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What do you mash your potatoes with?
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HonesttoGod




 
 
    
 

Post Thu, Sep 03 2015, 11:53 am
I use a regular metal potato masher.

The creamier you want it the more "liquid" you have to add.

Try an egg (when it is still hot and immediately mixing to cook the egg but avoid clumps of cooked egg).
non dairy creamer or milk or soy milk
olive oil
margarine/butter
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thunderstorm




 
 
    
 

Post Thu, Sep 03 2015, 4:51 pm
I actually do a little bit of everything and mine come out yum!
Salt and oil in the water for boiling peeled potatoes
After it's cooked pour out most of the water leave a little in the pot
Add in a big glob of mayo and some oil
sometimes sauteed onions as well
Add salt
Use potatoe masher
And then towards the end I just use a hand blender in a few places just to smoothe it out really well, but dont over blend or you'll have Glue!!!
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ez-pass




 
 
    
 

Post Thu, Sep 03 2015, 5:22 pm
Boil skin off.
Sautee onion in olive oil.
Mash potatoes with a fork and add some water they were cooked in. Add onions salt and pepper.
If don't want onion s just use olive oil salt and pepper
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zaq




 
 
    
 

Post Thu, Sep 03 2015, 5:23 pm
You do NOT need fat in potatoes to get them creamy. As the appropriately-named aqua1 said, add a little of the cooking water as you mash.

I use an old-fashioned sine-wave potato masher that looks like a modern bicycle parking stand, but frankly, I like it with a bit of character and mash only till it has no obvious chunks. Potato puree, which is what you are talking about, is fit for toothless infants, geriatrics, and caterers who pipe it into fancy shapes to make you think you are getting something other than instant potato flakes.
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watergirl




 
 
    
 

Post Thu, Sep 03 2015, 7:15 pm
egam wrote:
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.


Right. I have a few ricers - pesach and year. I also put the liquid in hot - an Alton Brown tip?
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egam




 
 
    
 

Post Thu, Sep 03 2015, 8:21 pm
watergirl wrote:
Right. I have a few ricers - pesach and year. I also put the liquid in hot - an Alton Brown tip?


Don't know. Never saw him making mashed potatoes Wink.
For dairy version try to add some sour cream.
For fleishick - rendered chicken or duck fat.
And for any version mash in some roasted garlic. So good.
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rachel6543




 
 
    
 

Post Thu, Sep 03 2015, 9:13 pm
I use my kitchen aid mixer. Works great. I usually add a little margarine and then add soy milk until I get the desired consistency. My husband loves it. I freeze the leftover mashed potatoes to make potato borekas
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