| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3773.1 | What do you mean by consistency? Smooth? | NETRIX::michaud | Jeff Michaud, DECnet/OSI | Thu Mar 25 1993 13:49 | 3 |
| Last time I made mashed potatoes I used the kitchen aid stand
mixer. Using it, I don't think it matters what kind of
potatoes used, it whips them up very nice and smooth.
|
| 3773.2 | Russets | FSOA::BERICSON | MRO1-1/L87 DTN 297-3200 | Thu Mar 25 1993 15:56 | 4 |
| Ay Yuhh, love them russets.
Mashed with skin on! Rat hole.. how many peel first?
|
| 3773.3 | The milk is the secret.... | WKEND::MACARTHUR | | Thu Mar 25 1993 16:15 | 4 |
| I mash the potatoes first, then add milk (whole milk or half&half work
best - much creamier) and a little salt and pepper. Then I get out my
mixer and mix until nice and creamy. I've done this with all sorts of
potatoes, and they come out fine.
|
| 3773.4 | one more thing... | WKEND::MACARTHUR | | Thu Mar 25 1993 16:15 | 2 |
| re: -.1 - I also add a little butter or margarine too - forgot to put
that!
|
| 3773.5 | | CAMONE::BONDE | | Thu Mar 25 1993 17:21 | 6 |
| DIR/TITLE=potato revealed:
837 PINION::HACHE 31-DEC-1991 56 Potatoes (General Info, Recipes`
842 PINION::HACHE 31-DEC-1991 17 Potatoes: Mashed Potatoes
Try to use existing topics for entries and requests whenever possible.
|
| 3773.6 | | WAHOO::LEVESQUE | Simply Resistible | Mon Mar 29 1993 08:47 | 3 |
| The key to smooth mashed potatoes is in heating the milk (and butter). If you
use cold milk, they are not as smooth. And use a ricer, for professional
results.
|
| 3773.7 | | RINGER::WALTER | used to be Aquilia | Tue Mar 30 1993 10:35 | 27 |
| Good topic. I just read in my Bon-appetite never to use mixers for
mashing because they made them gluteony. I agree with this and now
am looking for the crossed old fashioned masher. Not those weird
ones where they don't mash. Anyone know what I'm talking about? I
assume a kitchen store will have one if I ever find the time to get to
one. You have to get the ones where they have the little small square
holes so they mash real good, IMHO. It is a circular masher opposed to
the retangular ones.
Now, according to Mom... you mash first with BUTTER and then add milk
to consistency you want. She boils her potatoes. I like to bake to
save the skins and never microwave. They definately come out different
in the micro although I can't understand why.
According to Mom-in-Law (who doesn't like butter/margerine) she uses
only sour cream. Her regular white mashed with one sweet potatoe mixed
in with sour cream are the best for something alittle different!
I have also used several different varieties but like Idaho russets the
best for anything. I would think that Yukon Gold would make an
outstanding mashed however.
I apologize if this note is in wrong place. It wasn't write locked.
cj
|
| 3773.8 | Pommes Mashed ? | MILE::PRIEST | All at sea at Solent | Wed Mar 31 1993 09:59 | 18 |
| Elizabeth David's method for Potato Puree (from French Provincial
Cooking) produces GREAT mashed potato (I find a wire "balloon" whisk
is the best tool, and the result is smooth and melt-in-the-mouth
light):
Boil the potatoes in the skins in very little water - the drier they
are when cooked the better. As soon as the potatoes are cool enough
to handle, peel them and mash them coarsely, with a masher or a
strong wire whisk. Gradually add 1/2 cup (per 2 pounds potatoes) of
very hot milk and mix in thoroughly. Add 2 ounces of butter, then
whisk and whisk, for as long as your arm holds out. Serve immediately.
(Substituting stock for some of the milk gives an even lighter texture,
but obviously affects the colour.)
Good mashing .... Jim
|