|
|
Post by divtal on Mar 5, 2018 23:24:12 GMT
Last night, I did mashed potatoes to go with pot roast. Once again, the lumps were very large, as opposed to the little lumps that give the dish just a bit of character, but leave it reasonably smooth. Aarrrgh! This has been driving me crazy for over a year. When I was washing the beaters from the hand-held mixer, it occurred to me that my mixer has wire beaters, that won't stand up to much in the beating category. The old one, which died after many years of use, had narrow - but, solid - bands of metal, which got the job done. They could break-up those bits of potato. (There's no texture, if the potatoes are cooked to "soup.") A very quick online look, showed nothing but wimpy wire attachments for current mixers. It's time to check the Salvation Army/Good Will. I want MEAN BEATERS!!  |
|
|
|
Post by koskiewicz on Mar 6, 2018 2:58:44 GMT
There is a potato masher plunger (operated manually) that is available at Bed Bath & Beyond. When you use this, you can limit or exceed the lumps. I use one and it works like a charm. You will never have mashed using this that turns the taters into puree. The mashing unit has an array of 10 thick wires that are triangular shaped. It is hard to describe, but I wouldn't use anything else.
|
|
|
|
Post by goz on Mar 6, 2018 4:36:59 GMT
Last night, I did mashed potatoes to go with pot roast. Once again, the lumps were very large, as opposed to the little lumps that give the dish just a bit of character, but leave it reasonably smooth. Aarrrgh! This has been driving me crazy for over a year. When I was washing the beaters from the hand-held mixer, it occurred to me that my mixer has wire beaters, that won't stand up to much in the beating category. The old one, which died after many years of use, had narrow - but, solid - bands of metal, which got the job done. They could break-up those bits of potato. (There's no texture, if the potatoes are cooked to "soup.") A very quick online look, showed nothing but wimpy wire attachments for current mixers. It's time to check the Salvation Army/Good Will. I want MEAN BEATERS!! My dear! If you choose the right potatoes and cook them correctly you can mash them merely with a fork as my mother always did. I however, who have less time available cook my potatoes and then mash them with an implement like this  goo.gl/images/FpvGiHbefore adding salt and pepper butter and a little milk. It cost me less than $2 |
|
|
|
Post by nutsberryfarm 🏜 on Mar 6, 2018 5:22:16 GMT
|
|
|
|
Post by divtal on Mar 6, 2018 16:55:16 GMT
Thanks, folks. I think I have a manual masher that belonged to my grandmother. I'll see if I can find it. I've always used the mixer, probably because I thought that the physical force needed to get them light/fluffy, is more than I have ... maybe not. I recall my uncle mashed fabulous taters, by hand. But, he was a carpenter who did heavy lifting, and pounding, every day, and had very muscular arms. (Get out the weights, Divtal!  ) As for the potatoes that I use, I only choose "Russet" potatoes for a mash. I'm not wild about most of the more waxy consistency, of other kinds. Hadn't heard the song, for ages!  |
|
|
|
Post by koskiewicz on Mar 10, 2018 18:04:48 GMT
...I should qualify my statement...the masher I referred to from BB&B is spring loaded, so when you push down, the masher revolves clockwise, the spring load automatically reverses and thus goes counter clockwise upwards.
|
|
|
|
Post by divtal on Mar 12, 2018 18:35:53 GMT
Ah, thanks. Next time I'm out near BB&B, I'll take a look at it.  |
|
|
|
Post by goz on Mar 12, 2018 20:57:39 GMT
Ah, thanks. Next time I'm out near BB&B, I'll take a look at it. Just a quick note, Div...IF you cook the potatoes enough you will get no lumps as lumps are less cooked bits of potato and you can literally mash them with anything from a fork up. I test my potatoes with a fork for tenderness and then drain them in the pot and shake them. If cooked correctly they start to already fall apart. |
|
|
|
Post by divtal on Mar 12, 2018 21:59:57 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! ) |
|
|
|
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. |
|
