larry_stewart
Member
Im just curious about the consistency everyone prefers. I like mine a little more runny and creamy. Although Im ashamed to admit it, I actually like those dried mashed potato mixes and their consistency.
What consistency do you prefer your mashed potatoes to be ??
- Thread starter larry_stewart
- Start date
CaliforniaCook
Banned
Smoooooth. Growing up, my mother left them in large chunks, & mixed in mayo. They were delish. Go figure.
Whipped and buttery..
DW makes them whipped so they are smooth, but I use the OXO hand masher with the zig-zag wire head so they are a bit chunky. We both use butter & sour cream to finish. I don't care for runny potatoes because they remind me of when my mother would make instant mashed potatoes, which I don't care for.
When it comes to instant mashed potatoes, I prefer Idahoan's brand, but I don't use them that often.
For fresh whipped creamy taters, I like to use yukon gold.
I've found that they are really tasty just baked as they are with a little pepper, no butter or anything needed.
When I mash them, I always add some butter, then whip until there are no chunks.
For fresh whipped creamy taters, I like to use yukon gold.
I've found that they are really tasty just baked as they are with a little pepper, no butter or anything needed.
When I mash them, I always add some butter, then whip until there are no chunks.
BreezyCooking
Banned
For me it depends & is based on what I'm in the mood for plus what I'm going to be serving them with.
Sometimes I like them super chunky - more like "smashed" than mashed; sometimes I like them with just a little texture; & sometimes I like them smooth & creamy - but short of the "glue" stage obviously - lol!
Sometimes I like them super chunky - more like "smashed" than mashed; sometimes I like them with just a little texture; & sometimes I like them smooth & creamy - but short of the "glue" stage obviously - lol!
What? you no likey wallpaper paste?
BreezyCooking
Banned
What? you no likey wallpaper paste?
Lol - not particularly. I made that mistake once - just once. NEVER again.
I like mine whipped and very smooth with loads of butter.
I enjoy variety. I buy different kinds on different weeks. I sometimes use salt pepper and butter, someyies I add haic or Basil or both.
One thing for sure. Of they are to be mashed, they are going through the potato ricer.
As for instant - I use idahooan. After I doctor them up, they are not bad at all. They are also handy as a thickener.
One thing for sure. Of they are to be mashed, they are going through the potato ricer.
As for instant - I use idahooan. After I doctor them up, they are not bad at all. They are also handy as a thickener.
BreezyCooking
Banned
I'm with Breezy...depends on my mood, sometimes whipped and creamy, sometimes smashed and lumpy! But whenever I decide on lumpy I use red rose potatoes nd leave the skins on
Same here! "Smashed" potatoes must be red-skins with the skins left on for me too!
As for instant - I always have a box of them in the house for when dear hubby has a hankering for them. I think they're just fine, which isn't surprising since they're really just dehydrated cooked potatoes.
Lefty
Yank
I must change that to, variety. I like them whipped with garlic I throw in and boil right along with the potatoes. Sometimes with a meatloaf I will whip up half and crush the other half and mix them together.
I will also admit to just eating boiled potatoes, the potato flavor is left in tact this way.
High Cheese
Saucier
Depends on my mood. Sometimes smooth with alot of cream, garlic and onion. Sometimes I take boiled red potatoes and do a quick smash with the skin on.
I like mine smooth and fairly stiff, with a little butter in and sometimes with cheese & herbs as well (especially when used for topping a pie). I always use a potato ricer to ensure it is lump free.
I like smashed potatos as well, large & chunky.
I like smashed potatos as well, large & chunky.
SilverSage
Resident Crone
buckytom
Grill Master
ss, your food pics are killing me. it's only half past 8am, and i want garlicy, cheesey, chivey spuds.
my favourite way to make mashed spuds is my new way using my ricer. although, i haven't met a real mashed spud i haven't liked. creamy, chunky, dry, wet; in colcannon, boxty, or champ potatoes; in double baked, croquettes, and pancakes. i've even tried a rehydrated brand in costco that was ok. mashed redskins, if i remember correctly.
using the ricer, they come out light, airy, and on the dry side. until you hit it with gobs of butter of course.
actually, i've found it best to melt the butter into the boiled chunks first, then rice them so that the butter spreads through. if you add it after ricing, you end up mushing up the spuds so that they become dense, defeating the purpose of the ricer.
here's my ricer. it's just a gigantic garlic press.
my favourite way to make mashed spuds is my new way using my ricer. although, i haven't met a real mashed spud i haven't liked. creamy, chunky, dry, wet; in colcannon, boxty, or champ potatoes; in double baked, croquettes, and pancakes. i've even tried a rehydrated brand in costco that was ok. mashed redskins, if i remember correctly.
using the ricer, they come out light, airy, and on the dry side. until you hit it with gobs of butter of course.
actually, i've found it best to melt the butter into the boiled chunks first, then rice them so that the butter spreads through. if you add it after ricing, you end up mushing up the spuds so that they become dense, defeating the purpose of the ricer.
here's my ricer. it's just a gigantic garlic press.
SilverSage
Resident Crone
I'm with you on that BT. A ricer really does make the fluffiest mash. But I usually like to leave the skins on, and the ricer just doesn't know how to do that.When I'm doing something formal, I rice, and then toss in the butter & cream gently, but for everyday I just smash 'em with the skins.
I am with you on this.
