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Old 03-18-2008, 07:28 PM   #1
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ISO help with mashed potatoes

i like cooking, but don't get to very often as i hate my apartments electric stove. my parents have gone to florida so i'm house/dog sitting for a while, so i'm taking advantage of there better stove!

and here i am, making mashed potatoes for the first time in years, going all out, even using a mixer for extra mashiness! but after putting in the milk butter salt and pepper, mixing it, i taste it, and i think i put boiled it in the water too long :(

is there any way to salvage them?

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Old 03-18-2008, 07:43 PM   #2
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You really could only salvage them by adding more potato to them that are dryer than the first batch. If wetness is the problem, that is. Another possible problem could be that you used the wrong type of potato. Did you use a dry, mealy potato like a Russet? If you used new or waxy potatoes...you will have a sticky mash rather than light and fluffy.

The proper way to cook potatoes for mashing is to cut them all the same size and boil them off in salted water. When they are tender, drain well and set them over a low heat in the pot to "steam them off." This allows them to dry out before you add milk and butter to them. You can also use butter milk, sour cream, cream cheese, parmesan cheese...whatever you like.

So, remember...use Russets, cook until tender, and steam dry before whipping.

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Old 03-18-2008, 07:57 PM   #3
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yea i used russet potatoes. looks like i did it out of order. washed and cut them, boiled for 15 minutes, drained, started to mash, added milk, butter, salt, pepper, then finished mashing, then put it on low heat.

darn, those were my only potatoes, barrowed them from the neighbor even lol.
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Old 03-18-2008, 08:04 PM   #4
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try adding some buttermilk and/or some mayo. NOT miracle whip! (personal preference but YUCK!!)

I have only ever used Russets. I add milk, butter, sour cream, mayo. Not healthy.
My revised version is buttermilk and butter. pretty good... but I still like my mom's fatt laden ones the best!!!

I'm guessing its the heating after prep is all. Add more liquid..... you'll be fine.
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Old 03-18-2008, 08:08 PM   #5
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What was the issue ...too wet? If they were, you would not add more liquid!
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Old 03-18-2008, 08:10 PM   #6
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I understood them to be too dry.
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Old 03-18-2008, 08:38 PM   #7
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I think you'll find an entire population of people who ADORE mashed baby reds. That said, if they were too wet, I might bake them off to dry them out. The other thing you can do to "save" them (all purists please walk away from your keyboard at this time) is stir in a few fake flakes to absorb some of the liquid.
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Old 03-18-2008, 08:43 PM   #8
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The original thought was the the potatoes were boiled too long. That would suggest too wet.
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Old 03-18-2008, 09:30 PM   #9
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They are salvageable. Place in a shallow baking pan, sprinkle with cheese and place in the oven and bake....
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Old 03-18-2008, 09:31 PM   #10
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Do you have any instant mashed potatoes on hand? A few flakes beaten into your fresh ones might be just the trick you need.
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