Tricks To Great Mashed Potatos?

Old-Biscuit, your recipe sounds as if that will be my 3rd bowl of potatos that I'll be making up Thanksgiving day. Then anyone can vote with their fork and plate as to which one they like the best!

Thanks everyone!

WoodGlue

Twice baked MASH taters

Just spoon the mash taters into a greased baking dish
Sprinkle with shredded cheese, bacon bits, chopped green onions...you get the idea
Then bake at 350*F for 30 minutes or until cheese has melted and slightly browned.

Twice baked potatoes.
Bake the potatoes. Cut in half and scoop out the pulp. Mash and prepare as for regular mashed potatoes. Now pile the pulp back in the skins. You can add cheese at this point if you want. Place back into the oven to brown the top. Serve warm. An old 4-H cookbook recipe that I have been making for years.

Hummm, cream cheese and/or sour cream!

Maybe I'll make two "competing batches" that afternoon. It would be no problem to have two big bowls of taters out for people to sample!

I also hadn't thought about the portion per person size, and 1 1/2 potato per person sounds excellent!

Great ideas, keep them coming!

Is there such a thing as twice baked mashed potatos?

Thank you!

WoodGlue

Another good way is with a pkg of cream cheese and real butter!

Change the menu to French Fries, and order carry out. :B

Cook as above then mash with 8oz Sour cream and 1 lb butter for every 10 lbs potatoes. Smooth, creamy and Mmmmmmmmmmmmmm

Peel the potatoes and drop them directly into large pan with cold water
Then cut them up into equal size chunks
Bring to a boil then back off heat to soft boil until knife can be pushed into chunk.....don't over cook they get mushy...need some texture

Drain..then use whole milk and real butter....adding each a little at a time while mashing. Salt & pepper as you mash. Little milk a little butter until consistence you want

I like ours a bit lump vs smooth and creamy.

Figure 1 1/2 potato per person......then you have left overs for making potato pancakes the next morning.