How to Make Mashed Potatoes:
A Guide to 13 Different Kinds of Mashed Potatoes
To see the online version, go to: http://www.preparedpantry.com/vol5iss11-7-RFF.htm

We always make mashed potatoes for the “big” meals—holidays, celebrations, and birthdays.  These are usually family affairs with everyone gathering at our house.  Ben, Debbie's husband, is in charge of mashed potatoes.   These are not minor matters.  He loads mountains of potatoes with blocks of cream cheese, cubes of butter, and maybe scoops of sour cream.  If they are not moist enough, he adds milk to make silky smooth, rich, mashed potatoes.

With the holidays coming, we wanted to explore mashed potatoes.  They can be anything but plain.  In this issue, you will find cheesy mashed potatoes, garlic mashed potatoes, mashed potatoes with the skin on, and more—thirteen in all. 

Let dinner begin!

Dennis & Merri Ann Weaver


White Potatoes or Red?

It's not the color of the skin; it's the starch content that counts.  You can have waxy new potatoes—low in starch and higher in sugar content—with both red and white skins.  Idaho Russets, bakers, have a white skin and are high in starch and low in moisture.  They mash up to a fine, smooth texture and can soak up a ton of butter.  These low moisture potatoes mash up creamy smooth and, with lots of dairy, can be very rich. 

New potatoes, whether red or white, are high in moisture and lower in starch.  They are more difficult to break down in mashing and often contain little rice-like nodules of potatoes.  They will not soak up as much butter. 

By the way, we prefer waxy new potatoes for most potato salads.  The dressing coats the potatoes pieces but the potatoes absorb little of the dressing and do not become soggy.


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A Guide to 13 Different Kinds of Mashed Potatoes

Melissa, the cook on this project, discovered that she likes mashed potatoes after all. 

Mashed potatoes—she thought—were bland, something to pile gravy on.  By the time the project was done, she liked mashed potatoes.  They weren't boring, they could have a taste of their own, and they can be adventuresome. 


Don't miss this week's featured bread!

Try this crunchy Anadama Bread
for less than $3 per mix >>


To Mash or to Rice

In Idaho, potatoes are an art form and mashed potatoes are a staple.  But we don't know anyone who rices potatoes.  Most people that we know use a potato masher or an electric hand-held mixer or a stand-type mixer. 

But we sell three different types of potato ricers and they do just fine and some European cookbooks feature ricers.  So we began to wonder, “What are the advantages of a potato ricer?”

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