Tricks To Great Mashed Potatos?
Ok, I've been put in charge of making the mashed potatos for 30 people this Thanksgiving. What can I do to make sure they're the best, fluffiest, tasty, rib sticking, memorable taters anyone in m...
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Everyone changed to milk or even water but both are unacepatable to my palate.
No Idaho bakers either.
Kennebeck or other heirloom and cooked to your diference but just soft enough is what I like. Use cream and butter and no milk.
I've heard some say it taste like butter or some such.
But it suits me. Enough salt too. Sometimes I like pepper so I usually end up just putting it on my plate only.
As hot as you can keep the mashed potatoes and quick to the table the better.
There is a world of difference in taste between just made and hot, hot mashed potatoes and cool lumps.
I put our plates in the dishwasher to heat them up and they are heavy plates to retain the heat.
No Idaho bakers either.
Kennebeck or other heirloom and cooked to your diference but just soft enough is what I like. Use cream and butter and no milk.
I've heard some say it taste like butter or some such.
But it suits me. Enough salt too. Sometimes I like pepper so I usually end up just putting it on my plate only.
As hot as you can keep the mashed potatoes and quick to the table the better.
There is a world of difference in taste between just made and hot, hot mashed potatoes and cool lumps.
I put our plates in the dishwasher to heat them up and they are heavy plates to retain the heat.
