What ratios do you use for your mashed potatoes?

Question

I need to make mashed potatoes for Thanksgiving. I have not made them in years. Back when I did, I had figured a good recipe for the amount of potatoes respective to the milk and butter. Of course, I can no longer find this.

I cook the potatoes and then run through the food mill. I think that I melted the butter into the milk and then mixed in the hot liquid mixture to the potatoes.

I am trying to figure out the best amount of milk and butter for x pounds (probably 5 or 10) of potatoes. Any suggestions or your own tried and true recipe amounts are appreciated!

Answer

10 pounds of potatoes? how many people are you feeding?

as for milk and butter, it totally depends on the texture you want to achieve.

Answer

Lotsa buttah! Gradually add milk/cream until desired consistency.

Answer

I heat the cream, butter, salt, pepper and a bit of mustard powder. To the boiling Yukon Golds I add several cloves of garlic and rice together. Subtle garlic flavour. Often I add roasted garlic but that is a different flavour profile.

Answer

Here is how to make perfect mashed potatoes from my web site 
1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes washed, peeled, and cut into uniform 2-inch chunks*
1 teaspoon salt, divided
2 tablespoons warm butter
1/2 to 2/3 cup hot milk, half & half, or cream**

* Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.

** Buttermilk may be substituted.


Preparation:

In large saucepan, add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.

While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or cream to a simmer (do not boil) separately from the butter in another saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream when making mashed potatoes.

When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.

In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer (do not use your electric mixer) until there are no lumps. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.

Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer, just click on the green links.

Season to taste with additional salt, if desired.

Serve immediately

Makes 4 servings.

More info and variations can be found at the source

 http://whatscookingamerica.net/Q-A/PotatoesMashed.htm

Answer

I'm amazed that anyone actually knows the answer to that question. I've never known anyone who doesn't just eyeball mashed potatoes. 

But whatever ratio you end up using be sure to save the water you boil your potatoes in for your gravy. Seriously.

Answer

This is less of a recipe than a basic technique. But I'm going to be a bit of a contrarian here (big surprise) and tell you the opposite of what some have said.

Don't use Yukon Golds.
Don't Peel or cut up your Potatoes.
Don't boil them, either.
Don't use milk or buttermilk.
Don't use a masher or a food mill.
Don't heat your dairy or melt your butter.

To me the whole point of mashed potatoes is seeing how much stuff you can get them to absorb. So you want them as dry as possible when you "mash" them. To that end, you want to use nothing but Idaho Russets -- Yukon Golds are too waxy and don't add that much in the way of flavor, certainly not enough to counteract what you give up in the way of Butter Absorption Potential (BAP).

You will steam your potatoes whole, about one medium to large potato for every two people (or one person if you are eating at my house). Only you really know your guests. Leaving them whole with the skins on means they will cook without absorbing any moisture to conflict with the butter and dairy. It'll take about 45 minutes to one hour.

For each potato, allow about a quarter cup butter (salted or unsalted, your choice) and a quarter cup sour cream (or, ugh, yogurt if you are a fat-phobe). Do not melt the butter -- keeping it whole but soft means you will avoid the greasy oil slick of melted butter common to cheap buffets.

When cooked, quickly remove the potatoes from the pot, drain the water from the bottom of the pot (removing the steam basket or platform) and grab your potato ricer. Did I mention you need a ricer? You need a ricer.

Quickly cut each potato in half and, without peeling it, place it cut side down in the ricer. If you have a really big ricer you can put three to four halves in the basket. Plunge down and watch the little potato squiggles eject into the hot pot. If you meet any resistance at all the potatoes are undercooked. The skins will stick to the plunger and you can easily remove them whole.

Quickly add the dairy and about 1/2 tsp. onion powder, 1/4 tsp. salt and 1/8 - 1/4 tsp. white pepper per potato to the mix and whip gently with a rubber spatula. Don't overbeat or you'll develop the gluten (okay, it's not really real gluten) and turn them gummy.

Taste and adjust seasonings.

Here's a video that shows it all:

http://youtu.be/AvdT8cZZKuo

Answer

Years and years ago, when Michel Richard still had Citrus in Los Angeles, I asked him why his potato puree was so good. His secret? Butter. Tons of it. He told me it was equal parts butter and potato. I've never had the nerve to go that far, but I do add a shocking amount of butter to my mashed potatoes and they're pretty amazing. And no milk or cream. Just butter.

Answer

Yeah, I pretty much eyeball a whole lot of butter. Then I add a splash of cream if I want to affect the texture.

So, add butter. Then add some more. What the hell, you have a stick left; chuck that in there, too.

Answer

No one uses sour cream? I use about half butter/half sour cream + buttermilk.

Answer

I mash about 20 HUGE potatoes, ad a cube of butter (1/2 cup), about one cup of milk, salt & pepper to taste. After stirring well I taste it, look at it and decide if it needs more.

Answer

Is heavy cream preferred? Or do some like half and half or regular milk?

Answer

I eyeball it, depending on the size of the potatoes and what fat % milk I'm using.

This video is helpful:

http://www.chow.com/videos/show/youre-doing-it-all-wrong/55336/how-to-make-mashed-potatoes-with-margo-true

Answer

I use just butter, and lots of it.

According to the Science of Mashed Potatoes, "The classic Robuchon mashed potatoes, as is served at the L'Atelier de Joël Robuchon uses a ratio of potatoes:butter = 2:1. However in Robuchon's book written by Patricia Wells which was targeted for American audiences, the ratio is given as 4:1."

http://www.edinformatics.com/math_science/science_of_cooking/science_of_mashed_potatoes.htm

Answer

I just eyeball it, too.

I also mash with a masher. I mash the butter into the potatoes rather than fuss with heating up the butter.

Answer

For 2 pounds of potatoes (cube,cook, drain, mash) stir in

1/2 C. milk
1/2 C. sour cream
1 T. butter

Better Homes & Gardens 1990 had a "Make Ahead Mashed Potatoes" recipe that also calls for 3 oz. cream cheese with this, plus 1 tsp onion salt and 1/4 tsp ground black pepper.

Answer

2:1 potato to butter.

Answer

I bake the potatoes. I rice them. Sometimes I do sour cream, sometimes I do whipping cream.

Answer

I LOVE mashed potatoes. I use yukon golds and boil them. I rice them back into the pot they cooked in, and let the steam escape. As per Cooks Illustrated, I add in the melted butter and some salt and pepper. Only then do I add in the warmed half and half. 

Here's my ratio:

1 pound potatoes
1/4 pound butter (1 stick in the USA)
half and half to desired consistency 

If I am making these in advance of the day I'm serving them I will skimp on the amount of half and half. I'll put them in a bowl, cover the top with half and half so that nothing gets dried out and top with saran wrap. Then the day of, I reheat at 50% power in the microwave. I stir it all up, and awesome mashed potatoes.

But in my book, there is no such thing as BAD mashed potatoes! All these other ideas look good too!

Answer

i just eyeball everything until it looks right

Answer

2 - 2 1/2 lbs wax potatoes
1 head of garlic
1 pint of heavy cream
1 stick of butter
1 cup freshly gerated parmesan

Roast the head of garlic, then add the cloves to the cream and let steep over low heat for 20 - 30 minutes.

Boil the potaotes whole. Drain, add the cream and mash. Add the butter a pat at a time and whip in. Whip in the cheese. Check the seasoning and serve.

These will probably make you're arteries creak, but they are good.

Answer

To get even more milk into the potatoes, you can pressure cook (or steam) them and then add hot milk (or milk/butter) to the hot mashed potatoes (everything should be piping hot for best results). That being the case, I get about 2/3 to 3/4 cup of milk per pound of potatoes, and I decrease 1 tablespoon of milk for every tablespoon of butter I use.

Answer

Wow! So many variations! 

I have seen the Robuchon recipe, I am intrigued, but it also has me scared. Not sure if I am willing to try this experiment for Thanksgiving dinner. 

I think before I melted the butter with the milk (I use whole milk. I think I tried cream once, but didn't like the flavor as much). 

I guess what I should do it put in the melted butter and then more eyeball the hot milk? 

I also just don't feel like hearing for the next century about how bad my potatoes were (even though the ones my MIL makes are often kinda gummy). 

Also to adding garlic (which I love) or parm or anything else - the in laws fancy themselves "plain" folk, and would turn up their "plain" noses at such fancy-schmancy stuff. Yeah, I know, but it is what it is. So I am just trying to make a basic recipe.

Answer

50:50.m always hot liquid, a lot of patience and as little agitation as possible

Answer

I hand mash right in the pot after draining off water, but carry on with the food mill or ricer!
You can expect a stick of butter to about 5 lbs of spuds, then gradually add the milk (I use evap full calorie milk)~ about 1/2 can. You will know when you have reached the proper consistency by your eye and taste buds!
I do this with the heat on so that all milk and butter is warm as I continue mashing. 
Season with salt, pepper, minced garlic from the jar (powdered is fine) and onion powder as well as dried basil or Italian herbs. You can always set some aside for the inlaws prior to seasoning!
Please just use your taste buds to tell you when you have reached Nirvana! You may want to let it stand a few min and taste again. Just cover to keep warm and transfer to a warmed bowl just before serving.
Caution~ I once tried to keep mine warm in a crock pot and it kept cooking them so that they turned into a gummy paste! It was horrible! Use only if it has a warming setting!

Answer

I don't have a recipe but I have great mashed potatoes. For 5 lbs of potatoes, about 1/2 cup buttermilk, 1 stick butter, 1/4 cup sour cream, and 1 cup milk. Sometimes I tweak it to give it more or less tang. Tons of salt and pepper. Edit to add- I make mine kind of thin, then let them stay on the heat while I'm cooking. They don't dry out this way.

Answer

I don't have a recipe but I have great mashed potatoes. For 5 lbs of potatoes, about 1/2 cup buttermilk, 1 stick butter, 1/4 cup sour cream, and 1 cup milk. Sometimes I tweak it to give it more or less tang. Tons of salt and pepper.

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