Mashed Potato

[Richter]

Sharp cheddar cheese.
Sour cream (yes, repeat, but SO good.)

Also, I never mash the potatoes as such.  I boil them in chunks, then press the chunks through a mesh strainer with a ladle or pestle, throwing the skins in every so often (heathier potatoes, and un-clogs the mesh).  It makes them more like whipped potatoes, and after cream, sour cream, butter, and cheese, the whole mix resembles more a highly delicious form of calorie concrete.

[Jasper]

I've never strained mine, but a kitchenaid gets much the same effect, with time.

[Dysfunctional Cunt]

Also, just a side note, if you rinse your cut up potatoes before you cook them you have less starch and they are not sticky!!!

I have a potato ricer, I rarely use it since I discovered how awesome they are cooked in the milk I would add anyway when I mixed them up.  Plus saves time!!!

[Mesozoic Mister Nigel]

I use an old-fashioned masher. I like them a little chunky.

[Dysfunctional Cunt]

I use an old-fashioned masher. I like them a little chunky.

Yeah, my kids are the same, they say the lumps make them tastier...  

I really only use my ricer these days for twice baked potatoes or if I'm making shepherd's pie and I want them airy and fluffy so the tops crisp a bit.

[Mesozoic Mister Nigel]

I use an old-fashioned masher. I like them a little chunky.

Yeah, my kids are the same, they say the lumps make them tastier... 

It's true! The flavor is in the lumps!