Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics. If you need to do this, try [email protected]
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Why not just leave the skins on? Adds a bit of texture. Yukon potatoes work best for this
When making potato puree, you can't leave the skin on. It's supposed to be smooth, so you dont want any other "texture". Potato puree is not what you know as mashed potatos. You boil the potatos, then you either use a fork or a masher to smash them, add butter and milk and mix until smooth. Having skins on them would ruin the dish.
I don't make mashed potatoes with the skins on generally, but what you described is exactly mashed potatoes, at least in upper Midwest US, just probably less milk than you might use for your puree
Potato puree isn't the same as mashed potatoes. Dont get me wrong, I actually prefer mashed potatoes that are a bit more chunky and with the skin, but potato puree is supposed to have a smooth texture without any chunks. Usually people use devices like a potato ricer to make puree, which would get clogged up with the skins
Thanks, I didn't know it was something different! I'm curious -- it's often said that using a device to make mashed potatoes (like a mixer) breaks the starches and makes the mashed potatoes sad and gluey. Is potato puree gluey?
I mean, I don't usually make puree but in my experience it's smooth and silky. I usually just get it at restaurants but from what I read online it's better to avoid electric devices to prevent the potatoes from being overworked so they dont release too much protein, which can cause them to become gluey. But when done right, with a good emulsion of fats like butter and cream it's not supposed to be like that.