Monday, November 22, 2010
I'm sorry, Food Network, I just don't agree
The great debate...red or russet potatoes for mashing??? Food Network stars consistently extol the virtues of russet but every time I use russet for mashing I get a grainy, mealy texture. I am a red potato fan all the way. My mashed potatoes are always creamy and delicious. I pride myself on putting enough seasoning in that you don't need gravy but, if you do use it, you'll be in heaven. :) Plus, reds have a nice thin skin so peeling is optional. I would love to hear other opinions on this great potato debate. But, for me on Thanksgiving I am serving my family mashed red potatoes.
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Oh, Red Potatoes ALL THE WAY. I would never think of making mashed potatoes out of anything other than that.
ReplyDeleteMos Def!
ReplyDeleteI've never even considered mashing red potatoes! I love them for crispy creamy roasted potatoes, though. I wonder why you have bad luck with russets. I LOVE America's Test Kitchen/Cooks Illustrated - I highly recommend you check them out sometime.
ReplyDeleteMy favorite two potato methods:
Garlic mashed potatoes: five lbs potatoes, peeled, rinsed, cut into about ½” cubes. 4 T butter in bottom of dutch oven, add 12 cloves of minced garlic. Sprinkle with 1 tsp sugar. Sauté on medium to low to straw colored and sticky for about 3-4 minutes until they start to clump. Add ½ cup water and 1 ¼ c half and half, and ¾ teaspoon salt. Add potatoes. Cover and simmer on low 25-30 minutes. Peek every few minutes to toss potatoes around. Take off heat and mash with 8 T butter. Fold in ¼ c half and half.
http://leitesculinaria.com/23827/recipes-mashed-potatoes-root-vegetables.html