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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 06-29-2007, 12:45 PM   #171
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Yeah, I love sour cream on BAKED potatoes, so it should also taste good in mashed potatoes as well.
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Old 06-29-2007, 01:23 PM   #172
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I haven't read through all the responses, but one I like is, mashed potatoes combined with cooked mashed carrots and carmelized chunks or rings of onions, butter & s&p.
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Old 06-29-2007, 03:11 PM   #173
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Also, certain cheeses make it taste good, such as cheddar and Swiss.
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Old 06-30-2007, 06:59 AM   #174
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I love mashed potatoes with onions and bacon.....
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Old 06-30-2007, 07:30 AM   #175
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viel besser mit gerauchte speck
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Old 06-30-2007, 07:49 AM   #176
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jp bill, you make stuffed cabbage with mashed taters?

that sounds pretty good, actually. danke!

i haven't read through all of the responses, but has anyone said potatoes, cabbage, and butter (colcannon), or potatoes, green onions, and butter (champ)?
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Old 06-30-2007, 11:22 AM   #177
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Quote:
Originally Posted by justplainbill
viel besser mit gerauchte speck
Yep...you said it....lol!!!
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Old 06-30-2007, 01:37 PM   #178
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Quote:
Originally Posted by buckytom
jp bill, you make stuffed cabbage with mashed taters?

that sounds pretty good, actually. danke!

i haven't read through all of the responses, but has anyone said potatoes, cabbage, and butter (colcannon), or potatoes, green onions, and butter (champ)?
Smoked speck can be a less salty alternative to American Bacon. I buy mine in the Polishtown section of Riverhead, NY
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Old 07-01-2007, 09:40 AM   #179
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I use a masher then add milk and butter, then use a electric mixer. Sometimes I get lumps sometimes I don't. That's the way it was when my Grandma fixed them. We never knew if there was going to be lumps or not. I don't make real mashed potatoes very often so to me it's just the taste. I don't really care if there is lumps or not.
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Old 07-06-2007, 12:57 AM   #180
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I'm Rethinking The Hand Mixer Now

I use a hand mixer because my mother always did but now that I think about it, she's definitely not known for her cooking! Anyway, I always add butter, Half-N-Half or whipping cream, salt and white pepper. It's white pepper because years ago one of my little ones wouldn't eat anything he could see pepper in.

I'm definitely going to try the masher now thanks to all of these posts. It's always been hit or miss as to whether the potatoes would be gummy and being a poor cook, I never had any idea why. I just chalked it up to "@#$% Happens"! I don't think I can use a ricer because it looks too small. I have to make 10 - 15 lbs. of potatoes every time because I have 7 kids who LOVE mashed potatoes enough to peel all of them for me and there are never any left over. Maybe I can get them to mash them, too!

Terry
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