having a food processer

frogprincess · #1 (**permalink**) Oct 31, 02

makes dinner prep a breeze.

frogprincess · #2 (**permalink**) May 28, 04

woooohoooooo

too bad it's all packed up now

InSoMnIaK* · #3 (**permalink**) May 28, 04

wow, how many pointless threads can you make????

seriously

frogprincess · #4 (**permalink**) May 28, 04

do you want me to tell you or show you?

LOL

vesperstina · #5 (**permalink**) May 28, 04

making mashed potatoes in the food processor is the best. it comes out a bit starchy, so we just added more garlic.

shorerider · #6 (**permalink**) May 28, 04

Quote:

Originally Posted by vesperstina

making mashed potatoes in the food processor is the best. it comes out a bit starchy, so we just added more garlic.

That's cuz you developed the starch in the potatoes. adding butter or cream lubcricates the strands of gluten, making for a less gummy potato. Adding garlic won't really do much. your best bet is a food mill or a ricer. Never melt the butter before hand, room temp is the best. The cream should be hot. :)

vesperstina · #7 (**permalink**) May 31, 04

Quote:

Originally Posted by shorerider

Adding garlic won't really do much. your best bet is a food mill or a ricer. Never melt the butter before hand, room temp is the best. The cream should be hot. :)

do what in a food mill or ricer?

i got a ricer! cook potatoes in there?

thanks for the tips, i can't believe someone (on fnk) knows more than what i learned about starchy potatoes in donna hay!

christina

frogprincess · #8 (**permalink**) Jun 01, 04

omg, ricer best is the best invention EVER!!!!!

Mo... · #9 (**permalink**) Jun 01, 04

hey man i just got one of those things!! too bad i aint got no food to put it in lol

shorerider · #10 (**permalink**) Jun 01, 04

Quote:

Originally Posted by vesperstina

do what in a food mill or ricer?

i got a ricer! cook potatoes in there?

thanks for the tips, i can't believe someone (on fnk) knows more than what i learned about starchy potatoes in donna hay!

christina

Oh, cook the potatoes until they are done, then press them through the ricer or food mill. Make sure you donut over boil them, otherwise they soak up too much water. Or you could bake the potatoes whole (russets) for about an hour, hold them in a towel and peel them witha paring knife. Russets are the best cuz of their high starch content. Yukon golds tend to cause the potatoes to "split" and butter to be everywhere. better for "smashed". Try tossing in some soft goat cheese as well, just for fun :) And some fresh Thyme.

P.S. Ikea sells a nice ricer if anyone is wondering