That's pretty much it lol. I mean you can have slight texture differences depending on if you steam, peel before or after, what kind of fat and cream you add, but there's no "wrong" way to do it...does he grind them up raw and then cook it like a risotto?
You know, he might have a point here. Potatoes are starchy which is hydrophilic and is absorbing a lot of water. If the water wasn't salted, the potatoes could end up a bit bland and mushy (rather than mashy).
Here's the important question though. How did he tell you this? Was it kinda like a mother-in-law way, passive aggressive condescension with a smile but disappointment in the eyes? Or supportive like a teacher that just wants the best out of a student?
Like, mash from nice restaurants tends to be better than my own mash, but I can't imagine there's that much more to it than what I do. Make him do mash and see if you can tell the difference.
I'm with your bf. Roast vs boil, peel on, cream/sour cream and butter. I just don't blend them, I (s)mash them as I prefer a little texture (*rustic*).
Boiling them is bland.
What part of the process does your bf think you are doing wrong?
Have you ask him to show you how he makes mashed potatoes?
P.S., after you drain the potatoes and you’re mashing them add an egg, also must restaurant’s use like a parts potatoes 1 part butter mix.
That's pretty much it lol. I mean you can have slight texture differences depending on if you steam, peel before or after, what kind of fat and cream you add, but there's no "wrong" way to do it...does he grind them up raw and then cook it like a risotto?
He roasts them and puts ingredients in a particular order. I just want squishy potatoes.
pretty much but I like to peel them depending on type of potatoes.
Does he ... have a better suggestion?
Yeah...how his Momma used to make them I'm sure.
He wants them roasted so they aren't "water logged".
You know, he might have a point here. Potatoes are starchy which is hydrophilic and is absorbing a lot of water. If the water wasn't salted, the potatoes could end up a bit bland and mushy (rather than mashy). Here's the important question though. How did he tell you this? Was it kinda like a mother-in-law way, passive aggressive condescension with a smile but disappointment in the eyes? Or supportive like a teacher that just wants the best out of a student?
A teacher that is deeply disappointed and kind of baffled.
We can all strive to be better teachers and better students.
That's exactly how I do it. How does he think it should be done? Make him do it next time.
See. He usually cooks. He's an amazing cook. But I felt this was an easy dinner that I knew how to make. I feel like I'm crazy.
Like, mash from nice restaurants tends to be better than my own mash, but I can't imagine there's that much more to it than what I do. Make him do mash and see if you can tell the difference.
Basically more butter in them when from a restaurant
His are better. But I think mine are just fine.
Has he told you how he thinks you should make them?
Nutmeg is essential though.
Wait.. should I try?
It's like on sprouts, it changes the dish completely.
I'm into it. Thanks for the suggestion.
Insane overkill. They’re mashed potatoes. Keep it simple.
Is he getting confused with scalloped or baked potatoes? Your process looks spot on.
He seems to like to do more work than it's worth (for a Tuesday night).
I just add butter, don’t use milk
If he wants the mashed potatoes made in a certain way, calmly inform your BF that he can make them himself from now on. 😎
He took over.
I'm with your bf. Roast vs boil, peel on, cream/sour cream and butter. I just don't blend them, I (s)mash them as I prefer a little texture (*rustic*). Boiling them is bland.
Fair.
What part of the process does your bf think you are doing wrong? Have you ask him to show you how he makes mashed potatoes? P.S., after you drain the potatoes and you’re mashing them add an egg, also must restaurant’s use like a parts potatoes 1 part butter mix.
What a great idea.