Mashed potato?

[joanne8621]

This is probably a really silly question!

I always find the mashed potato at the Liberty Tree Tavern really nice & light & fluffy. I think you make it different to us in the UK & I'm just wondering how it's made - what's added to it to make it fluffy & melt-in-the-mouth?

Thanks & Happy Christmas!

Joanne

 

[dt]

I don't know how they make them at the LTT,
but depending on the type of potato I either use warm milk or cream,
and a lot of butter if I use russet type.

If I use red potatoes or yukon gold I just add butter and they are
always light and creamy.

I always mash by hand with a simple masher. Don't ever use a food processor,
but some people use their mixers especially if it for a large quantity.

I think the key when you use milk or cream is to make sure you add it warm.

Go to:

http://www.allrecipes.com/cb/kh/sidedish/potatoes/default.asp

for detailed insturctions.

 

[SandraC]

I am making Xmas dinner and I just peeled 28 potatoes! OUCH! I plan on adding cream cheese and sour cream YUM YUM! Try it!

 

[SimplyMagical]

Try a potato ricer from Williams and Sonoma. They cost a mere $12 -- the best $12 we have ever spent. You will never have to peel your potatoes again, and they come out extremely creamy!!! The ricer reminds me of a large garlic press -- the skin stays inside the ricer and the potatoes go into the bowl. Then add your milk, butter, and whatever else you usually add.