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Forum
-> Household Management
-> Kosher Kitchen
Reesa
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 Tue, Jul 05 2016, 11:46 pm
Margarine and coffee rich for fleishig
Butter and milk for milchig
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amother
Pearl
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Wed, Nov 02 2016, 3:10 pm
| Iymnok wrote: | | Use a higher starch potato and scteam them. Mash while very hot and incorporate 1 beaten egg. |
can u give an example of a higher starch potato?
(I have russet potatoes and white potatoes.. any of these good?)
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ra_mom
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Wed, Nov 02 2016, 4:30 pm
| amother wrote: | can u give an example of a higher starch potato?
(I have russet potatoes and white potatoes.. any of these good?) |
Russet is a starchy potato. And I agree with the beaten egg (along with a bit of oil and soy milk).
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Zeleze
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Thu, Nov 03 2016, 1:19 pm
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Grind some cooked boiling Onions and add
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Miri7
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Thu, Nov 03 2016, 1:22 pm
IME the most important thing is to use yukon gold potatoes. They are just so much creamier and not starchy (which for me always turns out wrong).
I also reserve some of the cooking water and add when mashing.
We never make dairy mashed potatoes - I use earth balance margarine.
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flowerpower
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Thu, Nov 03 2016, 1:22 pm
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I add some water from the pot it was cooked with. It makes it creamy. I may add some oil if needed. For dairy I do butter and sour cream.
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