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263 Comments

Comments

Elizabeth says ...
I had some of my homemade chicken broth.
12/12/2012 10:09:40 PM CST
Costana Hornbaker says ...
we like adding in sliced olives and feta cheese!
12/12/2012 10:18:59 PM CST
Zuleika says ...
after preparing the mashed potatoes in your usual way, melt some butter in a skillet, add granulated garlic and basil to your taste, add creaminess and flavor to it.
12/12/2012 11:03:35 PM CST
Barb says ...
Sour cream mixed in makes the potatoes evey more creamy and smooth. Chives are a great compliment for a classic taste! Another favorite is to add bacon and shredded cheddar cheese on top. Yummy
12/12/2012 11:11:13 PM CST
patricia shively says ...
my mother-in-law was early for holiday dinner and i was mashing up the potatoes when she they are lumpy, your husbands going to complain...i said he likes them lumpy...as soon as he came into the room she asked him,and to her surprize he answered i like them lumpy....boy you should have seen her face
12/12/2012 11:17:33 PM CST
Jennifer Clark says ...
I add cream cheese, butter, sour cream and shredded parmasen. Bake at 350 for a half hour. Garnish with chopped scallions. Not very low cal but--Delicious!
12/12/2012 11:22:09 PM CST
Miranda says ...
My secret ingredient is Gorgonzola cheese
12/12/2012 11:39:07 PM CST
Melissa M. says ...
An old trick to get kids to eat veggies: Mix cooked spinach - or whatever - into the mashed potatoes ...and watch them gobble them up!
12/12/2012 11:42:34 PM CST
Carla Atkins says ...
I boil red potatoes, quartered with skins left on. In the pot I put a 1/2 tsp roasted garlic and a tsp of Adobo (while cooking). Drain potatoes and add black pepper and sea salt to taste, a splash of warmed half and half, 1/4 cup real butter (grassfed is best) and 2-3 tblsp of kefir cheese (can use sour cream or plain greek yogurt). Whip the potatoes til creamy. I usually use most of a five pound bag for these amounts. You can adjust any of this to suit your taste. My family will devour it all :) No gravy needed!
12/12/2012 11:43:37 PM CST
JohnZ says ...
Lots of butter. Loads of butter. Did I say butter yet?
12/12/2012 11:46:56 PM CST
Hari says ...
Gourmet mashed potatoes will have everyone asking for the recipe - and yet it's so simple but tastes so good. Use Idaho potatoes, Greek seasoning (this is the only spice you'll need), butter, a little olive oil, and parmesean cheese. Mash it together and accept all compliments. I also make my Gourmet popcorn using the same recipe, sans the potatoes.
12/13/2012 12:07:40 AM CST
Sharon says ...
I boil peeled cubed potatoes with lots of cloves of peeled garlic until tender. Then I use a potato ricer for a very creamy mashed potato. Add a little soy or rice milk and some white pepper and salt (I like the pink himalayan salt) and you have garlic mashed potatoes that no one knows are vegan and dairy free, not to mention low calorie.
12/13/2012 1:56:43 AM CST
Esther says ...
My beautiful mashed potatoes begin with oven-baked (not microwaved) russets and oven-steamed orange or golden yellow bell peppers. Allow one small pepper (cored, seeded and halved) for each large potato. Wrap the peppers in an air-tight package of heavy aluminum foil and place it on a pyrex dish. Add the washed potatoes. Bake at 350 for 45 minutes for two potatoes (add 10 more minutes for each additional potato and pepper). Remove the dish from the oven, cool enough to scoop out the potatoes from the skins and to peel the peppers, which will be very soft. Plunging them in ice water helps detach the skins. Put the potatoes and peppers into a large bowl and mash with a screen type masher (not the flat wooden kind) because you don't want a totally homogenized mixture. Add salt and white pepper to taste and enough heavy cream to obtain a soft consistency (1 to 2 Tablespoons per potato). It should be lumpy. That's it: 5 ingredients, one dish to cook both veggies, one bowl to mash everything together.
12/13/2012 2:02:09 AM CST
Ecotechie says ...
Healthy Vegan Smashed Potatoes. Cut up organic potatoes. Boil till very tender. In a pan saute sliced garlic and shallots till golden brown. Puree silky tofu till creamy. Add to sauteed mixture along with potatoes. Smash with old fashioned potato masher till well blended and creamy. Use potatoes water if needed . Add salt and pepper to taste.
12/13/2012 3:28:29 AM CST
Natalie J says ...
I boil red potatoes with the skin on to reduce the water that soaks into the potatoes. I boil milk and.or cream with unsalted butter and mix it in with the potatoes and mash as I go. The starch in the potatoes creates a thick mash. I mix in some roasted garlic to taste with sea salt.
12/13/2012 3:36:34 AM CST
susan navas says ...
I use red skin potatoes or Yukon Gold. I add about 4 tablespoons of butter and condensed milk until it is the consistency you like. This makes a classic mashed potato taste like grandma used to make!
12/13/2012 3:58:30 AM CST
susan navas says ...
I use red skin potatoes or Yukon Gold. I add about 4 tablespoons of butter and evaporated milk until it is the consistency you like. This makes a classic mashed potato taste like grandma used to make!
12/13/2012 4:00:11 AM CST
Jamie Flaherty says ...
When cooking the potatoes, i put garlic in to cook and then it gets mashed as well. i also use heavy cream and butter!
12/13/2012 4:40:06 AM CST
Heather says ...
Broccoli and cheese. My kids favorite mashed potatoes have cheese, butter, and broccoli mixed in!
12/13/2012 5:22:01 AM CST
paul laufer says ...
We add Heavy Cream to ours when beating them in the mixer!!!!
12/13/2012 5:47:20 AM CST
Lena says ...
I keep it simple, any kind of potato, boil until softened. Add cheddar cheese, roasted garlic, cream, butter, and salt, and I mash by hand so they're nice and chunky. Can be served with fresh salsa.
12/13/2012 6:21:28 AM CST
Stewart David says ...
I add garlic, lots of garlic.
12/13/2012 6:35:55 AM CST
Sarah says ...
Perfect mashed potatoes are pretty simple, yukon gold potatoes, warm milk and butter, and kosher salt and fresh ground pepper. My trick is to use a ricer, as it makes the potatoes creamy and smooth. Nothing made from scratch and with love, no matter how simple, should ever be considered humble! In my house (3 teenagers!), with our busy schedules, homemade is always something to be celebrated!!
12/13/2012 6:40:04 AM CST
Peter Ward says ...
I steam golden potatoes, and add confit of shallots and garlic. I mash them right out of the steamer; no dairy involved. Garnish with fresh chopped parsley for a dairy-free comfort food!
12/13/2012 6:58:26 AM CST
Kristina says ...
I mash steamed sweets potatoes then add steamed pears and cinnamon! Amazing!
12/13/2012 7:18:16 AM CST

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