it is 2025, why are your mashed potatoes peel-less
mashed potatoes are one of the tastiest and simplest things to make, even when they're just boiled peeled potatoes, butter, milk, and salt. but you can make them 10x better by changing just a couple things. here are some suggestions on mashed potato variations now that we're rapidly approaching thanksgiving. mix and match them as you desire.
misc:
consider rinsing or even soaking potatoes to remove excess starch (makes them fluffier)
if your potatoes have thin skin, consider leaving it on (tasty + nutritious)
boiling the potatoes:
salt the water before boiling
sub water for broth
boil them whole for fluffier potatoes
boil them chopped for a quicker cook time
you could even consider baking pr steaming them whole instead of boiling
potato choices:
russets (fluffy and smooth)
yukon gold (rich and creamy)
reds (great if you like the skins)
you can mix them up too
mashing the potatoes:
put them through a ricer
use a mixer (saves your energy)
wet ingredients (besides milk and butter):
broth
sour cream
cottage cheese
cream cheese
most types of cheese, really
olive oil
other ingredients:
black pepper (of course)
fried garlic
fried onions
onion powder
garlic powder
a pinch of paprika
chopped green onions
ranch seasoning packet
bouillion powder
fried bacon/pancetta
sage, rosemary, other such various herbs
i love you, go forth and make good potatoes


















