Weekend Cooking: Secrets of Awesome Mashed Potatoes

We love mashed potatoes; it's one of our favorite comfort foods. We're seeing a lot of fingerling potatoes at the Farmer's Markets, so we've been making these for dinner recently. Here, we'll share some of our secrets to making awesome mashed potatoes.

First secret: We use Yukon Gold, French Fingerling, or Russian Banana potatoes as we think these have the best flavor and consistency.

Second secret: We boil our potatoes in homemade stock that we've pulled from the freezer, instead of water. It imparts flavor in the potatoes and makes them taste better.

Third secret: We use a ricer instead of a masher.

Fourth secret: We add a dollop of mayonnaise to them. It makes them rich and creamy, and oh so good!

Of course, we realize that mashed potatoes is a dish that is very territorial, like stuffing. Everyone has their own way of making them. Now that we've shared our secrets, what are some of yours? Do you use a masher or a ricer? Do you leave the skins on, or peel them?

(Image: Nick Halpern-Manners)