I love this tip, it allows me to make the mashed potatoes early, and keep them warm, without having keep such close eye so they don't scorch. It also doesn't make an extra dish to wash. You'll need two saucepans, one that will fit inside the other. Then, once you've made the mashers (in the smaller saucepan) to your preferred consistency, simply make an ad-hoc double boiler, by filling the larger saucepan with hot water, placing the smaller into it until the water comes up the sides, and bringing it to a boil, leaving the lid on the smaller pot (it have the lid off in the picture because it looks better, I put it back on later). It works great, keeping the potatoes at a nice temperature, and when you're done, just dump out the water, and put the larger saucepan back! Simple, why did it take so long to learn this one..
2 comments:
Scott -
Here's a similar tip, for those (like me) who think mashed potatoes are best when just made: boil the taters til they are just done, then leave them in in the water on the stove until you are ready to mash. They won't overcook, and they'll hold their heat for a long time. If they do cool off some, you can always put the pot back on the fire until you bring them back up to temp.
Epicureus offers the following, in place of milk, use sour cream, and in place of butter use olive oil. The cream thing I've tried, but O.O. is next.
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