It’s time to do the mashed potato. No, we don’t mean breaking out your ’60s moves, but these new twists on the humble spud may inspire you to dance around the kitchen.
It’s not hard to learn how to make mashed potatoes — boil, drain, take out your aggression with a masher or ricer, and season — but sometimes it’s tough to get out of a food rut. Reinvent the classic side dish with a mix of vegetables, like Chuck Hughes’ root vegetable mash (pictured above), in which potatoes pair well with carrots, parsnips and salsify — or completely swap out taters for sweet potatoes instead.
Check out five more of our favorite spins on mashed potatoes below.
Continue Reading 6 Twists on Mashed Potatoes That’ll Have You Dancing in the Kitchen
Forget Slurpees – at 7-Eleven in Singapore, you can get a Big Gulp of mashed potatoes. For a single Singapore dollar (about 79 US cents) you can score a healthy (in the quantitative sense) heap of pureed potato stuff topped with a drizzle of gravy.
While we are all for the convenience offered by vending machines, we think mashed potatoes might be better made at home. For not much more time or money, you can throw together some Fast Mashed Potatoes for Desperate Times. It’s an even better investment if you factor in the airfare to Singapore.
Check a video of the machine in action after the jump.
Continue Reading Hump Day Snack: The Mashed Potato Vending Machine
When time is limited and mashed potatoes are a “must have” on the menu (which is always), keep the prepared potatoes warm by placing them in a heat-resistant bowl, covering, and setting it over a pot of simmering water. The potatoes should still be tasty 2 to 3 hours later. If stovetop space is limited, try a slow cooker or crockpot, set on low.
For more Thanksgiving recipes and tips, click here.
There are many ways to “skin a potato” but when it comes making the perfect mash, these simple steps produce really good results:
Continue Reading Six Secrets For Amazing Mashed Potatoes