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263 Comments

Comments

Judy Anderson says ...
I mash my potatoes wiht chicken broth, garlic and parmasan cheese.
12/12/2012 3:37:36 PM CST
Faithtobin says ...
Dear Crew it sounds awesome.luv,Faith
12/12/2012 3:38:37 PM CST
anne says ...
Mashed potatoes with whole milk, basil and lemon.
12/12/2012 4:13:54 PM CST
Maureen says ...
I add some rosmary and some garlic and chicken broth that is low in sodium.
12/12/2012 4:15:48 PM CST
Samantha Levy says ...
cream, salt, cheese!!!!
12/12/2012 4:16:18 PM CST
A-M says ...
I boil my potatoes (no particular kind) in a couple of inches of water after washing but not peeling. When the potatoes are soft, I mash them in the cooking water with salt, pepper, butter and add milk to desired consistency.
12/12/2012 4:21:16 PM CST
Beth says ...
Organic chicken broth, parsley and himilayan crystal salt!
12/12/2012 4:24:17 PM CST
Shirley says ...
My husband can't have dairy, so we make mashed potatoes (preferably with yukon golds) with Earth Balance and warm soy milk. We found out that it works best to salt the water you are boiling the potatoes in and sometimes (for a twist), we add an onion in with the potatoes while they are boiling. The warm soy milk ensures that the potatoes do not cool down too quickly and helps in the mashing process -- whether with a potato masher or with a hand held mixer.
12/12/2012 4:27:42 PM CST
Julie says ...
Cut up Yukon Gold potatoes into 1 inch pieces and boil with 2 cloves of garlic. Drain potatoes and remove garlic cloves. Mash potatoes while adding milk and olive oil to taste. Then, add in crumbled, bacon bits and scallions. Add salt and pepper to taste. Top with shredded, cheddar cheese. Yum!
12/12/2012 4:44:33 PM CST
paula says ...
our secret is fresh basil leaves and fresh lemon juice added to regular butter, buttermilk and pepper and salt. fresh and delicious!
12/12/2012 4:52:30 PM CST
Mary says ...
It's the holidays so calories do not count! I love to add sour cream and chives to my mash potatoes. Later left overs can be used as twice baked by adding bacon and cheddar cheese. Eating it twice with two different flavors make eating potatoes something my family always looks foward to at this time of the year!
12/12/2012 5:01:29 PM CST
MAUREEN FOGERTY says ...
I use a tablespoon of nutmeg, Earth Balance for a quickly disappearing bowl of mashed taters, and vegan too!
12/12/2012 5:01:38 PM CST
amy says ...
My mashed Suds; peel n boil "red" pototes, in a mixer add sour cream and or condense milk , smart balance, chives, bacon and sea salt n pepper. Yum!
12/12/2012 5:02:56 PM CST
Maureen Fogerty says ...
tablespoon of nutmeg, Earth Balance make our mashed taters vegan and delicious!
12/12/2012 5:03:16 PM CST
KATHY says ...
Cheesy Garlic Vegan Mashed Potatoes I use Nutritional Yeast instead of cheese and pre bake elephant garlic then mash prior to adding into the mashed potatoes. To get the desired consistency I use coconut oil. Enjoy this vegan side!
12/12/2012 5:04:37 PM CST
Sandra K says ...
Using Yukon Gold potatoes in the first place makes the whole thing yummy no matter what I do to mess it up.
12/12/2012 5:07:46 PM CST
Laura Schofield says ...
I always put sauteed garlic and onions in my mashed potatoes. I leave the skins on and also add almond milk and a butter substitute. Cracked black pepper and sea salt. Then, for an extra kick, I add a little horseradish!
12/12/2012 5:12:49 PM CST
Anna says ...
Garlic, chives and butter...yum.
12/12/2012 5:13:25 PM CST
Linda says ...
The trick is to drain your potatoes as soon as they finish cooking and mash them. If left in the water, they will get watery and lose much of the creamy texture. Mash the potatoes, add canned evaporated milk, stick margarine and season well with salt and pepper. YUM!
12/12/2012 5:16:32 PM CST
Andrea says ...
Oven-roasted garlic (the whole bulb), half and half, salt and pepper....mmmm.....
12/12/2012 5:20:18 PM CST
Zoe says ...
My secret ingredient is... horseradish! It adds a subtle kick and tastes incredible with chopped parsley, butter, and sour cream. In the summer, I buy purple potatoes from the farmer's market and smash those instead for a really beautiful pop of color and a health boost - they're believed to lower blood pressure!
12/12/2012 5:22:27 PM CST
Shirley A says ...
My smashed potatoes are somewhat rustic looking, but tasty. I slow roast a head of garlic in some olive oil in the oven and mash a few heads well to include in my smashed potatoes. I like to use smaller red skinned potatoes, leaving the skin on. When it comes time to mix up the potatoes, I add warmed butter & milk, and some chopped fresh parsley along with salt & pepper. I prefer not to whip the potatoes, instead leaving it someone chunky with lumps. For added zing, I sometimes add a bit of wasabi.
12/12/2012 5:25:31 PM CST
jen rivera says ...
boil the potatoes first easy to peel. then after draining water. put potatoes in a pot. add butter salt/pepper milk. . use beaters to mash. put a layer of potatoes in a cake pan. spread shredder cheese. add another layer of potatoes and more cheese on top bake in the over for 10/15 mins. and enjoy!!
12/12/2012 5:25:50 PM CST
John Goltsis says ...
Choose nice heavy russets, roughly chop leaving skins on, place in cold salted water--just enough to cover, bring to boil, add Kosher salt, lower fire, poach till tender. Drain well, skin, return to hot pan to dry further. Throw in very generous proportion best unsalted butter, dash olive oil, and the special seasonings: finely ground fenugreek and cumin, pepper, dusting of lemon zest. Taste for salt, pepper. Mash coarsely. Serve at once or do in advance and heat under hot broiler, briefly. Few will guess at the fenugreek.
12/12/2012 5:31:02 PM CST
Kristina says ...
My kids love plain mashed potatoes. The key is to use quality potatoes. My secret ingredient, besides sea salt and (butter)milk, is nutmeg. When ready, my daughter and I like to put a little bit of apple sauce on top of each forkful of mashed potatoes. Yum.
12/12/2012 5:35:08 PM CST

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