They are pretty much dependent on the gravy, but mine are pretty good. When whipping, I add some milk, butter, white pepper, salt, and some crushed garlic slightly sauteed in butter.
Have you tried the egg trick? It makes it creamier without putting a lot of milk and butter.
If you ever wanna try, the idea is to add the egg after draining the potatoes and the heat from the potatoes should cook it. I tried it, but I also put over heat just to make sure it was cooked and it did make a difference.Nope. Never thought of that. I like my milk and butter.
So you drain the potatoes, add the egg and then mash/whip them? What's the potato/egg ratio? Eggs do make things cremeier
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One egg for the pot. You can add heavy cream, cream cheese, or milk and butter to cream it up more.So you drain the potatoes, add the egg and then mash/whip them? What's the potato/egg ratio? Eggs do make things cremeier
Don't give them ideas. I can already see mashed potatoes and gravy oreos alongside pumpkin pie and stuffing flavored ones.I've heard of people who use creme cheese, but have never tried it myself. Maybe Nabisco will come out with mashed potatoes that use shortening, but will have to call them "potatos".
For an overrated food, these mashed potatoes are sure getting a lot of attention.
Extremely. But I've been told Ham is the star of Christmas dinner. What do our brothers and sisters of the North say?
Stuffing isn't supposed to be dry. It needs some diced or minced onions too. Then add a small amount of brown gravy. I could eat nothing but stuffing and be happy.
Blasphemy! Good mashed potatoes or pommes puree are an art form. There is so many amazing ways to make them.
Once again, ****ing blasphemy!!!! Add an egg? You guys are already starting off wrong by using milk. You want good mashed potatoes? You simmer yukon golds in the skins until tender (peeling first allows water in and dilutes the flavour). Then you push the potatoes through a tamis or use a ricer to break them down. Then over low heat, you slowly add equal parts melted butter and heavy cream (35%mf), alternating a little of each at a time, until you build a luxurious, rich emulsion. Then you season with salt and white pepper to taste. If you want to mix it up a notch you can fold in some gooey roasted garlic, along with a spice like paprika or nutmeg.Nope. Never thought of that. I like my milk and butter.
