May 2010 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Mashed Potatoes
I was looking through my new Food Network magazine at lunch (the Thanksgiving issue) and they said that when you make mashed potatoes, you need to heat up the milk before adding it to keep them from getting gluey. I've never heard this before. Do you heat up the milk when you mash potatoes?
Two souls but a single thought; Two hearts that beat as one
Re: Mashed Potatoes
I use a hand mixer to make mine, I don't own a potato masher. I might have to look for a ricer though. I've seen them used before. I just add regular 2% milk, butter, salt, and pepper to mine.
That article is on page 130 btw.
yeah i usually heat up the milk.
i add butter, cream cheese, salt and pepper, and garlic to mine too. nom nom nom
cream cheese in mashed potatoes? That sounds really good!
I was thinking the same thing! Might have to try that out soon.
This minus the handmixer. My family likes lumpy mashed potatoes. But I like the idea of cream cheese. I might have to try that this year at Thanksgiving.
I do not heat up my milk. However I use Yukon Golds for my mash tators. Russett potatoes can get gluey when using them for mash if you're not careful - particularly if your potatoes start to cool down too much.
I use a ricer - and I LOVE it!
I also like to add sour cream to mine sometimes. It makes them nice and creamy and adds some flavor - it also helps you with cutting back on the butter.
One tip I can give you about potatoes is that they will be fluffier if you boil them with the skins on. Peeling them allows them to take on a lot of water when cooking. Leaving the skins on helps with that and if you use a ricer, you don't have to peel them.
I have a really silly question: What is a ricer?
I was trying to figure it out from your posts, but I am not putting the pieces together.
I basically looks like a GIANT garlic press...
It makes your potatoes nice and fluffy!
I never heat up the milk, and I've never seen anyone do it either. I always just mash them by hand with milk, butter, salt and pepper. Cream cheese and garlic are amazing mixed in though! nom nom nom
bio