Mashed Spuds

So, can we do skins on with the sweet?  I love the skin, it's got all the good bits in it.

I don't like the skin on sweet potatoes. I do like it on regular potatoes, but I tend to peel them for mash. I'm another "no whip" kinda cook - I don't like the texture when they're done with a mixer.... I put a couple of peeled garlic cloves in the water too. Boil them in chunks til they're soft but not mushy. Then drain all the water off and mash by hand with a knob of butter and a bit of milk, salt and pepper.... I REALLY like the creme fraiche idea. I'll absolutely try that next time!!!

i don't like sweet potato skin either, just retular skin

Boil, and either mash (hubby's job - he's very good at it with just those few lumps that let you know it's homemade) or I use a ricer. Usually add a touch of milk and butter when being good, more if being bad. I don't like them whipped, I think it makes them too pasty.

I like them with creme fraiche too... or sometimes use Philadelphia cheese (garlic & herb).

Did mash and creme fraiche tonight.  Delish!

You guys are killing me...mashed potatoes is my guilty pleasure!  

Aside from the ordinary way...which I love (milk and butter), buying some fresh horseradish root and grating it is another fab way to do it!

Jules

Boil peeled potatoes ( until DS gets more teeth) drain, add glug of milk and large scoop of butter with masher, and mash.  I used to try to get the big lumps  out, but I leave them in so DS can pick them up easier.  Although he's taken to licking them off the tray.  I figure as long as it's health, he can eat it anyway he pleases 

I'm a peeler, always have. I tried it once with the peel on and didn't like 'em.

I like to roast garlic and add that to my potato with a touch of milk and butter...mmmm...garlic mash!

I like to roast garlic and add that to my potato with a touch of milk and butter...mmmm...garlic mash!

That's exactly what I do! I read here that a lot of you put the garlic in with the potatoes to boil. How does that taste?? Boiled garlic?!?!  I've always roasted my garlic because it gives it that lovely roast-y taste. Then I just mush it up and toss it in at the end.

That's exactly what I do! I read here that a lot of you put the garlic in with the potatoes to boil. How does that taste?? Boiled garlic?!?!  I've always roasted my garlic because it gives it that lovely roast-y taste. Then I just mush it up and toss it in at the end.

The roasted garlic does give that more mellow roast-y taste, but doing the boiled garlic isn't bad at all.  It cooks until it's so soft it just mushes up with the spuds and still adds a really nice garlic flavor, not too strong, depending on how much you use.  And it's tons easier if you are in a hurry and don't have time to roast the garlic first.

~Liza

Where I come from people call them whipped potatoes, the smooth milky ones that is. My mom used to make them that way--milk, butter, whipped with the electric mixer, etc. I prefer smashed potatoes with big lumps, fresh cracked black pepper, sea salt and a drizzle of extra virgin olive oil.

By the way, if you like mashed sweet potato, bake the potatoes instead. Roll them out of their skins, mash with a fork, and if you're really feeling like a treat, mash them with some roasted butternut squash and stir in a little garlic butter. Very nice!

Helen, the boiling of the garlic for me is just laziness. I always forget to roast the garlic ahead of time and so I've taken to just chucking a couple of cloves into the boiling water.... I think roasting it makes it a bit more mellow and I prefer that for just straight up mash, but when I'm using it to top a pie or something, the extra little bite works!

I just got an Ocado delivery with potatoes and low-fat creme fraiche! Guess what's for dinner tonight? 

I just got an Ocado delivery with potatoes and low-fat creme fraiche! Guess what's for dinner tonight? 

Oh, YUM!!

After this thread a couple of days ago, I just had to maked mashed spuds for supper. But I wasn't paying attention, and my glug of milk accidentally became about a 1/2 pint. Oy. They were nasty and runny ... but of course I ate them anyway! Bad mashed spuds are still better than no mashed spuds!