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Mashed Potato Secrets ? |
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Margi Cintrano 
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6258 |
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 Topic: Mashed Potato Secrets ?Posted: 02 December 2012 at 09:02 |
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When Feather posted her fun recipe, called Hamburger Top Hats in the Mid-west Section.
The mashed potatoes, shall top a tiny burger of meat choices, filled with a cube 1" of cheese of choice in the centre of the burger, and oven bake on aluminum foil.
I have been quite excited to try this recipe for my twin 6 year old grandsons, Fillippo and Christophe during the Christmas Holidays.
 What are your mashed potato secrets to success ?
In Madrid Capital, the international supermarket El Corte Ingles, the Central Market and small Farmers Markets, have the sacks labelled for which usage; boiling, baking, frying or baking. Normally, for mashed I purchase golden Yukon variety or Russet, as called here.
I use salt, freshly ground black pepper, cremé fraîche or cream, a tad of whole milk, nutmeg sprinkle and butter.
Look forward to discussing this topic.
Kindest, Margi.
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Feather
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Joined: 21 October 2012 Location: USA Status: Offline Points: 221 |
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Posted: 02 December 2012 at 09:19 |
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I don't know any secrets, I just like them slightly chunky and on the dry side so that I can have a little sour cream or butter with them and see it.
I either bake the potatoes and peel them when they are done, or I microwave them until they are done and peel them, or I boil them whole and slip the skins off when they are done. The potato's water content makes a difference. Potato's last year, were very wet (even the russets) and they exploded if not pierced and even if pierced they exploded when cooked when they were fresh. It's good to let them dry out a few months if the year was a wet year. This year's potatoes are kind of dry from the drought here, so no exploding potatoes. Even potato fry companies buy potatoes with a certain water content that is typically drier than fresh potatoes. I just mash the potatoes, adding small amounts of butter and milk and a touch of salt, until they are mostly mashed and have small chunks of potatoes left. If memory serves me, green skin on potatoes is very bad for you and should not be eaten and potatoes are of the nightshade family. Also, it was noted in the Irish famine, people ate potatoes but due to the lack of nutrition in eating peeled potatoes, people died. They found later that the people that ate the washed (not green) peels of the potatoes received adequate nutrition--so there is value in eating potatoes with the skin on. |
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6258 |
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Posted: 02 December 2012 at 09:28 |
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Feather,
Interesting curiousity ! I too like my mashed potatoes a bit dry and must be chunky, not pureé wet. I love baked potatoes skin on. It is cultural, as Spaniards peel their skins off. I love Patatas Bravas, Skin On; they are a wedge double fried potato served with a piquant Smoked Paprika Sauce. If interested for your son; the recipe is in the Spanish Section by Chef Andrés. It is a famous Tapa here in Madrid. Physician Edgar Cayce of Virginia Beach during the 1920s or 1930s stated the skin of the potato has a tremendous amount of nutrition and potassium, and thus, do not peel. The skin has curative powers, according to his medical research at the ARE, The Association of Research & Enlightment. Kind regards. Margi.
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Melissa Mead
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Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1160 |
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Posted: 02 December 2012 at 12:38 |
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I love whipped Red Bliss potatoes with butter and Penzey's Mural seasoning.
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Margi Cintrano
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Posted: 02 December 2012 at 12:45 |
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Melissa: Thanks for contribution. Would you tell us about your spice blend called Mural from Penzey Shops?
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Melissa Mead
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Posted: 02 December 2012 at 15:44 |
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It's one of their salt-free blends: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html
It's my favorite for potatoes, and versatile on other things too. I also use their Florida pepper the way most people use a saltshaker. |
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Feather
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Joined: 21 October 2012 Location: USA Status: Offline Points: 221 |
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Posted: 02 December 2012 at 16:08 |
Melissa, the Florida seasoned pepper sounds like something I'd like to have around. When I'm making the candied citrus peels, I'll put some aside to dry and try to make their mix for my pepper grinder. Hand-mixed from: Tellicherry black pepper, lemon peel, orange peel, citric acid, garlic and onion. |
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Melissa Mead
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Posted: 02 December 2012 at 17:22 |
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I've seen versions that have lime, too.
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Feather
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Posted: 02 December 2012 at 17:30 |
Good idea, I'm putting them on the shopping list! THANK YOU ~Feather |
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Margi Cintrano
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Posted: 02 December 2012 at 17:41 |
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Melissa & Feather; Thanx for interesting discussion and feedbk. My older daughter lives in St. Aug. Florida and I would be very interested in the lime blend for fish and shellfish and as a sprinkling for salads and for Mexican ... Then the one Melissa recommends for the potatoes. sounds fab. Also Great for Blackened salmon post I wrote in Southeast too. Margi. Thanx again.
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Rod Franklin
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Posted: 02 December 2012 at 18:08 |
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Make mashed potatoes with the skins
included, but separate. The potatoes get washed very well and peeled
but the skins get set aside where they are chopped into squares about
1/4" X 1/4". The potato chunks get boiled as usual, but instead of
draining the water away the chunks of cooked potato are fished out into a
bowl using a slotted spoon and the chopped potato skins are boiled for
just a few minutes so they are cooked but still have some "tooth" to
them, if that makes sense. While the skins are cooking the cooked potato
chunks are turned into mashed potatoes as you normally would, then the
skins are drained and mixed in to complete the mashed potatoes.
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Hungry
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Margi Cintrano
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Posted: 02 December 2012 at 22:54 |
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Rod. Interesting method of prep. I shall have to do a sampling. Thanks for contribution and input. Margi. Ciao.
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TasunkaWitko
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Posted: 03 December 2012 at 08:58 |
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I just mash 'em with a hand masher ~ sometimes with some skins and sometimes without, depending on whim.
We always add butter, salt, pepper and usually some sour cream (sometimes milk) - now and then, on special occasions, we also add parmesan or cheddar cheese and a lot of times we add a little garlic. A few lumps in the potatoes are A-OK.
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Margi Cintrano
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Posted: 03 December 2012 at 11:02 |
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Tas, Thanx for ur input. Root veggies and Latin American tubers are also lovely mashed. TU. Margi.
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Lupinus
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Posted: 03 December 2012 at 16:26 |
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I love a good mashed potato. For me, the secrets are few.
Firstly, the potatoes should be cooked whole with skin on until a knife or fork slide in easily. Drain, run water over them until they are cool enough to handle, and then peeled. Russets are good, a mix of about 75% russet and 25% red/waxy potatoes produces a nice texture also. I use good butter, a touch of evoo, and just enough milk to make a nice consistency. I like them just wet enough that they are a little loose but will hold their shape when on a plate. Evaporated milk makes a lovely mashed potato. For mashing, I actually use a wire whisk. I first mash and then whip until I get a nice smooth consistency. |
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K.I.S.S.
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Margi Cintrano
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Posted: 03 December 2012 at 17:16 |
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Lupinus. TU for ur contribution. Evaporated Milk.. Shall give a try. TU. Margi.
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Feather
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Posted: 03 December 2012 at 18:23 |
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I'll try the evaporated milk too--I have it on hand and just never open a can. I'm sure it is versatile.
I'll write a post about milk/evaporated milk and it is partly why I've never tried evaporated milk in mashed potatoes. ~Feather |
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Lupinus
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Posted: 03 December 2012 at 18:49 |
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Makes for a nice creamy mashed potato.
Just don't be like my mother and confuse the evaporated and condensed milk |
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K.I.S.S.
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Margi Cintrano
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Posted: 03 December 2012 at 19:21 |
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Lupinus and Feather; I have never used evap. milk. In Madrid it is not canned. It comes in a small milk type container called tetra brick. Condensed sweet milk I use for my once in blue moon Argentinian three leche dessert. TU for feedbk. Ciao. Margi.
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Hoser
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Posted: 04 December 2012 at 02:41 |
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Personally I like the Joel Rubichon method you use 1 pound of butter for every two pounds of potatoes and add a bit of hot milk as needed.
They shoul re-name them heart attack taters
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Go ahead...play with your food!
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Melissa Mead wrote: