Mashed potatoes can be simple or fancy, inexpensive or upscale. Top with brown gravy and serve with meat loaf; top with butter and serve with fried chicken. Mix with horseradish and serve with steak. Add roasted garlic and serve with lobster tail. Add olives, sauteed onions, chopped basil, minced garlic or chopped mushrooms. Sprinkle grated swiss or parmesan cheese on top. There are many options on serving mashed potatoes.

Healthier Mashed Potato Ideas

• Using herbs instead of salt to accent the natural flavor of mashed potatoes.
• Leaving the skins on for increased vitamins and minerals. You'll cut labor costs as well!
• Adding mashed potatoes to a leek and onion soup base. Add buttermilk and paprika for lively flavor.
• Preparing mashed potatoes with chicken stock and skim milk. Add ground nutmeg or ground coriander to taste.

Preparation

For best results, use any size U.S. grade No. 1 fresh potatoes, packed in cartons, or the less expensive grade No. 2 packed in bags or burlap sacks. As with all fresh potatoes, keep in a dark, cool area, preferably at 45°F. Do not refrigerate. Cook with their skins, then rinse and peel. Cook, boil or steam potatoes until fork tender. Heat milk until scalding. Drain potatoes; peel if necessary. Place in mixer. Pour heated milk into mixer with potatoes. Whip on low setting until smooth, about 1 - 2 minutes. Add butter or margarine and salt. Whip on high setting for 3 - 4 minutes. Mashed Potatoes should be held for no more than 60 minutes on a steam table (moist heat #7) or warming cabinet or oven (175 - 200°F). Preheat steam table or warming cabinet. Use deep steam table pans and keep covered with a lid or plastic wrap. If dry heat is used, set pan in water bath

Mashed Potato Tips

• For fluffier potatoes, use a ricer or hand mash instead of a machine.
• Some operators bake the potatoes instead of steaming for a dry texture.
• Heat dry spices first before adding to the potato mixture for more flavor.