# Tell me why I'm wrong about mashed potatoes. **URL:** \ **Category:** Cafe Society\ **Created:** [June 11, 2019, 5:28pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384 "2019-06-11T17:28:25Z")\ **Posts on this page:** 20\ **Page:** 5
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [June 13, 2019, 1:29am UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/81 "2019-06-13T01:29:05Z")
> [@Omniscient](#): > > To the OP, I do not need to prove you wrong here any more than I would need to prove to you that the sky is blue. These things simply are. Your bizarre proclamation puts you in league with Flat Earthers and Scientologists. > > Bad mashed potatoes exist, but like bad pizza, they are almost invariably salvageable through liberal application of butter, salt, gravy and heat. Great mashed potatoes are the highest form of the potato arts. > > If a potato preparation exists that needs serious discussion it’s cold potato salad, especially of the German variety. I submit that the further a potato preparation moves away from mashed potatoes, the worse it gets. Mashed is simply the apex. Cold German potato salad is a thing? Huh. ETA Dang. Ninja’d by **terentii**. Well, If I had to choose someone to be ninja’d by, he’s the one. ---
**Author:** ![Slash1972](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/slash1972/32/6461_2.png) [@Slash1972](https://boards.straightdope.com/u/Slash1972)\ **Post date:** [June 13, 2019, 1:44am UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/82 "2019-06-13T01:44:32Z")
> [@swampspruce](#): > > Second, make[Pommes Aligot](https://www.tastingtable.com/cook/recipes/Pommes-Aligot-Recipe). You’re welcome. Thanks for that. I’ve never heard of that before, so I’m going to make them. If my kids don’t like it, I’m blaming you. 🙂 ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [June 13, 2019, 1:55am UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/83 "2019-06-13T01:55:34Z")
> [@Qadgop\_the\_Mercotan](#): > > My fave mashed potato recipe contains riced potatoes, a ton of butter, cream, goat cheese, lemon zest, and rosemary. Plus kosher salt. Food coma! > > [sub]ricing them before mashing them is key for creamy mashed potatoes[/sub] Glad you brought that up, Doc; it’s a topic that I’ve been contemplating for a few weeks since I’ve been reintroducing homemade mashed potatoes to the family dinner table. Back when I was a tyke, there was a commercial for Betty Crocker Mashed Potato Buds[sup]TM[/sup] on the teevee set. I still recall the opening narration: _“The good cook mashes and mashes her potatoes. The Great cook rices her potatoes. The SMART cook uses Betty Crocker Mashed Potato Buds![sup]TM[/sup]”_ I guess Mashed Potato Buds[sup]TM[/sup] were supposed to reproduce the texture of riced mashed potatoes better than potato flakes. Knowing that the SDMB conventional wisdom is to eschew single-use kitchen utensils (and having severely limited utensil storage space _chez_ **-99** ), I have to ask if there is another device that I could use to rice potatoes before I mash them. I have already tried grating the potatoes in the Cuisinart both before and after cooking (it didn’t work at ALL). The closest I have been able to come is to mash them into a hot damp powder BEFORE adding the fat and dairy and proceeding with the official mashing process. Got any suggestions? ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [June 13, 2019, 2:22am UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/84 "2019-06-13T02:22:00Z")
> [@kaylasdad99](#): > > Knowing that the SDMB conventional wisdom is to eschew single-use kitchen utensils (and having severely limited utensil storage space _chez_ **-99** ), I have to ask if there is another device that I could use to rice potatoes before I mash them. Well, I guess if you have enough time and patience a garlic press may do the job. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [June 13, 2019, 4:38am UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/85 "2019-06-13T04:38:15Z")
> [@kaylasdad99](#): > > Dang. Ninja’d by **terentii**. Well, If I had to choose someone to be ninja’d by, he’s the one. To borrow a line from Johnny Carson, I’m flattered to death! 🆒 :o Seriously, though: I do know that some chefs use a spatula or large spoon to force mash through a sieve/strainer in order to get all the lumps out, so that’s definitely an alternative to using a ricer. ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [June 13, 2019, 1:45pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/86 "2019-06-13T13:45:43Z")
> [@Slash1972](#): > > Thanks for that. I’ve never heard of that before, so I’m going to make them. If my kids don’t like it, I’m blaming you. 🙂 That’s fine, I have shoulders like a brook trout; everything just slides right off. 😃 FWIW, do I get the credit when they’re fighting to lick the bowl clean? ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [June 13, 2019, 1:47pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/87 "2019-06-13T13:47:09Z")
> [@kaylasdad99](#): > > Glad you brought that up, Doc; it’s a topic that I’ve been contemplating for a few weeks since I’ve been reintroducing homemade mashed potatoes to the family dinner table. Back when I was a tyke, there was a commercial for Betty Crocker Mashed Potato Buds[sup]TM[/sup] on the teevee set. I still recall the opening narration: > > _“The good cook mashes and mashes her potatoes. The Great cook rices her potatoes. The SMART cook uses Betty Crocker Mashed Potato Buds![sup]TM[/sup]”_ > > I guess Mashed Potato Buds[sup]TM[/sup] were supposed to reproduce the texture of riced mashed potatoes better than potato flakes. > > Knowing that the SDMB conventional wisdom is to eschew single-use kitchen utensils (and having severely limited utensil storage space _chez_ **-99** ), I have to ask if there is another device that I could use to rice potatoes before I mash them. I have already tried grating the potatoes in the Cuisinart both before and after cooking (it didn’t work at ALL). The closest I have been able to come is to mash them into a hot damp powder BEFORE adding the fat and dairy and proceeding with the official mashing process. > > Got any suggestions? Buy the ricer and then use it to also make homemade spatzle as well. Dual use that way. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 13, 2019, 3:10pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/88 "2019-06-13T15:10:29Z")
> [@DSYoungEsq](#): > > This statement is very spot on. > > As for the OP: don’t give up on the genre of mashed taters until you’ve tried a good skins included country style version. That solves the bland texture issue. That’s how I do them about half the time. The other half, I’ll peel and mash, the only addition being some salt and a bit of butter. No cream, no cheese, unless I’m trying to fancy it up. Mashed with a hand masher (though I do have a ricer.) These potatoes are firm but still fluffy and have plenty of texture. I don’t understand the need to cheese-up potatoes. If I’m feeling fancy, what I may do is add a dollop of sour cream and some horseradish, but I don’t like potatoes that have a pureed texture, so I almost never add any dairy like heavy cream or milk. The potatoes really don’t need it. I kind of want them to be a neutral starch, and any additional flavoring comes from the meat and/or gravy I serve them with. ---
**Author:** ![california\_jobcase](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@california\_jobcase](https://boards.straightdope.com/u/california_jobcase)\ **Post date:** [June 13, 2019, 3:18pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/89 "2019-06-13T15:18:14Z")
> [@Slash1972](#): > > You can’t mix your peas with home fries to make the peas easier to eat. I eat my peas with honey I’ve done it all my life It makes the peas taste funny But it keeps them on my knife! ---
**Author:** ![Zyada](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zyada/32/3028_2.png) [@Zyada](https://boards.straightdope.com/u/Zyada)\ **Post date:** [June 13, 2019, 3:40pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/90 "2019-06-13T15:40:58Z")
> [@Alpha\_Twit](#): > > I’m surprised at the number of people who assumed I never tried this. That’s an obvious evolution for those seeking more a interesting texture. When I’m cooking for others and make mashed, I always leave the peels on before mashing with a manual masher. Sometimes I add chives but I actually prefer to scoop the mashed into their serving piece then top with crispy fried onions. > > Hey, if you don’t wan’t it, I’ll snarf it. Well, if you’re making your mashed potatoes and leaving them lumpy, and you still don’t like them… It’s just something you don’t like. Why, in the name of all that’s holey\*, are we required to like and dislike the same things? I heard a rant on a university radio station about how lemon was the “worst” flavor. Hey, I’m not a huge lemon fan, but neither you, I, or **Alpha Twit** are the be-all and end-all of what tastes good and what doesn’t. It’s not even an opinion. It’s what you like or don’t like. It may be because you don’t like the texture, or it may have a flavor you don’t like, or it may be because your mother fed it to you every Friday during lent. But we shouldn’t have to defend our tastes, and if you feel like you need everyone else to agree with your tastes, you need therapy, not argument. \*typo, but I liked it so I left it in. ---
**Author:** ![Slash1972](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/slash1972/32/6461_2.png) [@Slash1972](https://boards.straightdope.com/u/Slash1972)\ **Post date:** [June 13, 2019, 3:52pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/91 "2019-06-13T15:52:58Z")
> [@swampspruce](#): > > That’s fine, I have shoulders like a brook trout; everything just slides right off. 😃 FWIW, do I get the credit when they’re fighting to lick the bowl clean? Sorry, but I will have to give credit to “Awesome ideas Dad has, 'cause he’s an awesome dad!” 🙂 ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [June 13, 2019, 7:01pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/92 "2019-06-13T19:01:22Z")
I just got reminded of twice baked potatoes. A very odd side dish. You scoop out the middle of a baked potato, mash with sour cream, add onion, salt, pepper and put back in the shell. Bake a few minutes to Melt cheddar over it. Never quite understood the point of this dish. It’s ok but seems like a lot of trouble. ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [June 13, 2019, 7:14pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/93 "2019-06-13T19:14:23Z")
Creamy smooth innards with cheesy goodness and crispy baked potato skins; what’s not to love? ---
**Author:** ![TBG](https://avatars.discourse-cdn.com/v4/letter/t/c89c15/32.png) [@TBG](https://boards.straightdope.com/u/TBG)\ **Post date:** [June 13, 2019, 7:42pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/94 "2019-06-13T19:42:36Z")
> [@MacTech](#): > > Mashed potatoes can be your friends… [I understood that reference.](https://i.imgur.com/XS5LK.gif) Anyway, kids love mashed potatoes, and older people with bad/missing teeth might find them easier to consume than other potato forms. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [June 13, 2019, 7:49pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/95 "2019-06-13T19:49:00Z")
> [@JcWoman](#): > > This is the solution the OP is looking for. Sometimes they’re called “rustic style”. (Or maybe that’s just what I call them.) Sometimes I’ll even leave some or all of the peel on the potatoes, scored before cooking so that they end up as little bits of peel and not a huge lump. They say most of the vitamins and minerals are in the skin, so why not keep it in for that reason as well as texture? > > Also, use a manual masher. Around here, restaurants served mashed potatoes with the peel on, calling them “smashed potatoes.” ---
**Author:** ![Wallaby](https://avatars.discourse-cdn.com/v4/letter/w/dc4da7/32.png) [@Wallaby](https://boards.straightdope.com/u/Wallaby)\ **Post date:** [June 13, 2019, 9:30pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/96 "2019-06-13T21:30:40Z")
> [@RealityChuck](#): > > Around here, restaurants served mashed potatoes with the peel on, calling them “smashed potatoes.” Yes, it’s the new fancy-schmancy way TV chefs are glamorising basic good food. It’s fun - next time you do roast spuds with a cut of meat (whatever is your choice), just give the spuds a gently squish with the potato masher when they come out of the oven - flatten them a bit and split them open. You get mashed potatoes with roast potato skin. And as everyone knows, there are 5 fundamental forces of nature - the strongest being the force that attracts gravy to mashed/smashed potatoes. We need a thread on gravy and gravies - my specialty being the Brown Onion (family secret, but I could be persuaded to share it with like-minded addicts). ---
**Author:** ![Omniscient](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omniscient/32/3290_2.png) [@Omniscient](https://boards.straightdope.com/u/Omniscient)\ **Post date:** [June 13, 2019, 9:37pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/97 "2019-06-13T21:37:21Z")
> [@Wallaby](#): > > We need a thread on gravy and gravies - my specialty being the Brown Onion (family secret, but I could be persuaded to share it with like-minded addicts). [How far back](https://boards.straightdope.com/sdmb/showthread.php?t=318538), [do you want to go](https://boards.straightdope.com/sdmb/showthread.php?t=631856)? ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [June 14, 2019, 12:34am UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/98 "2019-06-14T00:34:13Z")
> [@Zyada](#): > > Why, in the name of all that’s holey\*, are we required to like and dislike the same things? Because it is the internet. Rule #1 is that if you like the same things I do you are a great person… if you don’t you suck. ---
**Author:** ![EarlGrayHot](https://avatars.discourse-cdn.com/v4/letter/e/e480ec/32.png) [@EarlGrayHot](https://boards.straightdope.com/u/EarlGrayHot)\ **Post date:** [June 14, 2019, 2:35pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/99 "2019-06-14T14:35:13Z")
I think a potato in any form is wonderful! But, if you truly want a great mashed potato do it with a mixer to make sure they are mashed without lumps. I always use heavy whipping cream as well as real butter (my dear husband was from Wisconsin and wouldn’t have it any other way!) until they are JUST right. Then, in true decadent style, you must melt yet more butter on top. But to each his own. ---
**Author:** ![Guinastasia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guinastasia/32/5751_2.png) [@Guinastasia](https://boards.straightdope.com/u/Guinastasia)\ **Post date:** [June 14, 2019, 5:09pm UTC](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384/100 "2019-06-14T17:09:23Z")
You’ve obviously never had pierogis. Make them with cheese, butter, even onions…_droooling_. Then they’re not so bland. (My cat adores mashed potatos) [Previous page](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384.md?page=4) [Next page](https://boards.straightdope.com/t/tell-me-why-im-wrong-about-mashed-potatoes/835384.md?page=6)