Mashed: preparing mashed potatoes

Subject: preparing mashed potatoes
Newsgroups: rec.food.cooking
From: banfstr at aol.com (BanFstr)
Date: 24 Nov 1997 03:09:19 GMT
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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 with experience?
From: sue at interport.net (Curly Sue)
Date: Mon, 24 Nov 1997 04:25:32 GMT
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Yes, peel them first. The peel won't go through the leetle holes.
From: Raymond at worldnet.att.net
Date: Mon, 24 Nov 1997 07:48:13 GMT
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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
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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 results.
From: Miriam Podcameni Posvolsky (miriamp at pobox.com)
Date: 24 Nov 97 13:55:41 GMT
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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
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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
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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
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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.