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twice baked

post #1 of 5
Thread Starter 
What would some suggestions be to assure light, fluffy yet moist twice baked potatoes ?  My recipe right now has some chives, Romano, sour cream, s&p, some granulated garlic and heavy cream.  Tasty and smooth but I would like to see more fluff.  Mainly so I can eat more.  To my stomach the lighter it is the more I can put down.

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post #2 of 5
Dump the granulated garlic and use the real thing. Cook it out in a little butter. Doesn't add fluff, but it will taste much better
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 5
Follow BDL's recipe for light and fluffy mashed potatoes.

Linky: http://www.cheftalk.com/forum/thread/59347/mashed-potatoes-one-very-good-way
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #4 of 5
Use a ricer or a food mill to mash the potatoes, and don't overwork them when mixing in the other ingredients, or they'll become gluey & pasty. Also make sure you use the correct type of potatoes for the purpose. High starch, low moisture potatoes such as Russet work best for pureeing.
post #5 of 5
I just added this to BDL's excellent mashed potato primer..

I thought I would share what I use to mix mashed potatoes.  A wooden handle dough whip, I got it for pizza dough, but I use it all the time for mashed potatoes.  Its great, and very fast, we prefer a slightly rustic texture, but you can whip potatoes to a pretty smooth texture too.  The shape allows you to work right in the pot you cooked the potatoes (water removed ), it will get down in the seam/corner.  I haven't tried it on really large batches but for 2-8 people it works fine.

Give it a try, $ 7 or 8 bucks and if you shop as low as $5.31nmjjmct6lsl500aa300.jpg
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