ANSWERS: 5
  • A mixer.
  • A Kitchen Aid mixer, some milk, a little half & half & butter.Smooth as silk and yummy !!
  • I am assuming you are slicing the potatoes before boiling, not cooking them whole. The longer you cook the potatoes the softer they will be. If you cook them until they practically fall apart the mashed potatoes will be really soft and without lumps. Use the milk and butter to get the consistency you like. There is also a difference between mashed potatoes and whipped potatoes. If you want them to be very very smooth you can whip them with a mixer at low speed, or if you dont have a mixer use a fork, whipping very fast for several minutes.
  • Quarter the potatoes befor boiling (with a pinch of salt). Use a ricer (looks like a big garlic press) and you will have the smoothest taters no matter what you put in them.
  • I have a special thing that purées food. Its like a blender. It mashes them really well, even if it isn't 'mashed' as such

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