this post was submitted on 21 Apr 2026
94 points (98.0% liked)

Cooking

10512 readers
101 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.

Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.

Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
DimFisher@lemmy.world
FauxPseudo@lemmy.world
94
Mashed potatoes (lemmy.world)
submitted 3 days ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
18 comments fedilink hide all child comments
 

The picture: mashed potatoes and corporate meatloaf. Meatloaf was free.

Cost per person: $1.50

Of course the corporate meatloaf is just a side dish. The meal is mashed potatoes. My first "you are in charge of x" when growing up was to make the mashed potatoes. This served me well as a teen because I could make gigantic batches to insure that I wasn't going to starve eating whatever the other course was even if it was extremely low calorie 90s recipes. Between my brother and I we could easily eat three or four pounds of potatoes in a single sitting. There were never any leftovers.

you are viewing a single comment's thread
view the rest of the comments
[–] TheFarm@lemmy.world 1 points 3 days ago (1 children)

What're your top mash tips? Looks like pretty solid mashed potatoes to me!

[–] FauxPseudo@lemmy.world 1 points 3 days ago (1 children)

Grab potatos. Russet is my default. Clean the potatoes, about 1.5 pounds worth.
Chop into roughly equal chunks of about 1 cubic inch allowing for minor variation due to curved surfaces.
Cut in half length wise.
Cut each half in half length wise.
Cut into the 1³inch chunks.
Put in a two quart pot.
Add cold water to cover plus another two inches.
Add salt. Maybe 2 tsp worth.
Bring to a boil, reduce heat to medium high to prevent boilover when the starches release. Cook until fork tender.
Drain. Add 2-4 tablespoons of butter. Add 1-2 tsp of fresh ground black pepper.
Use a hand mixer to blend until everything is a consistent size.
Add 1/2 to 1 cups of milk or heavy cream. Or maybe half a cup of sour cream.
Blend until smooth with stiff peaks. Maybe add less dairy if you will be serving with some kind of sauce like pressure canned ketchup and thyme with pork chops or a gravy.
Add more salt if needed.

This is how I learned it as a kid. It's how I cook it today. But maybe you boil it on heavy cream and rosemary. Maybe you add roasted garlic. Maybe you add curry powder. Maybe you peel them (I never do).
Maybe you use a ricer instead of a hand mixer. But if you do make sure to peel them because skins and ricers don't mix.

The important thing is that there are no lumps, you use enough salt, you serve them the hot so the starches don't crystalize, and that you add enough fat to them. But absolutely, never any lumps.

[–] TheFarm@lemmy.world 2 points 3 days ago (1 children)

Thanks! Interesting to blend it with a hand mixer. I'll give this a try next time I make mashed potatoes. I usually struggle with some lumps left in the mix. I've tried making it with a potato ricer and then stirring in butter/salt. It turns out really nice and fluffy, but it's a pain to put so many pieces through the potato ricer lol.

[–] FauxPseudo@lemmy.world 2 points 2 days ago

Mixer makes it easy.