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Recommend your potato masher
Can you please recommend your potato masher? I have been making my mashed potatoes with my mixer <<run and hides in shame>> and I think they are too gluey with the mixer. I am wanting to buy a potato masher to see if that helps. I also found this information online about making potatoes - I had NO IDEA I was supposed to "dry" the potatoes, I kind of feel like an idiot now!
Anyway, do you have a potato masher you love?
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.
In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer, fork, or beat with electric hand mixer until chunky. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency. Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. Season to taste with additional salt, if desired.
Re: Recommend your potato masher
I use one I bought in England when I lived there (I ate A LOT of mashed potatoes when I lived there because meat was expensive). It's just a simple thing like this:
It's worked well for me for over 11 years now.
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A potato ricer is TOTALLY the way to go. They make the most awesome mashed potatoes.... The other great thing is that I don't even bother to peel the potatoes before boiling. I just wash them and cut them in half... then, after running each 1/2 through, I pull the peel out of the hopper.
The one I linked to is kind of expensive ($24), but there are cheaper options out there.... check the gadget aisle at TJMaxx/Marshall's/Homegoods. Sometimes, the ricer is called a ricer/spaetzle maker.
I have a ricer
http://www.amazon.com/Norpro-Stainless-Steel-Commercial-Potato/dp/B0009SVZ84/ref=sr_1_4?ie=UTF8&qid=1331579941&sr=8-4
I use a fork.
I'm fancy.
Yeah that's right my name's Yauch!
I LOVE this one becuase it doesn't have holes. It's easier to maneuver and to clean. It does make more "textured" mashed potatoes...but I like that.
http://www.amazon.com/dp/B00004OCJK/
I actually use a pastry cutter like this:
I like it better than a ricer because I prefer to have pieces of potatoes in my mashed potatoes and also often make mashed potatoes with red potatoes and leave the skins in!
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ditto