How do you get creamy mashed potatoes with a potato masher?(I have always done it with a electric mixer)Thanks!
2007-10-13 09:34:35 · 9 answers · asked by lvbrdy4vr 1 in Food & Drink ➔ Cooking & Recipes
keep smashing. then stir. then smash some more.
Oh, make sure your potatoes are cooked well enough. They should crumble complete apart with just a fork.
2007-10-13 09:43:17 · answer #1 · answered by Roni F 3 · 0⤊ 0⤋
Mashed potatoes are made with a hand masher. You can get them creamier by adding lots of milk and butter.
Whipped potatoes are made with the mixer.
So you can't get the same results with a hand masher vs an electric mixer.
2007-10-13 13:41:56 · answer #2 · answered by oneiloilojeepney 5 · 0⤊ 0⤋
It is the same, except more work if you want the consistancy the same. The milk and butter (or if watching calories the chicken stock) that makes the mixture creamy. If using a masher you will have to work harder to get all lumps out. Frankly, most people use the masher because they like some lumps in their potatoes.
This article may help you:
http://www.reluctantgourmet.com/mashed.htm
Enjoy!
2007-10-13 09:40:09 · answer #3 · answered by dddanse 5 · 0⤊ 0⤋
Ok well if possible take off the skins, but if its too late its ok to leave them on. Start breaking it up with the masher by just pressing it hard in a straight down direction. Add as much butter and milk as you like (taste it as you go along) and that'll make it really creamy and a bit easier to mash. Keep at it with the masher bashing it about the pan untill it starts to look light and fluffy, it'll take a bit of hard work so be prepared to have slightly achey arms after!
2007-10-13 09:41:05 · answer #4 · answered by stardustlost87 3 · 0⤊ 1⤋
I make sure there's plenty of milk and butter in them, and then I smoosh 'em with the masher, then use the masher like a whisk in the potatoes and stir 'em around a bit.
If you absolutely deteste lumps - like my dad does - I recommend a potato ricer. It breaks the spuds into teeny-pieces, then you mash 'em.
2007-10-13 09:39:17 · answer #5 · answered by zippythejessi 7 · 0⤊ 0⤋
I use a potato ricer rather than a potato masher. There are no lumps, that way.
2007-10-13 09:47:57 · answer #6 · answered by Lily Iris 7 · 0⤊ 0⤋
make sure you boil your potatoes whole (keeps the starch in tact), and make sure they are good for mashing (red, creamer, etc.). then put a good amount of butter and heavy whipping cream in, but stir in the cream a little at a time. if the potatoes are very hot, they should mash up well, and it'll taste fantastic!
2007-10-13 09:41:47 · answer #7 · answered by cps 4 · 1⤊ 0⤋
first mash the potatoes until there are no more big chunks. to make this easier add a LITTLE milk or cream.& there you go!
2007-10-13 11:07:07 · answer #8 · answered by I live under your bed... 3 · 0⤊ 0⤋
I personally like to use evaporated milk instead of regular for a creamier consist., that and some butter do it for me.
2007-10-13 10:19:59 · answer #9 · answered by morrocanmami 3 · 0⤊ 0⤋