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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 05-27-2006, 01:48 AM   #31
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Depends on the texture I want, if it's a country type potato, I use a masher, my garlic potatoes are done with a ricer...Love both, so does the whole family.
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Old 05-27-2006, 02:47 AM   #32
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different ways of making mashed potaotes

Hello Kadesma:

this is bigjim, with all these replys on making mashed potatoes, I think
everyone makes which every way that they like best, and that is the joy
of cooking. that is the best thing about that I like. where abouts are you
locaded in california, I live in Fresno, geting ready to move to Kingsburg,
about 20 miles south of fresno. moving out in the country, I can`t wait.
you take care and God Bless.....
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Old 05-27-2006, 04:10 AM   #33
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I prefer a masher as I think it gives a better 'mash' consistancy. I particularly hate the stuff you get in ready meals, I just don't know how people can eat that.
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Old 05-27-2006, 08:58 AM   #34
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I use both the masher and the mixer. I use my antique hand masher to mash them down some with the butter, S & P. Then I pull out my hand mixer and mix them a little more. I don't like them smooth so I stop when there is some texture left.

As for what I add to them .... it depends on my mood. Sometimes.....

butter, S & P and milk
butter, S & P and sour cream
butter, S & P and cream cheese
butter, S & P, sour cream, green onions and crumbled bacon
butter, S & P, sour cream and roasted garlic
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Old 05-27-2006, 09:34 AM   #35
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I have used a mixer and a masher.. but I heard somewhere that its not good to use a mixer, because it changes something in the texture of the potato.. hmmm can't remember what they said... but I heard that using a ricer is the best thing to use, cause it only mashes the potatoes once... but ick to much trouble for me, and ewwww to clean it out each time ick! So I just take out the masher, and nobody seems to complain LOL
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Old 05-27-2006, 01:53 PM   #36
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Quote:
Originally Posted by BigJim
Hello Kadesma:

this is bigjim, with all these replys on making mashed potatoes, I think
everyone makes which every way that they like best, and that is the joy
of cooking. that is the best thing about that I like. where abouts are you
locaded in california, I live in Fresno, geting ready to move to Kingsburg,
about 20 miles south of fresno. moving out in the country, I can`t wait.
you take care and God Bless.....
Hi BigJim,
I agree, that is what is so nice we can ech say how we like something and share ideas with friends.I'm located in Modesto and have friends in Clovis. We too live in the country although we are being surrounded by homes being built on what was once wonderful farmland..Enjoy your new home You will love the country..
kadesma
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Old 05-27-2006, 03:19 PM   #37
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Quote:
Originally Posted by BigJim
Hello Kadesma:

this is bigjim, with all these replys on making mashed potatoes, I think
everyone makes which every way that they like best, and that is the joy
of cooking. that is the best thing about that I like. where abouts are you
locaded in california, I live in Fresno, geting ready to move to Kingsburg,
about 20 miles south of fresno. moving out in the country, I can`t wait.
you take care and God Bless.....
Small world... I have lived in Reedley for 17 yeas!
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Old 05-28-2006, 08:31 AM   #38
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I voted for the stand mixer and the masher. I prefer to use my Kitchenaid mixer for mashed, however, since it's on the fritz right now, I bought a cheap hand masher and use that. I do have a ricer floating around somewhere, but I haven't used it in over 10 years.

I prefer lumpy mashed. I also like the skins on. I think the best mashed are made with Yukon Golds, salt and pepper, cream, and garlic.
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Old 05-28-2006, 07:36 PM   #39
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I've always been a fan of "semi-lumpy" mashed potatoes; I agree that if they're too smooth, they remind me too much of Potato Buds. I do keep the Mashed Potato Flakes on hand, but I just use them as a filler or thickener.

I browsed this thread, and I think I may be the only one here who does TWO things: I use my stand mixer for about 75 percent of the cooked potatoes, and I use a good, old-fashioned masher for the rest (all of the potatoes are then folded together in a big serving bowl). This applies whether I'm preparing for 2 people, or for 100.

[I should point out that although I do own a ricer--a really big one that I picked up at a flea market--I have never used it. It's mainly decorative, although it may be useful some day as a Blunt Weapon]

When I'm cooking the potatoes, prior to mashing, I'll throw a few whole garlic cloves into the water (anywhere from 2 to 6 or more, depending on the quantity I'm preparing). I'll process these in the mixer, along with the potatoes. The mashed, simmered garlic adds flavor without being too overpowering. If I want raw garlic flavor, I'll smash a clove or two into the finished product, right at the end.

After that, it's all about the sour cream, S & P, butter, etc. I happen to be a big fan of gravy on my mashed potatoes, and if there's gravy available, I'll use every last bit of it!

--J
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Old 05-28-2006, 07:46 PM   #40
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Quote:
Originally Posted by ironchef
Ah, you use a hand mixer. I was thinking that you use a stand mixer. You should actually adjust your poll then because I think most people use stand mixers rather than hand mixers to make homemade mash.
That is not necessarily true, ironchef. Unfortunately, not all of us have a stand mixer. Although, I would love to have one, but I just don't have enough counter space. I use a hand mixer or a potato masher to make my mashed potatoes.
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