Mashed Potatoes

[sherrardk]

If I make mashed potatoes using unpeeled potatoes, will the skins come off when I put them through a ricer?

[237SJ]

I quite like the skins mixed in with mashed potatoes. Very popular in the deli in the States (with bits of bacon mixed in)

[AuntPollyGrey]

Ummmm why are you so snippy -no I don't grow potatoes - well OH put a few in a raised bed in the summer but they were new potatoes.

A ricer is hardly a technical instrument - you put them in, squash the thing together into a pan then add milk and butter. What's to go wrong? lol! I just don't like the texture - mary mother of jesus its mash for goodness sake ( theres another title for you ) :-)

[royfromaus]

Cute min rant but potatoes still don't go gloopy when riced.

[royfromaus]

mini

[MartinMillar]

By leaving the skins on and putting them through the ricer you will end up with flecks of skin but on the positive you will be getting extra fibre

[ummmm]

They don't, Roy, Ever.

[MartinMillar]

I use a ricer and never had gloopy potatoes, gloopy potato is because they have been over cooked and have excess water

[Mamyalynne]

Can I ask - do you need good strength in your wrists to use a ricer?

Mine are weak following fractures.

[ummmm]

Or just crap potatoes!

[MartinMillar]

Yes it does involve some brute strength mamya

[Mamyalynne]

Ta, as it's just me I'll stay with crushed then :-)

[alavahalf]

The one thing you may want to consider when leaving the skins on .. you cant always see if you have a slug under the skin !

[ummmm]

Not really Mamy, if they are peeled and cooked through it's easy. Just do one at a time while they're still hot.

[pixie374]

Don't worry, mamya....I splatter mine by hand as well :-)

[sherrardk]

Sorry for not joining in, been at work. I cook a whole bag of spuds (2.5kg) so lump free mash is easier to obtain with the ricer. If I was making fish cakes I’d use a masher.