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Post by t-bob on Dec 24, 2013 5:56:06 GMT -5
The mashed potatoes have potato ricer better?
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Post by Village Idiot on Dec 24, 2013 8:23:27 GMT -5
From what I've heard, yes. Makes them creamier. I've also read to peel the potatoes after boiling, so they'll absorb more cream, etc, because they didn't take on water during boiling.
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Post by Lonnie on Dec 24, 2013 9:45:47 GMT -5
Put a wig on your potatoes? I'll take mine with a little skin, but I think I'll pass on the hair. However, I LOVE riced potatoes.
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Post by Village Idiot on Dec 24, 2013 10:29:12 GMT -5
This iPad keyboard drives me nuts sometimes.
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Post by Cosmic Wonder on Dec 24, 2013 10:33:57 GMT -5
The ricer works great, but a article in Cooks Illustrated said the creamiest potatoes come from whipping them with a stand mixer. I'll try to find the recipe and post it here.
Mike
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Post by Cosmic Wonder on Dec 24, 2013 10:53:09 GMT -5
Found it. It was in Cooks Country, the sister mag of Cooks Illustrated.
4 lbs of russet potatoes, peeled and cut into 1 inch pieces.
1& 1/2 cups whole milk
1 stick unsalted butter
2 teaspoons salt
1/2 teaspoon pepper
Place cut potatoes in colander and rinse until water runs clear, about a minute.
Fill Dutch oven with 1inch of water
Bring water to boil
Place steamer basket in Dutch oven and fill with potatoes
Reduce heat to medium, cover and cook until potatoes are tender, about 20 minutes or so
Heat milk, butter salt and pepper in a small sauce pan over med low heat whisking until smooth, about 3 minutes, cover and keep warm
Drain potatoes and return to dry pot, stir over low heat until potatoes are thoroughly dried, about one minute
In the bowl of a stand mixer fitted with whisk attachment, break potatoes into small pieces on low speed, about 30 seconds
Add milk mixture in a steady stream until incorporated. Increase mixer speed to high and whip until potatoes are light and fluffy, about two minutes.
Serve
Hope that will do you right, T-Bob.
Mike
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Post by Lonnie on Dec 24, 2013 12:10:23 GMT -5
This iPad keyboard drives me nuts sometimes. Dang, I should have quoted you. Now you've fixed it and I'm left here holding the toupee. |
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Post by Village Idiot on Dec 24, 2013 14:06:00 GMT -5
I've also read to toupee the potatoes after boiling, so they'll absorb more cream, etc, because they didn't take on water during boiling.
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