Mashed potatoes… NOT blended potatoes. Don’t ever put potatoes in the blender, it will turn into glue
For anyone wondering the science behind it: potatoes contain a lot of starch. Mashing cooked potatoes gently by hand or with a ricer leaves most of the starch molecules intact. The butter and dairy you add to the mashed potatoes are able to coat each individual particle, making the potatoes creamy.
-goodbye401k
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Deanne 3 year s ago
For mashed potatoes we use a 'passe-vitte' (French) or in Dutch 'draaizeef'. Don't know the English name, if there is one. Even better than doing it by hand (well, the thing works by hand and it takes a lot of time, but boy, it's way better).
I'm Belgian. We are part of the French kitchen.
I'm Belgian. We are part of the French kitchen.
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Nap 3 year s ago
Quote: Deanne
draaizeef
called a "Food Mill" in United States
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Mc 3 year s ago
#16 or cut the onions under your kitchen fan
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Prue 3 year s ago
Mc,
Or sharpen your knives.
Or sharpen your knives.
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Birdie 3 year s ago
#17 depends on what you are going to do with the meat. I don't like to let a steak rest because I want it on my plate, hot and leaking into my mashed potatoes. No juice is lost, it's just redistributed.
I'm Belgian. We are part of the French kitchen.
called a "Food Mill" in United States
Or sharpen your knives.