Whole Story

The Official Whole Foods Market® Blog

 

263 Comments

Comments

Joyce Gentilella says ...
Cut unpeeled potatoes into large chunks peel several cloves of garlic bake till potatoes are browning and garlic cloves are almost burnt then smash until you have worked out all your frustration and reached you're desired consistency adding butter salt pepper etc as you go lastly mix in shredded cheddar cheese top w sour cream and bacon crumbles take your high blood pressure medication and enjoy
12/01/2012 3:46:44 PM CST
Sarah says ...
Start with peeled potatoes and cold water (just over the top of the potatoes) add cloves of garlic to the water and bring to a boil and cook until potatoes can be easily broken with a fork. Drain water, but leave potatoes in hot pan. Mash slowly and add hot milk and butter until they are fluffy. A few lumps are okay. Add salt and pepper and serve hot!
12/01/2012 4:01:22 PM CST
Erika Kerekes says ...
My favorite mashed potato mix-in right now is sauteed kale. It's like a riff on colcannon - except I use thinly sliced kale that's been sauteed in olive oil with garlic. Then I mix that into the mashed potatoes, add some butter, and poof! Health food!
12/01/2012 6:27:27 PM CST
plantmaven says ...
I use vanilla soy milk. No butter or any seasoning except black pepper,
12/01/2012 6:28:01 PM CST
Keri says ...
I don't have a secret ingredient but there are two things I really like- skin and lumps. I can't stand mashed potatoes that are overly creamy!
12/01/2012 6:41:32 PM CST
Jessie H says ...
I like classic mashed potatoes with a LOT of butter and whipped with a mixer so they're really creamy!
12/01/2012 10:29:22 PM CST
Deb Christie says ...
I love to mash potatoes with boiled salsify, also know as Oyster plant. I just mash them altogether with hot milk and butter, sea salt and freshly ground pepper. It is a heavenly combo and people keep asking "what did you do to these potatoes?" between mouthfuls. Salsify is hard to find but oh, so worth it.
12/01/2012 11:58:31 PM CST
Kathy says ...
I use warm milk, butter and half a package of cream cheese in my mashed yukon golds. A pinch of nutmeg and salt to taste,then add 2 tbls of butter scattered on top and bake for 30 mins. A dusting of Pamesan on top is so delicious!
12/02/2012 11:15:34 AM CST
Rose says ...
POTATO MOUSSELINE. This is a little bit of work, but wait!!! It is a great recipe to do ahead, and has a richness due to secret ingredient (egg yolk) that ppl will covet your recipe. Bake unpeeled ptoatoes in the oven, then rub them through a sieve. Stir with good butter over heat, mash, then add egg yoks. Season with salt, white pepper and a little freshly ground nutmeg. Remove from heat and add some whipped cream (remember to use pasteurized, but not ultra-pasteurized for best taste). Put into a casserole dish - you can keep it in the refrigerator, covered, until dinner time, or cook asap. Top with a few bits of butter and brown in a preheated oven until slightly browned.
12/03/2012 10:55:59 AM CST
j.J. says ...
I put in garlic powder and parmeasan cheese. (or similar hard Italian cheese) Although, for Thanksgiving, we do a potato filling from Verl's.
12/03/2012 3:24:43 PM CST
Taylor says ...
I add roasted, pureed garlic. Take a head of garlic, slice off the top to reveal the bulbs, drizzle with olive oil, and roast at 400 degrees F for 30 minutes. Puree or mash and add to mashed potatoes, prepared however you like. You don't need a lot of fat for flavor since the garlic is there.
12/04/2012 8:55:32 AM CST
Alicia says ...
I use boiled red potatoes with some skin, mashed with some lumps, a good helping of sour cream, butter, a splash of milk, sea salt, fresh ground black pepper, fresh rosemary, sauteed garlic and mushrooms, with a little parm mixed in.
12/05/2012 3:39:59 PM CST
Eleanor says ...
Mash Yukon Gold Potatoes with Pistachio Nut Oil! Some Chopped Pistachios on Top! Nuff Said.
12/05/2012 5:21:54 PM CST
Bridget says ...
Mashed sweet potatoes with coconut palm sugar and coconut oil :)
12/05/2012 5:39:43 PM CST
Jeanine Bradley says ...
Boil the potatoes in milk and then reduce that milk to the proper yield for the potatoes to use it when you smash the potatoes. I like to hand smash the potatoes. Add butter, salt pepper....deliciously delectable
12/05/2012 8:42:00 PM CST
Buzz Cohen says ...
Best add-in? Horseradish! (It adds character and cuts through the richness of the standard mash.)
12/05/2012 9:22:17 PM CST
Colleen says ...
My favorite part of holiday meals, and many regular weekday meals for that matter, has always been fluffy mashed potatoes. After my lactose intolerance became an allergy to ALL dairy, I was thankful to discover that adding sea salt, Earth Balance (or other vegan margarine), almond milk, and roasted garlic still made it possible for me to enjoy my scrumptious potatoes.
12/06/2012 1:35:48 AM CST
Terri David says ...
I add various things, not all at the same time. Sometimes I throw in some cranberry pieces, mushrooms, green onion, peas, etc. Try to make the potatoes a little different each time. You can use anything you want.
12/06/2012 7:40:43 AM CST
Kate says ...
I chop potatoes first, then boil with olive oil, salt, pepper added to water. Then I hand mash with roasted garlic, high quality butter, and 365 whole milk. For a finishing touch, fresh chopped chives from my garden!
12/06/2012 7:44:48 AM CST
Dana says ...
Yukon Gold potatoes, garlic, buttermilk, freshly ground black pepper, a bit of sea salt, Earth Balance spread
12/06/2012 8:11:43 AM CST
Karla Hudson says ...
The secret key ingredient is Cream Cheese! I personally love Tarragon and Rosemary, so you can throw in some of either one of those, depending on your guests' tastes.
12/06/2012 9:11:51 AM CST
Shannon Kroll says ...
Best garlic mashed ever! Smash and mince 6 cloves of garlic and saute in 4 tbs butter in a large pot. when fragrant, add 2 boxes chicken stock and 5 pounds of peeled and cut yukon golds. add 1 cup of milk. cook until tender, drain. mash with an 8 oz cream cheese, salt and pepper to taste, and 1/4 cup light cream. not something to eat everyday, but they make the whole dinner table better on the holidays!
12/06/2012 11:43:13 AM CST
Bonnie Fahje says ...
Here are my secret ingredients in my Mashed Potatoes--Cilantro and Shredded Nacho cheese. It is my South of the Border Tater mash.
12/06/2012 12:42:08 PM CST
Doreen says ...
Mashed potatoes are one of my favorite foods-I like to cook them in chicken broth instead of water. After they are done, I mash them with a whisk and add half & half or sour cream-delicious.
12/06/2012 1:48:51 PM CST
Marianne says ...
I cook them in chicken broth, don't take off all the skins,and leave them a little but lumpy - they are mashed not pureed. Finish with butter, salt, pepper, and a sprinkle of fresh chives.
12/06/2012 5:13:55 PM CST

Pages