Do the mashed potato, now do that twist!

Do the mash, the monster mash

There are so many ways to make mashed potatoes. But a little butter, milk, salt and pepper still go a long way. (Although, we almost always throw in roasted garlic too.) Here’s our recipe for classic mashed potatoes and some of our favorite ways to change them up. If you’re making this for a crowd, you might want to double this recipe or triple it.

Classic Mashed Potatoes

  • 2 pounds potatoes (russet or red work best)
  • 1/4 cup butter
  • 1/2 cup milk or roughly 2/3 cup heavy cream
  • salt/pepper to taste

Wash potatoes and cook in boiling water until tender. If using russet potatoes, peel the potatoes first. Drain potatoes and then place in a bowl with the butter. Mash with a potato masher. (Never, ever blend them with a hand mixer! Some lumps are good and blended potatoes taste like glue.) Add milk or cream and salt and pepper to taste. Mix well, sampling often to ensure quality. Serve warm.

Here are some twists:

Mashed Potatoes with Truffle Oil and Porcini Mushrooms

This is important, this means something

Smashed Red Potatoes with Sage Brown Butter

In this case the taters are more important than the meat

Mashed Potatoes with Gruyere and Olive Oil

This is the only plate we serve mashed potatoes on

Have leftovers? Try these:

Potato Puffs

They can be used as pillows. Tasty fluffy pillows

Mashed Potato and Ham Rollups

My kind of fruit roll up

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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31 Responses to Do the mashed potato, now do that twist!

  1. A_Boleyn says:

    The potato puffs look so appetizing.

  2. sallybr says:

    Another enthusiastic vote for the potato puffs…. I would have a couple of those anytime! ;-)

  3. 3xkinds of Mash: 1) original – 2) your puffs – 3) add a little bit of ready-made-mustard to the mashed pots (this for ‘Bangers & Masch’) Thanks, and Ciao, Carina

  4. A Table in the Sun says:

    I never met a potato I didn’t like. You are proving me right. Thanks for a good dose of comfort food for the cold winter days ahead.

  5. ChgoJohn says:

    One potato, two potato … I’ll take a helping of each.

  6. Don’t think I have ever measured the amount of butter or milk I use when making mashed potatoes – I can tell you though I use LOTS of butter. Think I will have to make me some mash tonight. :-) Mandy

  7. Jessica says:

    Gah, I love mashed potatoes. The next time I make them, I’m tempted to make double what I need just so I can make those puffs.

  8. bulldogsturf says:

    Wow all of this just gives another meaning to mashed potatoes… I’ve passed this one on to my wife…

  9. Zo Zhou says:

    Love that you leave skins on!! Don’t know very many people who do…I much prefer mine chunkier :D

  10. rutheh says:

    Love love love mashed potatoes, however you make them!

  11. egg me on says:

    Ohhh someone’s getting a little clever with their titles! I like it. And I’m happily doing the monster mash right now.

  12. I sometimes throw in some broccoli as well… ;o)

  13. Eva Taylor says:

    At first I thought you had put crispy fried bacon in the first recipe, but then it’s just the skin…not a bad idea, though. I love the one with Gruyère, so decadent. Recently I made a potato and celeriac purée, to try to cut down on the carbs and sugars from the potato and it turned out incredibly well. I will definitely do it again.

  14. Caroline says:

    Simplicity at its best. Love me some mashed potatoes!

  15. Very nice! I loved the one with with Sage Brown Butter and the puffs look amazing too :)

  16. Leaning toward the potato puffs!

  17. thecoastallivingmom says:

    Truffle oil! Yum!

  18. Kristy says:

    Oh hello! I could eat a bowl of each of these. That truffle oil one though is still speaking to me.

  19. Oh, no! Don’t make us choose! I want to eat them all.

  20. Mashed potatoes are always my favorite part of the Thanksgiving meal. Your recipe certainly looks like a winner. YUM!

  21. Mad Dog says:

    The Monster Mash! You can;t beat good mashed potato :-)

  22. rsmacaalay says:

    The porcini and ham roll ups would be my favourites

  23. Pingback: Celeriac and Potato “Mash” « Kitcheninspirations

  24. Najihah says:

    Reblogged this on Live.Hope.Love.Laughter. and commented:
    [[ Ohhhhhhhhhhhhhhhh. I love the roll up!! My dishes to be cooked list is so long now! I love it! ]]

  25. Pingback: Los soplitos de papa de Rufus | El fogoncito

  26. Pingback: Rufus’ Potato Puffs! | Dominican Heat

  27. Pingback: Buttermilk Mashed Potatoes with Dry Aged Prosciutto | Rufus' Food and Spirits Guide

  28. Pingback: All Our Thanksgiving Day Recipes in One Place | Rufus' Food and Spirits Guide

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