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Old 03-18-2006, 02:35 PM   #11
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Quote:
Originally Posted by corazon90
I do mine like GB, drying the potatoes is key. Maybe you should invest in a potato ricer.
Ditto on the ricer. It will give you the fluffy texture you're looking for, as long as you don't overmix the potato once you add the cream/butter. If you want both fluffy and rich (I'm assuming you mean rich rather than dense/heavy), use the ricer and use heavy cream and butter instead of evaporated milk.
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Old 03-18-2006, 02:40 PM   #12
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My process is like GB's too. The difference is that I use a ricer to process the potatoes, eliminating the possibility of lumps. A ricer also promotes a fluffier product.

I add milk or cream and butter, salt and pepper.

For variations, I add some sour cream or roasted garlic or minced scallion or chives. The possibilities are endless.
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Old 03-18-2006, 02:46 PM   #13
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Several years ago found a ricer, touted as a tomato squasher, on ebay for almost nothing.

This is a professional item, it takes both arms to squish the taters.

Then add a bit of butter, mix, and add cream.

Found that adding the butter before the cream works better.
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Old 03-18-2006, 03:08 PM   #14
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Quote:
Originally Posted by gary b
I use a hand masher. Would the electric mixer be better if i'm careful not to over beat?? ...
It all depends what you like - a few lumps or smooth. It really depends what mood dh and I are in as to which instrument of mashing I use . A hand masher gives you a few more lumps unless you mash until they are creamy at which point you've probly reached gummy. An electric mixer will give you smooth and if you stop at the right point, fluffy.

My overall process is like GB's ... peel, boil until just soft, drain and mash in the same pan I cooked them in. I especially agree about the heat drying them out.

I've never tried a ricer but they look interesting!
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Old 03-18-2006, 03:43 PM   #15
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I use sour cream only in my mashed potatoes... very creamy and fluffy.
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Old 03-18-2006, 04:52 PM   #16
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I control the heaviness/density of my potatoes by adding or subtracting milk. I am very basic with mashed potatoes, no frills. Not that I don't like some frills, but my country style preference of lots of good hot food overtakes my desire for frill.

I usually boil about 10 or so medium to medium large potatoes. Once done and well drained, I put a stick of butter in the pan before dumping the spuds back in. I let it sit that way for a while to melt the butter, then use a masher/mixer (I've used both successfully) to incorporate the butter. Once that's all incorporated, I start adding milk, normally 1%. More milk means creamier, less milk means more density. Typically if I am going for density, I use the hand masher, and the hand mixer for more creamy spuds. That said, I've successfully used both for dense potatoes and creamy potatoes. It's all in the quantity of milk.

Be careful, though. Regardless of the mashing style, too much milk certainly equals potato soup. Been there, done that . . . . . whoops!
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Old 03-18-2006, 05:45 PM   #17
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I still use the ricer for squash and sweet potatoes, etc. , but the hand mixers have gotten so good, I use it for regualr mashies. OK..if I'm doing newpotatoes, skins on, I hand mash and leave em a bit lumpy on purpose. If I'm doing russets for whipped potatoes, I remove skins, and boil with a clove or two of garlic. I use a hand mixer and either skim milk or chicken broth. if I'm serving with a sauce, or add a dab of butter if I'm not. I like mine light fluffy and potatoey not creamy.
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