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Choose the right potatoes. Yukon Gold, Russet or any starchy potatoe will do (the red skinned ones are great for potato salad but not for mashing).
Steam or boil but don't over cook them. I tend to leave the skin on mine but that's my preference.
I use a ricer to mash mine but anything from a fork on up will do the trick. I just find that a ricer gives a uniform consistency.
What to use when adding flavour? Anything goes. Potatoes are a base. I personally love the flavour of roast garlic and some chopped rosemary or thyme.
My basic recipe uses butter and milk. This should always be warmed first as you don't want to cool your potatoes. I have also used sour cream, cream cheese, boursin (cheese), full cream or half and half (instead of milk).
Don't forget to season with salt and pepper.
And taste it before you serve to see if you need more of something.
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- Old Man Luedecke
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