I do it the same way my mum taught me. Brushed potatoes, peel, chop into squares, steam in saucepan, press potato ricer (gifted one it's great slightly annoying to clean though), saucepan back on the cooktop on low warming up gently while stirring, add butter then a bit of milk and salt & pepper.
I do a half and half of potato and celeriac or parsnip (with a touch of cream) when they're cheap. I only boil potatoes if I want extra crispiness when they're roasted.
Vegan, pareve, lactose-freeverytyApril 23 2017, 09:52:44 UTC
Cut the unpeeled potatoes into quarters or chunks (roughly 1.5"/4 cm to a side). Steam until tender over boiling water (so the nutrients stay in the potatoes). If peel isn't desired, remove as soon as potatoes are cool enough to handle; it slips off easily. While still warm, put through a ricer or mash by hand with your utensil of choice. For texture, add olive oil (not butter) and some of the water (not milk) from the bottom of the steamer. Season to taste with salt and ground pepper (white is my preference; coarse-ground black pepper gets added at the table). Extra: if you have some roasted garlic, add at the mashing stage.
I don't clean the potatoes before I peel them. I wash them after I peel them, why do that unless you plan on eating the skin?
Peel them using my awesome kitchenaid peeler, rinse, cut, boil until tender. Then mix in butter (masher or electric mixer). After the butter is incorporated, add heavy cream until the desired consistency. Salt & pepper to taste. We only use the heavy cream for holiday meals. Every other time, we just use milk. The cream makes them so creamy though!
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Brushed potatoes, peel, chop into squares, steam in saucepan, press potato ricer (gifted one it's great slightly annoying to clean though), saucepan back on the cooktop on low warming up gently while stirring, add butter then a bit of milk and salt & pepper.
I do a half and half of potato and celeriac or parsnip (with a touch of cream) when they're cheap. I only boil potatoes if I want extra crispiness when they're roasted.
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Steam until tender over boiling water (so the nutrients stay in the potatoes).
If peel isn't desired, remove as soon as potatoes are cool enough to handle; it slips off easily.
While still warm, put through a ricer or mash by hand with your utensil of choice.
For texture, add olive oil (not butter) and some of the water (not milk) from the bottom of the steamer.
Season to taste with salt and ground pepper (white is my preference; coarse-ground black pepper gets added at the table).
Extra: if you have some roasted garlic, add at the mashing stage.
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Peel them using my awesome kitchenaid peeler, rinse, cut, boil until tender. Then mix in butter (masher or electric mixer). After the butter is incorporated, add heavy cream until the desired consistency. Salt & pepper to taste. We only use the heavy cream for holiday meals. Every other time, we just use milk. The cream makes them so creamy though!
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Go to Walmart
Find Bob Evans mashed potatoez
Fix according to directions
Add copious amounts of fresh ground black pepper
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Fixed that for ya.
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