# Mash: what's your secret ingredient?

**URL:** <https://boards.straightdope.com/t/mash-whats-your-secret-ingredient/453721>\
**Category:** Cafe Society\
**Created:** [June 21, 2008, 9:10pm UTC](https://boards.straightdope.com/t/mash-whats-your-secret-ingredient/453721 "2008-06-21T21:10:38Z")\
**Posts on this page:** 4\
**Page:** 3

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**Author:** ![trustno\_1](https://avatars.discourse-cdn.com/v4/letter/t/9fc29f/32.png) [@trustno\_1](https://boards.straightdope.com/u/trustno_1)\
**Post date:** [June 28, 2008, 8:18pm UTC](https://boards.straightdope.com/t/mash-whats-your-secret-ingredient/453721/41 "2008-06-28T20:18:50Z")

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Im nae sure if anyone said this one but I love my tatties with cream and butter - yum! Not god for you but a nice treat!

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**Author:** ![Zoe](https://avatars.discourse-cdn.com/v4/letter/z/a4c791/32.png) [@Zoe](https://boards.straightdope.com/u/Zoe)\
**Post date:** [June 29, 2008, 4:13am UTC](https://boards.straightdope.com/t/mash-whats-your-secret-ingredient/453721/42 "2008-06-29T04:13:13Z")

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I was going to suggest a little tarragon, but I am so taken with all of the other suggestions. The saffron has me in a daze! _Must have!_

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**Author:** ![Dottygumdrop](https://avatars.discourse-cdn.com/v4/letter/d/ce73a5/32.png) [@Dottygumdrop](https://boards.straightdope.com/u/Dottygumdrop)\
**Post date:** [June 29, 2008, 10:40am UTC](https://boards.straightdope.com/t/mash-whats-your-secret-ingredient/453721/43 "2008-06-29T10:40:06Z")

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Boil the potatoes in chicken stock, drain and push them through a ricer, mix through roasted garlic and cream cheese, then push it all through a drum sieve. Garnish the most divine potato purée with some finely chopped chives! 😃

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**Author:** ![Capt.Ridley\_s\_Shooting\_Party](https://avatars.discourse-cdn.com/v4/letter/c/cc9497/32.png) [@Capt.Ridley\_s\_Shooting\_Party](https://boards.straightdope.com/u/Capt.Ridley_s_Shooting_Party)\
**Post date:** [June 29, 2008, 11:20am UTC](https://boards.straightdope.com/t/mash-whats-your-secret-ingredient/453721/44 "2008-06-29T11:20:45Z")

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Nutmeg, sometimes. Otherwise I just use cream and butter.

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