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263 Comments

Comments

Nia says ...
Curry, cumin, cilantro and butter
12/12/2012 5:37:31 PM CST
Eileen Hamilton says ...
I always add yogurt to mashed potatoes for my growing family
12/12/2012 5:38:17 PM CST
Nancy Wessinger says ...
Horseradish
12/12/2012 5:41:18 PM CST
alyce poyner says ...
i'm not stingy with the cream and butter!
12/12/2012 5:44:31 PM CST
Christine burd says ...
I put bacon in the potatoes
12/12/2012 5:46:31 PM CST
Betty Dickinson says ...
Smashed Taters, Oh, Yes! After cooking the main ingredient, add 1/2 cup of asiago cheese, 1/3 cup of buttermilk and 1 tsp of black pepper. Whip the mixture with a wisk until desired consistency. Before serving, sprinkle 1 TBSP of dried dill and garnish the dish with sprigs of parsley .
12/12/2012 5:52:27 PM CST
adam says ...
I ad cayenne pepper for zest
12/12/2012 5:54:19 PM CST
kris says ...
I like smoked paprika in my mashed potatoes
12/12/2012 5:55:22 PM CST
Char Cunningham says ...
The secret to my mashed potatoes is to use Yukon Golds, boiled til tender, drained well, and while hot, add some cubed brie and some heavy cream, while mashing the potatoes with a masher or fork. Don't overstir or they will turn to glue! When they're JUST about there (we like them a bit chunky) I add some truffle sea salt. I get rave reviews!
12/12/2012 5:55:54 PM CST
Susan says ...
I used a fork to mash them.
12/12/2012 5:56:26 PM CST
Shirley A says ...
My smashed potatoes look a bit rustic as I prefer to leave the skins on as well as some lumps versus whipping the potatoes smooth. I like to use smaller red-skinned potatoes. I add a couple of cloves of garlic that has been slow roasted in some olive oil. When it comes to mixing it all, I add some warmed butter & milk, along with some fresh chopped Italian parsley, salt & pepper. For some added zing, I sometimes add a bit of wasabi.
12/12/2012 5:58:11 PM CST
ron salomon says ...
for mashed potatoes I substitute buttermilk for milk
12/12/2012 6:01:36 PM CST
SUSAN MCCARDELL says ...
I HAD BUTTERMILK LEFT OVER FROM BAKING A RED VELVET B-DAY CAKE FOR MY SWEET HUSBAND - I ADDED IT TO THE MASHED POTATOES I WAS MAKING (INSTEAD OF REGULAR MILK AND BECAUSE IT IS A BIT SALTY, I REDUCED THE SALT TO BE ADDED TO TASTE) AND IT WAS FABULOUS (AND I DIDN'T KNOW WHAT ELSE TO USE THE BUTTERMILK FOR, LOL!).
12/12/2012 6:06:25 PM CST
John says ...
I Peel and slice my potatoes all the same size till the last 2 which I slice smaller i put one shallot in the pot with water and potatoes.then mash them together. It adds just a touch of light onion taste! And makes them mine. Everyone loves them and comments that there's something special about mine... I don't tell !
12/12/2012 6:10:44 PM CST
Tara says ...
Bake the potatoes instead of boiling. Add sour cream, butter, and parmesean cheese. No milk.
12/12/2012 6:12:51 PM CST
Kyla Becker says ...
Well, I used red potatoes for my smashers for that rustic look and taste. I do add the traditional milk ingredient, but instead of butter I sub in sour cream. Then I add a healthy serving of horseradish and twice as much pepper as is usually called for, a half the salt. The more horseradish the better in my opinion! Additions like green onions or herb mixes are always welcome, but are not in the standard recipe I use. I always eyeball things, looking for good ratios instead of exact measurements. No gravy needed, but a small dab of butter is sometimes added for those who like it. Or, sometimes I omit the milk and spread this over the top of meatloaves for an extra kick :)
12/12/2012 6:14:10 PM CST
gloria avila says ...
I add ranch salad dressing mix to my mash potatoes.
12/12/2012 6:15:40 PM CST
pete says ...
I put capers in my mashed potatoes
12/12/2012 6:16:19 PM CST
rose st. says ...
peel skin off, cut in cube& cook in prebutter pot with milk filled 1/3 of pot, until pototes solf then hand mash
12/12/2012 6:16:29 PM CST
Belinda Abraham says ...
I like to use plenty of milk, butter and salt/pepper to make my mashed potatoes moist, creamy and rich. But what makes them really good are the fresh herbs I us like, rosemary and garlic, ect.
12/12/2012 6:17:18 PM CST
Diane says ...
Great mashed potatoes starts with great potatoes! I buy organic potatoes because they have much more flavor. For mashed potatoes I use Yukon Golds, boil and then put them through a food mill. I add olive oil, and nonfat Greek yogurt, milk, salt and pepper. Perfect mashed potatoes!
12/12/2012 6:18:39 PM CST
John says ...
I add one shallot to the pot and boil with potatoes and salt. I remove potatoes and shallot to mash with real butter and whole milk. I make them real creamy. And everyone always ask what's in them that makes them taste so different ? I never tell, and theres never any left overs ....
12/12/2012 6:18:57 PM CST
Chelsea says ...
Cooked white beans puréed as my secret ingredient to boost the protein content
12/12/2012 6:20:27 PM CST
Keri says ...
Take the very hot peeled cooked potatoes and quickly add lots of butter and half and half and a little salt and pepper and whip. YUM!
12/12/2012 6:21:52 PM CST
Mr Mark G Millman says ...
about 8-14 Yukon gold cut into quarters chicken broth in bottom of stock pot, place a steamer basket into pot, then place potatoes into steamer basket, cover and steam until fork tender. Drain. Hard boil two eggs. Rice the potatoes, chop the eggs, take a softened stick of butter, and about a cup of half and half, some salt and white pepper to taste, and about 3 pinches of fresh nutmeg. DO NOT OVER MIX. Then enjoy
12/12/2012 6:23:32 PM CST

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