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Mashed Potatoes - Page 2

post #31 of 34
Quote:
Originally Posted by cheflayne View Post

I might dispute that, as olive oil mashers are pretty damn awesome!

I'll bite - how do you do them?  

 

Don't think I've ever tasted them.

 

TIA

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #32 of 34
Quote:
Originally Posted by cheflayne View Post

I might dispute that, as olive oil mashers are pretty damn awesome!

 

I'm willing to try that.  Being Greek I've had my share of dishes that use olive oil instead of butter including cakes and other baked goods.  But surprisingly I've never had olive oil replace butter in mashed potatoes.  Is there a method?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #33 of 34

When I first start to mash, I generally add the cream. Then I slowly add the olive oil as I am finishing the mashing.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #34 of 34

All I care about is that the final outcome is enjoyed by the guest, no matter how its made . One does not have to be a brain surgeon to make mashed potatoes ,or mud pies.. Also as Cheflayne suggest try a good olive oil, or infused olive oil  or even some truffle oil, maybe you will learn a new way to add to your recipe file.

CHEFED
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CHEFED
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