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Food mill for mashed potatoes - what do you think?

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Food mill for mashed potatoes - what do you think?

glorypea | Nov 14, 2007 06:11 AM

The article in today's NY Times about mashed potatoes (http://www.nytimes.com/2007/11/14/din...) got me thinking. I have only the "practically useless" old fashioned kind of masher, but I have a great hand-cranked food mill. What if I run the cooked potatoes through that then combine with warm butter and milk and just keep warm on the stove til serving time? Will the food mill over-process the potatoes? Which disk should I use - small, medium or large holes? Many thanks in advance for your input...

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