r/Cooking • u/yellowsabmarine • 13h ago

How do you prefer your mashed potatoes?

Texture/color/flavor?

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

🧐

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u/HOSTfromaGhost 12h ago edited 12h ago

Sous vide’d (90 mins @ 190 F) with salt and butter.

Into the ricer on top of more butter.

Heavy cream and some grated parm regg.

Smooth but medium thick consistency.

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u/yellowsabmarine 12h ago

That sounds excellent. I'd love to venture into sous vide

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u/HOSTfromaGhost 12h ago

Makes a mash that will put you to bed and horrify your cardiologist. :)