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Old 03-18-2006, 11:15 AM   #1
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Need help for BASIC/PLAIN mashed potatoes

hi everyone,
I have been making mashed potatoes with butter and evaporated milk for years, but the texture isn't too great. Mine are not too fluffy and are not as "heavy/dense" as i'd like. I've tried cutting back on the amount of evaporated milk but, i'm still not getting a great product. People I talk to tell me they prepare mashed potatoes the same way I do, but theirs are better. Are there some finer points to making basic mashed potatoes i'm missing?? I'm using Idaho/Russet potatoes. Thanks in advance for any help, gary

p.s. I read somewhere about putting egg yolk in the potatoes to make them more fluffly, can someone explain this please. Also, I've tried boiling the potatoes a little more or a little less "fork tender" what's best?


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Old 03-18-2006, 11:28 AM   #2
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Are you using an electric mixer or a hand smasher? If you over beat them, they'll "fall" and get gummy I know. I've never used evaporated milk, just 1% or cream and only beat for a short bit - like 30 seconds. I also don't add the butter until the end, just put the pats on top and let them melt over the top as people come to the table. Just a few thoughts ... can you expain how you are doing them?

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Old 03-18-2006, 11:34 AM   #3
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I use a hand masher. Would the electric mixer be better if i'm careful not to over beat?? Also, I have been putting the evaporated milk the and butter in before or during mashing. I sometimes use 2% or 1% milk in place of the evporated milk and it doesn,t seem to make much difference???
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Old 03-18-2006, 11:39 AM   #4
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I always mash by hand. It is easy enough to do and no chance of making them gummy.

I peel and boil the potatoes till done then. Then I drain the water and put the potatoes back on the burner that is turned off. The residual heat will dry them out a bit which is what you want. Just stir them around for a few seconds. I use whipping cream in my mashed potatoes as well as butter. Yeah they are not super healthy, but they taste so good. don't forget to salt and pepper to taste.
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Old 03-18-2006, 12:05 PM   #5
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GB has the right trick...the key is getting the water out of the potatoes.
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Old 03-18-2006, 12:05 PM   #6
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I make them the same way as GB, only I normally use evaporated milk. My family likes them mashed by hand rather whipped with my mixer; they like the few lumps.
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Old 03-18-2006, 12:09 PM   #7
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I mash mine also and use 1% milk and butter.
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Old 03-18-2006, 12:12 PM   #8
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Ditto, GB...

...plus, don't cook 'em mushy. I like cream cheese and butter and, if necessary, a splash of milk. I quit using a mixer years ago.
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Old 03-18-2006, 12:58 PM   #9
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add some herbs/ garlic to the cooking water.. if you like that...
I use normal milk, a little warm, and mix with the electric mixer
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Old 03-18-2006, 01:09 PM   #10
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I do mine like GB, drying the potatoes is key. Maybe you should invest in a potato ricer.

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