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Old 12-28-2012, 01:09 PM   #31
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My perfect mashed potatoes involve blue cheese and caramelized onions, and must have potato chunks for texture. No gravy. I hate perfectly smooth mashed potatoes that come out of a ricer or food mill. That probably stems from the fact that I HATED mashed potatoes forever and only started to like them in the past couple of years, so I need the texture of rustic mashed potatoes. I guess some people call them "smashed potatoes" but I don't really discern; one's smooth and one's rustic but to me they're all just varying degrees of "mashed."
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Old 12-28-2012, 02:41 PM   #32
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Well, instant mashed potatoes are usually perfectly smooth. I say usually because I was once served mashed potatoes that had undissolved potato flakes.
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Old 12-28-2012, 03:18 PM   #33
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Another vote here for russets mixed with yukon golds and the potato water. Here's my 'recipe' (actually it's really my husbands who makes the best mashed potatoes - ever)

Cook potatoes in boiling water until tender. Drain liquid and reserve.

Mash (with a masher) the taters.

Then add:
Large dollop of butter
Large dollop of Mayo - the real stuff
Dry mustard
salt and pepper to taste
pinch of nutmeg
Add enough of the cooking liquid back into mash to make the texture perfect.

Yum.
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Old 12-28-2012, 03:38 PM   #34
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I don't even think I should comment here. I love KFC mash and gravy lol! I don't really like potatoes. When I do make mash I always warm my milk and butter before adding it too the mash. That seems to keep them from going sticky and I love adding a scant teaspoon of baking powder to the milk. It makes the mash fluffy.
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Old 12-28-2012, 06:43 PM   #35
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Quote:
Originally Posted by Snip 13 View Post
I don't even think I should comment here. I love KFC mash and gravy lol! I don't really like potatoes. When I do make mash I always warm my milk and butter before adding it too the mash. That seems to keep them from going sticky and I love adding a scant teaspoon of baking powder to the milk. It makes the mash fluffy.
Did you know that KFC taters are instant? I once was served what was supposed to be mashed taters at KFC. I had Potato Soup. When I brought it back to the counter, the girl said that they didn't put enough instant potatoes in the mix.
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Old 12-29-2012, 10:53 AM   #36
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Mashed potatoes are something that I really don't over think, I just make 'em. Which is rare for me, being a baker, I am all about precision, but when it comes to mashed potatoes I wing it.

My preferred method, red skin or yukon gold (so I don't have to peel them), cubed fairly small, boiled in salted water (good amount of salt). Drain them, put a good hunk of butter in the bottom of the pan (more than you think is healthy), return the potatoes to the pan, run the hand mixer through them adding salt and pepper as you go to taste. If they are too thick, thin them down with milk or a bit of cream. I usually go a little heavy on the liquid, because as they sit a bit they will thicken.
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Old 12-29-2012, 12:25 PM   #37
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Quote:
Originally Posted by Addie View Post
Did you know that KFC taters are instant? I once was served what was supposed to be mashed taters at KFC. I had Potato Soup. When I brought it back to the counter, the girl said that they didn't put enough instant potatoes in the mix.
I know they use instant, I don't really like potatoes so the fake ones are perfect The gravy is great! Love KFC gravy. I always ask for more gravy than mash. I wish they would bottle it
Sometimes I order gravy on it's own and dunk soft buttered rolls in it.
My poor cholesterol
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