Subject: preparing mashed potatoes
From: banfstr[at]aol.com (BanFstr)
Date: 24 Nov 1997 03:09:19 GMT
When using a potato ricer to prepare mashed potatoes, do you have to peel them
before ricing? I don't want to find out what will happen on Thursday. Anyone
From: sue[at]interport.net (Curly Sue)
Date: Mon, 24 Nov 1997 04:25:32 GMT
Yes, peel them first. The peel won't go through the leetle holes.
Date: Mon, 24 Nov 1997 07:48:13 GMT
Well, perhaps you've never tried it, or perhaps we have different
kinds of ricers. I've never peeled my potatoes. I cut them into
eighths (or just good-sized chunks) and go for it. We may have
different kinds of ricers. I have the kind that looks like a funnel
on stilts and it has a cone-shaped wooden mallet that fits inside.
Potatoes don't have to be peeled for this ricer. The peelings stick
to the mallet and I use the dull side of a knife to scrape them off if
I'm doing a lot of potatoes. You might want to try a few both ways
because the taste is different with the peelings on, and I rice my
potatoes specifically to get that taste. You may prefer the blander
taste of peeled potatoes.
If you use a ricer that looks like a big garlic press, I have never
used one of those so I can't offer any help.
From: Bob Y <rdyoung[at]wcc.com>
Date: Mon, 24 Nov 1997 04:00:45 -0600
Good question. I've always peeled them. Why don't you boil a small test
potato and try it before the big dinner, say today, and let us know the
From: Miriam Podcameni Posvolsky <miriamp[at]pobox.com>
Date: 24 Nov 97 13:55:41 GMT
I cook the potatoes in their skins, peel them as soon as I can handle them
and put them through the ricer. Mashing them with a wooden spoon, while
still hot so as not to get lumps.
From: penmart10[at]aol.com (Sheldon)
Date: 24 Nov 1997 16:22:12 GMT
Peeling spuds before mashing is a good idea no matter what method. Especially
with ricers, the skins will quickly clog the holes.
From: rumple[at]on-line.de (Betty)
Date: Tue, 25 Nov 1997 16:00:42 GMT
No. That's what is so nice about them. It pushes the pulp through
the holes and leaves the skin in the ricer. Then just do whatever you
would do mashed potatoes.
Subject: Lumpy or smooth? was Re: preparing mashed potatoes
From: homecooking.guide[at]miningco.com (Peggy)
Date: Mon, 24 Nov 1997 18:30:55 -0400
Miriam Podcameni Posvolsky wrote:
> I cook the potatoes in their skins, peel them as soon as I can handle them
> and put them through the ricer. Mashing them with a wooden spoon, while
> still hot so as not to get lumps.
I prefer my mashed potatoes a little lumpy, so I use the red potatoes. I
also mash with skin and all, adding some sour cream and chives along with
the butter and S&P.