chubbyarse
Member
Hi all, I just wanted to share a tip for creamy mashed potatoes.
i boil up some good quality tasty potatoes, not sure which type they are but they are not white potatoes, they have a very yellow flesh to them. Boil them up to the point you would normally mash them (they will take a knife into the centre with no resistance, but not yet breaking down) and instead of mashing, grab your hand mixer and put the blades into the hand held unit.
Holding the unit normally, break up the potatoes with the mixer blades without switching it on, then once they are broken up, start the mixer and blitz them. This will only give you smooth mashed potatoes, but if you wanted chunky you could reserve some of the mashed bits and mix them back in.
I find that if I'm having gravy or a sauce with the meal these are just fine without anything else. Otherwise a small amount of low fat spread, with salt and pepper makes them just as good as straight up mashed potato.
i guess the key is to use good quality potatoes, as their flavour compensates enough so that you don't need anything else. White potatoes just don't cut it and need adding to. The speed of the hand mixer helps to emulsify the potato, giving it a much creamier texture.
Anyway, I hope someone finds this useful.
i boil up some good quality tasty potatoes, not sure which type they are but they are not white potatoes, they have a very yellow flesh to them. Boil them up to the point you would normally mash them (they will take a knife into the centre with no resistance, but not yet breaking down) and instead of mashing, grab your hand mixer and put the blades into the hand held unit.
Holding the unit normally, break up the potatoes with the mixer blades without switching it on, then once they are broken up, start the mixer and blitz them. This will only give you smooth mashed potatoes, but if you wanted chunky you could reserve some of the mashed bits and mix them back in.
I find that if I'm having gravy or a sauce with the meal these are just fine without anything else. Otherwise a small amount of low fat spread, with salt and pepper makes them just as good as straight up mashed potato.
i guess the key is to use good quality potatoes, as their flavour compensates enough so that you don't need anything else. White potatoes just don't cut it and need adding to. The speed of the hand mixer helps to emulsify the potato, giving it a much creamier texture.
Anyway, I hope someone finds this useful.
