"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
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

Reply
 
Thread Tools Display Modes
 
Old 06-19-2007, 11:13 AM   #161
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by Aunt Lisa's Kitchen
May I ask, what kind of potatoes do you all prefer mashed? Is there a variety that just tastes or works best?
Russetts, peeled and de-eyed.
__________________

__________________
Caine is offline   Reply With Quote
Old 06-28-2007, 09:39 AM   #162
Assistant Cook
 
LaVitaDolce's Avatar
 
Join Date: Jun 2007
Location: In the kitchen
Posts: 15
I use a masher because I like chunks of potato.
__________________

__________________
LaVitaDolce is offline   Reply With Quote
Old 06-28-2007, 12:09 PM   #163
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Just about ANY kind of potato can be used for mashed potatoes.

I sometimes add some cream to mine. This, to me, seems to give the potatoes a much creamier texture with a somewhat better taste.
__________________
Corey123 is offline   Reply With Quote
Old 06-28-2007, 12:12 PM   #164
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,374
Try sour cream instead once in a while. It adds a nice flavor to the mix.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-28-2007, 03:31 PM   #165
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,739
aunt lisa, you should use a high starch potato for mashed. russets or eastern are good, but i prefer to use yukon gold potatoes.

andy, the sour cream sounds good, will have to try that. i kill my baked spuds with it, so i bet it'll be good in mashed.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 06-28-2007, 05:11 PM   #166
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by Caine
I use a potato ricer to frost my spaghetti & meatballs cake!
you're either yanking our chain or you have a really unusual recipe that I gotta see.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 06-28-2007, 05:45 PM   #167
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
I love to add sour cream.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-28-2007, 06:04 PM   #168
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
My wife prefers to use a Foley strainer. For smaller quantities, I prefer a metal masher that has a perforated metal plate and for larger quantities, a wood masher and medium coarse strainer. For other than large quantities of product, Foley strainers and assorted mixing paraphernalia strike me as being more trouble to clean than they are worth.
I feel the desired consistency of the final product should be stiffer if the puree is to be eaten with gravy and fluffier if it is to be eaten unaccompanied by gravy. After thoroughly mashing, I put back on stove to re-warm, mixing and then whipping with a wood spoon. If necessary I add back some of the cooking water, then sweet butter and make final adjustment of the consistency by adding whole milk.
__________________
justplainbill is offline   Reply With Quote
Old 06-28-2007, 09:27 PM   #169
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Andy M.
Try sour cream instead once in a while. It adds a nice flavor to the mix.
Always add the sour cream! It adds a whole new depth and dimension.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 06-29-2007, 09:55 AM   #170
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Dried minced garlic and onion in the water, which has a tablespoon or so of chicken buillion added.
Into the food processor with a little butter and a lot of sour cream.
Salt & Pepper to taste.

Tried a ricer and a masher.... I like my food processor!
__________________

__________________
GrillingFool is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.