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It really is the golden ticket to that restaurant quality mash, and then it's just a ratio of how much butter and dairy you decide to put in.
On the other hand I don't mind the skin on, chunky mashed potatoes that have some texture.
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Best Purchases You've Ever Made
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On the other hand I don't mind the skin on, chunky mashed potatoes that have some texture.
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Two things...
1. You should still peel your spuds, before or after you cook them, I prefer before.
2. There IS another level to mashed potatoes, and that involves the next step.
Using a Tamis (Tammy) / Drum Sieve.
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It really just depends upon what the final product or dish you wish to make. I don't mind chunky, skin pieces in my mashed potatoes. But if I want something silky and luxurious, that's absolutely probably the best tool to pass your potatoes though.
When it comes to mashed potatoes though I think the real deal is just the copious amounts of butter and cream you add in the appropriate ratios. I also throw in sprigs of Rosemary, cloves of garlic, maybe a shallot bulb when I boil my potatoes. Little splash of tarragon vinegar doesn't hurt either.
If I'm doing roasted garlic mashed potatoes, it's skin on everyday of the week, and I guess it's something with the flavor of the skin and that combination of their roasted garlic that just compliments each other.
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What sort of monster always peels their potatoes? Sometimes I save them just so I can make potato skins. When I'm making things with red potatoes there's pretty much always skin in the final product, though I get rid of anything that looks questionable and often thin out the amount, that said I'm not buying red potatoes if anything looks questionable.
If I'm making things like potato fondant or a baker/russet mash, potato pave ect, there's plenty of times I peel them. Just depends on what I want.
Hard to think what my best purchase ever would be. Probably something in the kitchen, since I use that shit every single day. Probably my 8 quart stainless steel pot. It's not fancy, but I've used the shit out of it for over 20 years. Almost every meal I make it has some purpose.
If I'm making things like potato fondant or a baker/russet mash, potato pave ect, there's plenty of times I peel them. Just depends on what I want.
Hard to think what my best purchase ever would be. Probably something in the kitchen, since I use that shit every single day. Probably my 8 quart stainless steel pot. It's not fancy, but I've used the shit out of it for over 20 years. Almost every meal I make it has some purpose.
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