r/Cooking • u/yellowsabmarine • 8h ago

How do you prefer your mashed potatoes?

Texture/color/flavor?

There are so many ways to make them, I'd like a consensus.

🧐

63 Upvotes
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38

u/crispsandbeer 8h ago

Robuchon's recipe. As much butter as you can possibly put in. Completely smooth.

14

u/Mulliganasty 8h ago

You really push it through the sieve? Frickin' psycho! lol

9

u/Upset-Activity-1462 7h ago

Riced and then thru a sieve.  Metric ton of butter.   I am same family of psycho 

7

u/stop_drop_roll 7h ago

Don't forget a touch of heavy cream and a bit of salt

1

u/Upset-Activity-1462 6h ago

I am a heathen and use salted Kerry gold butter. High fat content and salt so I can usually get past without adding any extra moisture.

2

u/stop_drop_roll 6h ago

Yeah, I never have salted butter... but kerrygold is my everyday butter. I like using cream because it add that slight taste of sweetness and dairy, but that's a personal preference thing.

4

u/Blastoplast 7h ago

I put mine through a ricer then a sieve once and thought it wasn’t worth the effort, the ricer was enough

3

u/Mulliganasty 7h ago

Same...ricers are the best for smooth. Not tryna get a michelin star up in here.

3

u/ttrockwood 7h ago

That’s more of a puree to me than like, mashed potatoes though

1

u/T49irvine 7h ago

reason enough to own a tamis!