TIL... (today I learned)

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TIL that using a whisk is much easier than a potato masher when making mashed potatoes. I did cook the potatoes with no salt. According to Danes, that is the better way to cook potatoes for mash. I'm still not sure that it actually makes a difference. Something about salt "increasing the structural integrity of starch". I'm dubious, but willing to experiment.
I don't even own a potato masher. I've used a potato ricer ever since I discovered them many many years ago, and guess what? Never, ever do I have lumps in my mashed potatoes. Another benefit is, if you use small potatoes like yukon gold or red skins, you can boil them with the skins on, then when you squeeze them in the ricer, the potato comes out the bottom and the skin is left behind.
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