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ruby slippers
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Thu, Sep 03 2015, 8:43 am
Curious what other people use to get really creamy mashed potatoes like the ones that you can make with potato flakes, but actually using real potatoes. I use a hand/old fashioned masher, but still have lumps. Would a food processor after the potatoes are boiled get the effect I am looking for?
Last edited by ruby slippers on Thu, Sep 03 2015, 8:56 am; edited 1 time in total
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aqua1
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Thu, Sep 03 2015, 8:48 am
You can use a regular masher but the trick is the keep some of the water that the potatoes were cooked in, and keep adding until you get the creamy texture you are looking for.
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wantavaca
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Thu, Sep 03 2015, 9:00 am
I love my mashed potatoes!!
Took me a few years to get it right!
Put salt in pot with boiling water and potatoes.
Sauté onion and garlic in olive oil
Mash potatoes and pour in onion mixture.
Add generous amounts of olive oil and soy milk till u get the right texture.
Add more salt to taste
Then I put in aluminum pan and bake till top gets crispy. Inside stays soft and creamy and yum!!!
Serve with frenchs fried onions and some sauce from the chicken or meat poured on top!
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mha3484
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Thu, Sep 03 2015, 9:26 am
Sour cream and lots of carmelized onions.
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ruby slippers
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Thu, Sep 03 2015, 9:26 am
wantavaca wrote: | I love my mashed potatoes!!
Took me a few years to get it right!
Put salt in pot with boiling water and potatoes.
Sauté onion and garlic in olive oil
Mash potatoes and pour in onion mixture.
Add generous amounts of olive oil and soy milk till u get the right texture.
Add more salt to taste
Then I put in aluminum pan and bake till top gets crispy. Inside stays soft and creamy and yum!!!
Serve with frenchs fried onions and some sauce from the chicken or meat poured on top! |
This sounds delish- do you peel your potatoes before you boil them?
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yamz
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Thu, Sep 03 2015, 9:34 am
DO NOT put cooked potatoes in the food processor unless you want a gluey mess. (Too much starch will be released if you overwork cooked potatoes. Sweet potatoes are fine in the food processor though.) If you are looking for super smooth mashed potatoes, try using a ricer; it should do the trick quite nicely.
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Iymnok
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Thu, Sep 03 2015, 9:37 am
You need fat in the potatoes when mashing them, butter, oil, schmaltz... High starch ones are creamier. A raw egg quickly blended in while they're still hot is supposed to do something- I don't remember what.
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ruby slippers
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Thu, Sep 03 2015, 9:44 am
yamz wrote: | DO NOT put cooked potatoes in the food processor unless you want a gluey mess. (Too much starch will be released if you overwork cooked potatoes. Sweet potatoes are fine in the food processor though.) If you are looking for super smooth mashed potatoes, try using a ricer; it should do the trick quite nicely. |
Thanks for the tip!!!
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youngishbear
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Thu, Sep 03 2015, 9:51 am
Milk for milchig.
Heaven.
I use a fork because the masher is impossible to wash .
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Beyla
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Thu, Sep 03 2015, 9:54 am
Also a fork. And I add olive oil, salt and pepper.
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water_bear88
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Thu, Sep 03 2015, 9:57 am
Milk and a little butter. I mash them with a potato masher, but I don't mind some lumps so long as the overall texture is creamy. I also leave the skins on.
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ruby slippers
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Thu, Sep 03 2015, 9:58 am
If using the plain Idaho potatoes do you boil with the skin on or off?
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Rubber Ducky
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Thu, Sep 03 2015, 10:00 am
Mashed potatoes need some fat. Butter or margarine; milk or a little liquid from the boiled potatoes — boiled in water with salt.
youngishbear wrote: | ...I use a fork because the masher is impossible to wash . |
You can soak the masher in soapy water and then use a brush to clean it.
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pause
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Thu, Sep 03 2015, 10:32 am
Sauteed onions and if milchig, butter, if fleishig, shmaltz.
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mmyy
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Thu, Sep 03 2015, 10:39 am
It seems I am the only one that use an hand blender to mesh the potatoes it comes out yummy and creamy like the one stores uses to fill potato burekes I use some of the cooking water as someone mentioned on top
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egam
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Thu, Sep 03 2015, 11:23 am
Potato ricer gives the best results. Do not use food processor for mashed potatoes. Ever.
And add some fat and hot liquid (water from potatoes, milk or non dairy milk) to make it creamy.
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naturalmom5
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Thu, Sep 03 2015, 11:28 am
I smash the potatoes with my dirty feet
Everyone loves the taste
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CatLady
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Thu, Sep 03 2015, 11:31 am
I use a potato masher and enough liquid to make the mixture as creamy as I'd like. This could be milk, soy/almond milk, tzatziki (great when serving broiled fish with lemon and oregano), or chicken stock. I also make garlic mashed potatoes by tossing a few peeled cloves of garlic into the water when cooking the potatoes. The garlic infuses into the water and adds a nice subtle flavour.
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