are my sisterinlaws....

she boils them,drains them,mashes them with a hand masher..then adds...sour cream,garlic,butter,whipping cream..then whips them with a blender...

very rich but a little is soooo good.

one of my favorite comfort foods.

try using fresh dug new red potatoes, boil them down,, put them in your mixer,, use real salted butter,, bit of garlic salt, black pepper, Fresh grated cheddar cheese,, and milk. dont add too much milk and make it soupy,,, and for something diffrent leave the skins on the taters,,, and add a bit of bacon to the mix.

My brother makes them with olive oil and roasted garlic. Those are good too.

Me, I LOVE mashed potatoes, I haven't found many I don't like. I even like the boxed ones in a pinch

Olive oil, roasted garlic, roasted red peppers, and black pepper.

with or w/o Parmesan cheese mixed in is always a winner. Sour cream and milk as a creamer.

Now that you mention it, I think he may use parmesan. I'm not sure what he uses in place of milk. I'm pretty sure they're non-dairy, though. I'm going to have to find out.

I love sour cream in my mashys!!

I will not eat a potatoe made in any way

Without sour cream!!!

Wow we have alot of mashed potato experts in here.

Mashed with butter salt and pepper and touch of milk very yummy yummy BURP Anna x

I've never made 'em with real potatoes but one of my favorite snacks is some idaho spuds with a little chicken bouillion and garlic pepper with milk and butter..

mmmmmm.. think I'm gonna make some right now..

sounds yummy, but I think I might substitute Greek Yogurt for the
sour cream.

That's a good idea. I have been substituting yogurt for milk, cream, cheese, and butter in different dishes and have found that the substitution usually works well. More protein, less fat, and a little more tang.

I've been thinking of giving that a try. Question, when you're cooking with it, does it "behave" differently in a recipe? Or is it really and truly interchangeable?

I wonder, especially in baking, as butter behaves slightly different than margarine, different sugars behave differently, etc.

Thanks!

Yesterday I had the urge to cheat on my low carb diet (Happens a lot). I didn't measure anything or I would pass the recipe along but I put about 3/4 cup of low fat bisquick in a bowl with about 1/4 cup soy flour. I added about 1/2 cup of plain yogurt, 1/2 tsp baking soda, 1/4 cup dried cherries, 1/4 cup walnuts, one egg, two tbs Splenda and enough coconut milk (about 1/2 cup) to make a thick batter.

I then baked it in a large muffin tin sprayed with Pam for about 18 minutes at 375F. They rose perfectly.

They had a ton of flavor and a very moist center. The overall texture was excellent and they had very high protein.