Mashed Potatoes Tips
#22
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,324
maybe that was then. Sometimes the “I was always taught” outcome changes with time, experience, different ingredients etc. For example “I was always taught to press seams to the dark fabric”. But I experimented and like to press them open instead. Some professional quilters also now press open. I think it is good to be open to something and maybe try it. Can always go back to the other way.
#23
Super Member
Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
I was taught that too and I have to agree with that lesson. I also use a masher. Some people like to use a ricer, but I do fine with the masher. It leaves tiny lumps in the mashed potatoes and I kinda like that.
#25
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,324
Reporting in. We had our turkey meal tonight. My part is the turkey and the mashed potatoes. I did use the kitchen aid paddle and the potatoes were russets. I used some of the the potato water and a lot of butter. Also salt and white pepper because we like it. Many compliments on both. The paddle was not hard to wash. Also the turkey came out great. Moist and delicious. Sometimes another method will work well too.
#26
Senior Member
Join Date: Jul 2021
Posts: 372
I add butter, sour cream, and a rounded teaspoon of horseradish per serving. Great with steak!
For sweet potatoes, I mix equal part butter, lemon juice, and maple syrup and heat it up to dissolve the butter. Also good to baste on the skin of chicken when baking.
For sweet potatoes, I mix equal part butter, lemon juice, and maple syrup and heat it up to dissolve the butter. Also good to baste on the skin of chicken when baking.