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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: mashed potatoes and peels
Message-ID: <53@rochester.UUCP>
Date: Tue, 16-Jul-85 15:45:19 EDT
Article-I.D.: rocheste.53
Posted: Tue Jul 16 15:45:19 1985
Date-Received: Sat, 20-Jul-85 03:45:21 EDT
References: <2057@burdvax.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 34

> I have tried in the past to mash potatoes with the peels on, and have
> always wound up with thick glop with brown, chewy peels.  I have tried
> using the blender with and without milk, but that never got the peels
> to be of a texture, consistency or size that was appetizing.  I had a
> little better success with the food processor, but the end product was
> still rather thick.  I tried once with a potatoe masher, but the peels
> got stuck inside and made further mashing impossible.  
> 
> WHAT AM I DOING WRONG?

Maybe you're using baking potatoes?  I don't have the texture problems
when using regular white potatoes (thin skinned), washed and boiled for
about 1/2 hour (until fork-tender).  These are then eighthed and mashed
with a hand masher (not a ricer, but the kind with no moving parts, just
a handle attatched to a disk with 1/4" square holes in it).  Salt and 
pepper and butter are added to taste, and a little milk.  Mash some more.
If a lumpy, "farm-style" texture is not to your liking (I like it but
wife does not), use a mixer for the final whipping.  Add milk as needed
to acheive the right consistency.  The potatoes must be cooked ling enough 
or else they get kind of glossy and elastic - this also happens regardless 
of whether you have peels on or not.  When mashing, I do get the peels 
clogging up the masher's holes.  Just use a table knife and scape them off
into the bowl and continue.  Pretty soon they are too fine to cause much
of a problem.  You can also score the outside of the cooked potatoes with
a 1/4"  diamond pattern and the problem will never surface.  Good luck!
Nemo

-- 
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