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[EC]

I vary between using a masher and whipping them, depends on the mood. I whip more often than mash though.

I add:

Salt
Fresh cracked black pepper (a good amount)
Butter
Light cream
Sour cream(sometimes)
Dash of onion powder
Roasted Garlic (sometimes, depending on mood)
1 or 2 slices of American cheese, depending on the quantity of potatoes. (this doesn't make them "cheesy" but it does add just a little flavor and creaminess, definitely try it)
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[EC]

[Herr Hexenmeister]

I like to zest mine up in Autumn by making Mashed Pumpkin Potatoes, yum.

As for mashing methods, hand masher all the way baby! Gotta have a nice distribution of lumps in them potatoes.

Here's a nicely sculptural example.

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[pattit]

Ohhhhh that is awesome looking. Wouldn't want to toss that in a drawer.

[Qui]

Dutch Whipped Potatoes
4 - 6 servings

6 Med potatoes peeled and quartered
1 Med apple (Braeburn-Fuji or Winesap)
peeled and cubed
1 small (approx. 2" ) Turnip - peeled and diced or grated
1 small onion - peeled and diced or grated
2 bay leaves

1 T
3 T butter
4 T milk or cream

1/3 C minced fresh parsley
salt and pepper to taste

Cook potaoes, apples, turnips, onion and bay in salted water till tender. - Drain and return to hot pan. Melt butter into milk/cream over low heat - do not boil. Using mixer, whip potatoes with milk/butter.
When fluffy, add salt and pepper to taste...whip to incorporate. Fold in parsley and serve.

[Cooks&Company]

I think mashed potatoes are kind of boring by themselves, too.

I mix in:
Cream Cheese
Sour Cream
Little mayo
Irish butter
roasted garlic
fresh chive flowers
and a little, little bit of white truffle oil.

Soooooo goood. The potatoe really just becomes a way to eat all of the above at one time.
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Good food is an art.
Executive Chef Greg Baker
Sous Chef Michelle Baker

[pattit]

OOohhh now those would be my kind of mashed potatoes! I grow my own chives, and know that the pretty little purple flower is edible, but have never been brave enough to use it other than for decorating a dish. Silly me.
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Patti
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[Qui]

I've found that with potatoes and pasta, if you put a lot of flavor in the water that you boil them in, you get a subtle flavor in the finished product...


I always start with salt and bay...then adapt to what's the main course...

I use hunan chilis, garlic, herbs, spices, broths, teas....

Pat