This is only a test....
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This is only a test....
| Wed, 11-18-2009 - 3:43pm |
I'd read you can make mashed potatoes a day ahead and then just fluff and heat them up for dinner. That would make Thanksgiving dinner prep way easier, so I decided to do it. But I don't want to try it untested on the big day, so I'm testing it out today. I made the potatoes yesterday and will have them for dinner tonight. I'll let you know how they turn out. ...Crossing my fingers that they come out well! In talking with Colleen, she's going to try a gluten-free pumpkin pie recipe she came across on herself and Brian before attempting it for T'giving, too.
Do you test new recipes out on your family or yourself before making them for a special meal, or just trust all will be fine (I've done that, and all was not fine, lol).
And, while I have you here with potatoes on my mind - HOW do you make mashed potatoes without lumps?!?! Thirty eight years of making them and I don't think I have ever made them lump-free! Should I cook them longer? Cut them smaller? Whip them longer? What???






Good evening Ann,
I just heat the premade pots in the microwave..
The lumps are usually caused by either trying to mash them after they cool... or most of the time you have selected the wrong type of potato.
I cut the potatoes into quarters and if the quarters are too big, I'll cut them in half too. Then I boil until they fall apart when I stick a fork into them. As soon as I drain them, I use a masher to break them down, add butter and warm milk and then whip them with the mixer until they are smooth.
As for experimenting, I'll throw caution into the wind. ;-)
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I always make double the amoung of mashed potatoes for us so we can have them as left overs too. I just reheat them in the microwave with extra butter to freshen the taste. Works great! Good idea making them the day before for Thanksgiving! I don't know why I'd never thought of that being that I do it all the time anyway..Geez!! LOL!! I always use an electric mixer so they're smooth; I never have lumps. I cut them sort of small so they'll cook fast and make sure they're very tender. Drain, put into a bowl, add *lots* of butter and enough milk to make soft. Then I mash them down some with the beaters turned off. Then I turn on the beaters and beat at low speed for a bit and then turn up to full speed to make them smooth.
If I do a recipe, which is extremely rare, I don't try it out ahead of time. If it isn't that good, there's always lots of other things to eat, so I don't worry about it.