I didn't want to call it mashed potatoes, one reason being that they really aren't mashed if done in a food pro - more of a puree. Second, I have heard cooks illustrated say to never put potatoes in a food pro as it turns them like wallpaper paste. I have a food mill, so I can certainly use that, but I've had potatoes that I am almost positive were pureed in a food pro - maybe there was a lot of cream and butter added to loosen it up?
Also, I have made sweet potatoes in a food pro before with no problem...Are normal potatoes different?
Not sure if I am going to make sweet potatoes or regular potatoes for Thanksgiving, but I'm just looking to avoid disaster (hyperbole), and using a food pro is certainly easier :)
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