I tried the Robuchon recipe today...using Ratte potatoes heaps of great butter and double cream - simply amazing....so rich 5oog, of unpeeled pots made 4 portions ( thats just over a pound ) excuse my odd Britishness - i live in the UK. Well the whole escapade was a bit of a palaver but well worth it ,,, a labour of love...
My Grandma's Mashed Potato:
Boil cubed russets until tender in just enough water to cover them. Don't drain (you may need to boil some of the water out). Add a stick of margarine (I prefer butter - don't tell her that), milk, and just enough salt and finely ground pepper to taste, but make sure you leave the seasoning for the eater. Whip them with your beater until smooth and creamy.
Heaven is served simply and easily.
My recipe is pretty simple:
Russets (Idaho)
sour cream
butter (as much as you can stand)
couple tablespoons of olive oil
sea salt
white pepper
Mash with a potato ricer and mix in all ingredients. I'll occasionally add Parmesan or Gorgonzola.
Casual, just for me and friends - Red potatoes, skin on - mashed up w/lots of butter and warmed sour cream. A good brown gravy poured on top.
Formal, when I'm trying to impress - Half red, half Yukon gold potatoes, skinned, cooked, put through a food mill, mixed with lots of butter, cream, buttermilk and minced scallions. They're really good, though I actually prefer the Casual spuds, doused in gravy. Yum.
Four questions for SE:
What type of potato do you use?
Yukon Golds always. Skins on.
How do you cook them?
Boiled in chicken stock
How do you mash them?
Coursely with a wooden spoon
What ingredients do you add?
Butter, sour cream, Boursin cheese, splash of cream, green onions or chives, pinch of salt and course ground pepper.
They are fantastic as a side or as a topper for shepherd's pie.
easier is better. Any kind of potatoes. Pinch of baking soda for fluffy, whole milk or buttermilk, plugra or vermont cheese company butter, sea salt
I roast the heck out of some baby red potatoes and chopped garlic. Then I mash them up with soy milk (or evaporated milk for the dairy lovers) and some asiago cheese (none for me please!).
Or I boil sweet potatoes and mash them with baked apples.
I have a Colcannon recipe on my blog:
http://thestudentstomach.blogspot.com/2007/09/date-with-myself-and-what-i-did-with.html
-yukon gold, boiled
-a RICER is an absolute requirement if you want them fluffy and not gummy
-I put a LOT of butter, a touch of cream and salt but if I tell you how much, I may get arrested by the butter police!
Garlic smashed potatoes are truly magical
Red potatoes are boiled with skin on. (I love potatoes so I get a big ole bag).
Smash with potato masher (or sometimes, just a large fork), add a little butter and cream for richness. Then I add garlic oil and garlic bits (cook chopped garlic in good olive oil on low heat. It's done when the garlic is brown and crunchy, and the olive oil is fragrant). Delicious!
No matter what type (garlic, plain with gravy, or that russet-sweet combo I've been itching to try) I always heat up the liquid and butter before adding it to the potatoes. I also over-estimate the liquid, and add it until the potatoes just won't take any more! Very, very creamy.
I like to use Yukon Gold, I peel about 2/3 of them and leave the rest of the skins on, then I chop them up, boil them and before I start mashing, I add real salted butter (no margarine), half and half, plenty of sea salt and freshly grated pepper. Then I mash them with my mom's metal potato masher from the 70's, leaving some lumps.
Sometimes I'll bake the potatoes, then let them cool, get my huge saute pan out, saute some fresh minced garlic in butter, add the potatoes (half of the skins on) and then add heavy cream, salt and pepper and mash them, then heat through. Best garlic smashed potatoes ever!
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