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Do you expect mashed potatoes to have be smooth or lumpy?

Lumps or not?

  • Some lumps

  • Smooth as cream

  • I like tater tots (undecided)

Results are only viewable after voting.
D

dquan97

Lifer
Thinking about the instant mashed potatoes thread, I would prefer that those products would be called "instant potatoes" because I personally expect mashed potatoes to have some lumps.
 
No instant mashed potatoes ever, but thanks anyway.

REAL mashed potatoes should have a few lumps of real potato-y goodness. (although, creamy is fine...just as long as they're made fresh, not out of a fucking box.
 
The only good mashed potatos are ones made with one of these:

potato_masher.jpg


And those are not smooth.
 
drebo said:
The only good mashed potatos are ones made with one of these:

potato_masher.jpg


And those are not smooth.
Click to expand...

I refuse to use any other type of potato masher. Grid-style or nothing. Those wire ones can kill my ass.

My taters come out quite smooth, most people think I whip them. I do not.
 
Smoother is better. It is possible to get a lump-less consistency from hand-mashed potatoes, just takes a little time.
 
Do you like fluffy mashed potatoes or creamy ones? Do you like basic potatoes-salt-butter or do you like them with stuff added? Are you particular about what kind of potatoes you use? Do you boil them with skins on or do you peel? Whole or cut up? Masher or mixer? (mixer FTW)

Have you ever cooked a potato in the microwave and mashed it? (works better than I expected - but would be a bit much for a Thanksgiving-dinner-sized batch)

In the communal Thanksgiving family kitchen, where everybody is pitching in, you can get some serious arguments about the right way to make mashed potatoes.
 
Just enough lump to provide texture. I don't like them beaten too smooth.

< This is one of those annoying 4G LTE Droid Bionic Tapatalk tags. Have a nice day. >
 
My Aunt had something called a potatoe "ricer" and she's press the cooked potatoes through the device and they would come out like rice. Awesome for gravy penetration. Riced potatoes rule!
 
Mix in cream cheese and chives & whip them with a whisk in the mixer until really smooth. There are a ton of things to mix in with them to give them a little more flavor.
 
Use a high speed hand mixer and learn all about gluten, lol. Did that many years ago before I knew any better. I use a hand smasher and they come out pretty smooth, and I add roasted garlic to mine.
 
It depends on what I am having with the mashed potatoes. If just a turkey dinner or something, I will generalyl just use an old school masher, but if doing something more delicate I will use a ricer to get optimal smoothness, without them becoming gluey.

KT
 
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