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Old 11-24-2008, 04:24 AM   #21
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Constance, I am very sorry for your arthritis. It hurts to loose mobility that you have always had before.

I use russets and hand mash. I often leave the skins on as I like the taste. I usually add butter, milk a bit of garlic powder and some basil.

If I have time ans I want then really nice, I rice them. This guarantees no lumps and very fluffy. In fact, you can server them just riced and not mixed and add whatever you want at the table.

AC
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Old 11-24-2008, 06:56 AM   #22
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There are two kinds of potatoes, waxy and starchy. Russets fall into the starchy category. Don't over cook them, and once done, return them to the pot (after strained) and with a high flame, let them dry out a bit. Be careful not to burn them, you have to stay with them.

Warm the milk and butter in a saucepan, adding them warm, instead of cold. That also prevents that gluey mess you described. I've seen that glue thing happen with both types of potatoes and it's usually a result of dealing with too much water, and too cool a temperature.
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Old 11-24-2008, 08:03 AM   #23
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I peel , slice them about 1/2 inch thick, cook in water til done, then drain. After draining them, I put them thru the potato ricer into a bowl. But if your arms hurt you , the potato ricer probably not a good option for you.
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Old 12-17-2011, 08:23 PM   #24
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I got 2 5lb. bags of russets today - BOGO - and want to make mashed with one, home fries with the other. Do you recommend peeling and boiling or baking and scooping? I usually only use russets for baked spuds. We're not fans of peels on in mashed, but they're good for home fries.
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Old 12-17-2011, 08:29 PM   #25
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Quote:
Originally Posted by Constance View Post
I don't mean to be a big baby, but it just hurts my arms to peel potatoes. It really aggravates me...I used to be so strong, but now I can't even pick up a milk jug without using both hands.
I have a serrated blade peeler. Whizes through peeling. Yet it is gentle enough so that I can peel a raw tomatoes for roses.
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Old 12-17-2011, 08:33 PM   #26
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So peeling is the way to go? I have a great peeler and don't mind the work, just don't want that "gluey" texture in my mashed.
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Old 12-17-2011, 08:34 PM   #27
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Originally Posted by Dove View Post
when I use to make mashed potatoes ...I also warmed the milk.
Ditto here. I heat the milk in the micro with the butter in the milk so that it is already on the way to melting.
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Old 12-17-2011, 08:36 PM   #28
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I use mostly Russets also and I mostly use my Kitchen Aid Mixer(sometimes the ricer). The only time I had "gluey" mashed potatoes was when I left the pot of raw spuds on the stove top while the oven was on. I am careful not to do that again.
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Old 12-17-2011, 08:56 PM   #29
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I only use russets. I think waxy potatoes like redskins make crappy mashed.

I peel. Cook. Hand mash with a potato masher. Even when I make 30+ people worth

I use butter, salt, half and half and milk. That's all I add.

People say they are the best they've ever had.

Gluey potatoes are by definition overworked. Don't do that. Dont use a mixer or food processor. Ricer is ok.
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Old 12-17-2011, 08:56 PM   #30
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I have a ricer with a large hopper. It is too big when cooking for only one. And if you are making mashed for a crowd, by the time you rice the last potato, the riced ones are now cold. So I may give it to one of my kids. Hand mased I think is best. Starting with baking the potatoes in the oven or micro and scooping out the meat, saves the flavor and all the nutrients.

If you chose to cook them in water, drain, place back in pot, cover, allow them to sit for a couple of minutes and let dry.
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