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[quote=Anonymous][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]

You seem like a very inexperienced and nervous cook; you should watch some YouTube videos.

You don’t have a hand mixer? Why not? It’s a kitchen staple for people who frequently cook and bake. If you don’t frequently cook and bake and a straightforward Thanksgiving meal is too difficult, just pick up some Bob Evans mashed potatoes, or maybe do Wegmans or Whole Foods takeout. There’s no shame in that game. [/quote]

I am not a baker so I don’t want to buy and store a hand mixer. I didn’t grow up eating much American food (different food culture). I rarely use my stand mixer but use it for creaming when making cookies, which is not often at all. [/quote]

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