I’ll rarely make my mashed spuds the same way twice.
I’ll usually peel, but well-scrubbed reds can have the peel remain for a more rustic mash. When making potatoes without milk, I’ll reserve about a cup of the boiling water for thinning, if necessary. When adding milk, buttermilk, or sour cream, add a little, mash, check consistency, add more. When cooking for 4, I eyeball about a cup of liquid to start, then add in 1-2 tbsp increments as needed.
Some combinations (assume butter, about 2 tbsp per serving, as an ingredient):
- Basic: Russets or Yukon Gold with whole milk or buttermilk (warmed, with smashed garlic)
- Jalapeno / Cheddar I: Yukon Gold, roasted garlic, sharp yellow cheddar (grated), finely diced jalapenos (red, if you can get them)
- Jalapeno / Cheddar II: Unpeeled Red Potatoes boiled with smashed garlic, canned chilies in adobo sauce, white cheddar (grated) [can substitute Monterey Jack].
- Sour Cream and Chives: Russets boiled with smashed garlic, sour cream, chopped chives: reserve chives to sprinkle on the top when serving
Any recipe can use roasted instead of smashed garlic.
If I have any leftover from other dishes, I’ll insert a sprig of rosemary into the potatoes.
Parsley can be added to any recipe.