Something has gone wrong with our mashed potatoes

Double tap.

Power blinked and router reset...
 
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We use to make a very nice bacon ranch mashed potatoes. It wasn't necessarily award winning, but the family enjoyed them. Now, it doesn't matter if I make them or wifey makes them, they suck!

I can't figure out what changed, but now instead of mashed potatoes with the flavors of ranch and bacon, we get something more like a paste with those flavors.

Where is the elasticity coming from? The gumminess? And we've always used a handheld mixer, so I don't think that's it..

Help...

Just do them on the grill, slice 'em with a knife and throw a little butter in there. Anything else is way too much effort for a tater. Damn, do you add perfume to a stripper? A tater is just a tater. Can make a Rose from a cabbage.
 
I just logged on to the forum to ask, "What should I do with these leftover grits?". And now I can't, it'll just look like I'm trying to be cool like @kcult.

Dammit.
 
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Are you bringing your world famous bacon ranch mashed potatoes to Battery Oaks next month? Asking for a friend who hasn't prepaid his hotel room yet. :rolleyes:
 
Are you bringing your world famous bacon ranch mashed potatoes to Battery Oaks next month? Asking for a friend who hasn't prepaid his hotel room yet. :rolleyes:

The secret ingredient is Texas Peter.
 
It's the type of potato.
Whites are different than reds are different from Russets are different than new. Eastern whites are different than western whites, etc.
Find a potato that makes it the way you prefer and stick to that type. There is a big difference.
Also, over beating makes them gooey and sticky.
Try adding some sour cream instead of milk for extra flavor.
 
I had some trouble with a batch once, then I found this potato masher in a odds-n-ends shop.
Tater Masher.jpeg
 
I just logged on to the forum to ask, "What should I do with these leftover grits?". And now I can't, it'll just look like I'm trying to be cool like @kcult.

Dammit.

Just in case anyone was wondering, I went ahead and made some fried cakes. Cut squares about 1" thick, rolled in flour seasoned with salt and cayenne. They were tasty.
 
The secret ingredient is Texas Peter.
And now it has jumped to another thread. I've created a monster!
Young-Frankenstein-young-frankenstein-4185027-1024-768.jpg
 
Just in case anyone was wondering, I went ahead and made some fried cakes. Cut squares about 1" thick, rolled in flour seasoned with salt and cayenne. They were tasty.
That was what I was going to suggest.
 
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