -- I always fry them in my small cast iron pan. You want the outside to be crispy while the inside remains creamy.

I'm not recommending instant potatoes, but -- if you do -- Sour Cream and Onion is the way to go, if you're planning for Boxties the next day.

Delicious for breakfast: serve with a lovely runny egg and a bit of sausage.

Just something I came across yesterday. 🥔+🌽=👍🏻

Cheesy Mashed Potato Corn Fritters

1 cup Mashed Potatoes

1 cup Corn, (frozen & defrosted or fresh)

1/4 cup chopped Scallions

1/2 cup Shredded Cheddar Cheese

1 Egg, beaten

1/2 cup all purpose flour

1 tsp baking powder

1/4 cup chopped parsley

1/2 tsp salt

1/4 tsp pepper

1/4 tsp smoked paprika

1/4 cup vegetable oil for frying

Heat oil in a non-stick skillet over medium-high heat.

Combine all remaining ingredients in a bowl and mix well. Drop rounded spoonful into the oil and flatten slightly.

Cook 2-3 minutes per side or until golden brown. Remove and drain on paper towels

That's the kind of thing I was talking about that uses mashed potatoes as a carrier. That sounds good! I might try it....

Those fritters sound great!

My fried potato cakes tasted okay, but the mashed potatoes were too wet and did not make a ”cake”.

Mashed potatoes usually are even if they're not thinned with milk, etc. You either have to steam them out before using them, or start with drier (or dried) potatoes.

Can't say that's the case with mash as I make it. Using floury potatoes simply boiled and mashed cakes can be formed easily. I don't add cream or milk, just a bit of butter. I like mash, not puree, so it's dry. When cold it's firm. As part of the meal mash is there to absorb moisture, not to provide it.

I ordered some potatoes with my farm box to practice making them ahead. Leftovers may soon arise...

Test #1 is over. I took all the advice here seriously, but I didn't want a "silky" or "wet" kind of potatoes. or the cream cheese recipe (which I assume is partly for the gum in Philly as a stabilizer--I have food gums but wanted to see if I could make our usual potato-y potatoes before reaching for the additives). This left me a bit confused, so I thought I'd take a hint from my favorite latke recipe and combine russet with gold. And I mentioned the problem to an offline friend who also does cook and take holiday meals, who gave me a metric I can thoroughly understand.

For #1 test I peeled and boiled a tiny russet and a proportionally tiny yellow potato. That's how they came from the farm, and it was fine with me. So, once boiled and riced in my CF approved V-ricer, I added about twice the butter I'd usually use for the volume, which several had said to do, plus some salt since it was the butter I use on the table, which isn't as salty as stick butter. This was a very good idea! I usually just use salted butter, assuming there will be plenty of salt in the gravy. Thing is, while I did let it all steam out well before refrigerating, part of the problem with the rewarming is moisture, and, I hadn't thought of it, but the extra sea salt, coarse from the mill, helped trap the water. Three days in the fridge and no weeping! And it tastes good. It's not like I made it salty! Just well seasoned. In fact, taste testing a little pinch each day was a revelation because who likes cold potatoes? The buttery salted mashed actually tasted good!

Today, after 3 days in the fridge in a covered Pyrex bowl, I put it in the oven on 250°F until warm. No weeping. Tasted great. But that's where my friend's metric came in. She quantified the need and quantity of milk. It needs enough cream or milk--I used super-rich milk which had separated a bit so more on the light cream side--it needs enough so it'll fall easily off the serving spoon. Without the milk, it did seem to come off with a flick, but we'd laughed over possible outcomes, including blob on wall, so I added milk until it would fall with just a little shake. It's still an okay texture for gravy, but it probably needs a little more salt. :) I'm not a big salter, but it's potatoes...

Next test will be a full amount. I have a big Pyrex casserole with a cover, and also flat rectangular Pyrex covered containers. I'm not sure which would be better. Some of the answer maybe just be quantity. We'll see.

Thanks, again for all the help!

“I'm not a big salter, but it's potatoes..."

They do need enough salt to be good IMO.

It can depend on the amount, but your larger, covered Pyrex casserole should work fine, at least based on my experience.👍🏻