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Old 09-08-2008, 10:55 AM   #1
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Default Potato masher vs. electric mixer

which do you use when making mashed taters?



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Old 09-08-2008, 10:57 AM   #2
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I use them both. It just depends on my mood. If I want a smooth mashed potato, I use the mixer. I use the masher when I want them a little on the lumpy side.
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Old 09-08-2008, 10:58 AM   #3
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I use an electric mixer and haven't had any problems with texture breaking down or anything like that. My family likes mashed potatoes better when I use the mixer vs the potato masher.
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Old 09-08-2008, 11:00 AM   #4
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I don't own a hand masher!!
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Old 09-08-2008, 11:01 AM   #5
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Potato masher...we like lumping taters.

I only use the electric mixer when I make mashed potatoes for my dad...he does not like the lumpy taters. He wants them extra smooth.
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Old 09-08-2008, 11:02 AM   #6
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I use my electric mixer or a potato ricer (which is the best!).
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Old 09-08-2008, 11:07 AM   #7
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Mashed potato thingie or a ricer; mixer builds up the starch too much and makes em gummy.
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Old 09-08-2008, 11:42 AM   #8
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Masher cause i like em lumpy
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Old 09-08-2008, 11:50 AM   #9
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mixer, don't like lumps in potatoes.
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Old 09-08-2008, 11:53 AM   #10
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mixer
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Old 09-08-2008, 11:55 AM   #11
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masher or ricer. We don't mind a few lumps in our potatoes.
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Old 09-08-2008, 11:56 AM   #12
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Instant.
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Old 09-08-2008, 11:58 AM   #13
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Quote:
Originally Posted by briedyl View Post
mixer, don't like lumps in potatoes.
Same here. Actually, I don't mind lumps but DH likes them smooth.
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Old 09-08-2008, 12:09 PM   #14
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I use a metal slotted spoon if I want lumps or, if I want smooth potatoes I use a food mill.
Like this:



I never use a mixer...it makes them sticky.
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Old 09-08-2008, 12:10 PM   #15
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Old 09-08-2008, 12:44 PM   #16
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mixer only
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Old 09-08-2008, 01:12 PM   #17
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Default Potato Masher Vs Electric Mixer

Ever since Elementary School . I have
eaten My Potatoes , Whipped. I like
them Creamy, as does My Family
and Former Clients>.When I don't
use Mixer> I use My ricer> Don't
like Lumpy potatoes,and neither
does My Family>>>

S
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Old 09-08-2008, 01:17 PM   #18
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Mixer or ricer. JWolf, I never thought to use a food mill. About the only thing I use a food mill for anymore is when I make applesauce, but maybe I'll give it a try for the potatoes.
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Old 09-08-2008, 01:20 PM   #19
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Quote:
Originally Posted by NYCgalII View Post
Mashed potato thingie or a ricer; mixer builds up the starch too much and makes em gummy.
That's why you let taters sit in water and drain them and put fresh water in before cooking....I use the mixer but actually they are called whipped taters...I don't have a tater masher anymore either..
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Old 09-08-2008, 01:32 PM   #20
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Instant.

Ha, I use those that come in an envelope - you add 2 cups of hot water. sometimes I will use 1/2 milk and 1/2 water. Really, they are good! they have all the flavors, garlic, parmesan, 4 cheese, loaded baked. Love 'em!
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Old 09-08-2008, 01:58 PM   #21
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I don't like ones made with a mixer. Too whippy and starchy. I always use a masher.

I don't often make regular mashed potatoes anyway. I usually make smashed red potatoes. Faster, easier, and taste better (at least to me).
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Old 09-08-2008, 02:08 PM   #22
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We like our potatoes lumpy too so I use a hand masher and I almost always use the little red or the Yukon Gold potatoes so I don't peel them either.
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Old 09-08-2008, 02:20 PM   #23
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That's why I usually do the smashed red potatoes. No peeling at all. Start to finished-on-the-plate is about 20 minutes, and they are yummy. And you get all the goodness in the peel.
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Old 09-08-2008, 04:21 PM   #24
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Quote:
Originally Posted by MizRoux View Post
Mixer or ricer. JWolf, I never thought to use a food mill. About the only thing I use a food mill for anymore is when I make applesauce, but maybe I'll give it a try for the potatoes.
A food mill really works great with potatoes. I love my food mill....it is one of my favorite kitchen gadgets!
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Old 09-08-2008, 05:36 PM   #25
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Quote:
Originally Posted by CTric View Post
I use them both. It just depends on my mood. If I want a smooth mashed potato, I use the mixer. I use the masher when I want them a little on the lumpy side.
Same here. For T-Day though I do it by hand. As a kid I ate by far the most mashed potatoes out of anyone, so it was always my job to mash them. The more I mashed, the more I could eat later...
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Old 09-08-2008, 05:37 PM   #26
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A food mill really works great with potatoes. I love my food mill....it is one of my favorite kitchen gadgets!
I had a foodmill back in the day and used it to make baby food.....not sure why I bothered; they're all junkyfood addicts now.

Lost it along life's way and just bought a new one this year. Makes a marvy puree o whatever veggie or legume soup base to be stuck in the freezer.

Waiting patiently fer local tomatoes to get cheap and plentiful so I can 'speriment with them and the diff discs...
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Old 09-08-2008, 06:15 PM   #27
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Mixer. DH likes them smooth, buttery, and creamy. I stop adding cream right before they turn to soup. His whole family likes them that way - so I quess that's the only way to do them!
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Old 09-08-2008, 07:29 PM   #28
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Hand Potato Masher!
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Old 09-08-2008, 07:33 PM   #29
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Hand masher, unless making over 40 pounds of potatoes.
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Old 09-08-2008, 07:43 PM   #30
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I have a food mill I use for mashed potatoes if I'm having company. For just the two of us, I get out the potato ricer or mixer.
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Old 09-08-2008, 07:45 PM   #31
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Quote:
Originally Posted by CTric View Post
I use them both. It just depends on my mood. If I want a smooth mashed potato, I use the mixer. I use the masher when I want them a little on the lumpy side.

Exactly what I do. Sometimes the mixer, sometimes the masher.
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Old 09-08-2008, 07:50 PM   #32
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Electric mixer only. I don't own a masher any more.
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Old 09-08-2008, 07:51 PM   #33
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Quote:
Originally Posted by dragonlady View Post
I use an electric mixer and haven't had any problems with texture breaking down or anything like that. My family likes mashed potatoes better when I use the mixer vs the potato masher.
Same here. I have two ricers, but either they don't work well, or I don't use them correctly. Anyway, I don't use them anymorel
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Old 09-08-2008, 10:13 PM   #34
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hand masher or ricer. too starchy if I use a mixer.
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Old 09-08-2008, 10:21 PM   #35
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Hand Masher only...why do you think they are called "Mashed" Potatoes? Mixer is for whipped potatoes!
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Old 09-08-2008, 10:32 PM   #36
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Mixer only
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Old 09-08-2008, 10:38 PM   #37
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Y'all, I just learned something new! I didn't know the mixer made them sticky and starchy...I could never figure out why my MIL's taters were so good the night we'd have them and then, I'd attempt to reheat the brick o' tater the next day and it would take like 10 minutes in the microwave. I use a flat (I don't have one with holes..it's flat) masher and cook mine with the skins on too. I try to tell myself it's much more nutritious!

Marbles.....40 POUNDS????????? I barely have a pot big enough for 10! Who you feeding????

Critter, by soaking, does this remove some of the starch or carbs? Someone with kidney disease was told he couldn't have potatoes unless something was done to remove the carbs and starch. I never did find out if this was it.

Man 'o man...what one can learn about squished taters!
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Old 09-08-2008, 10:42 PM   #38
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Masher.
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Old 09-08-2008, 10:49 PM   #39
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masher
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