[Jan Fisher]

What’s your tips for great mashed potatoes?

I did a quick online search and there are some strong opinions out there about what makes the best mashed potatoes.

Is the butter, the potato, the cooking time, the amount of salt or milk? And then there’s the argument about added extras such as garlic, cream or chives, or even cheese?

Full disclosure, I have a potato ricer to get the best texture, but I hardly ever use it. It’s fiddly to clean and takes up a lot of room in the dishwasher.

I still remember with a shudder a friend telling me how her in-laws used nothing more than potatoes and water for mashed potatoes. Those people need to stop cooking.

For me, it’s floury white potatoes, cooked in salted water until they slide off a knife when you stab them. Then mash them with lashings of garlic butter and milk. I will throw in some cream or sour cream if there is some in the fridge.

So what’s your tips for the best mashed potatoes?

[Author]

Posts