Those look so good!
I can’t think of a potato prep I dislike, but I’ve always fancied the way I’ve had them numerous times in Latin America, specifically Ecuador, Colombia and Mexico. Instead of milk, they add stock to the mash, after the potatoes were riced, you mash with stock and butter. I’ve never loved fluffy, rather, I prefer, much looser mashed taters; particularly when they’re boiled with garlic. I hated mashed potatoes growing up. Too thick and fluffy for me, but that’s how you can make the dent in the volcano for gravy. I don’t need no gravy no mo. Usually the stock is chicken, but I’m guessing, with great confidence, that Tim’s veggie scrap stock would kill in there, too. My all-time fave. Use the ricer!
Think I might try that. I’ve never mixed in egg with my pommes. Time I did.
Germans and Austrian potato salad recipes often call for stock, too.
Didn’t know that. I guess my allure to the mashed variety is the smooth texture. Never had a “stocked” potato salad; but, if it worked in the mash, I should think the same of the salad.
Here is an Austrian style potato salad made with chicken stock.
Swabian-style with beef broth
I love potatoes done any and all ways and that includes mashed potatoes from the chunky skins on mash that accompanies chicken fried steak all the way to Robuchon. I like them flavored from butter only to garlic, horse radish, blue cheese, etc. Lately I have been keeping it pretty simple: boiled, sieved (or riced), and doctored with Salvadoran crema agria. I imagine that stock would just make them better. My tortilla soup is a clear roasted chicken stock flavored with cumin and powdered New Mexican chiles. I wonder if such a flavored stock would come through in mashed potatoes. I plan to find out, perhaps with minced Hatch chiles tossed in for good measures. I am imagining these topped with crumbled Mexican cheese rather than the customary butter. Sounds like a great accompaniment to a Mexican riff on the US trio of meat, potato, and vegetable. I am thinking carne guisado or chuletas and nopales with the taters.
I’ve been buying the same crema. My “Oaxaca Supermarket”, has many treats from northern Central America and not just Mexico. LOVE that store.
Me too, but I absolutely detest the skins in any form.
I like to cook potatoes in chicken stock in which I add rosemary, thyme, and garlic.
I like skins but love your solution to not liking them.
I added some Fromager d’Afinois (very gooey triple-cream brie) to my most recent batch of mashed potatoes. Very good! I’ll try some Delices de Bourgogne next.
Does the rind disintegrate?
Delices de Bourgogne never lasts long enough in our kitchen to make it into anything. It is lucky to make it onto a bit of baguette.
Yes, it does, for the most part, after lots of stirring. Maybe some little chunks here and there are left, all good.
Darn! I once had Délice de Bourgogne, and loved it, but am having trouble finding it again. Château de Bourgogne, which is easily available, is not quite as nice.
I find that cheese prices have skyrocketed.
Two more I love, both from the USA, that have some similarities are Mt. Tam and Harbison
along these lines, i scored some Saint Andre on closeout ($2!). would’ve worked well in a mash, but it didn’t last long after a baguette was retrieved.
Silly you thinking it would last. 
