I have a potato ricer makes perfect mashed potatoes every time . Also good for getting water out of shredded potatoes for hash browns.
Comment on To prevent mashed potatoes from being gummy, boil the potatoes whole.
404@lemmy.zip 10 months ago
Also: beating the potatoes with an electric mixer because you’re too lazy to mash them will produce a glue-like consistency. Don’t do that.
(Michael if you ever read this, please know that your cooking fucking sucks.)
bighatchester@lemmy.world 10 months ago
ChaoticEntropy@feddit.uk 10 months ago
That sounds horrifying.
roguetrick@kbin.social 10 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.
snooggums@kbin.social 10 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.
kogasa@programming.dev 10 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