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gfweb

gfweb

I'm a bit of a Luddite here (if a Luddite can be against old technology like ricers and tamis).

 

I boil sliced Yukon Golds in salted water till done. Drain and let all the water evaporate off for a few minutes. Put in a few splashes of cream and mash with an old-style masher that has ~3/4 cm holes....and adjust texture with more cream.

 

I confess to favoring a firmer mashed potato.

 

I've riced, whipped, food milled, tamised...it all is at best as good as mashing old school, and is more work (esp the clean-up).

gfweb

gfweb

I'm a bit of a Luddite here (if a Luddite can be against old technology like ricers and tamis).

 

I boil sliced Yukon Golds in salted water till done. Drain and let all the water evaporate off for a few minutes. Put in a few splashes of cream and mash with an old-style masher that has ~3/4 cm holes....and adjust texture with more cream.

 

I confess to favoring a firmer mashed potato.

 

I've riced, whipped, food milled, tamised...it all is at best as good as mashing old school, and is more work.

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