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Smashed and mashed and crashed taters

post #1 of 3
Thread Starter 
What's everyone doing to their taters for the big meal???

Skin on, skin off? Garlic or other seasonings? Cream, milk, stock, butter? Using a food processor, ricer, food mill, blender, fork?

I prefer skin on mashed taters. The family doesn't. I like to add garlic cloves, salt and pepper to the water. Garlic gets mashed with the taters. I usually mash with a fork then run through the food mill. Add some butter and mix up really good. Top with chives, paprika and chopped fresh parsley.

Every once in a while I'll add sour cream or Greek yogurt. And when I go all out crumbled bacon of chopped ham!
post #2 of 3

Making my gf's family eat mac 'n cheese for a starch. 

 

 

 

Last year it was a cherry/pistachio rice pilaf instead of potatoes. 

 

:icon_evil:

 

 

 

Roasted garlic or caramelized onions are good additions. 

post #3 of 3

Yes, I've cooked & mashed garlic along with the taters.

 

Next year I hope to have a potato garden. I want Linda's grandson to see food coming up out of the earth. Growing potatoes is the best thing that can happen to a garden, with all the soil amendment.

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