Mashed Potatoes: a few methods

For years, all my mashed potatoes came out of a cardboard box.

Then I worked in retail for a while, and took advantage of my employee discount to buy a KitchenAid stand mixer (in turquoise). The instruction manual came with a recipe for mashed potatoes, so I tried it, and it was good. The recipe has you mash the potatoes first with the flat beater, then you whip them at top speed with the whisk.

You don’t need to peel your potatoes before boiling; just wash them. The skin is good for you! When you boil your potatoes, add a few cloves of garlic. You can also boil your potatoes in a slow cooker for 4 hours on High or 8 hours on Low, while you’re out working or doing errands.

I recently started making mashed potatoes by running the cooked potatoes through my OXO food mill, using the coarsest milling disc. The mill can make short work of several pounds of potatoes. With this device, you don’t need to own a potato ricer, which is great for those of us with tiny kitchens and limited storage space.

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