b2pcoil
Assistant Cook
Hi all.
What's the best way to prepare mashed potatoes? Cook them, or bake them?
Thanks, b2pcoil
What's the best way to prepare mashed potatoes? Cook them, or bake them?
Thanks, b2pcoil
I boil my potatoes and use an old fashioned masher and they come out perfect every time. The potatoes are just a bit lumpier. I mash the butter in first, then stir in the milk.
I have made disgusting gluey potatoes when I used a hand mixer, though.
I have found over the years that the key to perfect mashed potatoes is to leave out the milk and use the boiling liquid instead. The milk is responsible for the occasional gluey texture.
I have found over the years that the key to perfect mashed potatoes is to leave out the milk and use the boiling liquid instead. The milk is responsible for the occasional gluey texture.
Russet potatoes, peeled and boiled in salted water, mostly drained and mashed.
Butter, Mayo (yup - I agree it's weird but it's also awesome), a little dried mustard, nutmeg, salt and pepper. Add enough of the reserved boiling liquid to get the right consistency.
I also use an old school masher
I cook for someone with a dairy allergy so I use the cooking water and smart balance for hers and butter milk for mine and they come out exactly the same every time.
IMO gluey mashed spuds stems from how you physically process them.
I have found over the years that the key to perfect mashed potatoes is to leave out the milk and use the boiling liquid instead. The milk is responsible for the occasional gluey texture.
Russet potatoes, peeled and boiled in salted water, mostly drained and mashed.
Butter, Mayo (yup - I agree it's weird but it's also awesome), a little dried mustard, nutmeg, salt and pepper. Add enough of the reserved boiling liquid to get the right consistency.
I also use an old school masher
I usually do the boil/drain/mash by hand (with my Mom's old masher). However, a while back I had something in the oven that needed more than an hour of roasting time. I was also roasting potatoes to go with dinner than night, so I tossed a few more in to use for mashed potatoes later in the week. Big difference in texture! The were fluffier and definitely had more "potato" flavor. I still boil and mash, but I do still bake for mashing later if the oven is going to be on.