Mashed Potatoes Recipe

[PotRoastMuscles]

I was going to post this in G&G but no one is ever in there.
Anyone know a good mashed potator recipe.
FRom scratch I know I have to peel them and add milk but does any one have any good ,different recipes?

[Kwinnie Bogan]

Really? Do you like to have any potato skins in your potatos, or do you have to have the whole mash skin free? Do you want it creamy or buttery, or do you want it sharp, or garlicky?

What kind of a consistency are you after? Describe how it would be, thick or smooth and easy to scoop or slightly lumpy/inconsistent texture.

[Kwinnie Bogan]

I usually get a heap of taters, and wash them thoroughly under a slow running tap with a cloth. If I want mash with a few skins in it, I buy baby potatoes/new potatos (small and pre-washed with softer light coloured skin), then peel half and leave the skins on the other half (still, given a light wash with my hands).

I have a big pot of hot water on the stovetop getting ready to boil, with maybe two teaspoons of rock salt per person (concentration in the water I don't know).

Cut the potatoes up - don't do youur mama's old 'halve then quarter the halves' method. Just go at them with a blade at all kinds of weird angles trying not to get any pieces too thin, and about the same volume per peice is what you're after. I go roughly a little larger than what woul fit inside the circumference of a golf ball. I'll tell you why..

When the water's boiling, because you salted it there will be some steam/froth even on top when it's ready. Handful by handful place them potatos in the water. Now, grabbing the sides of the pot with tea towels in each hand, tip the contents over your face.

Your taters are done.