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Best mashed potatoes ever.

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posted on Aug, 14 2006 @ 10:33 AM

10-12 red potatoes
5-7 cloves garlic
Salt & pepper to taste
1 stick butter (whole)
Enough water to fill your saucepot


1 large saucepot
1 medium skillet/frying pan
1 large colander
1 large medium-stiff whisk
1 French knife
1 paring knife (optional)

1.) Boil the potatoes.
2.) While the potatoes are boiling, melt the butter in a skillet/frying pan.
3.) While to potatoes are boiling, mince the garlic.
4.) When the potatoes are boiled, drain them.
5.) When they are drained, put them back in the saucepot.
6.) Whisk the potatoes until they are semi-mashed.
7.) Pour in the butter, garlic, and salt/pepper.
8.) Continue to mash the potatoes.

This is THE best recipe ever.

posted on Aug, 14 2006 @ 10:42 AM
Sounds good, but how many people do you have in your family??

That is one hell of a lot of mash


posted on Aug, 14 2006 @ 10:46 AM
Not really, the potatoes only make servings, but you can store it for later...

posted on Aug, 17 2006 @ 02:19 PM
That's just about the way I make my mashed potatoes, and your right, they taste so good.

I add two more ingredients that really make a difference.
1 cup grated cheader cheese.
1/4 cup heavy cream.

Sprinkle the cheese in after the potatoes a fully mashed, and then just give them a little stir to mix it around a bit but not melt it in completely.

posted on Aug, 17 2006 @ 02:47 PM
On top of Anxiety's additions, add some Bacon Bits to it and a little bit of sour cream. That is only really best when you're having a big BBQ or something though, because you need to be prepared to do some heavy eating!

posted on Aug, 17 2006 @ 03:19 PM
One word. Horseradish. 'Nuff said.

posted on Aug, 22 2006 @ 12:19 AM
AWA, these sound like my mashed potatoes too...I'm gonna try your way next time

When I make them I use Yukon Gold potatoes and about 1/3 the butter though. And I use a potato ricer so they don't get too pasty.

Last but most importantly, lots of fresh chives. On top of a little sour cream, there's nothing better on mashed potatoes.

posted on Aug, 22 2006 @ 12:31 AM
I can feel my arteries hardening just by reading that. Anyway sound delicous. Gunna have to try those sometime.

posted on Oct, 30 2006 @ 01:33 AM
my friends mom used to make potatoes like that but she'd add in a whole whack load of cream cheese, man were they good!! she'd call them company potatoes because whenever she made them, people would always show up.

posted on Mar, 11 2007 @ 04:32 PM

Originally posted by anxietydisorder
1/4 cup cream

A little cream or even just some milk does add nicely to mashed spud. I think the most important point with mashed spud is to stir it very, very vigorously with a fork for a minute or 2 before serving, it makes it much more fluffly, a nicer texture

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