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Old 12-02-2006, 10:07 PM   #11
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I use yukon gold potatoes most of the time, but have use red potatoes. I've found the key to a great mashed potatoe, is to heat the milk and butter in a pan before pouring it over your potatoes. This results in a very light mashed potatoe with no chunks. Margarine is just fine to use as well.
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Old 12-02-2006, 10:15 PM   #12
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Quote:
Originally Posted by amber
I use yukon gold potatoes most of the time, but have use red potatoes. I've found the key to a great mashed potatoe, is to heat the milk and butter in a pan before pouring it over your potatoes. This results in a very light mashed potatoe with no chunks. Margarine is just fine to use as well.
Iteresting. I've always just used (unsalted) butter and milk at refrigerator temperature. Also have used cream . . . . . ooh la la! My mashed potatoes tend to be rich as I use a lot of butter. I don't like how margerine or synthetic spreads taste for mashed spuds. All natural and simple for me: spuds, butter, milk/cream. Depending maybe some garlic too. That's it.
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Old 12-02-2006, 10:40 PM   #13
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Yukons IMO have the best flavor and texture for mashed. I sometimes mix Yukon with Idaho (Russets).
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Old 12-02-2006, 11:03 PM   #14
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Quote:
Originally Posted by BigDog
Iteresting. I've always just used (unsalted) butter and milk at refrigerator temperature. Also have used cream . . . . . ooh la la! My mashed potatoes tend to be rich as I use a lot of butter. I don't like how margerine or synthetic spreads taste for mashed spuds. All natural and simple for me: spuds, butter, milk/cream. Depending maybe some garlic too. That's it.
I prefer butter in my potatoes as well ( I prefer unsalted, but salted works too, or margarine) but the key is to heat both the milk and the butter or margarine. I've used fridge temp milk before as well, but you will get a better mashed potatoe when it's heated.
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Old 12-02-2006, 11:05 PM   #15
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Let me throw a curve into this...Sweet Potatoes...YUM!!!
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Old 12-02-2006, 11:07 PM   #16
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ooh, I love sweet potatoes! I prefer them baked, but mashed would be great too.
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Old 12-03-2006, 02:07 AM   #17
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If I am going to mash a simple tater, prefer Yukon Gold, I like the flavor.

But the choice of potato is just the beginning of the process.

At times there is nothing better than a spud that has been smashed with a hand masher with a bit of butter and ground pepper.

Then there are the mashed potatoes that have been made with butter and cream and are smooth and luscious.

But why stop there?

Take some mashed sweet potatoes and incorporate them into the white tater mix.

Or can add pureed, or smashed, turnips, carrots, parsnips (one of my favorites) to the mix.

Could add some other items, such as crumbled bacon, chives, or herbs.

Just a few ideas I have tried.

Sign me a tater fan.
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Old 12-03-2006, 06:19 PM   #18
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Yukon Gold or Red.

Everyone seems to say Russets are the best , yet when you make it with Russets they are not rich and creamy.
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Old 12-03-2006, 06:43 PM   #19
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Colorado Russets period!
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Old 12-04-2006, 07:40 AM   #20
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Along the years I have discovered that it is not only the potato you use but the way you mash it and mix in with the other ingredients (I personally only use milk, no butter).
One christmas afternoon I was back at my parents' in Florida and I was in charge of the mashed potatoes. I cooked them, mashed them, put in the milk, but could not get them to blend in together. So my grandmother passed by and told me "Use a hand mixer and you'll see the difference". Well, guess what? I did see the difference.

I live in Belgium, and people here love putting some nutmeg in it. My mom hates it as it gives the mashed potatoes a sweety flavor. I personally like it.
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