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Subject: preparing mashed potatoes
Newsgroups: rec.food.cooking

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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?

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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.

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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.

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From: Bob Y 
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.

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From: Miriam Podcameni Posvolsky 
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. 

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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.

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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.

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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.


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