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Post by goz on Mar 12, 2018 23:45:01 GMT
Yes ... I'll have to focus more on cooking them longer. I know that I'm so used to my old system of cooking them just to the point where they have a some solid bits ... then using those sturdy beater blades "have their way," with any lumps. (I have always shaken the pot, to allow the steam to escape for drier potatoes.) I, still, reserve the right to bitch about these wimpy, wire beaters, that aren't much good for anything but whipped cream. OK. -- Cook them longer -- Decide on an implement, then mash by hand. (get tough, Divtal!  ) AHAH! This is the trick. IF you were going to use the potatoes for potato salad, your method is the ant's pants, however mashed spuds is a different animal and requires what is not fashionable these days with 'al dente' everything, ( and I agree for lightly steamed green veges) of what my dear departed mother would call ' cooking the bloody guts out of them'. Little did she know that scientifically, cooking potatoes longer actually changes their chemistry so that they are 'flourier' and fluffier and sort of crumbly, all excellent signs for the Big Mash. |
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