Comment on To prevent mashed potatoes from being gummy, boil the potatoes whole.

404@lemmy.zip ⁨9⁩ ⁨months⁩ ago

• roguetrick@kbin.social ⁨9⁩ ⁨months⁩ ago

  If you don't know how to eyeball milk right, sure. If you know what you're doing you'll actually introduce a lot more air and make them fluffy. I'm kind of flabbergasted by how these folks are screwing up mashed potatoes, because you are literally standing there and adding ingredients until they feel right to you.

  I usually use a masher, but a mixer will produce objectively better texture.

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  • snooggums@kbin.social ⁨9⁩ ⁨months⁩ ago

    I wouldn't saw it is objectively better with a mixer, but both chunky mashed and properly whipped potatoes are awesome for different reasons.

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  • kogasa@programming.dev ⁨8⁩ ⁨months⁩ ago

    This is totally wrong? It has nothing to do with milk, you’re just overworking the starch. Use a ricer to do 99% of the mashing if you need extremely smooth mashed potatoes, then you can try to whip in a tiny bit of air at the end if you want, but just butter + milk + folding is enough

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• bighatchester@lemmy.world ⁨9⁩ ⁨months⁩ ago

  I have a potato ricer makes perfect mashed potatoes every time . Also good for getting water out of shredded potatoes for hash browns.

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• ChaoticEntropy@feddit.uk ⁨9⁩ ⁨months⁩ ago

  That sounds horrifying.

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