What advantage is there over a regular masher?

On 3/1/2021 5:11 PM, Thomas Argo wrote:
> What advantage is there over a regular masher?
>

Tends to make a lighter texture

On Monday, March 1, 2021 at 5:25:33 PM UTC-5, Ed Pawlowski wrote:
> On 3/1/2021 5:11 PM, Thomas Argo wrote:
> > What advantage is there over a regular masher?
> >
> Tends to make a lighter texture
Thanks but is it for a single serve potato? I can mash 10 pounds in a few minutes. Would popeye ever use one?

On Mon, 1 Mar 2021 14:46:02 -0800 (PST), Thomas Argo
> wrote:

>On Monday, March 1, 2021 at 5:25:33 PM UTC-5, Ed Pawlowski wrote:
>> On 3/1/2021 5:11 PM, Thomas Argo wrote:
>> > What advantage is there over a regular masher?
>> >
>> Tends to make a lighter texture
>Thanks but is it for a single serve potato? I can mash 10 pounds in a few minutes. Would popeye ever use one?
>
Sheldon doesn't mash potatoes. He just looks at them sternly. Besides,
who wants to mash 100 kilos of potatoes?
>

--
The real Bruce posts with Eternal September

On Mon, 1 Mar 2021 14:11:31 -0800 (PST), Thomas Argo wrote:

> What advantage is there over a regular masher?

They're fun to use - kinda like those Play-Doh extruders when you
were a kid (assuming you were a ever a kid, unlike your father).

-sw

On Monday, March 1, 2021 at 5:46:05 PM UTC-5, Thomas Argo wrote:
> On Monday, March 1, 2021 at 5:25:33 PM UTC-5, Ed Pawlowski wrote:
> > On 3/1/2021 5:11 PM, Thomas Argo wrote:
> > > What advantage is there over a regular masher?
> > >
> > Tends to make a lighter texture
> Thanks but is it for a single serve potato? I can mash 10 pounds in a few minutes. Would popeye ever use one?

For a single serving, I'd just put the potato on the plate with the rest
of my dinner and mash it up with a fork.

Cindy Hamilton

Thomas Argo wrote:
> What advantage is there over a regular masher?

None

On 3/2/2021 6:18 AM, Gary wrote:
> Thomas Argo wrote:
>> What advantage is there over a regular masher?
>
> None
>
>
>

more consistency. lighter result. Whether that is worth it is for you
to decide.

On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
> What advantage is there over a regular masher?

It's faster, fun, and there's less lumps. Well, that's my guess anyway. I'd love to have one of those but I don't like making mashed potatoes. The few times that I've made mashed potatoes, the worst part (besides having to peel the spuds) is having to mash, mash, mash. Those potato mashers don't work all that great so I end up using a fork. Having a Swedish step-mom make mashed potatoes for you is my favorite way to make mashed potatoes.

On 3/2/2021 10:32 AM, dsi1 wrote:
> On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
>> What advantage is there over a regular masher?
>
> It's faster, fun, and there's less lumps. Well, that's my guess anyway. I'd love to have one of those but I don't like making mashed potatoes. The few times that I've made mashed potatoes, the worst part (besides having to peel the spuds) is having to mash, mash, mash. Those potato mashers don't work all that great so I end up using a fork. Having a Swedish step-mom make mashed potatoes for you is my favorite way to make mashed potatoes.
>


you can just put them in your stand mixer with paddle. Cream and
butter. and salt.

On 02/03/2021 18:32, dsi1 wrote:
> On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
>> What advantage is there over a regular masher?
>
> It's faster, fun, and there's less lumps. Well, that's my guess anyway. I'd love to have one of those but I don't like making mashed potatoes. The few times that I've made mashed potatoes, the worst part (besides having to peel the spuds) is having to mash, mash, mash. Those potato mashers don't work all that great so I end up using a fork. Having a Swedish step-mom make mashed potatoes for you is my favorite way to make mashed potatoes.
>

======

Your are lucky to have her))))

dsi1 wrote:
> On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
>> What advantage is there over a regular masher?

> The few times that I've made mashed potatoes, the worst part
> (besides having to peel the spuds) is having to mash, mash, mash.
> potato mashers don't work all that great so I end up using a fork.

Other then russet potatoes maybe, no need to peel potatoes to make
mashed. I use white, red, or yukon gold and never peel them. The skins
are insignifiant in mashed plus supposedly have more nutrition.

As far as your potato masher, it sounds like you have one of those old
ones that only have one thick squiggly wire. Lots of mashing with those.

I use the round hand masher with the 1/4" square holes, whatever that is
known as.

Works well and minimal mashing. Easy to adjust the texture to your taste
too.

Note: if you ever accidently add a bit too much milk or cream (I never
measure), having a box of those dried potato flakes are very handy to
thicken it back up.

On Tuesday, March 2, 2021 at 8:56:59 AM UTC-10, Taxed and Spent wrote:
> On 3/2/2021 10:32 AM, dsi1 wrote:
> > On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
> >> What advantage is there over a regular masher?
> >
> > It's faster, fun, and there's less lumps. Well, that's my guess anyway. I'd love to have one of those but I don't like making mashed potatoes. The few times that I've made mashed potatoes, the worst part (besides having to peel the spuds) is having to mash, mash, mash. Those potato mashers don't work all that great so I end up using a fork. Having a Swedish step-mom make mashed potatoes for you is my favorite way to make mashed potatoes.
> >
> you can just put them in your stand mixer with paddle. Cream and
> butter. and salt.

I have made mashed potatoes with a mixer and had a couple of horrible experiences. Mostly, I used to make it from a box. My step mom's mashed potatoes are awfully good. I don't mind waiting and having it a couple of times a year.

On Wednesday, March 3, 2021 at 4:27:56 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
> >> What advantage is there over a regular masher?
> > The few times that I've made mashed potatoes, the worst part
> > (besides having to peel the spuds) is having to mash, mash, mash.
> > potato mashers don't work all that great so I end up using a fork.
> Other then russet potatoes maybe, no need to peel potatoes to make
> mashed. I use white, red, or yukon gold and never peel them. The skins
> are insignifiant in mashed plus supposedly have more nutrition.
>
> As far as your potato masher, it sounds like you have one of those old
> ones that only have one thick squiggly wire. Lots of mashing with those.
>
> I use the round hand masher with the 1/4" square holes, whatever that is
> known as.
>
> Works well and minimal mashing. Easy to adjust the texture to your taste
> too.
>
> Note: if you ever accidently add a bit too much milk or cream (I never
> measure), having a box of those dried potato flakes are very handy to
> thicken it back up.

I did have one of those wire mashers. Using it was a great disappointment - it's an awful kitchen tool. My guess is that if you use a potato ricer, you can just stick a cut potato in it and the ricer will peel it for you. That's just a theory of mine.

On Wed, 3 Mar 2021 09:27:45 -0500, Gary > wrote:

>dsi1 wrote:
>> On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
>>> What advantage is there over a regular masher?
>
>> The few times that I've made mashed potatoes, the worst part
>> (besides having to peel the spuds) is having to mash, mash, mash.
>> potato mashers don't work all that great so I end up using a fork.
>
>Other then russet potatoes maybe, no need to peel potatoes to make
>mashed. I use white, red, or yukon gold and never peel them. The skins
>are insignifiant in mashed plus supposedly have more nutrition.
>
>As far as your potato masher, it sounds like you have one of those old
>ones that only have one thick squiggly wire. Lots of mashing with those.
>
>I use the round hand masher with the 1/4" square holes, whatever that is
>known as.
>
>Works well and minimal mashing. Easy to adjust the texture to your taste
>too.
>
>Note: if you ever accidently add a bit too much milk or cream (I never
>measure), having a box of those dried potato flakes are very handy to
>thicken it back up.

We don't make mashed potatoes very often, usually only for company.
For us I peel and de-eye spuds prior to cooking so we mash our own
with a fork in our plate. We both prefer lumpy... what most call
mashed potatoes are in fact whipped potatoes, actually library paste.

On Wed, 03 Mar 2021 13:23:23 -0500, Sheldon Martin >
wrote:

>We don't make mashed potatoes very often, usually only for company.
>For us I peel and de-eye spuds prior to cooking so we mash our own
>with a fork in our plate. We both prefer lumpy... what most call
>mashed potatoes are in fact whipped potatoes, actually library paste.

You know so much about what everybody else does wrong and yet you cook
nursing home food.

--
The real Bruce posts with Eternal September

On 3/3/2021 10:23 AM, Sheldon Martin wrote:
> On Wed, 3 Mar 2021 09:27:45 -0500, Gary > wrote:
>
>> dsi1 wrote:
>>> On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
>>>> What advantage is there over a regular masher?
>>
>>> The few times that I've made mashed potatoes, the worst part
>>> (besides having to peel the spuds) is having to mash, mash, mash.
>>> potato mashers don't work all that great so I end up using a fork.
>>
>> Other then russet potatoes maybe, no need to peel potatoes to make
>> mashed. I use white, red, or yukon gold and never peel them. The skins
>> are insignifiant in mashed plus supposedly have more nutrition.
>>
>> As far as your potato masher, it sounds like you have one of those old
>> ones that only have one thick squiggly wire. Lots of mashing with those.
>>
>> I use the round hand masher with the 1/4" square holes, whatever that is
>> known as.
>>
>> Works well and minimal mashing. Easy to adjust the texture to your taste
>> too.
>>
>> Note: if you ever accidently add a bit too much milk or cream (I never
>> measure), having a box of those dried potato flakes are very handy to
>> thicken it back up.
>
> We don't make mashed potatoes very often, usually only for company.
> For us I peel and de-eye spuds prior to cooking so we mash our own
> with a fork in our plate. We both prefer lumpy... what most call
> mashed potatoes are in fact whipped potatoes, actually library paste.
>

library paste means you have gone too far, obviously.

On 2021-03-03 2:37 p.m., Taxed and Spent wrote:
> On 3/3/2021 10:23 AM, Sheldon Martin wrote:
>>
>> We don't make mashed potatoes very often, usually only for company.
>> For us I peel and de-eye spuds prior to cooking so we mash our own
>> with a fork in our plate.Â* We both prefer lumpy... what most call
>> mashed potatoes are in fact whipped potatoes, actually library paste.
>>
>
> library paste means you have gone too far, obviously.

I don't like making mashed potatoes for company because most people like
them to be smooth and creamy. I prefer that they me a little lumpy.

On Wed, 3 Mar 2021 Taxed and Spent wrote:

>On 3/3/2021 Sheldon Martin wrote:
>> On Wed, 3 Mar 2021 wrote:
>>> dsi1 wrote:
>>>> On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
>>>>> What advantage is there over a regular masher?
>>>
>>>> The few times that I've made mashed potatoes, the worst part
>>>> (besides having to peel the spuds) is having to mash, mash, mash.
>>>> potato mashers don't work all that great so I end up using a fork.
>>>
>>> Other then russet potatoes maybe, no need to peel potatoes to make
>>> mashed. I use white, red, or yukon gold and never peel them. The skins
>>> are insignifiant in mashed plus supposedly have more nutrition.
>>>
>>> As far as your potato masher, it sounds like you have one of those old
>>> ones that only have one thick squiggly wire. Lots of mashing with those.
>>>
>>> I use the round hand masher with the 1/4" square holes, whatever that is
>>> known as.
>>>
>>> Works well and minimal mashing. Easy to adjust the texture to your taste
>>> too.
>>>
>>> Note: if you ever accidently add a bit too much milk or cream (I never
>>> measure), having a box of those dried potato flakes are very handy to
>>> thicken it back up.
>>
>> We don't make mashed potatoes very often, usually only for company.
>> For us I peel and de-eye spuds prior to cooking so we mash our own
>> with a fork in our plate. We both prefer lumpy... what most call
>> mashed potatoes are in fact whipped potatoes, actually library paste.
>
>library paste means you have gone too far, obviously.

What "most call mashed potatoes are in fact whipped, library paste"...
most are more educated, more literate than yoose.

On 03/03/2021 18:11, dsi1 wrote:
> On Tuesday, March 2, 2021 at 8:56:59 AM UTC-10, Taxed and Spent wrote:
>> On 3/2/2021 10:32 AM, dsi1 wrote:
>>> On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
>>>> What advantage is there over a regular masher?
>>>
>>> It's faster, fun, and there's less lumps. Well, that's my guess anyway. I'd love to have one of those but I don't like making mashed potatoes. The few times that I've made mashed potatoes, the worst part (besides having to peel the spuds) is having to mash, mash, mash. Those potato mashers don't work all that great so I end up using a fork. Having a Swedish step-mom make mashed potatoes for you is my favorite way to make mashed potatoes.
>>>
>> you can just put them in your stand mixer with paddle. Cream and
>> butter. and salt.
>
> I have made mashed potatoes with a mixer and had a couple of horrible experiences. Mostly, I used to make it from a box. My step mom's mashed potatoes are awfully good. I don't mind waiting and having it a couple of times a year.
>


Awww I am sure she always does the best for you))

On 03/03/2021 19:51, Dave Smith wrote:
> On 2021-03-03 2:37 p.m., Taxed and Spent wrote:
>> On 3/3/2021 10:23 AM, Sheldon Martin wrote:
>>>
>>> We don't make mashed potatoes very often, usually only for company.
>>> For us I peel and de-eye spuds prior to cooking so we mash our own
>>> with a fork in our plate.Â* We both prefer lumpy... what most call
>>> mashed potatoes are in fact whipped potatoes, actually library paste.
>>>
>>
>> library paste means you have gone too far, obviously.
>
> I don't like making mashed potatoes for company because most people like
> them to be smooth and creamy. I prefer that they me a little lumpy.

====

When you mash them yourself you can make them exactly as you like
them))

Taxed and Spent wrote:
> On 3/3/2021 10:23 AM, Sheldon Martin wrote:
>> On Wed, 3 Mar 2021 09:27:45 -0500, Gary > wrote:
>>
>>> dsi1 wrote:
>>>> On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
>>>>> What advantage is there over a regular masher?
>>>
>>>> The few times that I've made mashed potatoes, the worst part
>>>> (besides having to peel the spuds) is having to mash, mash, mash.
>>>> potato mashers don't work all that great so I end up using a fork.
>>>
>>> Other then russet potatoes maybe, no need to peel potatoes to make
>>> mashed. I use white, red, or yukon gold and never peel them. The
>>> skins
>>> are insignifiant in mashed plus supposedly have more nutrition.
>>>
>>> As far as your potato masher, it sounds like you have one of
>>> those old
>>> ones that only have one thick squiggly wire. Lots of mashing
>>> with those.
>>>
>>> I use the round hand masher with the 1/4" square holes, whatever
>>> that is
>>> known as.
>>>
>>> Works well and minimal mashing. Easy to adjust the texture to
>>> your taste
>>> too.
>>>
>>> Note: if you ever accidently add a bit too much milk or cream (I
>>> never
>>> measure), having a box of those dried potato flakes are very
>>> handy to
>>> thicken it back up.
>>
>> We don't make mashed potatoes very often, usually only for company.
>> For us I peel and de-eye spuds prior to cooking so we mash our own
>> with a fork in our plate.* We both prefer lumpy... what most call
>> mashed potatoes are in fact whipped potatoes, actually library
>> paste.
>>
>
> library paste means you have gone too far, obviously.

Easy for Popeye to go too far. He uses a diesel powered potato masher.

The finest in the universe.

On 3/3/2021 11:56 AM, Sheldon Martin wrote:
> On Wed, 3 Mar 2021 Taxed and Spent wrote:
>
>> On 3/3/2021 Sheldon Martin wrote:
>>> On Wed, 3 Mar 2021 wrote:
>>>> dsi1 wrote:
>>>>> On Monday, March 1, 2021 at 12:11:35 PM UTC-10, Thomas Argo wrote:
>>>>>> What advantage is there over a regular masher?
>>>>
>>>>> The few times that I've made mashed potatoes, the worst part
>>>>> (besides having to peel the spuds) is having to mash, mash, mash.
>>>>> potato mashers don't work all that great so I end up using a fork.
>>>>
>>>> Other then russet potatoes maybe, no need to peel potatoes to make
>>>> mashed. I use white, red, or yukon gold and never peel them. The skins
>>>> are insignifiant in mashed plus supposedly have more nutrition.
>>>>
>>>> As far as your potato masher, it sounds like you have one of those old
>>>> ones that only have one thick squiggly wire. Lots of mashing with those.
>>>>
>>>> I use the round hand masher with the 1/4" square holes, whatever that is
>>>> known as.
>>>>
>>>> Works well and minimal mashing. Easy to adjust the texture to your taste
>>>> too.
>>>>
>>>> Note: if you ever accidently add a bit too much milk or cream (I never
>>>> measure), having a box of those dried potato flakes are very handy to
>>>> thicken it back up.
>>>
>>> We don't make mashed potatoes very often, usually only for company.
>>> For us I peel and de-eye spuds prior to cooking so we mash our own
>>> with a fork in our plate. We both prefer lumpy... what most call
>>> mashed potatoes are in fact whipped potatoes, actually library paste.
>>
>> library paste means you have gone too far, obviously.
>
> What "most call mashed potatoes are in fact whipped, library paste"...
> most are more educated, more literate than yoose.
>


If anybody knows what he is trying to say, well never mind, I don't
really care anyway.

On Wed, 03 Mar 2021 16:34:16 -0600, Hank Rogers wrote:

> Easy for Popeye to go too far. He uses a diesel
> powered potato masher. The finest in the universe.

No, that was Dave. But that is only the outboard masher.

The base is a gasoline-electric hybrid.

On Thu, 4 Mar 2021 Mike Duffy wrote:
>On Wed, 03 Mar 2021 Hank Rogers wrote:
>
>> Easy for Popeye to go too far. He uses a diesel
>> powered potato masher. The finest in the universe.
>
>No, that was Dave. But that is only the outboard masher.
>The base is a gasoline-electric hybrid.

I have a masher-ricer combo, a round stainless steel disk at the end
of a handle, Ecko, the disk has lots of smallish square holes... I use
it much more for mashing refried black beans in the pan used to fry
pork chops. In Spanish the prefix "re" means extra good.

On 3/4/2021 4:48 AM, Sheldon Martin wrote:
> On Thu, 4 Mar 2021 Mike Duffy wrote:
>> On Wed, 03 Mar 2021 Hank Rogers wrote:
>>
>>> Easy for Popeye to go too far. He uses a diesel
>>> powered potato masher. The finest in the universe.
>>
>> No, that was Dave. But that is only the outboard masher.
>> The base is a gasoline-electric hybrid.
>
> I have a masher-ricer combo, a round stainless steel disk at the end
> of a handle, Ecko, the disk has lots of smallish square holes... I use
> it much more for mashing refried black beans in the pan used to fry
> pork chops. In Spanish the prefix "re" means extra good.
>


You have a masher.

You don't know Spanish.

Taxed and Spent wrote:
> library paste means you have gone too far, obviously.

True. I did that once with a hand electric mixer. Just used it too long
and ended up with "library paste."

Similar to cream. Whip it to make whipped cream. Keep on mixing and you
get butter.

On 3/4/2021 10:18 AM, Gary wrote:
> Taxed and Spent wrote:
>> library paste means you have gone too far, obviously.
>
> True. I did that once with a hand electric mixer. Just used it too long
> and ended up with "library paste."
>
> Similar to cream. Whip it to make whipped cream. Keep on mixing and you
> get butter.
>

I've done both. The problem with the butter was the added sugar since
it was supposed to be whipped cream. It was too sweet for normal use
but not so bad on some baked goods, especially if you sprinkled a bit of
cinnamon.

On 2021-03-04 8:44 a.m., Ed Pawlowski wrote:
> On 3/4/2021 10:18 AM, Gary wrote:
>> Taxed and Spent wrote:
>>> library paste means you have gone too far, obviously.
>>
>> True. I did that once with a hand electric mixer. Just used it too
>> long and ended up with "library paste."
>>
>> Similar to cream. Whip it to make whipped cream. Keep on mixing and
>> you get butter.
>>
>
> I've done both.Â* The problem with the butter was the added sugar since
> it was supposed to be whipped cream.Â* It was too sweet for normal use
> but not so bad on some baked goods, especially if you sprinkled a bit of
> cinnamon.

I remember having strawberry jam on mashed potatoes when I was a child.