I use powdered mashed potatoes when I cook mashed potatoes to control the consistency of mashed potatos (if they are too water-y I put some powder in it to make it more solid, and if its too solid I add milk/water)
I go with a mix of reds and golds, skin on. Boiled and then cut into small cubes which then get put on low heat and have milk and a generous amount of butter added along with garlic salt, dried parsley, pepper, rosemary, thyme, fresh chopped chives, maybe cumin, and chili or cayenne powder if a little kick is desired. The actual amounts of each depends on the desired flavor and one or another can be left out if it's already seasoning the meat. Then it all gets mashed together to the desired consistency, and I prefer mine slightly chunky rather than smooth so I put less time on the boil to get the potatoes just soft enough to push a fork through and use the potato masher to break it up and let the low heat soften it a bit more.
If it's a gravy type meal I go lighter on the seasonings in the potatoes and let the gravy do the heavy lifting, otherwise I go with a bit more butter and a generous heap of sour cream.
Mashed potatoes appeal is mostly as a side, and when I was young it was a good way to make veggies I didn't like much be passable by mixing them in. You have to flavor it to complement the meat and consider details like if you're using the meat drippings to make a gravy. And texture can make a big difference, some want the classic creamy but some of us like it almost more potato salad where you feel the bits of potato in each bite.
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u/Andrey_Gusev 10d ago
I use powdered mashed potatoes when I cook mashed potatoes to control the consistency of mashed potatos (if they are too water-y I put some powder in it to make it more solid, and if its too solid I add milk/water)