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263 Comments

Comments

Linda Blackburn says ...
I use the usaul salt and pepper, but also mix in an egg and some whipping cream.
12/13/2012 7:21:52 AM CST
Rachael Donnelly says ...
ROasted Garlic. Yum!
12/13/2012 7:24:30 AM CST
Stephanie Long says ...
It's not my secret, per se, but the best mashed potatoes are half potatoe & half butter. Everybody knows that, right ?
12/13/2012 7:25:02 AM CST
lauren says ...
my secret is cream cheese, garlic and BUTTER!
12/13/2012 7:38:38 AM CST
Trish Park says ...
I like to put about a Tablespoon of prepared Wasabi in my mashed potatoes, you may put more to match your taste.
12/13/2012 7:38:52 AM CST
Deana Rydel says ...
I add garlic to the water while cooking, heat my (whole) milk up before adding to the spuds, lots of butter of course, salt & but most importantly (and its noticed if I don't add...) a large pinch of SUGAR. YUM :-)
12/13/2012 7:49:52 AM CST
S.K. says ...
We enjoy mashed sweet and white potatoes, mashed w/buttermilk, olive oil, salt, black pepper and a tiny pinch of nutmeg. This is a holiday favorite and we also have it throughout the year as well.
12/13/2012 7:52:03 AM CST
kyf says ...
This Thanksgiving I made garlic mashed potatoes with lots of cream cheese and salt and pepper. It was so creamy and such divine garlicky goodness.
12/13/2012 7:54:24 AM CST
Connie Wills says ...
Garlic smashed w/bacon and white cheddar is our family favorite. I am looking forward to trying the truffle smashed potatoes :) YUM!!
12/13/2012 7:56:49 AM CST
Amanda says ...
Using an old fashioned ricer makes the potatoes really smooth.
12/13/2012 8:02:16 AM CST
joan nizzari says ...
cream and sour cream...that is the secret, added with a little lemon pepper and I have the best mashed potatoes EVER...
12/13/2012 8:22:33 AM CST
elizabeth jorgensen says ...
Use a ricer! They make THE BEST mashed potatoes!
12/13/2012 8:36:07 AM CST
Brandi Haase says ...
Mashed Taters with smoked cheddar and green onions. 6 yukon gold potatoes peeled & cubed 1/2 stick butter 1 tsp salt 1 tsp pepper 1 cup smoked cheddar cheese grated 5 green onions chopped 1 cup heavy cream Boil potatoes in salted water untif fork tender. Drain & add butter and cream then mash with potato masher. It's ok to have lumps. Mix in cheese and onions. Salt & Pepper to taste. Enjoy!
12/13/2012 8:40:02 AM CST
Sunnie says ...
Im trying on my mashed potaoes, I dont make them enough, its an affordable and healthy side. Id say cream cheese is good, I melt the milk and butter together and I mix it a lot so its smooth with no lumps.
12/13/2012 9:21:24 AM CST
Kathy Watson says ...
My secret is very simple. I boil rutabaga along with yukon potatoes. Then mash them up together, adding milk, butter, salt and fresh ground pepper to taste. I use about 1/3 rutabaga, 2/3 potatoes. Even people that say they don't like rutabaga, like this. The taste difference is subtle, but really tasty. I had a friend years ago tell me about this and called it Rute Mousse.
12/13/2012 9:53:41 AM CST
PB says ...
Mashed potatoes were never my favorite part of the holiday meal (I'm a stuffing lady), but last year I added lots of roasted garlic, swirled in some cilantro-almond pesto, and topped the dish with sun-dried tomatoes--move over, stuffing! I love that I don't have to add any butter, cream, or cheese to it; it's still deliciously decadent and savory thanks to the pesto. (I did add a few spoonfuls of regular Greek yogurt to give it a little more creaminess, though.) Can't wait to make my new favorite dish this year, too!
12/13/2012 10:05:54 AM CST
Kathy Baker says ...
5 pounds Yukon Gold Potatoes 1 8 oz block cream cheese 2 sticks butter 1/2-1cup of milk 2 Tbs. chopped chives Salt & pepper Paprika Peel & cut potatoes into chunks, boil in lightly salted water until tender. Drain potatoes & mash with mixer. Add butter & cream chesse & mix again. Add milk a little at a time until desired consistency. Add salt & pepper to taste. Pour into a 9x13 pan, top with remaining stick of butter sliced, sprinkle with paprika. Baker in 375 oven for 1 hour.
12/13/2012 10:22:31 AM CST
Andrea says ...
Use pink or yukon gold potatoes. Wash and scrub, do not peel. Add whole garlic cloves to the pot and boil. For 2 lbs of potatoes, I use 4 cloves of garlic. Drain, then use potato masher and add: 1 tbls of butter, 2 tbls of cream cheese, 1/3 cup of fat free Greek yogurt, chopped scallions. Add milk to get the desired consistency. For make ahead: place above into buttered oven-safe casserole, place small pats of butter on top and bake in oven for apx 20 minutes at 350 or more.
12/13/2012 10:28:43 AM CST
sharon says ...
My mashed potatoes: start with organic potatoes, leave skin on, cook till tender, mash, while hot-add one or two raw organic egg-(hot potatoes will cook egg) browned onions, and shallots in chicken fat, and add the mashed potaoes, season -salt, pepper, and a little cayanne.
12/13/2012 10:31:48 AM CST
Marie says ...
I never seem to make the same mashed potatoes twice! I add whatever herbs and dairy products I have on hand, and no matter what method I use to cook the potatoes, or how I present them (i.e. re-stuffed/broiled skins or simply mashed - smooth or lumpy), they're always a hit! That's what's great about potatoes!
12/13/2012 10:44:00 AM CST
Roger Hannah says ...
I like to mix and match a few different types of potatoes. Using reds, browns, purples, yukon golds, fingerlings, and even a few sweet really adds to the texture and flavor. Mash them all together with the skins still on and use a good organic chicken stock to add flavor instead of butter and milk. It's healthier and tastes great!
12/13/2012 10:59:16 AM CST
seashell67 says ...
I add a couple of tablespoons of sour cream. Sometimes I boil the potatoes in vegetable or chicken broth for extra flavor (or add a carrot). Roasted garlic(olive oil,sea salt, cracked black pepper:bake 350 20 min to an hour til soft) is also good
12/13/2012 12:12:44 PM CST
AmL says ...
I liked the idea and want to share my recipe through the contest. Please advice
12/13/2012 12:19:58 PM CST
Maurice Ginsberg says ...
My mashed potatoes start with Idaho russets only. Peeled & cooked. I then add whole milk, sour cream, Philadelphia cream cheese, European unsalted butter, salt & pepper to taste. I also add a bit of Crown Royal whiskey. This actually assures added creamy taste. Then I whip the hell out it so that there are absolutely no lumps in it at all. Be careful not to over whelm the potatoes. It is a little expensive, but it is the holidays.
12/13/2012 12:22:59 PM CST
Bloubliu says ...
My secret mashed potatoes recipe features caramelized onions and garlic, mashed potatoes, mashed sweet potatoes, a dash of pepper, and a creamy greek yogurt finish with lemon juice....Yummy!
12/13/2012 2:48:33 PM CST

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