Banana Brain
Sous Chef
- Joined
- Apr 28, 2006
- Messages
- 647
I use a masher so that they still have lumps in them and taste just like mom's.
When making mashed potatoes what do you use and why?
- Thread starter CharlieD
- Start date
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If you have answers, please help by responding to the unanswered posts.
kats
Assistant Cook
As I like them chunky, I use a masher. Also, after boiling the potatoes, I put them back in the hot pan for a while, before adding other ingredients, so it gets rid of some of the water.
And I prepare them in two different ways:
1. (for everyday meals) With milk, butter and a little parmesan.
2. (for special chubby occasions) With cream, looots of butter and grated gruyere cheese.
(anf, of course, salt and pepper, in any of the ways)
And I prepare them in two different ways:
1. (for everyday meals) With milk, butter and a little parmesan.
2. (for special chubby occasions) With cream, looots of butter and grated gruyere cheese.
(anf, of course, salt and pepper, in any of the ways)
Romany123
Senior Cook
I don't think I have ever seen a thread this long on mashed potatoes 
Me I usually hand mash them, I also like to add a little butter and chives to make a change. Also for me it is what you have with them, my favorite is good old bangers and mash (sausages
)
Me I usually hand mash them, I also like to add a little butter and chives to make a change. Also for me it is what you have with them, my favorite is good old bangers and mash (sausages
)
Corey123
Washing Up
I was looking at a potato ricer Saturday at BBB.
I think I'll go back there and get it today.
I think I'll go back there and get it today.
Run_Out
Senior Cook
I use a hand mixer and add a little white cheddar... Taste good.
later
later
Corey123
Washing Up
I've seen Emeril do that on his show Emeril Live.
I might try that as well!
~Corey123.
I might try that as well!
~Corey123.
Dina
Executive Chef
whipped mashed potatoes, butter, milk, cheddar, bacon, chives
southerncooker
Senior Cook
I use either a masher or a mixer. My daughter and I like lumps in ours my son and husband doesen't so we have them one way one time and the other the next. My MIL mashes hers with a fork and you'd think she either used a masher or even a mixer sometimes. I don't know how she does it.
Corey123
Washing Up
I like roasted garlid mashed potatoes, and others, but I can't have too much of it since I've been diagnosed with borderline diabetes.
But I might make some today to go wsith the beef stew I plan to make as well.
~Corey123.
But I might make some today to go wsith the beef stew I plan to make as well.
~Corey123.
SharonT
Sous Chef
I also boil the potatoes with the skins on, then cut them in half and put them through the ricer. I like not having to peel the potatoes first. The skin stays behind in the ricer.
We tried a side-by-side taste test on boiling with the skin on or peeling first and the vote was 100% in favor of boiling with the skins on.
We tried a side-by-side taste test on boiling with the skin on or peeling first and the vote was 100% in favor of boiling with the skins on.
vagriller
Head Chef
We like to leave the skin on and basically stir in the butter and milk with a fork. It's sort of like smashed potatos. Sometimes I will put some ranch dressing and/or garlic powder on them. And it has to be russets for this Idaho boy!
FryBoy
Washing Up
I always use a hand masher -- I like the consistency, which is a bit closer to baked. I find that mashed potatoes prepared with a mixer tend to be sticky and have less potato flavor.
Also, I usually just add some buttermilk and a little salt and pepper -- much more healthful than using gobs of butter, and the potato flavor is stronger.
Sometimes I add chopped scallions or chives, or even throw a clove or two of garlic in the water to cook with the potatoes, then mash it all together.
Also, I usually just add some buttermilk and a little salt and pepper -- much more healthful than using gobs of butter, and the potato flavor is stronger.
Sometimes I add chopped scallions or chives, or even throw a clove or two of garlic in the water to cook with the potatoes, then mash it all together.
DinaFine
Senior Cook
I use hand masher and add milk, butter and salt. Lately I have been boiling and mashing together with the potatoes, a little turnip and or cauliflower. Its good, try it. no problem.
buckytom
Chef Extraordinaire
oh man, dina, i love mashed cruciferous veggies and spuds.
i was raised on mashed turnips, both kinds at least once a week. (technically rutabegas and white and purple turnips)
i was raised on mashed turnips, both kinds at least once a week. (technically rutabegas and white and purple turnips)
DinaFine
Senior Cook
buckytom said:
buckytom
Chef Extraordinaire
i mix a lot of stuff into mashed spuds to get my son to eat them. when he rejects his veggies like peas or broccoli, it gets mashed into the "mashed".
same goes for chicken, ham, fish sticks, and whatever else i can grind up.
the addition of a sharp or salty cheese to the potatoes helps, like cheddar or parmesan.
i've also found you can sneak stuff in pasta, like ziti or shells.
same goes for chicken, ham, fish sticks, and whatever else i can grind up.
the addition of a sharp or salty cheese to the potatoes helps, like cheddar or parmesan.
i've also found you can sneak stuff in pasta, like ziti or shells.
DaCook
Senior Cook
Is there a thingy for gagging and puking? Lumpy mashed, eeeeewwwww.
DinaFine
Senior Cook
Mashed stuff?
I dont think I would grind up and mash any old thing. Fish Sticks?
I dont think I would grind up and mash any old thing. Fish Sticks?
Corey123
Washing Up
DaCook said:
You've never had lumpy mashed potatoes?
~Corey123.
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I use a masher. Before reading this thread, I didn't even know ricers existed and i wouldn't have thought of using a mixer. Lumps in mashed potatoes is what makes them taste authentic! if I want the smoother version, I use instant...
