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  1. #871
    Be strong, have hope JaymzJ's Avatar
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    Dude I tried making good mashed potatoes the other day and totally botched it. How do you make them Marky? I used mini red potatoes, don’t know if that matters.
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  2. #872
    Food Porn Terrorist Bosko's Avatar
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    botched as in how?
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  3. #873
    High Plains Lifter Mark1T's Avatar
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    Originally Posted by Bosko View Post
    Nice work on the food....time for sweat pants
    Thanks. Just dozed off

    Originally Posted by Bosko View Post
    botched as in how?
    Originally Posted by JaymzJ View Post
    Dude I tried making good mashed potatoes the other day and totally botched it. How do you make them Marky? I used mini red potatoes, don’t know if that matters.
    Like Bosko asked, how did you botch them?

    There are many ways to make them - smooth, chunky and various potatoes. One way is large Russet baked potatoes. Peel, cut in small sizes like in 1" cubes. Bring to boil until fork tender, about 30 minutes. Drain in colander. Put back in pot and make sure all water is boiled out. Warm milk in microwave or stove. Smash potatoes until desired smoothness. Add milk until desired consistency. Add butter to taste. Salt and pepper to taste. Done.
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  4. #874
    Be strong, have hope JaymzJ's Avatar
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    Originally Posted by Mark1T View Post
    Thanks. Just dozed off





    Like Bosko asked, how did you botch them?

    There are many ways to make them - smooth, chunky and various potatoes. One way is large Russet baked potatoes. Peel, cut in small sizes like in 1" cubes. Bring to boil until fork tender, about 30 minutes. Drain in colander. Put back in pot and make sure all water is boiled out. Warm milk in microwave or stove. Smash potatoes until desired smoothness. Add milk until desired consistency. Add butter to taste. Salt and pepper to taste. Done.
    So that’s basically what I did, put salt in the boiling water, was about 30 minutes, added milk and butter after but it’s like they hardened up again after, I didn’t heat up the milk or butter tho. There was an aftertaste also but that’s probably because I left the skin on, not too bad, just mostly the texture of them sucked, I mashed with a fork tho, I need to get a masher yet.
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  5. #875
    High Plains Lifter Mark1T's Avatar
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    Originally Posted by JaymzJ View Post
    So that’s basically what I did, put salt in the boiling water, was about 30 minutes, added milk and butter after but it’s like they hardened up again after, I didn’t heat up the milk or butter tho. There was an aftertaste also but that’s probably because I left the skin on, not too bad, just mostly the texture of them sucked, I mashed with a fork tho, I need to get a masher yet.
    Peel them. Heating the milk maintains the heat. The skin might have been the after-taste. You can also use a hand mixer to whip them up.
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  6. #876
    Food Porn Terrorist Bosko's Avatar
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    red potatoes and milk clash IMO...go with russets next time...peel 50% of the skin if you want to maintain some texture and bite
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