Whipped (mashed) potatoes

[Nonimus]

Ah, I'm glad you asked.

Add powdered sugar to mashed potatos until you can roll it out like pie dough.
Spread on peanut butter, roll it up, wrap it waxed paper and refrigerate. Then slice and enjoy.

It's been a while but I think that's it.

SHEEEEESH!!! I'd sooner go with T-Zero's baby shit!

 

[Jacketman]

What a wonderful thread, all about our good old favourite spuds!

Shame I've almost cut them out of my diet, losing over 20lbs as a result.

 

[dpnice]

Well I have nothing to add that would enlighten people further on this subject but............

Isn't JUB wonderful in that you can go from advice on being a great top to an in depth discussion on mashed potatoes all in the click of a mouse.

This site is becoming more informative and useful than online encyclopedias.

 

[quasar]

The biggest problem is that you're whipping them with a mixer! Potatoes should NEVER be whipped with a mixer because it breaks the potatoes down too much and releases the starch which, as explained earlier, has dire consequences!

They should be mashed with butter (and a drop of milk if you want - but it isn't necessary) and then whipped by hand with a spoon, spatula, or non -mechanical eggwhisk/beater - use the base of the spoon to 'squash' any remaining lumps.

When you reheat them the next day, they'll be fine - they may just need a little butter or milk to soften them again!

 

[Green_Man_007]

When I first make them I add as sparing amount of milk as possible, only enough to allow them to whip using an electric hand mixer, then add a dallop of butter and only black pepper and garlic powder to taste.

When first made like this the texture is great and they hold a stiff peak well and don't dissolve into gloop when having gravey poured over a serving.

Yet, after refrigeration, even though they look dry and "stiff", once they're reheated without having added any additional liquids or butter they've been becoming "soupy" and won't even hold a peak.

What am I doing wrong? Overwhipping them breaking down the startches too much or what?

Quick fix --- add a tablespoon of corn starch per cup mashed potatoes.

Quick fix for next time --- don't cook so much mashed potatoes.


It's good you start with whole potatoes, instead of a flake mix, which is the difference between a sirloin steak and hamburger meat.

Is that BUTTER "butter" or hydrogenated vegetable oil (margarine) pretending to be butter while increasing risk of cancer and Crohn's disease?

Do you omit salt in the recipe, or was it just not mentioned here?

Mine start with whole Idaho potatoes, washed, peeled, rough diced, nuked, then thrown in a food processor to pulse with milk, butter, salt, pepper, and a spoonful of sour cream.

Then I microwave again for 30 seconds, and they're ready.

The texture's not velvet smooth, but I like mine a bit chunky and complex.

 

[Leidian]

I'm not sure if this affects how soupy they are, but my mom always put a little bit of baking powder in them. She said it makes them fluffier (who knows). Either way I've never had soupy mashed potatoes before and the rest of it is pretty standard - fat-free milk, margarine, baking potatoes, salt, pepper.

 

[Green_Man_007]

I can't even remember the last time I actually bothered to peel and cook spuds; I just use instant mash potato granules.

Were my washing them more-thorough, I wouldn't bother peeling potatoes for mashing.

The peeling blade I use is cheap, but glides quite well http://ai.pricegrabber.com/product_images/8055000-8055999/8055717_75.jpg

Plus I don't work with the meticulous "follow the line" precision one does with mowing the lawn. Nor do I "whittle" at it like some bored fisherman on a piece of wood.

I just peel off a long slice, twist the potato, peel another long slice, twist the potato, and so on before peeling off the gaps.

My french fries (a/k/a chips or pommes frites to y'all foreigners) used to be cooked with the skins on, but I now prefer a uniformly-crisp outer shell on them.

(Yes, I am a french-fry connoisseur, and will not frequent a restaurant whose fries are too pale or too dark, too mushy or too brittle, too bland or too seasoned. They should be light golden brown, crisp to the bite while soft at the steamy core, and taste like a robust, healthy potato. Poor quality in such a simple menu item brings suspicion on the rest of the kitchen's fare.)