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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 08-11-2006, 09:48 AM   #81
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if I want the smoother version, I use instant...
An old cook showed me what he thought the only real use of instant mashed potatoes was and that was as a thickener. Acording to him it added nothing to or from the flavor, only the viscosity.

I agree, instant potatoes is/are hard for me to think of as food rather than a tool, I do have a box, must be 10 Years old.
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Old 08-11-2006, 09:55 AM   #82
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i've tried instant but it tastes so fake! sorry...

i read somewhere the hand mixer is the best way to mash potatoes, but sometimes i am too lazy to bring it out, so i do it with those stainless steel mashers...which suits me just fine because personally i prefer chunky bits of potato in it...not totally smooth and silky.
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Old 08-11-2006, 01:31 PM   #83
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Let me tell something about lumpy mashed potato.
Back in the old country, some private farmers would keep one or two pigs. Of course just like everything else, there was no food to feed the animals, so people would just buy a lot of potato boil it and feed it to pigs. Of course, they did not peel it, but they did mash it, not a lot just a little bit, so it would have a lot of lumps. Nowadays if I see lumpy, skin on mashed potato, it reminds of a dirty, filthy pig sty, brrrrrrrrrrrrrrrrrrrrrrrrrrrr


No matter what I use masher or Hand Mixer (I prefer the later), I make sure to whip that potato really well. My wife used to like lumpy mashed potato, the only reason I think that is was because her mother doesn’t know how to cook.
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Old 08-11-2006, 01:33 PM   #84
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I use a mixer because I like mine creamy smooth.
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Old 08-11-2006, 01:58 PM   #85
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Quote:
Originally Posted by CharlieD
Let me tell something about lumpy mashed potato.
Back in the old country, some private farmers would keep one or two pigs. Of course just like everything else, there was no food to feed the animals, so people would just buy a lot of potato boil it and feed it to pigs. Of course, they did not peel it, but they did mash it, not a lot just a little bit, so it would have a lot of lumps. Nowadays if I see lumpy, skin on mashed potato, it reminds of a dirty, filthy pig sty, brrrrrrrrrrrrrrrrrrrrrrrrrrrr


No matter what I use masher or Hand Mixer (I prefer the later), I make sure to whip that potato really well. My wife used to like lumpy mashed potato, the only reason I think that is was because her mother doesn’t know how to cook.
charlieD, i hope you're not trying to say that I don't know how to cook... anyway, i still think it's all about personal preferences and you don't base your preferences on the history of food...it's like some people prefer smooth peanut butter while others like chunky...or chunky chips to french fries...or chunky pasta sauce to smooth ones...and the list goes on and on...
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Old 08-11-2006, 04:05 PM   #86
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arlienb:

I'm pretty sure CharlieD was explaining why he prefers smooth mashed. He was not responding to your post.
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Old 08-11-2006, 05:12 PM   #87
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Geeze .... there are sliced, diced, smashed, mashed, riced, grated, whipped and creamed potatoes - or is it creamed and then whipped in the texture hierarchy? The method I use is dictated by (or is it predicated upon?) the consistency I'm trying to achieve at the moment.

Well, like Aunt Margret would say - there's more than one way to skin a rabbit (she should know - she used to raise them).
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Old 08-11-2006, 05:16 PM   #88
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I like all the versions that Michael mentioned. How can you not love a potato, no matter what you do to it first?

Will admit that I like my new ricer a lot.
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Old 08-12-2006, 03:25 AM   #89
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true, mudbug, true... i just tried panfrying thin slices of potato yesterday, to go with chicken kiev...and i thought, here's a new way to use potato as a side! or just boil whole new potatoes and slather them in butter while hot...i've also done pommes dauphinoise which is just pure heaven...oh potato! the things we can do with it!!!
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Old 08-12-2006, 09:15 AM   #90
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Quote:
Originally Posted by jennyema
I hate completely smooth mashed potatoes. Reminds me of "Potato Buds." I need a few small chunks.
Yep. Potatoes mashed with a mixer come out tasting like a mouthful of soft mush. AAACCCKKK. I put mine through a ricer then add a little cream and butter then stir with a fork to mix. I get mashed potatoes that are creamy but have a little texture. Perfecto!!!
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