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Quest for perfect Mashed Potatoes

Luke_Banchy_283581

It seems everyone has there own special way of making potatoes. I've had them many ways from the classic butter/potato only, all the way to like 800 different forms of dairy mixed in.

My questions is, have any of you tried adding any combination of the following: sour cream, cream cheese, heavy cream, milk? If so, what were your thoughts Every time I make potatoes they're over-worked, and really dense. I think this is because I add too much heavy cream.

Also I see some people prefer to pass through a sieve, while others prefer a food mill, and still others (Marco) prefer a food processor. It seems a simple dish like mashed potatoes aren't so simple after all.

So I'm curious, what are your perfect mashed potatoes?

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pd3ski_278514

Lately I've been sieving them and yes the heavy cream does add density. I use halfnhalf more than anything just seems to work the best. Every once in a while I'll use sour cream, I like it with a wine braised chuck. I also like a little grated parm in them. My traditional way was just to drain the pot a take a fork to them leaving a few very small pieces. I've used small dice green/red/yellow peppers to good effect. My friend does a blue cheese version that's pretty tasty.

Yup the potato is about as simple as the egg ;-)

tshewman

I'm personally not a fan of pommes puree/mashed potatoes bc of how often I had them growing up..... Everyone I make them for (esp in my family on holidays) loves them. First I usually pass them through a ricer and sieve. I play with all ratios and if I use heavy cream it's typically very heavy (but good). Whole milk is definitely lighter and what I normally use if serving with krout. Some of the favorites are garlic confit puree and sour cream to finish. I find a food processor just makes them far too pasty for my taste.

Bob_Marcellino_302808

My favorite version includes roasted garlic puree, goat cheese, chives, whole milk and of course lots of good butter. I prefer Yukon gold potatoes. I always sieve for texture, although I'd use a ricer if I had one.

robmcquarrie

I use a ricer and then mix in brown butter and S&P with a spatula. Usually yukon gold. Basically the once a year potato recipe from Michael Richard's Happy in the Kitchen.

I tried sieving them once. Was way too much work for the result. Apparently you need to sieve when they are still very hot.

Jaco_du_Plessis_569791

I usually use a hand masher (my SO loves the textural difference this makes) and mix in butter and milk - I believe it was Julia Child that said that one should never skimp on the butter.

If I feel like something a little more indulgent, I substitute up to a cup of whipping cream and a handful of grated Parmesan. I'm not sure exactly what whipping cream is called elsewhere, but it is pretty much the standard cream we get here. This is the one I usually use: http://www.woolworths.co.za/store/prod/Food/Food/Dairy-Eggs-Milk/Cream/Fresh-Cream/Ayrshire-Whipping-Cream-250ml/_/A-20077983.

I prefer using Nicola Potatoes.