Nigel Reed wrote to Fidonet.COOKING <=-
How do you break mashed potatoes?
In my mind, mashed potatoes are made from boiled pealed potatoes in
which butter and milk is mashed in to give them a nice creamy, buttery, light fluffy quality.
Yes, I go to restaurants and while some are really good, others you'd think you were going to build a wall with them. Stiff, hard, you can
take lumps out of.
Many restaurants use "instant" mashed potatoes. Making mashed potatoes
is a fair amount of work - peeling, cutting, boiling, squishing, and
then mixing in the additives. If your tatties are lumpy then they were
not from an Ore-Ida box/bag. Bv)=
Mashed taters is a wide and varied field. One of my favourite tricks is
to use chicken broth instead of water as part of the liquid. Another is
using full fat yoghurt or dairy sour cream instead of milk. And butter,
lots of butter.
What is your perfect mashed potato...and what do you last eat them
with? We had pork tenderloin last night.
I have no perfect mashed potato preference - but the following is a
thing I return to often. I *always* use a potato ricer no matter what
the written recipe suggests. My potato masher has been retired from
potato duty and in now used to break up lumps in the ground meat in my
chilli. Bv)=
The ricer also works for cauliflower - which I sometimes use in place
of potatoes - and which takes my guests by surprise more often than not.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Two-Ingredient Mashed Potatoes
Categories: Five, Potatoes, Dairy
Yield: 4 Servings
2 lb Russet potatoes
Salt & fresh ground pepper
1/4 c Sour cream or full-fat Greek
- yoghurt
Peel the potatoes and cut them into 1" pieces. Put them
in a large saucepan, add 2 tablespoons salt, and cover
them by 1" of cold water.
Bring to a boil over high heat, reduce to medium and let
cook until piercing with a fork yields no resistance,
about 10 minutes.
Reserve 1 cup of the cooking water, then drain the
potatoes and return them to the pot. Mash the potatoes
over low heat using a potato masher or wooden spoon
until completely mashed.
Vigorously stir in the reserved potato water, adding 1
tablespoon at a time until the potatoes are smooth and
come together (you will use about 1/2 cup). Stir in the
sour cream, then season to taste with salt and pepper.
UDD NOTE: I add a tablespoon or more garlic granules
to the cooking water for an added depth of flavour in
the finished product.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Sorrow can be alleviated by good sleep, a bath and a glass of wine.
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