/ck/ - Food & Cooking

>>16811913
Heavy cream
Powdered garlic
Butter

>>16811913
Certainly not lumps.

There's nothing worse than lumpy mashed ptoatoes.

>>16811913
Salted Butter
Pepper

That's it.

>>16811913
Roasted garlic, chives, and butter.

>>16811922
why do you have to be a pleb even about mashed potatoes?

>>16811927
Enjoy your lumpy mash, just don't expect me to pretend they're good.

salt, shitload of pepper, dice onion or leek, butter, dash of milk. simple as.

>>16811957
oh, and I leave the skins, peeling potatoes for mash is for tastelets and babies.

>>16811922

Lumps are literally what makes mashed potatoes good you fucking idiot. Lumps tell you you're eating real potato. Without lumps it's just gross babyfood.

>>16811967
>oh, and i leave the skins
Patrician move

>>16811913
>garlic melted into salted butter
>dollop of sour cream
>pepper
>chives

>>16811989
As I said, enjoy your lumps, but don't expect others to like it.

>>16811913

Butter, milk, salt, that's it. Sometimes when I'm feeling adventurous a little bit of chopped onion. Mash isn't supposed to have a strong flavor on its own, the thing you eat with the mash is the flavor component and mash is the balancing factor.

>>16812008

I will. You go ahead and enjoy your disgusting baby food too, you fucking baby.

>>16811967
Same when I do red skinned potatoes but I save about 1/3 of the skins and just chop them up a bit and add them during the boil

>>16811913
Any good shit I have laying around

>>16811913
Butter, milk, nutmeg, salt, egg yolk.

>>16812015
Thanks, babe.

>>16812031
>nutmeg
Please be bait.

>>16812048
It's very delicious. Use fresh.

>>16811913
chives, yogurt or sour cream depending on what's on hand, butter, salt and pepper. Sometimes cream cheese, sometimes hot pepper.

>>16811913
cum

roubechon style. the only way to do it.

>>16812096
I appreciate your hyperbole, but I'm not a huge fan of milled or blended potatoes.

>>16811913
Nothing. Mashed potatoes goes into my mashed potato sandwiches, along with mayo.

>>16811913
sour cream
butter
salt
pepper
chives
and I keep the skins on the potatos

Potato, some butter, some salt, lots of black pepper

>>16811913
So much butter. So much fucking butter that it's shameful and maybe even disturbing.

>>16811913
>buttah
>cream
>savory
>salt
>an absolute fuckton of green onions

>Butter
>Cream
>Chicken Stock
>Rosemary
>Roasted Garlic
>Salt/Pepper
>Goat Cheese

>>16811927
>>16811989
You people are disgusting
>muh pleb
>it makes them muh real
No one wants lumps in food that’s supposed to be smooth, you schizophrenic losers

My dick.
That was literally the first thing that came to me, I really don't know why.

>>16812707
because you're gay

>>16812183
so far the only recipe that calls for putting potatoes in the mashed potatoes

>>16811989
>Lumps tell you you're eating real potato
why do you need to be reminded that youre eating real potato when you just cooked the potatoes

for the non dairy fags

mayo
butter
salt/pepper/garlic

>>16811913
Butter, salt, cream, potatoes

>>16812942
>non dairy
>butter

>>16811913
heavy cream
butter
lots of garlic
salt
pinch of nutmeg

>>16813009
Just because they're fags doesn't mean you have to be

>>16813009
earth balance butter superior to dairy butter

>>16811920
Little bit of salt, little bit of pepper. Chives if you're feeling fancy. Anything else is a form of colcannon

>>16811913
Sour cream, cream cheese, butter, paprika, cayenne, thyme, milk, parmesan, salt, pepper

>>16811913
1:1 ratio of butter and potatoes.

>>16811913
Milk
Butter
White pepper
Sometimes the white part of a scallion minced up and microwaved in the milk
Sprinkle dill over that shit

>>16811913
butter, half of it browned
some olive oil
cream
dill

there's a nice depth of flavor this way, I like it, goes bested with smoked salmon

>>16812892
Because eating white paste for geriatrics doesn't remind me of potatoes.

Unsalted butter, salt to taste, white pepper.

>>16811913
my ex would put cauliflower in it and it was actually ok

>>16811913
skins, leeks, mustard

>>16813369
t. tastelet

>>16811913
I tend to always infuse the potato skins in some milk, and use butter in the purée/mash as well. Other than that, it depends mostly on what I serve it with and what I have in my fridge
>Duck: 50/50 mix of potato and fennel
>Game: aged hard cheese, like parmesan, possibly some garlic and herbs like tarragon, parsley and chives as well
>Fish: scallions
etc

>>16812703
Fucking please retard, you're the one spazzing out over a texture.

>>16811989
I like them to only have some lump

>>16812748
kek

>>16811913
Margarine and milk

>>16812031
>nutmeg
>egg yolk
This anon knows, and fucks.

>>16812021
>mashing red potatoes

Soybean oil
Water
1/4 cup ketchup to garnish and wa la

Butter, lots of it..
Ocassionaly garlic.
Good shit.

Shitty potatoes: milk butter salt pepper. Sometimes garlic.

mashed potatoes for a good meal, garlic is a must, use the potato ricer, heavy cream and good butter.


but either way. tossing in some gorgonzola makes the whole dish go nuts. even a little really sets the whole thing off. feta works too but not as well.

>>16811927
>>16811989
Jesus Christ, there are really people so retarded they think that mash is supposed to have lumps in it.

>>16811989
>>16812892
I once knew a guy that said he liked finding a bone in his fish because it proved that it was really a dead fish.

>boil russet potatoes in salty water
>drain
>leave on heat for 30 seconds to evaporate water
>add butter, milk/cream, fresh ground black pepper, fresh dill and salt to taste if needed
The ultimate low frills mashed potatoes

Milk
Butter
Oregano or Taragon
Salt and pepper

I usually "overdo" the milk and reduce it to make sure it's creamy.

>>16811913
Regular potatoes:
Salt
Butter
Heavy milk

Sweet potatoes:
50/50 ratio of potatoes and homemade apple sauce.

>>16813756
He's kind of right. It seems apparent that it's fish but finding that bone lets it sink in that his name was Colin and he liked to swim fast and wasn't just a slab of flaky white protein that came from behind a counter.

>>16813795
This is my way too, good technique.

>>16811913
Most of the time:
>butter
>milk
When feeling fancy:
>chives
or
>scallions
or
>parmesan
If parmesan or grana padano in mashed potatoes doesn't sound good to you, I gotta say, don't knock it till you try it, it's fantastic when paired with something sweet and tangy like baked cherry or plum tomatoes

>>16813752
>gorgonzola in mash
Holy shit anon that sounds divine. I'm trying that next time I'm making them. Maybe brie will work as well.

>>16811913
>potato
>salt
>pepper
>garlic
>butter
>small amount of milk
If I'm doing sweet potato mash then as above except it's a 50/50 ratio of regular & sweet.

>>16811913
Butter, salt, and pepper. No garlic.

>>16813836
>parmesan
my man! as you, sweet and tangy (berries or pickled fruit), but also a piece of game meat, coupled with a nice red wine jus/sauce is fantastic.

>>16813857
You can try taleggio or some other white cheese as well. Goat cheese would also be nice, I think.

>>16813795
Literally this exactly but with Yukons

leave the skins on. butter, cream, maybe a bit of milk. salt, pepper, garlic and parsley to taste and bacon bits if i'm feeling fancy

High fat raw milk grass fed butter
Raw milk
Nutmeg
Chives

>>16813727
Try it anon, you won't be disappointed, it's how my grandma always made them and she showed me how when I was a kid.

>>16812129
>I'm not a huge fan
Nobody asked faggot.

>>16811913
Butter
Minced garlic, black pepper, and rosemary, all slightly cooked in the butter
Heavy cream, warmed in the butter-herb mixture until just prior to boiling
Salt
Mix together with yukon gold potatoes, mash
Simple as

>>16812703
>No one wants lumps in food that’s supposed to be smooth

Isn't not supposed to be smooth. It's supposed to be chunky. Anyone who makes potato mash smooth is a smoothbrain. Chunky mash feels great in mouth, smooth mash feels like semen.

>>16812703
>No one wants lumps in food that’s supposed to be smooth

It's not supposed to be smooth. It's supposed to be chunky. Anyone who makes potato mash smooth is a smoothbrain. Chunky mash feels great in mouth, smooth mash feels like you're eating cum.

>>16814190
>It's supposed to be chunky.
According to you.

I bet you like lumpy bechamel, too.

a ton of salt, holy moley you need a lot of salt in mashed potatoes. people ITT adding only salted butter are deranged

>>16813754
because it's called mashed not creamed

>>16814548
I remember when I used to live with other people they all refused to add salt when cooking because they were so concerned about it been unhealthy. It was painful to see.

>>16814614
It's the other way round. Creamed potatoes are supposed to be chunky.

https://www.tasteofhome.com/recipes/creamed-potatoes/

>>16811913

salt, butter, whipped cream (obviously made with no sugar)

just whip the potatoes with the salt and butter, then whip the cream to stiff peaks, and fold it into the potatoes

>>16814614
>>16813754
>>16814839
Belgian/Northern French mashed potatoes are chunky, rustic, stomped by hand, Bintje variety.

Near the beach they add cod, in the east they add parsley, spinach or sorrel, to the south they'll add boiled cauliflower, root vegetables, mushrooms and sometimes deep fry tiny scoops of them - with or without batter. Adding cheese is very common too.

Central France prefers Ratte potatoes, boiled in the skin, peeled while hot, run through a manual food mill, mildly heated to evaporate as much water as possible, with salt, white pepper, freshly grated nutmeg, lots of butter and a sip of milk to make everything even smoother.

Both will add egg yolk and stale breadcrumbs in oven recipes.

Equal parts by weight of potatoes, heavy cream, and butter. Passed through a food mill and seasoned with salt and white pepper

>>16811913
Potatoes, butter, cream, white pepper, salt

>>16811913
Potatoes and milk.

>>16814936
>Bintje
>Northern French/Belgian

>>16811913
>boil the potatoes very soft all the way through so they have no firmness at all
>creme fraiche
>mustard
>add milk to achieve desired thickness
you need processed milk or it lacks heartiness. I saw someone else posted sour cream, that could work too

everyone posting 'seasoning and butter' potatoes are not slices of toast, you need proper savoury ingredients. take the processed milkpill

>>16815413
I'm gonna try yoghurt next time. I have a bunch of it that I made.

>>16813752
I saw this post last night and specifically went out and got gorgonzola for making mashed potatoes and sweet fucking christ these are some of the best mashed potatoes I've ever had. Picrel fresh off the stove as I posted this.

Mixed with butter and fresh cheese to make aligot

>>16813446
kek

I put a lot (a lot lot) of garbage in them fuck potatoes they go in the trash
Mashed or French fried I give them the Irish goodbye
When there's taters on my plate it's the end of the date
Fuck potatoes yeah fuck potatoes

>>16811913
butter salt pepper, milk until it's reasonably creamy and a touch of nutmeg

>>16811913
Butter, more butter, a little bit of milk so it's not just butter, salt and pepper. Occasionally sour cream and cheddar.

>>16811913
Mince beef and neeps

>>16811989
that's what the potato skins are supposed to tell you

been thinking of buying one of these to up my potato game

>>16817192
not a bad idea, but if you really want super smooth mash, I recommend one of these instead

60/40 potato/butter
Salt
Pepper

That's it.

>>16817235
Much better than those oversized garlic crushers. Great for soups, too.

>>16811913

Take half the weight of your potatoes, and add that much butter into it. Salt, pepper, tiny bit of milk, and tarragon.