Hi, I was wondering if you could share your favorite methods of making this delicious staple? Looking to upgrade my mashed (don't have a food processor, have a hand potato masher.)
Thanks!
Thanks!
Best mashed potatoes
- Thread starter ledboots
- Start date
I use the method in the following link :
Vegan - Mashed Potatoes | Vegetarian and Vegan Forums @ Veggie Views
My first tip is to use floury potatoes. Second tip is to use either a ricer or hand masher and never a FP. Third tip is to use hot milk and cream plus a knob of non dairy butter.
Vegan - Mashed Potatoes | Vegetarian and Vegan Forums @ Veggie Views
My first tip is to use floury potatoes. Second tip is to use either a ricer or hand masher and never a FP. Third tip is to use hot milk and cream plus a knob of non dairy butter.
I don't usually pay attention to the type of potato I use. I should. Yukon gold are tasty. I've used baking potatoes and they are my least favorite for mashed potatoes...too light and fluffy. I like mashed potatoes heavy, lumpy and starchy. I peel, boil, then use a masher. I add a little Silk creamer, EB, salt, pepper and nutritional yeast.
My favorite way is to cook the potatoes, in their jackets, in the slow cooker (without any liquid). That gives them a lot of flavor, and they are neither too watery or too dry.
Squeezing them through a ricer will maximize their fluffiness, but a lot of times, I will just use a whisk to break them up and mix them. That leaves a few *chunks*, if you like that. For the fluffy mashed potatoes, peel the potatoes after cooking, for chunkier mashed potatoes, you can leave the peel on.
I use heated unsweetened nondairy milk, with some veggie bouillon dissolved in it, vegan margarine (or sour cream, for a change), freshly grated nutmeg, garlic powder, and salt (if the bouillon doesn't make it salty enough).
Red potatoes make the best mashed potatoes, IMO. Don't use new potatoes - their waxiness produces an unpleasant texture.
Squeezing them through a ricer will maximize their fluffiness, but a lot of times, I will just use a whisk to break them up and mix them. That leaves a few *chunks*, if you like that. For the fluffy mashed potatoes, peel the potatoes after cooking, for chunkier mashed potatoes, you can leave the peel on.
I use heated unsweetened nondairy milk, with some veggie bouillon dissolved in it, vegan margarine (or sour cream, for a change), freshly grated nutmeg, garlic powder, and salt (if the bouillon doesn't make it salty enough).
Red potatoes make the best mashed potatoes, IMO. Don't use new potatoes - their waxiness produces an unpleasant texture.
OP
OP
Ok excellent!! I did get the floury potatoes, I don't like gummy mashed. I don't like to use much salt for health concerns, that is I think the reason I don't like my own mashed potatoes because potatoes taste better with salt.
OP
OP
Shyvas taught me in 2012 to use floury potatoes! [emoji23] Thank you as always, my friend. This is the source quote!
I have a really basic slow cooker. On high, it takes a couple of hours, on low, considerably longer. I have a hard time giving you an exact time, because I usual fiddle between high and low to get them done approximately when I want them.
I love using the slow cooker for potatoes that I'm going to use for potato salad, fried potatoes, etc. It really brings out the flavor.
Calliegirl
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I can't help but feel my use of the Ninja inspired this.
I usually use a fork to mash them since I don't have a hand masher or ricer, and I thought it would be nice to have some non-lumpy potatoes for once.
No, I just scrub them and put them in whole. It gives them the flavor of baked potatoes, without drying out the skin and toughening theouter "level."
kibbleforlola
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Agreed on most counts. I do leave the skin on when mashing red potatoes and adding roasted garlic. I also use a hand masher, or if I'm lazy, I might used a mixer, but I like lumps in mine as well.
I think that the weather is cool enough to make a batch of mashed potatoes, some time next week.
I must confess here to ... laziness.
I find instant mashed potatoes OK (vegan ones, of course).
However, as all of those typically do not have much taste, I normally mix in salt and ... mustard.
If that makes me strange, in addition to lazy, so be it...
Best regards,
Andy
I find instant mashed potatoes OK (vegan ones, of course).
However, as all of those typically do not have much taste, I normally mix in salt and ... mustard.
If that makes me strange, in addition to lazy, so be it...
Best regards,
Andy
I love mashed potatoes, I might make some later today. I sometimes keep the skins on too.
It's a strange juxtaposition that someone who makes his own vegan cheese also uses instant mash.
I sometimes keep the skins on too.I must confess here to ... laziness.
I find instant mashed potatoes OK (vegan ones, of course).
However, as all of those typically do not have much taste, I normally mix in salt and ... mustard.
If that makes me strange, in addition to lazy, so be it...
Best regards,
Andy
It's a strange juxtaposition that someone who makes his own vegan cheese also uses instant mash.
Moll, GERMAN instant potato mash has a rather high quality (I guess), so German housewives have been using that nearly exclusively since 1960 (Alternative theory: German housewives are more lazy, er, practical) ...
But then, I have likely never in my life eaten real hand-mashed potato mash, so I can not really know what I am missing....
But then, I have likely never in my life eaten real hand-mashed potato mash, so I can not really know what I am missing....
One thing I miss about being vegetarian is having real butter on mashed potatoes. Vegan marg doesn't have quite the same flavour, well not the ones I have tried.
