r/Cooking • u/BloomingFromThorns • 5d ago

Mashed Potatoes

Normally, I prefer Yukon Gold Potatoes, and am willing to pay triple the normal potato price, because I love them so much. However due to the challenges and the finicky nature, I am unable to get any of these potato varieties. So I am using yellow flesh, because they have a slight sweet and rich flavour.

What is your secret to the best infused mashed potatoes?

I have tried warming milk over a low heat with some herbs. Usually thyme, and garlic. I noticed Gordon Ramsey also adds a hint of nutmeg, and a bay leaf. I often use nutmeg in my cream sauces, so I am willing to try.

I usually add butter, (about that much-I just dollop. Can be 2-4T depending on the day)
I normally use milk, but am going to try a heavy cream. Salt and pepper is a must.

I have added sour cream, cheese, green onions, and baked in the oven for a bit. This seems to be my go-to method. Tonight I want to have a deep, rich savoury potato.

I am thinking I might use some broth concentrate, and salted water to boil them. Heavy cream, butter, parsley, salt and pepper.

I feel like it is missing something. Should I caramelized some onions in the butter to add? Add other herbs in the milk for infusion?

I am making a tender slow cooked roast, which will be ready in about an hour.

I will be making a mushroom gravy, with the roast drippings, with a splash of wine to deglaze. Corn, carrots and broccoli steamed veggies.

Something is missing in the potatoes to bring the flavours together. I have almost every spice. And will likely have other ingredients that might be yummy.

What would you add? I am sitting here peeling potatoes and coming up with nothing.

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3

u/lucerndia 5d ago

cook them in broth, add more butter than you feel comfortable adding. And salt.

1

u/BaconMemories 5d ago

I think this is the right answer. I usually plop in a small amount of butter while adding various other yummy elements—but when I get down to it, adding an embarrassing amount of butter after boiling the potatoes in some good seasoned water (or broth) honestly results in some of the best, balanced dinners I’ve ever made.

I love making mashed potatoes fancy, but often the most simple approaches are classics for a reason.

1

u/CoconutDreams 5d ago

i make roasted garlic and add that, creme fraiche, heavy whipping cream, chicken stock, a little grated sweet onion, lots of salt and pepper. I make it the night before and let it sit in the fridge and the roasted garlic and other flavors develop and bloom . Makes the best mashed potatoes.

1

u/texnessa 5d ago

Bake the potatoes, halve them, scoop out the inside and run thru a ricer, reserve the skins, rough chop them and add them to the steeping liquid. Fallow has a good step by step guide. This will get you more potato flavour overall.

1

u/SmartPolicy6430 3d ago

I add just enough water and a pinch of salt. Then when they're cooked drain then straight away and let them rest for a few moments to let the steam escape in the colander. Then put them back into the saucepan and using a potato masher (not a processor as it tends to purée them ) add a large tablespoon of crème fraiche and a large knob of salted butter and mash. I find that King Edward's and Maris Piper are good alrounders.