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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I only serve mashed potatoes with skins for an easy weeknight dinner; I would never serve them that way to guests. Why is it so hard to peel potatoes, season some lightly and set aside for ILs, and then add garlic and other seasoning to your heart’s content for the other guests? [/quote]

I plan to do that. I asked how to get them perfectly smooth, since I've never done that and was afraid of gluey potatoes. Someone suggested a ricer, which I will try.[/quote]

A simple potato masher will do that, if you are careful. You can use a hand mixer at the very end, just for a few moments. You know to let the steam completely finish rising off the potatoes when they drain to avoid gluey texture, right?

Are you sure you’ve made mashed potatoes before? Have you ever cooked a Thanksgiving or holiday meal?[/quote]

I have an OXO masher with the wavy tines. I don't see how that would get potatoes into a smooth paste, though I've never tried. I already posted that I don't have a hand mixer. I'd be afraid to put them in an automatic mixer because I've never done it and assume they would get gluey.[/quote]

Then do a small test batch this evening with your mixer? This isn’t hard. [/quote]

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