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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 11-16-2006, 05:48 AM   #121
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Quote:
Originally Posted by Ishbel
I apologize to the forum, not for the brief reply, but for not also including a link to the thread you have graciously provided.
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Old 11-16-2006, 06:05 AM   #122
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After they boil, I drain the water and replace the pot to the flame. This effectively dries out all the remaining moisture. Then I add the softened butter and sour cream. I use a hand masher. Once all the butter is incorporated I slowly add warmed half and half or light cream. S&P to taste.
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Old 11-16-2006, 06:09 AM   #123
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Usually hand mash, but sometimes in the mixer, trying not to make it like wallpaper glue. if you mean an immersion blender by "hand blender", I cannot imagine that would work unless you had one of the much larger ones (than I have).
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Old 11-16-2006, 08:15 AM   #124
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Quote:
Originally Posted by skilletlicker
I apologize to the forum, not for the brief reply, but for not also including a link to the thread you have graciously provided.
Are you apologising for my brief reply? If so, there is really no need.
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Old 11-16-2006, 09:54 AM   #125
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I've used every thing talked about. Currently I prefer the rustic quality of a masher and then hand whipping or blending with a rubber scraper. (I also add turpis and rutabagas to the mash...great taste and texture)

RIcers and food mills are good for many gently pureed foods, and sauces...tomato, apple, etc.
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Old 11-16-2006, 10:43 AM   #126
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Hand mashing is ok, but you'll still get lumps.

The mixer also works well, but you'll STILL get lumps. And if you're not careful, you could overmix them and end up with potatoes that look like a sticky gooey mess like glue!!

Therefore, I think that the best way is to put the potatoes through a ricer first. They come out perfect every time!! There's no mashing, no fuss, no muss!!! You just STIR in the butter, milk, seasonings and whatever else have you.
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Old 11-16-2006, 10:55 AM   #127
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You can use a ricer to make spaetzle, also.

I use a masher because I rather like them sorta lumpy. I also do use a fork to make sure all the cream gets incorporated. I love mashed potatoes. My very favorite comfort food.
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Old 11-16-2006, 11:01 AM   #128
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Or a colander.

Yeah, lumpy potoatoes are good at times, especially if you plan to keep the skin on them, such as red potatoes.
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Old 11-16-2006, 11:09 AM   #129
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I'm old enough to remember a time when a mom who prepared lumpy mashed potatoes was considered a failure. The expectation was smooth, creamy, lump-free mashed potratoes - no excuses. Lumps were a mistake.

I realize current convention is that lumpy mashed potatoes are considered 'rustic', but I don't care for them.

I use a ricer as that is the best way to ensure 'completely mashed' mashed potatoes.
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Old 11-16-2006, 11:14 AM   #130
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Since this thread and this thread discuss the exact same thing, I am going to merge the two and make them just one thread.
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