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Subject: TASTY Mashed Potatoes


From: miles <milescheifetz[at]>
Date: 18 Jul 2006 04:20:59 -0700
Does anyone in have a particularly good recipe for
mashed potatoes? I did them yesterday for the first time (!), and I
boiled the potatoes, drained the water, added salt, milk and marg.,
then mashed them, but they were still fairly flavourless. My work
colleague suggests adding chopped onions. Are there any other
ingredients I haven't thought of that would transform them to become a
taste sensation? After all, I think almost everybody loves mashed


From: Chatty Cathy <cathy1234[at]>
Date: Tue, 18 Jul 2006 13:37:49 +0200
Try these. I am sure you will enjoy!

Parmesan-Prosciutto Mashed Potatoes

<a href=""></a>


From: kilikini <kilikiniSPAM[at]>
Date: Tue, 18 Jul 2006 11:42:02 GMT
I always use real butter and lots of it.  I think it helps add to the
flavor.  It also depends upon the type of potato you used.

Other ideas for mashed potatoes would be:

Roasted Garlic Mashed Potatoes
Cheddar Cheese &amp; Bacon Mashed Potatoes
Sour Cream and Chive Mashed Potatoes
Cream Cheese Mashed Potatoes

That's about all I can think of at the moment.  Use your imagination!


From: Andy <q>
Date: Tue, 18 Jul 2006 06:43:12 -0500

Don't forget to heat up the milk before adding it in.

I add cream cheese, usually equal to the amount of butter and lessen the 
amount of milk accordingly. That and a good pinch or three of white 


From: Nancy Young <qwerty[at]>
Date: Tue, 18 Jul 2006 08:07:25 -0400
Andy wrote:
> I add cream cheese, usually equal to the amount of butter and lessen the
> amount of milk accordingly. That and a good pinch or three of white
> pepper.

That sounds great.  Also, and though I think it's become hackneyed,
I do like to add roasted garlic sometimes.  It's a nice flavor, though just
plain old mashed potatoes with milk, butter, salt and pepper are A OK
by me.


From: Richard Green <richardgsemail[at]>
Date: Tue, 18 Jul 2006 12:07:26 GMT
Miles asked...............
> Does anyone in have a particularly good recipe for
> mashed potatoes?

For Foolproof Fabulous Mash:

I grew up in a 1950's household where dinner  included at least 2 boiled (to 
death) vegetables and *always* mashed potatoes. It was my job to make the 
mashed potatoes (my brother was relegated to the washing up, he he he) and, 
as an expert, I know that the secret to good mashed potatoes is lots of salt 
and pepper, and butter, and also to get as much air into them as possible - 
hence I mash the spuds with a fork (you could use a masher) - and never 
leave ONE lump "-) and then add a significant amount of butter - maybe 3 
tablespoons for 4 or 5 potatoes, freshly ground pepper and a teaspoon or so 
of sea salt. Then add milk in SMALL amounts, whipping as you go until you 
get the desired consistency. You will find the spuds absorb the milk as you 
whisk and you will need to add more, but don't add it all at once or you 
will have potato soup. When all the milk has been incorporated, keep 
whipping like mad with the fork (or I suppose you could use a whisk) and 
they will become lighter and fluffier. I whip them in the cooking pot to 
retain the heat, and save on washing up.


From: Peter A <paitken[at]>
Date: Tue, 18 Jul 2006 12:31:50 GMT
Skip the margarine, use butter. Use half and half or cream instead of 
milk. Some people use chicken stock for the liquid. Add some white 
pepper. Mashed potatoes are pretty basic and should taste like potatoes 
mostly. Did you use the right kind of spuds - russets?


From: Jude <JudeNev[at]>
Date: 18 Jul 2006 14:23:01 -0700
Peter A wrote:
> Skip the margarine, use butter. Use half and half or cream instead of
> milk. Some people use chicken stock for the liquid.

I'm with Peter....I boil the potatoes in stock instead of water. I find
this adds a good flavor to the potatoes before I even mash them, and I
can cut down on the salt added later.


From: Pandora <mirybranca[at]>
Date: Tue, 18 Jul 2006 14:50:11 +0200
For a good "purée" you have to put: butter instead of margarine, nutmeg 
(important for the flavour), and reggiano cheese.


From: Rich <joshew[at]>
Date: Tue, 18 Jul 2006 13:08:51 GMT
If you want really tasty, and are willing to throw health considerations to 
the winds, add way-too-much butter and heavy cream. That's what the French 
chef's who are famous for their mashed potatoes do. Two parts mashed potato 
to one part butter is not uncommon. Of course you also have to get the 
details of making mashed potatoes right. Start them in cold, salted water, 
and then apply the heat. If you don't cook them with salt, you'll never get 
them properly seasoned later. "Mash" them by putting them through a ricer or 
a food mill. The hand-held masher/stompers will never get all the lumps out, 
and using any kind of power equipment will work up the proteins in the 
potatoes and turn them to glue. Season with fresh-ground white pepper. For 
even more flavor, substitute sour cream or cream cheese for part of the 
cream. Five or six cloves of roasted garlic can be run through the food mill 
with the potatoes, too.


From: LT <sirspee599[at]>
Date: Tue, 18 Jul 2006 13:59:44 GMT
There is no sortage of mashed potato receipes around.. IME, a lot has to do
with the potato selected and the method of cooking. I like to use russets
and sometimes add one or two Yukon gold's just to be funky. Cook skin on,
then peel and do your mashing/additions.  The basics are whole milk or half
and half (never skimmed), butter  and S&P. Mash as you like. Lots, or just a
little. This should give you a pretty good plain MP. Then add what you like.
garlic, onion, chives, cheese... whatever. (I like them just plain, with
entry gravy or extra butter)

Dang, I think I gained a pound just typing that out.


From: Marge <lawruggiero[at]>
Date: 18 Jul 2006 08:50:39 -0700
we make them with butter, a mix of buttermilk and whole milk (salt and
pepper).  The buttermilk will add to the saltiness, so I'd add most the
salt for taste after the buttermilk.  We thought just using buttermilk
tasted a little too sour.

simple but very tasty.  we pretty much stick to idahos, good mashing


From: Ken Davey <QYNLZMTZBOQZ[at]>
Date: Tue, 18 Jul 2006 09:11:28 -0700
Marge wrote:
> we make them with butter, a mix of buttermilk and whole milk (salt and
> pepper).  The buttermilk will add to the saltiness, so I'd add most
> the salt for taste after the buttermilk.  We thought just using
> buttermilk tasted a little too sour.

Try (a generous amount) of sour cream instead of butter.
Adjust the milk (and salt) accordingly.


From: Jimmy <WilliansWalker[at]>
Date: 18 Jul 2006 09:13:06 -0700
Drain spuds.  Add some warm milk/cream.  Add butter.  Add egg yolk.
Add some salt(if desired) add white pepper(i actually use black but i
don't care about the little black specks in there; some people do) add
nutmeg to taste.


From: King's Crown <qoe[at]>
Date: Tue, 18 Jul 2006 16:30:21 GMT
Boil them with some garlic.  Then mash the garlic up with the potatoes.



From: aem <aem_again[at]>
Date: 18 Jul 2006 10:55:49 -0700
miles wrote:
> Does anyone in have a particularly good recipe for
> mashed potatoes? I did them yesterday for the first time (!), and I

Since it's your first time, let's talk technique rather than added
flavorings/ingredients.  Boil the potatoes and drain them, check.  Now
put them back on the stove, partly covered, on the unlit but still warm
burner for five minutes.  That lets them dry out a little.  Meanwhile
warm the milk (microwave is easiest).  Now use your wire potato masher
using only up and down strokes, adding salt and pepper as you break up
the potatoes well.  (Potatoes want a lot of salt.  The most likely
suspect for yours being "fairly flavourless" is too little salt.)  Now
add ample butter and begin stirring with a wooden spoon.  When it has
mostly been incorporated begin adding the milk.  First add about half
of it, stir round and round with the spoon, then add the rest in small
bits, whipping more vigorously with the spoon, until the potatoes reach
your desired consistency.  Don't use an electric mixer unless you're
forced to because the quantity is so large.  The potatoes can become
gummy/pasty before you realize you've overbeaten them.  In fact, the
best thing to do when quantities are too large for whipping with a
wooden spoon is to use a ricer.  When they've been put through the
ricer the spoon will be sufficient for the task.

As to additional flavorings/ingredients, standards are garlic, roasted
garlic, cream, sour cream, chives, bits of bacon.  When you start
adding cooked onions and varous cheeses you've crossed over into the
land of potato casseroles, not just mashed potatoes.  We most often eat
plain mashed potatoes with chicken or beef gravy.  Second most often is
with roasted garlic.   -aem


From: Richard Green <richardgsemail[at]>
Date: Tue, 18 Jul 2006 23:22:17 GMT
Aem said:  
"let's talk technique.....lets them dry out a little......The most likely
suspect for yours being "fairly flavourless" is too little salt"........

I'm not a salt junkie, but potatoes need salt - really brings out the 
flavour. Potatoes without salt are as bad as bread made without salt. Try 
sea salt. You do want to dry them out before mashing, any residual water 
will make it harder to get rid of all the little lumps, and it'll dilute the 
flavour. Some folk roast the potatoes whole,  scoop out the flesh and then 
mash, but this seems too anal, although I guess you get to snack on the 
grilled  skins later.
Avoid using a food processor - you'll end up with a potato flavoured glue 
cause insufficient air is incorporated.


From: Jke <morethangroups[at]>
Date: Tue, 18 Jul 2006 20:50:50 +0200
I find it important to use potatoes with a good flavor - which will be 
personal decision based on taste and availbalitiy. Then, cooking them *in 
the skins* and peeling them afterwards will retain maximum flavor. The 
drawbacl is the taters will cool down because they need to be peeled and 
thus will need to be reheated. Not a problem if you choose to bake the mash, 
or keep it warm in the oven.

Duting the mashing, more butter means more flavor. I find mash also requires 
quite a bit of asalt, but using freshly milled pepper can reduce the need 
for salt. I always add nutmeg at the very end.

I use hot milk as then liquid, but buttermilk, cream, stock can also be 
used. Some people add an egg yolk, or a whole egg.  Even mayo.

Ricers add  more air/fluffiness  than mashers.

Mahs can take all kinds of flavoring.s

If you're going to bake it (easy for keeping it warm), add just a touch more 
liquid than you'd need otherweise, to compensate for dehydration in the 
oven. Top with bread crumbs and bits of butter for a wonderful crsut.

I'd preheat the oven for 180 Celsius for proerpe, lengtheir baking, and 
maybe 150 Celsius for keeping ti warm until serving. It's ready when the 
curst looks right. 


From: Damsel in dis Dress <[at]>
Date: Tue, 18 Jul 2006 15:50:38 -0500
miles wrote:
>Does anyone in have a particularly good recipe for
>mashed potatoes?

These are fantabulous!  Heaven on a fork.

                      * Exported from MasterCook *

                   Parmesan-Prosciutto Mashed Potatoes

Recipe By     :Carol Peterson (Damsel)
Serving Size  : 8     Preparation Time :0:45
Categories    : Potatoes                        Side Dishes
                Signature Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  russet potatoes -- peeled and cubed
  3             cloves  garlic -- peeled
  2        tablespoons  unsalted butter
  2             ounces  prosciutto -- thinly sliced, finely chopped
     1/4      teaspoon  dried thyme
     1/2           cup  milk -- or more if needed
     1/2           cup  parmesan cheese -- freshly grated
                        freshly ground black pepper -- to taste
  2        tablespoons  parmesan cheese

1.  Cook potatoes and garlic in large pot of boiling water until
potatoes are very tender, about 15 minutes. Drain; return potatoes and
garlic to same pot.

2.  Meanwhile, melt  butter in heavy small saucepan over medium heat.
Add chopped prosciutto and thyme and sauté until fragrant, about 2

3.  Add prosciutto mixture and 3/4 cup milk to potatoes and garlic.
Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix
in 1/2 cup cheese. Season with pepper. (Can be prepared 6 hours ahead.
Cover and chill. Stir over low heat to rewarm, adding more milk by
tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle
lightly with  2 tablespoons cheese; serve. 

  "Adapted from Bon Appétit, November 1998"
  "4 cups"
                                    - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 146 Calories; 6g Fat (36.1%
calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber;
20mg Cholesterol; 321mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.


From: Melinda Meahan - take out TRASH to send <mmeahan[at]>
Date: Tue, 18 Jul 2006 14:14:41 -0700
miles wrote:
> Does anyone in have a particularly good recipe for
> mashed potatoes? I did them yesterday for the first time (!), and I
> boiled the potatoes, drained the water, added salt, milk and marg.,
> then mashed them, but they were still fairly flavourless. My work

You forgot the pepper.


From: azazello[at] (Victor Sack)
Date: Tue, 18 Jul 2006 23:57:09 +0200
miles wrote:
> Does anyone in have a particularly good recipe for
> mashed potatoes?

Here is a recipe for the famous mashed potatoes by Joël Robuchon.  It is
from _Simply French_ by Patricia Wells, complete with her comments.
I've made it once and it was probably the best mashed potatoes I've ever
had, not excluding those I got served at Robuchon's restaurant.  I won't
make them again, though - no matter the result - as the effort is really
disproportionate.... YMMV.

                        Potato Purée 
                 Purée de Pommes de Terre 

Ever homey, ever elegant, ever irresistible, this is the dish that
helped make chef Robuchon's reputation.  Clever man that he is, he
realized early on that if you give people potatoes, potatoes, and more
potatoes, they'll be eternally grateful, forever fulfilled.  These are,
of course, no ordinary mashed potatoes, but a purée that is softened
with an avalanche of butter and mellowed with bubbly boiling milk.  The
quantity of butter and milk needed for a successfully silken and satiny
purée will vary according to the potatoes and the season.  Early-season
potatoes will be firmer, demanding more butter and milk for a perfectly
soft, almost fluffy purée.

The keys here are potatoes of uniform size (so they are uniformly
cooked), and a strong arm for drying the potatoes with a flat wooden
spatula.  Be sure that the butter is well chilled, for it will help make
a finer, smoother purée.  Also follow the proportions of salt to water
when cooking the potatoes:  You won't be able to make up for it with
additional salt at the end.  I agree, this is a lot of work for a simple
potato purée.  But once you taste the results, you'll agree that your
labor has been pleasantly rewarded.  For exceptionally rich potatoes,
the quantity of butter may be doubled.

EQUIPMENT:  A food mill; a flat fine-mesh (drum) sieve 

2 pounds potatoes, such as Idaho Russets 
3/4 to 1 1/4 cups whole milk 
About 16 tablespoons (1 cup) unsalted butter, chilled, cut into pieces 
Sea salt to taste 

1.  Scrub the potatoes, but do not peel them.  Place the potatoes in a
large pot, add salted water (1 tablespoon salt per quart of water) to
cover by at least 1 inch.  Simmer, uncovered, over moderate heat until a
knife inserted into a potato comes away easily, 20 to 30 minutes. Drain
the potatoes as soon as they are cooked.  (If they are allow to cool in
the water, the potatoes will end up tasting reheated.)

2.  Meanwhile, in a large saucepan, bring the milk just to a boil over
high heat.  Set aside.

3.  As soon as the potatoes are cool enough to handle, peel them.  Pass
the potatoes through the finest grid of a food mill into a large
heavy-bottomed saucepan set over low heat.  With a wooden spatula, stir
the potatoes vigorously to dry them, 4 to 5 minutes.  Now begin adding
about 12 tablespoons of the butter, little by little, stirring
vigorously after each batch of butter is thoroughly incorporated; the
mixture should be fluffy and light.  Then slowly add about three fourths
of the hot milk in a thin stream, stirring vigorously until the milk is
thoroughly incorporated.

4.  Pass the mixture through a flat fine-mesh (drum) sieve into another
heavy-bottomed saucepan.  Stir vigorously, and if the puree seems a bit
heavy and stiff, add additional butter and milk, stirring all the while.
Note: few of us have a real French flat bottomed screen for scraping
potato puree.  Simply use any mesh sieve you have in the kitchen and
press down on the potato puree as you push it through the sieve.  This
second step of puréeing is the true secret behind Chef Robuchon's
recipe.  Taste for seasoning.  (The purée may be made up to 1 hour in
advance.  Place in the top of a double boiler, uncovered over simmering
water.  Stir occasionally to keep smooth.)

Yield:  6 to 8 servings


From: ad.rast.7[at] (Alex Rast)
Date: Tue, 18 Jul 2006 23:20:49 -0000
As everybody else says: use butter instead of margarine. This is critical. 
Use a LOT, too. For 2 kg/4.5 lbs potatoes I would probably use 250g/1/2 lb 
butter. Some use even more, up to 500g/1 lb butter for the same amount.

But in fact even more critical is to use good potatoes. And it's not really 
enough to select by variety, even though yes, some varieties are better 
than others. There seem to be 2 camps on variety, either Russet (which is 
very mealy and produces very fluffy potatoes, although it can be rather 
bland) or Yukon Gold (waxier, more flavourful). I prefer Yukon Gold. But 
still, there are good Yukon Golds, grown by specific farmers who either 
have the luck to be on the perfect plot of land or who are very specific 
about how they grow them, and not-so-good ones. Not-so-good happens in many 
ways - e.g. an el-cheapo bulk-brand Yukon Gold might simply be bland. 
Others might be old - they could have been good to start with but have 
spent too long in storage. Or they might be out of season (it's not a good 
bet to expect good potatoes in, for example, March, unless you're in the 
Southern hemisphere). So in the end it's about selectivity. 

For example in my area (Seattle) there is a particular farm that I buy my 
mashing potatoes from without fail. They have easily the best of the Yukon 
Golds in the state - and it's clear I'm not the only one with this opinion 
because they're extremely popular with local high-end restaurants. If OTOH 
I were using Russets (which I buy for baking) there is a different farm I 
would buy from and once again they're the best for that type. The growing 
environment each potato is happiest with is different, so that for example 
in Washington the best of the waxy/all purpose potatoes (such as Yukon 
Gold, Yellow Finn, Red Norland, etc.. grow in Western WA while the best of 
the mealy potatoes (e.g. Russet) grow in Eastern WA. A similar pattern will 
probably prevail where you are. Different potatoes, different farms. In any 
case, take some time to track down the good farms and this will mean an 
enormous difference in outcome.


From: sunshine <kd_sunshine[at]>
Date: Tue, 18 Jul 2006 20:15:40 -0400
My dad has taken to adding horseradish.  The following recipe comes


Servings: 6-8


Cook the potatoes in boiling salted water until tender.
Add butter, salt, pepper and dill weed.
Whip with an electric mixer.
Add sour cream and horseradish.
Add milk if the potatoes mixture is too stiff.
Mix well.
Serve immediately.


From: Terry Pulliam Burd <ntpulliam[at]>
Date: Tue, 18 Jul 2006 18:10:40 -0700
miles rummaged among random neurons and opined:
>Does anyone in have a particularly good recipe for
>mashed potatoes?

Oh, yeah:

@@@@@ Now You're Cooking! Export Format

Chantilly Potatoes


4 whole potatoes; quartered
3 tablespoons butter
1/2 cup heavy cream
1/4 cup grated Parmesan cheese

Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season
with salt and pepper. Whip the remaining 1/4 cup cream until stiff.
Spread mashed potatoes in a greased 1-1/2 quart baking dish. Spread
whipped cream over the mashed potatoes; sprinkle with grated Parmesan
cheese. Bake at 475 degrees until the cheese melts and the top is
golden brown, about 20 minutes.

Contributor:  Elizabeth Powell

Yield: 4 servings

Preparation Time:  1:30

Terry "Squeaks" Pulliam Burd

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)


From: pfoley <pfoley6[at]>
Date: Wed, 19 Jul 2006 13:05:52 GMT
If you did not add milk, then I wou ld call what you made smashed potatoes.
Mashed potatoes has a little milk added.  I find that you have to use lots
of pepper and some salt to get it to taste good  plus butter melted into it,
but key with me is the pepper.


From: MG <whoever[at]>
Date: Wed, 19 Jul 2006 14:32:17 GMT
one of the best flavoured mashed potatoes I've had was at a restaurant on 
the river here in Adelaide...was flavoured with kalamata olives

found this recipe online at which I believe has 
all the right falvours!

1 1/2 pounds Yukon Gold or all-purpose potatoes, peeled and quartered
1 tablespoon fresh thyme leaves or 1 teaspoon dried
4 garlic cloves, peeled
1/4 cup hot heavy cream
4 ounces mild white goat cheese, crumbled
1/3 cup pitted kalamata olives, coarsely chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. In a saucepan, cover the potatoes and thyme with water. Bring to a boil, 
reduce the heat, cover, and cook 10 minutes. Add the garlic and cook 5 to 10 
minutes longer, until the potatoes are tender. Reserve 1/3 cup cooking 
water. Drain the potatoes and garlic into a colander.

2. Return the hot potatoes and garlic to the pan. Mash with a potato masher 
until smooth. Stir in the cream, goat cheese, olives, olive oil, salt, and 
pepper. If needed, mix in enough of the reserved cooking water to make the 
potatoes fluffy.


From: Karen AKA Kajikit <kajikit[at]>
Date: Fri, 21 Jul 2006 13:31:28 -0400
miles wrote:
>Does anyone in have a particularly good recipe for
>mashed potatoes?

Add some onion powder and/or garlic and/or garlic powder and
fresh-ground pepper... and use real butter instead of margerine. Yum! 

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