kip@proper.UUCP (Kip Quackenbush) (02/03/84)
Why do mashed potatoes sometimes come out tasting and looking like some kind of paste? Does anyone have a sure fire method of making light and fluffy mashed potatoes? Could it ne because I'm using my food processor? Could it be because I am not peeling the potatoes (although I love the skins!)? HELP!
eac@drux3.UUCP (Cvetic) (02/07/84)
One thing to keep in mind when making mashed potatoes in a food processor
is that overprocessing can create a substance that would do nicely patching
holes in your walls. Cuisinart recommends that you first use the grating
disc and then add milk and whatever. Then give it a few short bursts to
blend with the chopping blade. Because this proceedure is a little messy,
I prefer the old fationed method of blending the potatoes up in the pan
they were cooked in with my hand mixer. I don't think the peels are your
problem but somehow peels and "light and fluffy" seem a little contradictory
to me.
Betsy Cvetic
ihnp4!drux3!eacplw@druca.UUCP (WegnerPL) (02/07/84)
I whip my mashed potatoes with my mixer. Instead of added milk, I put in a little container of plain yogurt. You might be surprised on the taste. We enjoy the potato peelings on most of our potatoes, but with mashed potatoes the peelings don't really get whipped. They seem to stay in more of the skin chunck. Dinner guest thinks it looks unappetizing. Enjoy, Pat
rccall@dartvax.UUCP (R. Christian Call) (02/08/84)
Here's a mashed potato recipe that should work well: Peel about 6 medium-sized potatoes and boil until done (i.e. until you can insert and withdraw a for from them smoothly). Remove from heat [and drain water, of course]; add about 1 cup of SCALDED milk and some butter (about 1/4-1/2 stick). Mash with a potato masher. I don't know why your recipe doesn't work, but then I don't know what it is. Perhaps it's the food processor. Try this one and see what happens (let me know if you have trouble).
jab@uokvax.UUCP (02/10/84)
#R:proper:-96500:uokvax:7200008:000:894 uokvax!jab Feb 8 16:33:00 1984 /***** uokvax:net.cooks / proper!kip / 7:29 pm Feb 6, 1984 */ Why do mashed potatoes sometimes come out tasting and looking like some kind of paste? Does anyone have a sure fire method of making light and fluffy mashed potatoes? Could it ne because I'm using my food processor? Could it be because I am not peeling the potatoes (although I love the skins!)? HELP! /* ---------- */ You have to be careful not to soak the potatoes for so long that they start absorbing water, or you'll get really soggy potatoes. Admittedly, my mashed potatoes are a little lumpy (Mom's were, too), but I just boil them (small chunks) until they're tender, then put in a little butter and start in with the mixer. SLOOOOOOOOOWLY add milk, a little at a time, until you get the consistency you want. I always forget to put salt and pepper in mine, but then again, it doesn't hurt. Jeff Bowles Lisle, IL
mats@dual.UUCP (Mats Wichmann) (02/10/84)
: : Using a fork to make mashed
halle1@houxz.UUCP (J.HALLE) (02/11/84)
I rarely have lumpy mashies, and I don't do anything special. Peel the potatoes, slice them up, and boil them until tender. Fresh potatoes make nicer looking potatoes, but don't seem to affect quality. Make sure they are not exposed to air very long. Slicing lessens the boiling time and assures more uniform softness, but paper thin is not necessary; .25 inch is fine. You know they are soft enough when a fork or dull knife meets no resistance. Err a little on the too soft side. Drain well. I usually just leave them in the pot and dump the water. Throw in some butter, cheese, or whatever. Season. Mash with a hand masher (sometimes improperly called a ricer). You should get most of the lumps out now, but it doesn't need to be perfect yet. Add milk and mash some more until smooth. Add more if needed. I never measure here. Start with a little and add if too dry. It's hard to go the other way. All it takes is a little practice with a masher. A mixer is overkill, and may even overbeat, causing a paste. With the extra cleaning involved, it doesn't really save time, either.
sjf@pyuxbb.UUCP (SJ Foster) (02/11/84)
Real mashed potatoes take a little more work than a food processor. I LOVE potatoes; I have at least one-a-day. Having experamented with differnt ways of making mashed potatoes, I found the way my mother did it was the best. Peel the potatoes, and cut them into quarters. Boil them for about 20 minutes until when picked up with a fork, they fall off. Use a "masher" (available *still* at most department and certainly kitchen stores) and mash them with about half a cup of milk. Add butter and salt to taste, and mush util they are the consistancy you like. Believe it or not, the type of potatoes you use makes a big difference. The best I find are the red ones. Be sure not to use baking potatoes though (usually from Oregon or Idaho). Happy spudding!!!! Scott Foster eagle!pyuxbb!sjf
hansen@pegasus.UUCP (Tony L. Hansen) (02/23/84)
Almost all of the mashed potato recipes I've seen call for salt. About
two years ago, after my husband and I gave up salt, I found that my mom's
recipe still tasted perfect!
1) Peel potatoes & cut into large chunks (2-3 inches long, 1 inch thick)
2) Boil slowly until a potato chunk will split apart when a fork is
inserted
3) Pour out the water (or save and use for gravy - very healthy!)
4) Mash until the potatoes look like thick spaghetti
5) Add a little milk and mash again (experiment - they should be fluffy,
not mushy)
6) The final touch - a dash (no more) of baking powder mashed in will
make them super fluffy!
Add any butter, salt, etc., you wish. A bit of minced parsley is nice.
Don't try to use a blender or food processor; the texture comes out all
wrong.
Enjoy!
Sonya Hansenkdq@pthya.UUCP ( Kip Quackenbush) (03/05/84)
To all those who responded to my mashed potatoes
query, thank you much........
My potatoes aren't pasty anymore.
Kip Quackenbush
Pacific Bell
{...}proper!pthya!kdq