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Mashed Potatoes

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sherrardk | 07:39 Wed 14th Oct 2020 | Food & Drink
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If I make mashed potatoes using unpeeled potatoes, will the skins come off when I put them through a ricer?
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I quite like the skins mixed in with mashed potatoes. Very popular in the deli in the States (with bits of bacon mixed in)
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 ) :-)
Cute min rant but potatoes still don't go gloopy when riced.
mini
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
They don't, Roy, Ever.
I use a ricer and never had gloopy potatoes, gloopy potato is because they have been over cooked and have excess water
Can I ask - do you need good strength in your wrists to use a ricer?

Mine are weak following fractures.
Or just crap potatoes!
Yes it does involve some brute strength mamya
Ta, as it's just me I'll stay with crushed then :-)
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 !
Not really Mamy, if they are peeled and cooked through it's easy. Just do one at a time while they're still hot.
Don't worry, mamya....I splatter mine by hand as well :-)
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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.

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