Fluffy creamy smooth texture with some weight (not like a silky puree) and deeper richer earthy potato flavors. We like Test #3 the most because it got the best of both worlds. Test #3 – 25% Yukon Gold and 75% Russet Mashed Potatoes: Deeper potato flavors than using 100% Russet potatoes (Test #1), fluffier and lighter than using 100% Yukon Gold potatoes (Test #2).Ĭonclusion: It’s a matter of personal preference and what potatoes you have on hand. It’s more silky smooth than Test #1 and Test #3, but not as light & fluffy as Test #1 and Test #3. These mashed potatoes are more creamy like a smooth potato puree. Test #2 – Yukon Gold Mashed Potatoes: Less starchy more sticky, deeper/more intense earthy potato flavors than Test #1. Test #1 – Russet Mashed Potatoes: Fluffy, light, creamy smooth texture less earthy potato flavors but fluffier texture compared to Test #2. Yukon Gold Potatoes Top: Yukon Gold Mashed Potatoes Bottom: 25% Yukon Gold + 75% Russet Mashed Potatoes It does not store any personal data.Best Potatoes for Mashing – Russet Potatoes vs. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Serve topped with optional herbs of choice. Taste and season with more salt and pepper if desired. Continue to mix until butter is melted and potatoes are smooth. Add the milk, butter, salt and pepper to the pot. Use the potato masher or immersion blender to mash to the texture you'd like. STEP 3: Quickly release the pressure when done cooking. If you've chopped the potatoes, see notes for cook time. Set to pressure cook or manual on high for 10 minutes. Put the whole potatoes, garlic cloves and 1 cup of cold water into the inner pot of the pressure cooker. Use a vegetable peeler to remove the skins.
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