this christmas i have decided to bring mashed potatoes to my mom's side's get together. no one ever does, and everything else is casseroles. seriously, there is ham and 6-7 casseroles. my brother and i and a few other kids don't like most of the casseroles and really just want mashed potatoes.

with that said, i am not high enough on the totem pole yet to bring food (i thought i would be by now, i'm married). that's really stupid, esp since they're having a hard time getting the older people to make all the casseroles b/c they're sick. anyway, i finally received clearance to make the mashed potatoes and they need to be REALLY FUCKING GOOD so i don't look like a retard.

how do you make yours? i want like whole milk, heavy cream, real butter, 100% fat and stuff. they need to be little old southern lady type good.

i think i'm looking at making ~10 lbs of potatoes.

12/21/2009 5:00:39 PM

12/21/2009 5:02:32 PM

nooo no boxed stuff.

oh and they need to be plain, no garlic or cheese or anything. i'm going to bring some shredded cheese, bacon bits, & green onions for toppings.

12/21/2009 5:03:52 PM

microwave potatoes in a container with water till soft.
mash them and put in a lot of butter and some garlic salt.

12/21/2009 5:05:06 PM

12/21/2009 5:05:42 PM

skin taters, boil taters until you can slice dem ez w/ the backside of a knife, put in mixer add butter/cream/salt/etc... to taste

12/21/2009 5:07:44 PM

boil skinned potatoes
blend with milk, butter, salt and pepper

12/21/2009 5:08:23 PM

well thanks for the help, but i was really looking more for specific types of potatoes, proportions of ingredients, etc

12/21/2009 5:09:56 PM

You measure stuff when you cook?

12/21/2009 5:11:17 PM

I dunno about proportions, I hardly ever make stuff from scratch anyways...sorry

12/21/2009 5:11:28 PM

Prosciutto-parm mashed potatoes

* 3 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
* 4 large garlic cloves, peeled


* 1/2 cup (1 stick) butter
* 3 1/2 ounces thinly sliced prosciutto, finely chopped
* 3/4 teaspoon minced fresh rosemary


* 3/4 cup (or more) whole milk
* 1 cup freshly grated Parmesan cheese (about 3 ounces)
* Additional fresh rosemary

Preparation
Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes.

Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese; garnish with fresh rosemary and serve.

12/21/2009 5:13:43 PM

i would go with red skin mashed potatoes. get 10 pounds, scrub them good and then you are going to want to cut them into small 1/2 inch to 1 inch pieces. boil them until they are soft. mash them a little bit and add some butter. you are going to need about 3 sticks for 10 pounds of potatoes. then add the heavy cream, about 3 cups of that, salt(or garlic salt) and fresh ground pepper to taste. add chopped scallions or chives as well if you like, but i prefer not to.

[Edited on December 21, 2009 at 5:14 PM. Reason : .]

12/21/2009 5:14:21 PM

thanks!

about the 10lbs thing...that was an estimate given to me by a guy here at work. what do yall think?

it'll be 20-25 people (8 are teenagers), with 6-7 other casseroles to eat too. how many lbs do i need to buy?

12/21/2009 5:30:58 PM

boil potatoes
throw in bowl
mash the shit out of them
...
PROFIT

12/21/2009 5:43:42 PM

yea 10 pounds should be good for 20-25 people. mashed potatoes are good leftovers as well

12/21/2009 5:49:09 PM