Tricks To Great Mashed Potatos?

[WoodGlue]

Ok, I've been put in charge of making the mashed potatos for 30 people this Thanksgiving.

What can I do to make sure they're the best, fluffiest, tasty, rib sticking, memorable taters anyone in my big family has ever had?

Thanks for any help and ideas,

WoodGlue

[WoodGlue]

down home wrote:
One thing I've noticed is getting the potatoes into the mixer and the butter and cream while still very hot. Set on highest setting and it traps the heat in the bubbles as it creams the potatoes. Even a half hour later they are still very hot inside. Makes a world of difference.
First place to start is the selection of a potato. Stay away from Burbanks and other "Idahos" Lots of water and starch and little flavor. Kenneybeck and several others when you can find them. Those yellow Golden something or other are pretty good. Some say they are too earthy.
Don't use new or red potatoes, unless you like them. /they tend to sometimes be a bit on the bitter side.

X2 on the hot potatoes and on the choice of potatoes!!

WoodGlue

[kevden]

My kids (age 5 and 7) would not eat any potatoes except fries and tater tots. One night I added some onion powder to my normal mashed potatoes (milk/butter/salt/pepper) and they could not get enough of them!

[down_home]

One thing I've noticed is getting the potatoes into the mixer and the butter and cream while still very hot. Set on highest setting and it traps the heat in the bubbles as it creams the potatoes. Even a half hour later they are still very hot inside. Makes a world of difference.
First place to start is the selection of a potato. Stay away from Burbanks and other "Idahos" Lots of water and starch and little flavor. Kenneybeck and several others when you can find them. Those yellow Golden something or other are pretty good. Some say they are too earthy.
Don't use new or red potatoes, unless you like them. /they tend to sometimes be a bit on the bitter side.

[Super_Dave]

Now on to the next holiday! Prime rib calls for the horseradish mashed potatoes.

[2112]

WoodGlue wrote:
The overwhelming favorite was the "bacon" encrusted "double baked" potatos!

and that was my entry 😉 Cool

Glad to hear it all worked out.

[WoodGlue]

I made 4 kinds of potatos for Thanksgiving dinner and all 4 were distinctly different.

The overwhelming favorite was the "bacon" encrusted "double baked" potatos!

Thanks everyone for all the tips, hints and ideas!

WoodGlue

[2112]

Well WoodGlue, are you going to give us an update on how the taters turned out?

[nitrohorse]

fchammer1 wrote:

nitrohorse wrote:
I'm going to let you all in on a little secret that I learned about mashed potatoes while eating with an Amish family in Pa..

Nitro,
That wouldn't have been at the home of Jonas & Lydia would it? (Last name omitted purposely.)
And, in the next valley to the south, Jonas's brother Amos does a mean barbeque of chicken one Saturday and pork the next -- right next to his wife's bakery.

No it's Dave and Rebecca. She has a "steam" powered mixer that she uses for her taters. Her meatloaf is the best.... For anyone who has the chance to eat at an Amish home....do so, you will not regret it.
Sorry if I went a little off topic.

[Sportsman2505qs]

This is the recipe I have used for years:


5 pounds of potatoes
8 0z soften cream cheese
8 0z sour cream
salt and pepper to taste

Peel and cook potatoes, mash them using the cream cheese,sour cream, salt and pepper.

I have freeze the mashed potatoes in a gallon bag and thawed and put in crock pot the day I am going to use them. Also can be made a day or two ahead of time and warmed up in the crock pot.

You can add other ingredients such as garlic and chives.

Also want to thank again the person who posted this recipe a while back. I have used it so many times.

[SDPat]

DREAM POTATOES

5 pounds of potatoes, peeled cooked and mashed with some potato water (russets work best) 3 average size potatoes equal about 1 pound

To the hot mashed potatoes beat in until smooth and creamy:

8 ounces of softened sour cream (low fat or no fat is fine)
1 cup sour cream (low fat or no-fat is fine)
1 teaspoon salt
¼ teaspoon white pepper (black will work)
2 tablespoons softened butter or margarine
Generous dash of garlic powder (optional)

Place in a casserole. These potatoes can be refrigerated up to 2 weeks or freeze them and use in 2-3 months. Bake at 350 or microwave until heated through. I use these for holidays. I can make them ahead of time and I don’t have to mess around with making mashed potatoes just before the meal is served.

[charming]

I like to thinly slice the peeled potatoes and boil in chicken broth (with a couple of cloves of garlic added if I'm going to bake it off with cheese). When done mash with butter, whole milk and sour cream. I also don't like whipped potatoes, I like some lumps.

Lots of flavor.

[outdoorlovers]

X2

[BajaLinda]

Francesca Knowles wrote:
I was born on Thanksgiving, a historic fact that in my opinion makes me The Expert per all things edible on that day!

Per Thanksgiving mashed potatoes:

Since their primary function is to provide a home for gravy, nothing should be added except butter, salt, and milk.

This is the one I agree with 100%! finally

[Super_Dave]

Anyone besides me wonder if they cut those potatoes with the bacon grease?