Episode 45: The Great Mashed Potatoff
Nov 20, 2021
Written By High Gluttony
Becca’s beautiful comparison chart! https://highgluttony.squarespace.com/repisodes/the-mash-potatoff
SO MANY POTATOES!
We do conclude that we prefer at least part of the mix of potatoes to be russets and that the rinsing of the potatoes does improve the fluffiness of the potatoes. And the addition of buttermilk did enhance the potato experince overall as well as adding the garlic to the potatoes during the cooking for a mellowed but well integrated flavor. And we added probably twice as much butter as the recipe calls for. A potato ricer makes for a much faster and consistent mash product, but there is nothing wrong with a good manual masher either. Gretchen does not recommend using a food mill.
Enjoy Repisode 38!
Ultra-Fluffy Mashed Potatoes Recipe Serious Eats
Buttermilk-Chive Mashed Potatoes Willams-Sonoma
Gruyere-Garlic Mashed Potatoes | Better Homes & Gardens
THE BEST MASHED POTATOES! - Gimmesomeoven.com
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee