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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 06-19-2007, 10:13 AM   #161
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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.

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Old 06-28-2007, 08:39 AM   #162
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I use a masher because I like chunks of potato.

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Old 06-28-2007, 11:09 AM   #163
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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.
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Old 06-28-2007, 11:12 AM   #164
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Try sour cream instead once in a while. It adds a nice flavor to the mix.
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Old 06-28-2007, 02:31 PM   #165
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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.
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Old 06-28-2007, 04:11 PM   #166
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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.
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Old 06-28-2007, 04:45 PM   #167
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I love to add sour cream.
You are what you eat.
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Old 06-28-2007, 05:04 PM   #168
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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.
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Old 06-28-2007, 08:27 PM   #169
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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.
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Old 06-29-2007, 08:55 AM   #170
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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!

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