I usually just peel, boil, drain, then add butter, milk, salt and pepper to taste.

What do you all do?

10/27/2012 5:26:29 PM

open packet, add water, stir and heat

10/27/2012 5:28:22 PM

I leave dat peelin' on
nom
I'll add parsley if it's redskin

[Edited on October 27, 2012 at 5:32 PM. Reason : +1 garlic]

10/27/2012 5:29:46 PM

Boil'em, mash'em, stick'em in a stew.

10/27/2012 5:30:12 PM

skip the peeling. just cut em up and boil em. drain. throw in some garlic, salt, pepper, butter, milk, and mash them a few times with a masher.

10/27/2012 5:30:15 PM

cut them in half and boil in salted water. then:

top with a few cloves of garlic cooked in a half stick of butter, some milk, and s&p to taste.

10/27/2012 5:33:00 PM

I only peel if I'm using russets. Reds are my favorite taters. After boiling/draining I'll add butter, sour cream, splash of milk, garlic, and a little salt. Use hand mixer. Yum!


It's really hard to mess up mashed potatoes. One Thanksgiving I added too much milk and they were still good.



[Edited on October 27, 2012 at 6:45 PM. Reason : ]

10/27/2012 6:38:42 PM

I stick my dick in mashed potatoes

10/27/2012 6:39:47 PM

http://www.cookingforengineers.com/recipe/107/Creamy-Garlic-Mashed-Potatoes

10/27/2012 6:40:26 PM

however KFC makes them

10/27/2012 6:41:12 PM

i figured out a way to ruin mashed potatoes

i boiled them way too long and the potatoes basically disappeared

10/27/2012 6:47:03 PM

y'all motherfuckers need to drop the milk and go for heavy cream

10/27/2012 6:49:24 PM

Ask mom to make them for dinner.

10/27/2012 7:26:25 PM

Quote :

"I leave dat peelin' on nom I'll add parsley if it's redskin"

Hell yes!

10/27/2012 8:50:00 PM

Quote :

"I stick my dick in mashed potatoes"

The only acceptable answer

10/27/2012 9:00:09 PM

mixers make them pasty. mash with a wire masher.

10/27/2012 9:13:55 PM

wash
slice horizontally into disks
boil in slightly salted water - use sea salt ~2-3tbsp
drain
add olive oil, fresh garlic, fresh crushed rosemary, few tbsp of milk, and more sea salt

serve w/ dried parsley, oregano, and fresh cracked pepper to taste

[Edited on October 27, 2012 at 9:26 PM. Reason : if I have time and a free eye, i'll sautee a sweet onion with the garlic and add both]

10/27/2012 9:25:00 PM

my grandmother always puts a little Duke's mayo in hers... not a whole lot...but they are awesome

[Edited on October 27, 2012 at 10:48 PM. Reason : ya]

10/27/2012 10:48:22 PM

Well i thought about asking neuservrrat if he liked mashed taters so this kinda takes care of that

https://www.samsclub.com/ip/13585874614

Anyone tried this? I don't want to do all the peeling etc, but don't want the powder kind either

3/23/2026 11:32:06 PM

https://potatoes.ytmnd.com

3/24/2026 6:29:23 AM

I took one of those Sur La Table cooking classes a few years ago, where we made Beef Wellington and mashed potatoes. For the mashed potatoes, they had us bake them first, and then mash them, adding in milk and butter. Salt and pepper to taste.

Never, in all my years, had I even heard of baking potatoes. I've always boiled them.

[Edited on March 24, 2026 at 9:57 AM. Reason : https://grandmasterphil.ytmnd.com/]

3/24/2026 9:55:03 AM

Those sams club mashed potatoes i posted are legit

3/25/2026 1:13:49 PM