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/ck/ - Food & Cooking


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File: 670 KB, 1000x600, Sous_vide_mashed_potatoes.jpg [View same] [iqdb] [saucenao] [google]
19327552 No.19327552 [Reply] [Original]

Slightly chunky, or very fine?
With skins, or without?

>> No.19327553

>>19327552
Take potatoes
Throw it out
Get mcchicken and fries

>> No.19327554

I like chunky, but don't like the skins.

>> No.19327559 [DELETED] 

>>19327552
Best potat for cram?

>> No.19327561

>>19327552
I keep the skins on and have it slightly chunky, mostly due to laziness. Having the extra texture is pretty nice though, especially when loaded up with cheese and gravy

dang, I gotta make another batch soon

>> No.19327575

>>19327552
smooth, add milk and butter. no skins

>> No.19327687

>>19327552
Forced through a sieve with plenty of butter.

>> No.19327690

how do you keep the skins? dont they just fall right off

>> No.19327886

Pro tip: always add more butter
>b-but I've already put in half a kil-
More butter.

>> No.19327891

>>19327690
They won't fall off on their own unless you boil them for hours, even then just scoop em out with the potatos

>> No.19327913

>>19327553
wow such a nice addition to this thread

>> No.19328228

No white person apart from muttified low IQ American retards leave the skins on.

>> No.19328249

Skin on
Whipped in the kitchen aid

>> No.19328262

>>19327886
This. Most extreme versions have 1:2 butter to potato ratio.

>> No.19328268

>>19328262
That's bold....I would like to try a bite of such a dish.

>> No.19328276
File: 806 KB, 967x1199, Screenshot_20230530_112638_Chrome.jpg [View same] [iqdb] [saucenao] [google]
19328276

>>19327552
Mashed parsnips anyone?

>> No.19328366
File: 60 KB, 894x886, 71qkKVob4WL._AC_UF894,1000_QL80_.jpg [View same] [iqdb] [saucenao] [google]
19328366

>>19327552

Red potatoes. Slightly chunky (I mash with pic related because it leaves chunks, also great for guacamole) and skin on with chives. Creamy mashed potatoes remind me of instant MP and its fucking nasty

>> No.19328388

>>19327690
Red bliss or similar thin skin spuds only.

>> No.19328401

>>19328276
I love parsnips but i never tried mashing them. i feel like adding anything to parsnips besides salt is a shame because they taste so good on their own. and they're five times the price of carrots or potatoes.

I just stick to peeling, cutting, and roasting in the oven.

>> No.19328423
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19328423

Pillowy mounds

>> No.19328446
File: 328 KB, 600x399, flakes.png [View same] [iqdb] [saucenao] [google]
19328446

>>19327552
skins are disgusting and peeling potatoes takes effort. instant mash works well enough.

>> No.19328454

Russets are the best potatoes for mashing, as it's been scientifically shown due to their higher starch content which makes it mash smoothly and allows for more absorption of liquid and fat to get mashed potatoes as creamy as you want.

I usually just add the classic salt, milk, and butter, but sometimes I'll add egg yolks and cheese as well. makes the taters into a nice yellowish color too.

Speaking of yellow colored taters, fuck yukon gold potatoes, they're so overrated. People only use them because they've seen youtube cooks recommend them, but youtube cooks only recommend them because they're a more attractive color for the camera. And like I said you can get a yellowish color if you want by adding delicious cheese or egg yolks. Or even fucking turmeric.

>> No.19328458
File: 103 KB, 546x618, 1637207971921.jpg [View same] [iqdb] [saucenao] [google]
19328458

>>19328446

>this is the guy who criticizes your meals on the cooking forum
>this is the guy who makes fast food threads

>> No.19328497

>>19328458
shut up greta, it's just dehydrated potato, it tastes exactly the same. i have better things to do than peeling potatoes like a min wage cuck.

>> No.19328504

>>19328497
like shoving the peeler up your azz?

>> No.19328515

Mashed potatoes can be your friends

>> No.19328536

>>19328497
>it tastes exactly the same
just drink soylent then dipshit since you obviously aren't here to talk about the quality of food

>> No.19328541

>>19328515
t. spud addict

>> No.19328547
File: 793 KB, 836x1176, SeasoningPoliceHiFi.png [View same] [iqdb] [saucenao] [google]
19328547

>>19328497

If you really think mashed potatoes and instant taste the same then there's no hope for you here because you're either a tastelet or COVID destroyed your senses

>> No.19328549

>>19328536
you can waste all the time you want peeling potatoes if that makes you feel better, but it is not going to improve the quality of your food

>> No.19328558

>>19328547
are you sure that you are following the instructions on the packet properly?

>> No.19328585

>>19327552
Mashed is chunky, purée is very fine. I personally don't keep the skins on because potatoes are infested with pesticides. They're among the worst along with apples, celery and strawberries.
>>19328228
You clearly know nothing about cooking at all. All the taste of root vegetables is in the skin. You shouldn't peel your beetroot Sergei.
>>19328249
You clearly like very elastic potato. Why?
>>19328276
>>19328401
Hell yes. Try adding a little bit of nutmeg and cayenne pepper. If you notice them you added too much.
>>19328454
Not really no. The best potatoes for mash are polder Bintjes (a Dutch variety high in starch) and Ratte du Touquet/Corne de Gatte for purée (French and Belgian varieties low in starch).

>> No.19328586

>>19327552
Very fine
no skins
loadabutter
green onions
garlic if you're feeling frisky

>> No.19328590

>>19328541
Nobody touches my spud but me

>> No.19328605

>>19328585
>You clearly like very elastic potato. Why?
You over cooked them if they get there....I've made them with the whisk attachment a zillion times and literally no one who's ever eaten them has said that they were elastic.

>> No.19328893

>>19327552
Not a fan of most potatoes tbdesu
Prefer wheat and rice

>> No.19329306

>>19327552
Mashed Smooth but not puréed with a bunch of butter a little milk if need be and a bit of grated Parmesan cheese and salt

>> No.19329477

>>19327552
yes

>> No.19329631

>>19328585
Mutt detected

>> No.19329966

Chunky. Preferably no skins, but I'll eat them with skins if someone else makes them. Just don't think mashing-varieties of potato have good-tasting skins. I'll go to town on a baked russet, tho, skin and all.

>> No.19329977

>>19328276
Love parsnip but find them too sweet as a mashed vegetable unless I'm making it for a particular holiday (iykyk).
Parsley root, however, always makes a fantastic mash.

>> No.19329986

>>19328497
>tastes the same
Maybe it depends on the variety of potato you use for mash. I'll use pretty much any yellow-fleshed variety for mash and instant has a completeley different flavour from those altogether.

>> No.19330001

>>19328276
Absolutely.

As spiced home fries w/caramelized onions,
as shoestring fries: spiced with heavily salted ketchup,
as somehow garlicy,
as spicy sweet potato fries,
as twice baked, 100% with the crispy skin,
or as regular rich fluffy peppered spiced purée.
well browned potato pancakes are great too.

blini’s my favorite.

>> No.19330023
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19330023

>>19330001
(Pictured: Russian/Polish potato-based blini)

>> No.19330036

Chunky, skin on, red skin bright yellow flesh, I like to use ghee rather than typical butter.

>> No.19330100

>>19327552
literally any of the above. so long as theyre well seasoned im hammering them

>> No.19330177

>>19327690
he doesn't peel potatoes and dice them?
to cook faster and make easier to mash?

are you inbred?