Comments on: The George Bush of mashed potatoes

By: Laura Creekmore

Laura Creekmore — Thu, 29 Jun 2006 11:13:35 +0000

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!!

By: Andrew Langer

Andrew Langer — Wed, 28 Jun 2006 14:05:28 +0000

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

By: Summer

Summer — Sun, 25 Jun 2006 17:08:39 +0000

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!!! ;-)