I Made 6 Famous Mashed Potato Recipes And Found The Very Best One (2024)

FAQs

What is the most popular potato for mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Most mashed potato eaten in 30 seconds

Back in 2014 a fellow named André Ortolf in Augsburg, Germany decided he would see how much mash he can nosh in 30 seconds. Well, it turns out that he managed to chow down an impressive 348g in half a minute which is currently the world record.

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

Their medium starch content, density, and inherently buttery flavor make Yukon Golds great for all your mashing needs. “Yukon Gold potatoes tend to absorb less water than most other potatoes as they cook,” says former senior food editor Christina Chaey, “so they don't run the same risk of getting waterlogged or gummy.”

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Quick, easy, and fresh weeknight recipes. Good brands of instant mashed potatoes, like Bob's Red Mill, contain one ingredient: dehydrated potatoes. And when you rehydrate them with a bit of butter and milk and—please use a heavy hand—salt and pepper, they taste surprisingly clean and good.

Regardless of the technique, remember not to overwork the potatoes. Starch is released when potatoes are mashed, smashed, or whipped, and, if too much starch is released, the potatoes are gummy and unappealing.

Who was the first person to eat mashed potatoes? ›

The Andes people were thought to mash their potatoes and eat them, but the earliest verified appearance of mashed potatoes in history is in the 18th century from English author Hanna Glasse's cookbook, “The Art of Cookery.” The simple wording of the recipe, once overly complicated and restricted to aristocracy, made it ...

Pomme Puree - a fancy way to say mashed potatoes.

So, a tater is a potato. (My nanny gets mad that I've outgrown this word.) Y'all/you'uns/yuns.

Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables.

The Yukon Gold potato, though yellow fleshed, is a cross between a yellow and a white potato and is usually labeled as such. A “yellow” or “gold” potato is not a Yukon Gold potato, but all three potatoes have similar starch contents and flavors and can be used interchangeably in recipes.

Russet or Idaho is ideal. Yukon gold makes great mashed potatoes, too.

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade.

The starchy plant is by far the most commonly consumed vegetable in the U.S. But what's the most popular way to consume potatoes? The answer is, unsurprisingly, in french fry form.