Which potatoes make the best mashed?
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Which potatoes make the best mashed?
| Sat, 02-24-2007 - 8:15pm |
This week I made mashed potatoes, which I have to say I am really good at doing. I usually use red potatoes (the big 5 lb bag at the store is a staple in my pantry). However this week the red potatoes at the store didn't look so hot so I bought a few of the idaho bakers. I could definitely tell a difference in the mashed 'taters--not better or worse--just different. I think I would have to try them side-by-side to determine which one I like better.
So what is your opinion? Which potatoes make the best mashed potatoes? Oh, and do you do skin on or off? I like skin, but DH doesn't, so I peel them bald. *sigh*
Nicki
Mommmy to Aaron & Claire

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of potato peel in my smashed potatoes,
so I don't always peel them.
You are your mama's girl, alright.
I actually liked my potatoes whipped as well. Chris likes them nice and creamy, so I even add milk to them. And about half a stick of butter, and some Tony's cajun seasoning. We add that to everything.
I have experienced the glue potatoes though--I have noticed it usually happens when my potatoes are not very fresh or if I over-boil them. Will it make a difference if I let the potatoes cool a bit before I whip them? I wonder what Alton would say? WWABD? LOL Too bad we cut off our cable and I don't get to watch Good Eats anymore!
Mealy is the right word for the potatoes the other night. Well, maybe not completely mealy, but they tasted more like a very well mixed baked potato than like my normal mashed potatoes.
Thanks for the input everyone! I think I will stick to my good ol' reds. We also like to make "oven fries", as Rachael Ray calls them, and reds are perfect for that. Just cube up the red potatoes, drizzle with EVOO and season them (I have a secret seasoning blend that DH loves!), pop in a "screamin' hot" oven for about 20-25 minutes. Delicious!
Danny's Taters
I could not make enough of these for Danny....
6-8 red boilers, quartered and boiled (skin on or off, your option)
1/2 stick butter
1/4 cup milk
1/2 cup sour cream
1/4 cup diced onion
1/4 cup chopped chives
2 cloves minced garlic
3-4 strips crushed crispy bacon
1/2 cup shredded cheddar cheese
Boil taters with garlic, drain and mash.
We use both red and russet potatoes, I love baked russets, after baking I take the potato and just do a little drop and roll on my plate.
In Sweden, we have mealy or starchy potatoes and if you try to guess by the peel, you are in for problems, you have to look up the breed of
I'm with you on that, Hanna!! Although, I'm still confused about my potatoes here.. I'll ask friends, look at the recipe (they usually recommend a type) or you can buy potatoes pre-sacked, that explain what they are best used for (red, yellow, green, etc bags).
I love smashed potatoes, a little bit whipped.. Mika on the other hand, can't stand them whipped. *giggle*
On the rare occasions, I LOVE the instant potates!!
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What I love with potatoes in Sweden is that it do have flavor and there is so many variations of the potato flavor here.
A
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