Used to only do milk, butter garlic salt, pepper and sprinkle with chives.
I now put 2 tbsp in them as well and they have a distinctly creamier texture and better taste too. 100% would reccomend if anyone doesnt

Yes - 7lbs of tatoe, 2 sticks butter, 2 sticks creme cheese, 1/2 cup milk and garlic

This post was edited by Greater on Dec 1 2019 03:17pm

God damn, how many you feed with that?

Hell of a lot lol. Usually feeds 10-12 Italians

Damn I was gunna say. Every occasion we pull out mashed potatoes as a side and I'm the designated maker for them lol so hopefully everyone like em.

What type of potatoe are best for mashed

I use russet because they’re the easiest to peel. I don’t like the red potatoes cuz you can peel them and the skin makes them way less creamy. If creamy is your goal, russet is the best.

Yesss creamy! Okay thanks m8

mix of russet and yukon gold potatoes i like to leave a little bit of the skin

i do butter/sour cream/half and half/garlic/rosemary/sea salt/fresh ground pepper

I also mix mostly Yukon and a bit of russet.

No cream cheese, I use evoo.

Red potatoes are the best with this, too

Love it