MIL went to a lot of trouble to make lumpless mashed potatoes one holiday when her kids were young -- they were less than impressed and actually accused her of using potato flakes (gasp!)...
A food mill is the ideal - and easy - way to lumpless and non-sticky mashed spuds.
Another easy and elegant way is with a potato ricer. Boil the potatoes, and squish them through the ricer directly on the plates. Sprinkle with fleur de sel and a little nice EVOO.
<<(from Epicurious.com) MASHED POTATOES Don't try beating potatoes in a food processor: the fast spinning motion will develop the gluten in the potatoes and turn them into a gray, sticky mass. You can use an electric beater if your potatoes are mealy â€" russet or Idahos. For information on choosing and handling potatoes, click here.>>
i did the same thing with a stick blender! ick! never again!
"Peter Aitken" <[email hidden]> wrote in news:[email hidden]:
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A food mill is the ideal - and easy - way to lumpless and non-sticky mashed spuds.
Agreed. I used an old foley Mill to mash the potatoes and toss in about 3 tbls cubed cream cheese at the same time. Then add hot milk for consistency and white pepper to taste.
Andy
-- "Ladies and gentlemen, The Beatles!" - Ed Sullivan (1964)
On Fri 14 Jan 2005 05:34:48a, Richard Green tittered and giggled, and giggled and tittered, and finally blurted out...
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Wayne said:
I don't like my food mill - need a new one. But I do use my potato ricer
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for mashed spuds. It's just a little slower.
Wayne
...Don't you find you end up with cold potato when you use a ricer?? I always do (although I do like the consistency) - so I use a fork, mash the spuds quickly and thoroughly, then beat the hell out of them. The real secret, of course is to use a ton of butter and plenty of salt and pepper. Generally speaking, I don't approve of the trend to use garlic in mashed potato (blame the Irish heritage).
Richard.
I rice the potatoes into a pot over low heat. I melt the butter and heat the cream/milk. The potatoes are nicely hot. I sometimes like garlic in mashed potatoes, but I only throw in a clove or two and boil with the potatoes, then remove before mashing. I don't care for roasted garlic mashed into the potatoes. I sometimes add a bay leaf to the boiling potatoes.
I rice the potatoes into a pot over low heat. I melt the butter and
heat
Quoted message said:
the cream/milk. The potatoes are nicely hot. I sometimes like
garlic in
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mashed potatoes, but I only throw in a clove or two and boil with the potatoes, then remove before mashing. I don't care for roasted
garlic
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mashed into the potatoes. I sometimes add a bay leaf to the boiling potatoes.
I don't care for the roasted garlic flavor either. When garlic mashed are called for I slice garlic and heat it in melted butter but not to the point of browning. I then add the butter to the boiled potatoes and then mash by hand with a masher with 1/4 inch holes which works as well as a ricer. I think milk or cream is not necessary with enough butter.
On Tue 18 Jan 2005 08:38:47a, jmcquown tittered and giggled, and giggled and tittered, and finally blurted out...
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Richard Green said:
Wayne said:
I don't like my food mill - need a new one. But I do use my potato ricer
Quoted message said:
for mashed spuds. It's just a little slower.
Wayne
of salt and pepper. Generally speaking, I don't approve of the trend to use garlic in mashed potato (blame the Irish heritage).
Richard.
"Trend" is a good word for it. I'm not impressed.
Jill
I agree that it's a trend. I like with some meals and not with others. Whether or not I use garlic is highly dependent on the meat it's being served with. The same goes for boiling a bay leaf with the potatoes. I generally only do that for a beef meal.
