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Any thoughts on how useful a potato ricer is?
- Thread starter emtd
- Start date
Agree. This is how I've done it since I was 8 and mashed potatoes was my job.
But it turns out--after living with my MIL for 6 years--that a mixer can totally ruin mashed potatoes too.
Too much beating changes something at the cellular structure and makes the potatoes "glue-y". There's no other description that is as perfect as that word. The potatoes go from white and fluffy to shiny and glue-y. And no longer fluffy. Truly, SIX LONG YEARS of that. With RAW GARLIC added to it. I bought the ricer in an attempt to have potatoes that were edible again.
But it turns out--after living with my MIL for 6 years--that a mixer can totally ruin mashed potatoes too.
Too much beating changes something at the cellular structure and makes the potatoes "glue-y". There's no other description that is as perfect as that word. The potatoes go from white and fluffy to shiny and glue-y. And no longer fluffy. Truly, SIX LONG YEARS of that. With RAW GARLIC added to it. I bought the ricer in an attempt to have potatoes that were edible again.
I use my Grandmother's potato masher even if I have 40 for dinner
I'm big on tradition. I certainly use the potato masher for other things (sweet potatoes, carrots and the info I gave above) but love to mash potatoes by hand. Love a few lumps. Have certainly used the KA but just like it this way.
I'm big on tradition. I certainly use the potato masher for other things (sweet potatoes, carrots and the info I gave above) but love to mash potatoes by hand. Love a few lumps. Have certainly used the KA but just like it this way.
It sounds like the potatoes are overcooking. . .
Surest way to turn them gluey!
Watch those potatoes and cook then just till they are barely done. Without electricity mash your mixer beaters up and down through the spuds to break them up; the potatoes should look dry and somewhat fluffy, kinda flakey-like. Then put your butter in (or whatever fat you prefer), beat to mix in and then add hot milk/cream and whip. This has worked for me for quite some time now and the times I have ever gotten gluey potatoes are when I don't watch carefully for done-ness and overcook them. This works well with generic "all purpose" potatoes.
Of course your potatoes may be different than the ones we have out here. I personally prefer Idaho grown Russet Burbanks, and if I can't get them, Russet Burbanks from some where else, and if not that, Norkotas work well. It has been kinda nice the last couple of years as the bags of potatoes have been labeled varieties.
Surest way to turn them gluey!
Watch those potatoes and cook then just till they are barely done. Without electricity mash your mixer beaters up and down through the spuds to break them up; the potatoes should look dry and somewhat fluffy, kinda flakey-like. Then put your butter in (or whatever fat you prefer), beat to mix in and then add hot milk/cream and whip. This has worked for me for quite some time now and the times I have ever gotten gluey potatoes are when I don't watch carefully for done-ness and overcook them. This works well with generic "all purpose" potatoes.
Of course your potatoes may be different than the ones we have out here. I personally prefer Idaho grown Russet Burbanks, and if I can't get them, Russet Burbanks from some where else, and if not that, Norkotas work well. It has been kinda nice the last couple of years as the bags of potatoes have been labeled varieties.
mariadnoca
Moderator
Me too. I use Mom's masher.
richard-in-cincy
Well-known member
Riced potatoes make the best mashed potatoes and...
they are absolutely necessary to make proper textured gnocchi and kartofelknöeln.
they are absolutely necessary to make proper textured gnocchi and kartofelknöeln.
richard-in-cincy
Well-known member
Stir-ins?
That would be another solution. Riced potatoes, pure and smooth. And then a side bowl of potato crumbles to stir in for those that prefer lumps. LOL
That would be another solution. Riced potatoes, pure and smooth. And then a side bowl of potato crumbles to stir in for those that prefer lumps. LOL