Nope, only ever done it the old fashioned way.

I'd like to check the pulse of CP here. You're making mashed potatoes.

What potato do you use? Skin on or off?

I go yukon gold, skin on. Milk, butter, touch of sour cream, touch of garlic powder, salt and heavy on the pepper personally.
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Same here, I really need to stop being so lazy about that

Thats how my dear sweet Ma does her noodles, on a bed of mash... talk about filling, good God
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Depends on what I feel like. Sometimes I use traditional russets, sometimes Yukon holds, sometimes reds. They all have their benefits and disadvantages, with Yukons probably being the most forgiving.

Tough to beat russets for really light and fluffy mashed, though.

Yukons and reds I usually leave unpeeled. Russets, peeled.

Butter and depending on how rich, cream, half and half, or whole milk. If I'm doing garlic, I smash the cloves and put it in with the boiling water. Try that sometime. Otherwise, I tend to do just salt, sometimes pepper.
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It's definitely comfort food.
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I save the backs and carcass and freeze them. Then make giant batches of stock and freeze.
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Have you ever made them from roasted?
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Usually skin them. I've had red potatoes that weren't skinned that I really like but wife always wants them skinned.
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I need a second fridge.

I'm waiting until we remodel the kitchen and then I'll move this bastard upstairs into the garage and have a nice beer fridge/extra freezer. Just don't have the space to do any of that right now and don't want to go after a deep freeze exclusively.
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If I got a $1 for every time you said "stock" I'd get season tickets and buy a house in KC. You love homemade stock my man.
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Yeah. My mom did the same thing. But I've had them recently and figured out I don't eat like that anymore. I used to fucking crush them. But they're too heavy for me now.
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I can get after some chicken and noodles. Just don't do really care for the carb overload of throwing a bunch of potatoes and maybe some rolls on top of the main course.

That's a Thanksgiving leftovers sort of meal for me, only.
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I had a bag of Russets gaining eyes, so I made another of my custom throw-together creations.

In a crockery I layer potato disks with porcini and red onion slivers. drizzle with bacon grease, top with finely diced garlic and sea salt, and roast.

After everything is softened and darkened, top with a dollop of sour cream. The mushrooms mix AWESOME with the sour cream.

Small portion of ham steak on the side with horseradish.

Perfect early fall.
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I've been a Russet guy myself. Those were the only taters my mother would buy. Can't go wrong with them.
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No, but I could imagine them being really tasty.


We replaced our fridge a year or so ago, and kept the older one as a beverage fridge and second freezer. I was initially against it, but admit it's been really nice having.


I do love homemade stock. It's so much better than store bought. But I didn't bring it up. :-)
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That sounds heavenly.
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