Ina Garten was up first. She starts by boiling russet potatoes in salted water.
Then they go through a food mill and are combined with ~good~ butter and milk.
They're pretty classic, and Jeffrey (obviously) loves 'em. But did I?
Up next: Gordon Ramsay. His trick for the perfect mash? Round red potatoes and a TON of green onions.
They're boiled, mashed through a potato ricer, combined with milk + cream + butter + seasoning...
Then finished with ALOT of green onions. (An entire bunch, to be exact.) So did Gordon keep his crown?
Then came Oprah's mashed potatoes complete with her ~secret~ ingredient. She uses both red potatoes and Idaho potatoes in her mash, and boils them until tender.
Once cooked, drain 'em, add butter, milk, and... an ENTIRE BOTTLE of horseradish.
So, should you get some horseradish? (And you, and YOU get some horseradish???)
Then came Tyler Florence's untraditional method. He actually boils his potatoes directly in a big pot of heavy cream — instead of water.
He drains them, adds some reserved cream back in, and finishes with butter, olive oil, and a big scoop of whole grain mustard.
So, is Tyler Florence a genius or just wasting a ton of heavy cream?
Next up was Ree Drummond, aka the Pioneer Woman, with a recipe straight from her ranch. She recommends boiling russet or yukon gold potatoes for her mash.
After cooking them, she adds a ton of butter (one and a half sticks), half-and-half, and an entire package of cream cheese.
Given all the fat in these babies, I had high hopes...
And last but not least came the wildcard: 2 Chainz. He uses yukon gold potatoes prepped 2 wayz ― half peeled, half unpeeled.
His recipe recommends straining them into a ~golden~ colander (but I only had a silver one). In a separate pot, you'll boil cream, butter, and minced garlic.
So, is 2 Chainz the culinary guru the food world needs?
SO WHO WON?
TL;DR: If you're looking for mashed potatoes that have enough flavor to stand on their own, go with Tyler Florence's creamy mustard-spiked mash or 2 Chainz's garlicky taters. If you want something more classic (that would be perfect for eating with other things — like gravy or stuffing), go with Ina's perfectly simple version.