Best Mashed Potatoes Debate – How We Settled The Whipped vs Smashed Potato Wars

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russet-potatoes-and-red-potatoes.jpg Some people like nice creamy whipped potatoes, while others prefer a little alteration to their spuds.

My wife and I are on opposite sides of the fence in the Potato Wars, but we have found a solution that keeps peace at the dinner table with just a little bit of extra effort.

See how we settled the whipped potatoes versus smashed potatoes debate once and for all…


Whipped potatoes are pretty straightforward:

  • Peel what you figure will be enough.
  • Cut into sections.
  • Boil in water until you can easily break them up with a fork.
  • Drain the water.
  • Add a little butter and a little milk (half & half is even better).
  • Take a spin through the pan with a set of electric beaters.

This video shows how to cook mashed potatoes.


Smashed potatoes need a few more steps:

  • For starters, red potatoes (or any thin skinned potato) are the best because these taters go into the pot without peeling.
  • The red skin adds a dash of color, along with a little extra texture. Besides, the potato skins are good for you. That’s where all the vitamins hang out.
  • Wash and cut the potatoes into chunks and boil in a similar manner as whipped potatoes (above).
  • Once tender, drain and start adding some goodies. I like to add a bit of finely diced onion and sprinkle on some garlic salt. I even like to add a good spoonful of sour cream, along with some butter.
  • Now forget the beaters. This is when you hit the potatoes with a good old-fashioned hand masher. Only mash the potatoes to the point there are still some smaller chunks.
  • When serving your smashed potatoes, you can top them with some bacon bits or maybe some grated cheese. There’s nothing wrong with plain potatoes, but I like mine thoroughly dressed myself.

This video shows how to properly smash potatoes.





The Great Food Debate Goes On…

Our differences go beyond simple potatoes.

When making burgers, my wife insists the only thing she wants added is maybe some diced onion, and only a little. I like the onion, but a bit more flavor is nice as well — such as adding a packet of dried onion soup mix to a pound of meat. I usually spoon out enough soup mix to match a quarter-pound burger. The remainder will keep nicely in a small Tupperware container.

As far as vegetables are concerned, green vegetables are more to my liking so it’s green beans for me, while the missus likes corn.


cooking-hamburgers.jpg  green-beans-and-corn.jpg


With all these differences you might think supper time is a battleground. Not so. I mean, how much effort does it take to use an extra pot or two when it means everyone enjoys the meal?

We go through this (or similar adjustments) on a regular basis. For example, addressing my diabetic requirements is another issue that may mean cooking 2 different menus in our home. When I’m concerned about my blood sugar levels, I may even eat well ahead of my wife so I have a chance to burn off the calories before bed time.

Sometimes we forget that each person has their own likes and dislikes. There’s nothing wrong with that.

Something as simple as how you cook your potatoes might seem insignificant to some. On the other hand, going the extra mile to please your partner means you understand that being different together is what a partnership or marriage is all about!