SMOOTH potatoes

[Guest guest]

BTW, despite my love of lumpy potatoes, I do know that you can use a potato

ricer to make perfectly smooth 'mashed' potatoes. Absolutely no lumps and no

gluey texture that you often get from using a stand mixer (or overprocessing

with a hand mixer).

 

This topic reminds me of a Thanksgiving fiasco from a few years ago. A good

friend of mine was helping me in the kitchen and offered to mash the potatoes.

I was running around handling the other dishes and didn't notice how long she

had been mashing the potatoes with the hand mixer until it was way, WAY too

late. They were totally a gluey mess. I should have given her the potato ricer

instead. Oh well, lesson learned.

Penne

 

, " penneluvspointers "

<penneluvspointers wrote:

>

> I have to agree with you regarding loving lumps in my potatoes - to me that's

the only way to eat them. I usually make rustic " smashed " potatoes -- potatoes,

skins and all, mashed lightly with many lumps left in for a great texture.

There's just something about totally smooth potatoes that I really dislike -- I

guess I like to " eat " my food instead of just swallow it.

>

> Penne

>

> , Elaine Pollard <elainepollard@>

wrote:

> >

> > I always loved lumps in my potatoes, and then my grandmother came and lived

> > with us. She made the best mashed potatoes--no lumps, and they melted in

> > your mouth like ice cream. I can go either way now. I just love mashed

> > potatoes.

> >

>

[Guest guest]

I do occasionally use a potato ricer....mainly because I like to use old kitchen

implements but if I am doing mashed potatoes for the whole family (I have 7

kids.....all but the two youngest are married {and most of my sons-in-laws are

big men and can EAT} and there are 13 grandchildren, so it would take me forever

to use my ricer to make mashed potatoes. Most of the time I use either one of

my vintage Sunbeams or my Bosch.

 

I can remember making some gluey mashed potatoes one time when I had not been

cooking long.....I didn't have a clue as to what I had done wrong but I knew I

had not done something right. I just tried to remember all of the things my

mom had taught me about making good mashed potatoes the next time.....and I

guess whatever I did wrong, I have been lucky enough not to do it again. I

could have used those potatoes for wall paper glue!!

 

Nancy C.

East Texas

[Guest guest]

Penne you are right abou the potato ricer is a great tool to have and it does

make for great, smooth mashed potatoes, as well as pumpkin pies.  I use the

following kind of hand masher.  The top one is great, the rest are not good

because of the small holes that causes too much surface tension so the potatoes

don't mash, they just pile up underneath it and give you a real workout.

 

http://www.amazon.com/Oxo-Good-Grips-Potato-Masher/dp/B00004OCJK/ref=sr_1_1?ie=U\

TF8 & s=home-garden & qid=1266262256 & sr=8-1

 

http://www.amazon.com/Oxo-Grips-Smooth-Potato-Masher/dp/B00004OCL9/ref=sr_1_3?ie\

=UTF8 & s=home-garden & qid=1266262256 & sr=8-3

 

http://www.amazon.com/Calphalon-FN19-Nylon-Potato-Masher/dp/B000IV5902/ref=sr_1_\

4?ie=UTF8 & s=home-garden & qid=1266262256 & sr=8-4

 

http://www.amazon.com/WMF-4-Inch-Stainless-Potato-Masher/dp/B00005O66P/ref=sr_1_\

5?ie=UTF8 & s=home-garden & qid=1266262256 & sr=8-5

 

Of course I got mine at WalMart or the Dollar Store, I can't remember which.  I

good sturdy one is important.  You also need to make sure your potatoes are cut

into nice 1/2 inch cubes for your boiling.  I boil mine with salt until fork

tender.  If you over boil them they make paste, but if you don't boil them

enough they are lumpy in a bad way.  I also stir in my additions instead of

mashing them in.  This works in air and evenly distributes the butter, cream,

milk, sour cream, or mayo instead of over working the potatoes developing the

starch into paste.  I hope this helps someone.  We all have different

techniques, so find one that works for you.  I do hope you try adding mayo

because it does make them super yummy.  It sounds odd, but mayo is wonderfully

rich and creamy. If you use an olive oil based mayo or a home made mayo with

herbs and garlic, yummy!!!  I love adding roasted garlic when I do roasted

veggies when it is still warm.  Just

grind it with Kosher salt on your cutting board with your knife blade or in a

morter/pestle before adding it to the potatoes.  This is wonderful.  I still

love the hot sauce.  It does take much hot sauce to make a kicking mashed

potato.  Try it some time!

 

Dena