Two Lookout readers, two secrets for better mashed potatoes (and one cranky spouse)

Lookout’s Tuesday morning newsletter asked readers for tips on making mashed potatoes. 

“What are your secrets? Follow a recipe or wing it? Cream or milk or half-and-half? Yukon golds or russets? Masher or hand mixer?” I asked readers. “Please send me your tips for foolproof mashed potatoes.” 

I got a handful of responses. Three stood out.

The first was from Jayson Matthews of Eugene. He bakes the potatoes instead of boiling them.

Genius! But also time-consuming. So he uses the biggest russet baking potatoes he can find, to total 5 pounds.

After they’re baked, he scoops out the insides, puts those insides in a Dutch oven, and adds a stick of butter (at least) and 1 cup (at least) of sour cream or Greek yogurt, and salt and pepper to taste.

“Baking the potatoes reduces excess water,” Matthews wrote. “I think it helps to keep them fluffy instead of soggy.”

Then there’s the technique Neil Friedman of Westfir uses.

Peel and chunk as many potatoes as you need. Friedman did not specify the variety. Rinse the potatoes, and soak them in cold water with salt.

When they’re ready to boil, drain the water. Then boil them — in milk and butter — not water. Another fascinating tip, one that Friedman said he got from “Cooks Illustrated.” 

“They’re much more creamy,” Friedman wrote. “Don’t forget a little garlic and pepper.” 

As for the third response that got my attention?

It came from my husband, Charlie, after he read the Morning Lookout newsletter, and whose feelings were obviously hurt. He wrote: “Order some from Market of Choice if you don’t like my mashed potatoes!”