Mashed Potatoes?

[Benjamin Burch]

I love to cook and think I'm rather excellent at it

So, I'm going to try and grace this forum with more of my posts and presence!

Okay, seriously though, there was a thread recently on doctoring pancakes and if anyone has done so and if so, what have they done?

Well, I want to ask the same thing about Mashed Potatoes. I find that Mashed Potatoes can be the most boring item on a dinner plate, or they can be an excellent way to set a dish off the right way. At my restaurant, we serve meat courses over mashed potatoes (those that come with Mash) so that the sauces mix with the potatoes and really make them wonderful.

Things that I've typically done at home to make my mashed potatoes a little more fun are:

Ginger

(This is excellent when the potatoes are served with a plate full of big flavors, especially sauces. The Ginger helps cleanse the palate)

Cummin & Cayenne
Chevre Goat Cheese
Brie Cheese

Any one else do anything fun with your mashed potatoes?

[Diane Likens]

I roast a head of garlic in olive oil, sea salt and chopped fresh rosemary. Once roasted, the cloves are easy to squeeze out into the potatoes just before whipping them. More sea salt and olive oil whip in as well along with a little fresh cracked white pepper. This is my eldest daughter's favorite.

[John Reilly]

Mashed potatoes are one of God's perfect comfort foods and are made in the image of large white puffy clouds reflecting the buttery shine of the sun. Lots of butter, of course is the Amish touch. At thanksgiving my Brother in law, Doug Kitchen gently blends into the mashed potatoes lots of sour cream which bursts forth a mouth watering flavor. Bacon is always a highlight of flavor in mashed potatoes along with a variety of cheeses. The best of all toppings for mashed potatoes is home made turkey gravy - just flood it all over.

[Gina Stevenson]

Had some just last night ... olive oil, bit of butter, garlic powder [love the fresh, Diane, but don't always have it, so powder suffices ], generous amt of pepper from the grinder [which has several colors in it].

[Jeremy D. Scott]

We often mash in a good amount of cauliflower.

I love mashed potatoes. I also love them left over. Sometimes I'll fry them up in the morning alongside eggs. Frank's Hot Sauce adds quite a bit and makes them crispy with a kick.

[Steven Martinez]

For true creamy mashed potatoes instead of milk or cream add sour cream and cream cheese. This will add a creamy texture instead of a grainy one and at the same time adds some savory aspects to the flavor.

[Gina Stevenson]

We often mash in a good amount of cauliflower.

Which reminds me of something I didn't mention above: I have cooked up cauliflower and then mashed it, using it in place of potatoes. Works well, and tastes good, too.

I love mashed potatoes. I also love them left over. Sometimes I'll fry them up in the morning alongside eggs. Frank's Hot Sauce adds quite a bit and makes them crispy with a kick.

Just fried in their original mashed state, or do you mix eggs, etc, with them, making them more of a pancake dough texture before frying? Have done that instead of the raw grated potatoes used in "real" potato pancakes (which are really good!), and it's rather good, too ... with some grated cheese/garlic thrown in, too.

[Jeremy D. Scott]

Just fried in their original mashed state, or do you mix eggs, etc, with them, making them more of a pancake dough texture before frying? Have done that instead of the raw grated potatoes used in "real" potato pancakes (which are really good!), and it's rather good, too ... with some grated cheese/garlic thrown in, too.

It depends on their texture. If they're a bit creamier, I flatten them into pancake-like circles and let them crisp on each side. If they're lumpier (which, by the way, is not a sign of "bad" mashed potatoes to me - sometimes I like the skin left in or otherwise lumpiness), I'll simply fry them up and they turn into more of a hash.

[Kevin Rector]

I find that Mashed Potatoes can be the most boring item on a dinner plate...

You clearly ARE a heretic! Boring... gah! You simply need to refine and mature your palette.

[Susan Unger]

olive oil and tarragon.

[Amanda Hope]

I add turmeric. I learned this trick working at a camp, it is supposed to be very healthy and prevent colds, etc. It doesn't change the taste too much in my opinion, although it does turn the potatoes yellow.

I am going to try the garlic/rosemary recipe, sounds good.

[Jim Franklin]

Ben, since I was the one who posted about doctoring pancakes and you brought up mashed potatoes reminded me of what my mom used to do with leftover mashed potatoes by mixing them with pancake flour and the result "potatoe pancakes" with some butter or gravy is the low salaried preacher's family delight.

[Susan Unger]

Ben, since I was the one who posted about doctoring pancakes and you brought up mashed potatoes reminded me of what my mom used to do with leftover mashed potatoes by mixing them with pancake flour and the result "potatoe pancakes" with some butter or gravy is the low salaried preacher's family delight.

Dad's family is from Bohemia so potato pancakes were a staple for him growing up. I love them.....too much! He also grew up with potato dumplings. I have made them before...arms killed me...all the while wondering how my great-grandmother could make them every Sunday of her married life. Oh my word....

[Benjamin Burch]

I am going to try the garlic/rosemary recipe, sounds good.

That it does. Often I will use a "Garlic and Herbs" Chevre cheese instead of plain chevre.

[Kevin Rector]

Tonight my wife made dill mashed potatoes with a hint of garlic in them. They were good.

[Kimberly Merrill]

I really enjoy a good mashed potato sandwich!

[Susan Unger]

I really enjoy a good mashed potato sandwich!

I was planning on having that for dinner tonight!

[Marcus Kibbe]

Any one else do anything fun with your mashed potatoes?

Try adding Baco-bits ... it's glorious.

[Jim Franklin]

My grandmother of Danish immigrants always called them "smashed taters."

[Kevin Jackson]

I boil them in salt water, rather than adding the salt in later. This gives a better flavor. And salt raises the boiling point slightly, so they cook a little faster. At least that's what my mom taught me.

[Diane Likens]

Still my favorite -- young red potatoes (skins on) boiled in HEAVILY salted water. Whip with LOADS of butter, a bit of sour cream, heavy cream and crumbled bacon.

So incredibly unhealthy. But oh, so good.

[Dana Grant]

Since I'm diabetic and can't eat mashed potatoes anymore (white potatoes send my blood sugar SOARING) -- I eat mashed cauliflower, and it is delicious!! I also eat mashed yams or sweet potatoes (higher in fiber, which does not cause the blood sugar to rise as quickly). I use olive oil, pepper, some garlic on the cauliflower. Great substitutes, and I don't even miss "real" mashed potatoes anymore!!

[Gina Stevenson]

Yes, cauliflower, or a combo of taters & cauliflower, are verrry good! ;o)