Something has gone wrong with our mashed potatoes

kcult

kcult

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We use to make a very nice bacon ranch mashed potatoes. It wasn't necessarily award winning, but the family enjoyed them. Now, it doesn't matter if I make them or wifey makes them, they suck!

I can't figure out what changed, but now instead of mashed potatoes with the flavors of ranch and bacon, we get something more like a paste with those flavors.

Where is the elasticity coming from? The gumminess? And we've always used a handheld mixer, so I don't think that's it..

Help...
 
Good to know the weather catastrophe hasn't overwhelmed you @kcult. :D
 
You’ll find the answer in Hillary’s emails
 
Are you using enough milk and butter? Potatoes can soak up a ton of liquid and the milk and butter will make the mashed potatoes creamy.
 
kcult said:
You weren't the first to reply.

I am disappoint.
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I was busy eating out of date Spam from the tin.

The weather here has forced some compromises to normal life (although this isn't one of them). :rolleyes:
 
Drain water.........add milk or cream with butter as needed. Usually for a 5 lb bag of russets its usually about 1 stick of butter and a half pint of cream. You can add condensed milk or regular milk if they are too thick.
 
Jeppo said:
I was busy eating out of date Spam from the tin.

The weather here has forced some compromises to normal life (although this isn't one of them). :rolleyes:
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You could have waited another six years to eat those. I need answers now.
 
kcult said:
You could have waited another six years to eat those. I need answers now.
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By then, they'll be 25 years past the pull date.
 
Any potato will work. You mentioned electric mixer. Don't over-beat them. If you see a bit of milk or butter, let it be. The potatoes will absorb it.

Keep them warm on the lowest temp you have and quick stir with wooden spoon before serving.
 
Idaho Spuds out of a box :confused:
 
Maybe it is the change in barometric pressure caused by the storm?

you might have to wait for the pressure to normalize before you beat your spuds again.
 
Miss Lily said:
Any potato will work. You mentioned electric mixer. Don't over-beat them. If you see a bit of milk or butter, let it be. The potatoes will absorb it.

Keep them warm on the lowest temp you have and quick stir with wooden spoon before serving.
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Let me go ahead separate the wheat from the chaff by thanking you for your replies. I'm going to follow your suggestions and see how it turns out.

Thank you.

And now for the chaff...the wife and I both laffed. :D

Taters....
 
Amps 13 said:
Are you using enough milk and butter? Potatoes can soak up a ton of liquid and the milk and butter will make the mashed potatoes creamy.
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We've never really measured those and may have been cutting back without realizing it.

Thanks!
 
kcult said:
Yes. Yes you are.
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Then there is yer problem. lol.

I remeber my wife staring at me horrified when whipped out that mayo and added some to our first batch of mashed taters after we got married. Ever since that day she will always add the mayo.

Milk. whole is better

a little butter

If using a small spoon like you would eat cereal, you have to scopp in like 4 of those full of mayo. If a big serving spoon, only one or 1 1/2 will do

Little salt as the mayo adds that

some pepper



That is all
 
Mrs. Jeppo agrees with Miss Lily. Overwhipping can make 'em gummy.
 
kcult said:
Let me go ahead separate the wheat from the chaff by thanking you for your replies. I'm going to follow your suggestions and see how it turns out.

Thank you.

And now for the chaff...the wife and I both laffed. :D

Taters....
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I am a cook, it's what I know.

"Taters"?

1. I am from the south
2. I am trying to type and cook at the same time. I take shortcuts where I can.
 
Miss Lily said:
I am a cook, it's what I know.

"Taters"?

1. I am from the south
2. I am trying to type and cook at the same time. I take shortcuts where I can.
Click to expand...

Oh, you are the wheat. The peanut gallery is the chaff. My Taters comment was an attempt to reassure the participants that we were, indeed, talking about taters... lol...
 
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