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

TheaoneAndOnly27@kbin.social ⁨11⁩ ⁨months⁩ ago

I'm very baked and I want some minor clarification before I attempt to do something stupid at some point. But you say put it all in the stand mixer and then you say boil it. Am I able to put my kitchen aid bowl on the stove? Again, not trying to be an ass. Genuinely baked in the bathtub

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IMALlama@lemmy.world ⁨11⁩ ⁨months⁩ ago
Haha, I was trying to post a summary vs rehashing one of the million recipes you can find on the Internet. Let me try restating them a bit more explicitly:

Start softening your desire amount of butter in the bottom of the stand mixer. If you don’t have a stand mixer, put the butter in the bottom of a large bowl. Set aside

Optional: add minced rosemary and/or roasted garlic and such to the bowl

Add cold water to the pot you’re going to boil your potatoes in. Large pot = good. Add salt to this water if desired

Get a cutting board, a potato peeler (optional), and a knife. Chef knife = good

Peel potatoes with a knife or a potato peeler. The only exception I make for this is for red potatoes, but even then I peel half

Dice the peeled potatoes using the knife and cutting board. Add to the pot from step #2

Put pot on stove and bring to a boil using high heat

Boil the potatoes until they cleve cleanly with a fork. You’re not going for mush/butter soft, but you also don’t want a crunch as you slice them

Drain the potatoes and dump them in the bowl from step 1. Let rest a few minutes to soften the butter.

Mash some to make sure the butter is melted

Add milk as necessary and mash. Don’t overdo the mashing!
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0xD@infosec.pub ⁨11⁩ ⁨months⁩ ago
Probably too late now, but they just wanted to clarify the consistency - no need to boil it again!

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