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Hi Guys, I have a mashed potato situation here--No russets available, really nice whites--but,
- Thread starter nan
- Start date
I always use russets for mashing but lately bought something called Chef's potatoes....
because they were only 39 cents a pound. They were big round hefty potatoes. I was pleasantly surprised at what great mashed they made. Just peeled, cut in half and boiled till tender to a fork, drained and mashed with my hand masher (didn't bother with ricer) and added melted margarine and warm milk. whipped by hand to lovely smoothness. I've bought some more to see if that was just a fluke.
because they were only 39 cents a pound. They were big round hefty potatoes. I was pleasantly surprised at what great mashed they made. Just peeled, cut in half and boiled till tender to a fork, drained and mashed with my hand masher (didn't bother with ricer) and added melted margarine and warm milk. whipped by hand to lovely smoothness. I've bought some more to see if that was just a fluke.
Nan, here's scientific terms from the Idaho Potato Board
"Traditional boiling methods are generally not effective with Idaho® Potatoes. A better method is to pre-cook potato chunks in 140°F water for 20 minutes, then bring to a full boil and continue until done. This process, called retrogradation prevents separation or breakdown of the potatoes."
Marilyn's Note (not a board of anything, although frequently bored.)
Starch is affected by beating. That's why ricing or hand-smashing is preferred...the starch doesn't turn "gluey" as easily as with an electric beater. That said, I usually use my beater at low speed and never have a problem. You just don't want to crank it up like you're making meringue.
I always do the following:
Drain potatoes and put back into hot pan to dry out with towel and lid on pan.
Warm milk
Have butter at room temp or zap at low power to soften.
http://www.idahopotato.com/faq/index.php#a42
"Traditional boiling methods are generally not effective with Idaho® Potatoes. A better method is to pre-cook potato chunks in 140°F water for 20 minutes, then bring to a full boil and continue until done. This process, called retrogradation prevents separation or breakdown of the potatoes."
Marilyn's Note (not a board of anything, although frequently bored.)
Starch is affected by beating. That's why ricing or hand-smashing is preferred...the starch doesn't turn "gluey" as easily as with an electric beater. That said, I usually use my beater at low speed and never have a problem. You just don't want to crank it up like you're making meringue.
I always do the following:
Drain potatoes and put back into hot pan to dry out with towel and lid on pan.
Warm milk
Have butter at room temp or zap at low power to soften.
http://www.idahopotato.com/faq/index.php#a42
Lots of very interesting information in this link
A few things really jumped out at me- they say to cook hunks of potatoes in 140 degree water for 20 minutes before cranking up the heat and finishing them to prevent the potatoes from falling aprart. That may be why many of us experience potato fall-out when making potato salad- because we are cooking our spuds too quickly.
They also talk about cooking our potatoes whole in water then peeling for mashed potatoes.
I knew about blanching or par-boiling before freezing and knew to soak chopped or shredded potatoes in salt water before frying but I didn't know a bunch of the other tips so thanks, Marilyn, for posting this.
By the way, I have never used milk in my mashed potatoes- I use butter and sour cream, chopped onions, salt, pepper and sometimes wasabi. A great combo that makes delicious mashed.
A few things really jumped out at me- they say to cook hunks of potatoes in 140 degree water for 20 minutes before cranking up the heat and finishing them to prevent the potatoes from falling aprart. That may be why many of us experience potato fall-out when making potato salad- because we are cooking our spuds too quickly.
They also talk about cooking our potatoes whole in water then peeling for mashed potatoes.
I knew about blanching or par-boiling before freezing and knew to soak chopped or shredded potatoes in salt water before frying but I didn't know a bunch of the other tips so thanks, Marilyn, for posting this.
By the way, I have never used milk in my mashed potatoes- I use butter and sour cream, chopped onions, salt, pepper and sometimes wasabi. A great combo that makes delicious mashed.
richard-in-cincy
Well-known member
After making tons of potato salad, I've learned that boiling over a lower
heat for a longer period of time made for well cooked red bliss potatoes vs a higher heat for a shorter period that resulted in a fuzzy and crumbly texture.
Marilyn, the spudspert in an earlier post said that waxy potatoes (like the red bliss) are the preferred kind in making potato salad.
heat for a longer period of time made for well cooked red bliss potatoes vs a higher heat for a shorter period that resulted in a fuzzy and crumbly texture.
Marilyn, the spudspert in an earlier post said that waxy potatoes (like the red bliss) are the preferred kind in making potato salad.