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View Poll Results: When making mashed potato what do you use and why?
Potato masher 31 64.58%
Potato ricer 9 18.75%
Mixer 12 25.00%
Multiple Choice Poll. Voters: 48. You may not vote on this poll

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Old 08-12-2006, 01:14 PM   #91
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Masher for me. Butter, lots of it. Salt. Milk or cream. A pinch of nutmeg if I'm feeling exotic!
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Old 08-13-2006, 02:30 PM   #92
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Quote:
Originally Posted by arlienb
charlieD, i hope you're not trying to say that I don't know how to cook...
G-d forbid, taste is strictly personal preference and one should never argue about it. I merely describe my point of view and where it came from.
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Old 08-14-2006, 02:55 AM   #93
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no offense meant, no offense taken, charlieD. cheers!
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Old 08-15-2006, 07:20 AM   #94
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I DID manage to get a potato ricer from BBB.
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Old 08-15-2006, 10:03 AM   #95
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Quote:
Originally Posted by Corey123
I DID manage to get a potato ricer from BBB.
Great! Now go make some potatos.
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Old 08-15-2006, 11:17 AM   #96
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It won't be much on account that I'm a diabetic.

Gotta watch the starch intake.


~Corey123.
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Old 08-29-2006, 12:17 PM   #97
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Quote:
Originally Posted by Andy M.
With a mixer, you run the risk of making the potatoes gummy if you whip too much.

With a masher you get lumps.
I have never had or even heard of gummy mashed potatoes. My mom did hers with the hand held electric powered mixer and they never had lumps and they were never gummy.

I use a hand masher and I don't get lumps. Cooking time is key though if you undercook, you'll definitely have lumps. I actually like a little lump to my potatoes at this point in time. It varies. Potatoes are my comfort food so I do them a lot of ways.
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Old 08-29-2006, 01:54 PM   #98
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My mom used a hand-held mixer too, before she got a stand mixer.


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Old 09-17-2006, 08:14 AM   #99
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in the professional kitchen, the hobart does most of the mashed potato work, but at home i prefer the skin-on, lumpy version, using a masher or even just a fork. i was brought up on either my mom's fluffy, mixer-made mashed potatoes or instant potatoes. enough was enough.

i'll peel the potatoes and put them through a screen if i want to pipe them for some dish or for gnocchi, though.
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Old 09-17-2006, 09:33 AM   #100
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Lumpy. Whole milk or cream. Butter. Garlic.

But best of all? Half mashed potatoes, half mashed rutabega. Georgeous color, georgeous flavor ...
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