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263 Comments

Comments

Kitty says ...
Ok, this is going to sound like apple-polishing, but the real secret to MY mashed potatoes is to buy organic Yukon gold at Whole Foods. I have no idea why yours are better than everyone else's - I mean a potato is a potato, right? But with WF potatoes, I can totally skip the butter and milk/cream (or I can add them if I'm feeling decadent) because they mash up totally smooth. No peeling. No mess.
12/06/2012 5:19:23 PM CST
Kitty says ...
Ok, this is going to sound like apple-polishing, but the real secret to MY mashed potatoes is to buy organic Yukon gold at Whole Foods. I have no idea why yours are better than everyone else's - I mean a potato is a potato, right? But with WF potatoes, I can totally skip the butter and milk/cream (or I can add them if I'm feeling decadent) because they mash up totally smooth. No peeling. No mess.
12/06/2012 5:19:27 PM CST
Noella says ...
Roasted garlic!
12/06/2012 5:20:03 PM CST
Amanda says ...
I always leave some skin on my potatoes. I like the texture they add. Sour cream and butter are a must in my mom's recipe. Sour cream gives mashed potatoes the perfect taste!
12/06/2012 5:20:54 PM CST
Amanda says ...
I always leave the skin on a couple of the potatoes. I really like the texture it adds. My mom taught me to always use plenty of sour cream and butter.
12/06/2012 5:24:23 PM CST
Edith Schneeberger says ...
Add a can of rinsed, pureed white beans, a bit of butter and milk or cream. Adds protein, fiber and tastes good. A good ratio is 3 parts potatoes to one part white beans. Season as usual.
12/06/2012 5:26:15 PM CST
Shruti Sachar says ...
I boil potatoes and mash them with a fork and add dollops of sour creme, salt and pepper.
12/06/2012 5:47:23 PM CST
Jennifer says ...
The best mashed potatoes I make, have yukon gold potatoes, real butter, heavy cream, and my secret ingredient, mayonnaise, it seems to bring a certain tanginess that cuts through the richness. My favorite herb to use in them is dill, but chives are great too!
12/06/2012 6:55:47 PM CST
Allison says ...
Horseradish, Greek yogurt, blue cheese, and spinach!
12/06/2012 7:09:56 PM CST
Rocio says ...
Use red potatoes, boil peeled cubes with bay leaf. Mix in butter first, then cream cheese..add milk to desired creaminess. Sea salt, fresh cracked black pepper..........and......powder oregano!!! Heaven :)
12/06/2012 7:30:39 PM CST
NAVNEET KUMAR says ...
I usually boil potatoes and then peel off after cooling.Cut the boiled potatoes into small pieces. separately roast 1 spoon of cumin seeds and then add fenugreek leaves.cook for few minutes and then all ginger garlic paste.cook for some time and the mix it up with boiled potatoes.It gives excellent aroma and its very healthy recepie.
12/06/2012 10:42:59 PM CST
Jennifer says ...
I like to start with Yukon Gold potatoes, butter, heavy cream, salt, pepper, chives or dill weed, and my secret ingredient is light mayonnaise. It gives the potatoes a tangyness and cuts through the richness.
12/06/2012 10:47:57 PM CST
Michelle D says ...
My not so secret ingredients are lots of butter, sour cream, and garlic!
12/07/2012 5:01:44 AM CST
Carol says ...
To Elizabeth Smith: When you say you "cook the potatoes cold", does that mean you refrigerate them first? Out of curiosity, how does that affect the mashed potatoes?
12/07/2012 8:35:04 AM CST
Carol says ...
The secret to getting creamy mashed potatoes is not to peel them until after they’re cooked. Then, briefly put them in a bowl of water and icecubes. The outside will be cool enough to touch, but the inside will still be hot. That will make it easy to peel off the skin, like it is when you blanch a peach or tomato. In addition to butter, salt and pepper, I add Frontier All-purpose Seasoning. It's so easy, and I always get rave reviews!
12/07/2012 8:55:57 AM CST
Rosie says ...
I'm Scottish, and a favorite dish of Scotland with mashed potatoes is called clapshot. It is a delicious mix of mashed potatoes (tatties), turnip (called neeps in Scotland) and onion, and a healthy chunk of good butter. Och! That's guid!
12/08/2012 3:19:46 PM CST
Nikki - Community Moderator says ...
@CAROL - I was able to get in touch with Elizabeth and she clarified that she puts the room temperature potatoes in the cold pot of water before she begins boiling. Rather than dropping them in the boiling water. She believe that this technique allows for the potatoes to cook more evenly from inside to outside. There is not proven theory for this but she loves the outcome from this method. Hope this helps!
12/10/2012 10:20:55 AM CST
Carol says ...
@Nikki, Community Moderator - Thanks for getting in touch with Elizabeth to clarify that she puts room temperature potatoes in a cold pot of water before she begins boiling. I generally use Yukon Golds for my mashed potatoes. Its best to store them in a cold environment, 40 to 50 degrees F, so I take them out of the vegetable drawer in the refrigerator, put them in a cold pot of water, and bring it to a boil. Next time, I'll let them warm up to room remperature before boiling. Thanks again.
12/11/2012 12:20:29 PM CST
Sherry Bowen says ...
The secret to great mashed potatoes is the potatoes themselves. You have to find good looking Idaho potatoes that have a rich dark brown color without eyes poking out and must be fresh. I always buy local, organic potatoes. Oh and it doesn't hurt if there is still some dirt left on the spud. It adds to the authenticity. When you get ready to boil them, leave some of the skin on. Add 2 tbsp of salt to the water. Boil for 20 min. Blend the potatoes in a blender. That makes the potatoes really smooth. Add half cup of butter, 1/4 cup of whole organic milk and a big ole spoonful of mayonaisse. They will make your eyes roll in the back of your head!
12/12/2012 12:37:02 PM CST
Catherine says ...
Garlic. Lots of it!
12/12/2012 2:41:30 PM CST
Lisa August says ...
Boil six large potatoes, peel and mash them with one-half cup almond milk. Add two beaten eggs and one-fourth cup feta cheese. Mix well and bake 350 degree oven for 30 minutes in uncovered baking dish. Delicious! Double recipe for 16 people.
12/12/2012 2:49:57 PM CST
Doris-Jean Panyko says ...
My husband and I love getting a lump of hot potato here and there - perfectly smooth is not our goal. That being said, softening minced shallots in butter and adding them to the potatoes before using the hand blender to whip them (and easily keep some of those aforementioned lumps in there!) creates an additional delicious treat to find amongst the otherwise smooth, buttery, potatoes. They are otherwise flavored with just freshly ground pepper and kosher salt. It is a celebration of potato flavor!
12/12/2012 3:02:22 PM CST
Dawn Scire says ...
secret mash potato ingredient: golden potatoes
12/12/2012 3:04:30 PM CST
MARCIA BRADFIELD says ...
My secret ingredients that I add to my mashed potatoes are heavy whipping cream and fresh chives.
12/12/2012 3:07:57 PM CST
gary evans says ...
My secret is to have my wife prepare the mash potatoes.
12/12/2012 3:14:38 PM CST

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