Fool me twice, people.
I have been making mashed potatoes since I was 12 years old. Let’s not do the math but suffice to say, that’s plenty long enough to know how. Lately I have been looking up recipes for this very very basic dish because mine are not coming out close enough to the ones I grew up with.
Now, I’ll start by saying, I already know what’s wrong with the way I make them. [This is not the fool me twice part. Please be more patient.] Back where I come from, to steal a phrase, we did not make our mashed potatoes with 1% milk. And we used more butter. So my goal here is, make them so as they won’t kill me, but still taste awesome. I know this is possible. I just know it.
So, I have been doing that which I NEVER do, and I have been actually FOLLOWING recipes. And both times, it has bitten me in the butt. Last time, they were so soupy, I literally made them into potato soup [7yo refused to touch] because they were unredeemable as mashed potatoes.
This time around, I knew the instant I poured the milk in that it had happened again [different recipe, same result], though a tad less soup-like. You just couldn’t quite see the potatoes for all that milk. I was able to cook the milk down and return them to mashed potatoes, albeit really soupy ones. Cooking the milk out of your mashed potatoes is not where you want to be, in case you’re wondering.
Next time? Screw the cookbooks. I think I’ll buy some whole milk and use my regular fbtsomp* recipe.
*Fly by the seat of my pants
{ 3 comments… read them below or add one }
Cole swears that his dad makes the best mashed potatoes ever. So much so that I’m intimidated each time I try. He actually mixes them with an electric mixer, instead of mashing them with a hand-held masher, and he also adds whipping cream. That doesn’t add to the health factor, but it makes ‘em yummy!!!
I also have started leaving one potato with the skin on. That adds some texture.
Can’t wait for dinner at your place!!! ;-)
The problem with using a mixer is that it breaks down the cell walls of the potato, releasing more of the starch, and they run the risk of becoming pasty.
Cream would certainly make mashed spuds less runny than using various milk products with less fat – and I’m all in favor of full-fat mashed spuds.
Have you tried using a ricer? They’re like big garlic presses, specifically for potatoes. I hear the texture is excellent.
Me, I like my old-fashioned smasher. I add the butter first, and full-fat milk, slowly, while the pan is still on the stove. The burner is shut off, but the residual heat keeps things warm.
BTW – Laura, I’ve put a new recipe on my blog. For Grilled Cabbage Heads.
It’s an awesome summer recipe!!!
- Andrew
Andrew, I will definitely check that out. I am sadly in the same situation I was the last time I moved — waiting for a major electric appliance to die so I can get the gas company to come out and run my gas line. When that happens (based on the age of my appliances, it will be soon!) I’ll be grilling again!!