Cookaholics Bulletin Board

Has anyone tried CI's Fluffy Mashed Potatoes recipe?

Any other opinions about steaming vs. boiling?

I want to impress the new mother-in-law

Thanks,

Dan

P.S. Fuzzy - Thanks for hosting this board.
P.P.S. Hi to all the old timers. It is nice to see some old names.

Dan,

Some people like fluffy mashed potaoes (the trick is to get rid of the starch) and others like creamy mashed potatoes which embrace the starch.

What does MIL like?

My wife still insists on the boil whole russets in their jackets, peel, and mash. That works for me.

Tim

ps: My stock is much improved these days!

Here's the obligatory boil-then-peel video:
http://www.youtube.com/watch?v=z4W0qIPJmoo

Hi, Dan!

Dan,

Howdy! Welcome to the New Board.

I can't say I have a strong preference between boiled or steamed, except I hate peeling hot potatoes. Crystal always said though that if you use your ricer much like a garlic press (ie don't peel the potatoes first), the peel will be left behind in the hopper. You need to pull it out between potatoes, but it's easier than wrestling a hot spud.

Hi Dan,

Lovely to see you here!

I prefer steaming, then putting through my food mill, but as Tim points out, it's really a matter of the taste you prefer. Either way I'll make them ahead to the point of ricing/food milling, then reheat them and add my butter and milk.

Amy

I've never steamed. I do the boil in their jackets, cut in half and rice. Crystal's tip of not peeling works great, just use the tip of a knife to flick the peel out or slam it barrista stlye into the sink.
If I'm making a lot of potatoes I use Mary's tip of using the KA grinder attachment to rice them all, although I do have to peel them then. Mashed pots freeze wonderfully well.

And like Amy said, I rice and then reheat and make. Or if it's a matter of a couple of hours I make and throw in my slow cooker on low.

How do you reheat?

On the stove at low heat. Just stir occasionally to avoid drying out.

Amy

I always boiled, then drained, mashed and added to my slow cooker to keep warm. I may try to incorporate Amy's make ahead and reheat method into that. Possibly steam in my pressure cooker, rice, chill, reheat and add dairy, then in the slower cooker to for holding. More pots that way but in easy waves that will make the final race to the table a bit more manageable.