FlyerTalk Forums - Mashed Potato Add-ins

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Quote:

Originally Posted by BamaVol (Post 34413209)

what goes in your mashed potatoes?

If one likes the flavor of celery as Mrs Willie & I do, we now make our mashed potatoes from a 50/50 mix of red potatoes & celery root.

FANTASTIC flavor

Quote:

Originally Posted by BamaVol (Post 34413209)

I grew up with basic, bland food. Watching my mother, I learned to mash potatoes with the addition of milk and margarine.

Over time, I’ve experimented with roasted garlic, butter, various seasonings like smoked paprika, parsley or thyme. I always add some form of non dairy milk as well for texture.

I was watching a favorite vlogger on YouTube, Atomic Shrimp, and he added butter, sage, chives and a raw egg. I’d never seen a raw egg used before.

what goes in your mashed potatoes?

That seems like champ with an egg added. Have you tried champ? I don't think the egg is needed, assuming it is a side to something else.

Quote:

Originally Posted by StuckInYYZ (Post 34470482)

Lol.... worse than queso on pierogies? :cool:

Chocolate on potato chips?

Quote:

Originally Posted by corky (Post 34470552)

Chocolate on potato chips is great. In fact I make chocolate bark at xmas and put crumbled chips and pretzels in it.
And most pierogies are stuffed with cheese anyway so at least that is in the ballpark.

Have you ever tried these?
https://roycechocolate.com/products/...olate-original

They are really amazing. Before I had, I thought it seems strange, maybe good — but then once I had, it tastes so much better than I could have expected.

Quote:

Originally Posted by BamaVol (Post 34427034)

I have used Yukon Golds recently and the skins are so thin you almost don’t notice. I usually make my mash with red potatoes and peel them. Which I won’t do if they’re going into potato salad.

We've switched to using red potatoes almost exclusively for mashed potatoes - nobody here likes peeling potatoes ;) and with the red potatoes, the skins are barely noticeable.

Mashed potatoes must be mashed by hand, not pureed to baby food with a blender or mixer. Texture matters. Salt, chives from the garden, butter, whole milk, probably some grated cheese, or sour cream if there's some in the house.