Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[pmillen]

I don't make gravy when I smoke our turkeys.  Some family members miss the mashed potatoes.  They said to just mash them and they'd put a butter pat on their serving.

Do you have a suggestion for "Jazzing" up the flavor a bit?

[JeffCO]

Any number of ways: garlic, cheese (shredded parmesan, cheddar), truffle oil, sauteed onion bits, barbecue rubs, boil in chicken broth (reserve some for mashing).

[silverbullet]

Any number of ways: garlic, cheese (shredded parmesan, cheddar), truffle oil, sauteed onion bits, barbecue rubs, boil in chicken broth (reserve some for mashing).

+1 & Bacon Bits!

[Kristin Meredith]

You can roast whole garlic heads and then mash the roasted cloves in the potatoes.

If you are looking for traditional, put sour cream and chives.

I sometimes do a potato where I cut them in small cubes, boil until tender, drain, throw in lots of butter and then sprinkle herbs de Provence in until they taste the way I want them -- herby, but not overpoweringly so.  The potatoes come out semi-smash because of the tossing and stirring of butter, herbs and potatoes but not mashed. So maybe you could put herbs in them and mash them.

I am pretty traditional at Thanksgiving because of gravy -- I mash them with lots of butter and half and half.  Not a day for the calorie counters!

[Trooper]

OK here are some notes from my recipe files. This is my modification from the Pioneer Woman.
I don't think I have ever done the full batch. I probably will this Thursday, though.
I do russets.

Ingredients   
5 pounds russet or Yukon gold potatoes   10-12 Potatoes
2 sticks butter, softened, plus more for pan
One 8-ounce package cream cheese, softened or spreadable
      (or 4 oz. cream cheese * 4 oz. sour cream)
1 cup heavy cream (or ½/½)
½ teaspoon seasoned salt
½ teaspoon kosher salt
¼ tsp. onion powder
1 teaspoon black pepper
12 servings
(With the above recipe “as is,” the potatoes finish out a little dry. Soften them up a bit by adding a little more milk)

Directions
 Generously butter a 4-quart baking dish.
Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.

http://thepioneerwoman.com/cooking/delicious_creamy_mashed_potatoes/

[LTS]

I just made mashed taters in my sous vide, potatoes, butter, salt, garlic powder, cream cheese, heavy whipping cream ..they were  incredible


LTS

[Quadman750]

Mash with salt, pepper, garlic, finely diced onion & butter.

[yorkdude]

We will smoke whole onions, peel, cut a V, about an inch deep and inch diameter in the top center, rub outside in butter salt and pepper and put enough butter to fill the V plus 1/2" above and around the V. Think soft serve ice cream cone. Season top and loosely wrap in foil and leave the top Very softly twisted, don't seal. Smoke till soft, not mushy. Cool and add those to anything, Patti melts, eggs, potatoes, meatloaf, taco meat etc. Done right they are easy and hard to beat.

[wneill20]

Butter and Smoke 

[pmillen]

Well, that blew me away.

Herbs de Provence rates very high with me.  I'm leaning that way.

[DE]

Combo of Shredded Cold smoked Mild Cheddar and Pepper Jack!
Sometimes just smoked Mild Cheddar.

[Peterwoody]

We heat up butter, cream and dry wasabi and mix into mashed potatoes. Our other favorite is to roast garlic and blend that into the mash along with cream and butter.

[Maineac]

Anyone in my family, given a choice of mashed potatoes, would choose garlic.

[Jcorwin818]

You can roast whole garlic heads and then mash the roasted cloves in the potatoes.

If you are looking for traditional, put sour cream and chives.

I sometimes do a potato where I cut them in small cubes, boil until tender, drain, throw in lots of butter and then sprinkle herbs de Provence in until they taste the way I want them -- herby, but not overpoweringly so.  The potatoes come out semi-smash because of the tossing and stirring of butter, herbs and potatoes but not mashed. So maybe you could put herbs in them and mash them.

 

I am pretty traditional at Thanksgiving because of gravy -- I mash them with lots of butter and half and half.  Not a day for the calorie counters!

[pmillen]

I just re-read all of the replies.  Wow!  Such good ideas.

The boiling in chicken broth is interesting.  I may try to combine it with herbs de Provence.

This site continually contributes to my education.  Thank you all.  (You all. Not y'all.)