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Old 12-07-2014, 07:28 PM   #1
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Potatoes

Hi all.
What's the best way to prepare mashed potatoes? Cook them, or bake them?
Thanks, b2pcoil

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Old 12-08-2014, 01:41 AM   #2
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For mashed potatoes, most people boil them. Most of us would be happy to give further instructions if you want, you only need to respond.
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Old 12-08-2014, 09:39 AM   #3
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Welcome to DC! Most boil the potatoes for mashed potatoes (I prefer not to peel them, but I grow my own potatoes). I have taken day-old baked potatoes and added those to mashed potatoes the next day. Which reminds me, I have to make a big pot of mashed potatoes for lefse and pirogies this week! Those potatoes I will peel.
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Old 12-08-2014, 11:13 AM   #4
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Smashed spuds - Peel and dice 4 large russet or Yukon Gold potatoes. Put into a pot and cover with water. Add 1 tbs. salt. Boil until tender (about 20 minutes). Drain. Add 4 tbs. salted butter and mash. Add 1/4 cup whole milk and mash until smooth. Do now whip as it makes the potatoes gummy. If you like your mashed potatoes a little chunky, don't mash quite as much, or reserve a half cup before mashing, then add to the mashed potatoes. Add salt to taste and mix in. Serve hot.

2nd method - Mashed potatoes in the skin. Bake the potatoes until cooked through (about 45 minutes at 375 'F. Remove from the oven and let cool a bit. Cut in half across the width of the potato. Turn on end and add a generous pat of butter on top. Use a fork to push the butter into the potato meat until it is all mixed in. Add a tbs. or whole milk to the top of the potato and stir in. You now have mashed potato in the skin. This style of mashed potato has more potato flavor than does the boiled potatoes.

Twice baked potatoes - Bake potatoes, cut in half, and remove the potato meat from the skins, taking care not to damage the skins. Add butter, salt, and evaporated milk to the potato meat and mash until smooth. Spoon back into the potato skins and bake for 15 minutes more in a 375'F oven to lightly brown the top. Serve with chopped chives and butter.

Technique #4 - For an alternative to mashed potatoes, boil the spuds with the skin on. This protects the potato flavor. When done through, remove the skins with a spoon. Place the potato meat into a ricer and rice the potatoes. Lightly salt and serve with softened butter.

To technique #4, add butter, salt, and milk. Mash for the creamiest, lump free mashed potatoes ever.

For added flavor in all of the above, roast a head of garlic in the oven until tender. Mash the garlic and mix into the potato mash.

Seeeeeya; Chief Longwind of the North
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Old 12-08-2014, 01:00 PM   #5
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I always boil cut up potatoes in salted water, and then mash them.
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Old 12-08-2014, 02:04 PM   #6
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I would direct you up to Chief Windy's #4. Note that he says to rice them. If you don't know what a ricer is, it is a press that forces potato through a screen of small holes. It is a preferred alternative to mashing. And beating or blending should be avoided. When potatoes are taken to high temperature by boiling, the starch packets become altered and delicate. At that point, if the potato is mashed roughly the starch packets break, and the mash gets an unpleasant glue-like texture. The ricer minimizes the damage. There is a way to stabilize the starch first, but it's significantly more time consuming, so the ricer is the best bet. And the roast garlic - definitely.
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Old 12-08-2014, 03:03 PM   #7
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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.
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Old 12-08-2014, 03:16 PM   #8
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Potatoes

I do the same as Jenny, and they turn out great. No electric hand mixer.
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Old 12-08-2014, 03:29 PM   #9
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+3 for boiling in salted water and mashing.
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Old 12-08-2014, 03:33 PM   #10
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I warm up the milk before adding it to the potatoes.
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