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[quote=Anonymous][quote=Anonymous][quote=Anonymous][vimeo][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]

It took me literally 10 seconds to go on YouTube and find a video on how to make smooth mashed potatoes without a mixer OR a ricer:
https://youtu.be/tII3tqjovJM

Now what’s your excuse?

Here’s what you did, OP. You painted yourself into a corner. Either you are a good cook who can figure out basic things (come on), or you are not a good cook who can’t figure out basic things.

Either of those things is fine, but you have to own it. What you’re really trying to do here is vent and put down your ILs and have people tell you how backwater and odd and wrong they are, and how right you and your friends/family are to be more adventurous eaters. (And you know what, even a straight-up vent post would have been fine if you owned it, instead of trying to present yourself as a good cook who somehow can’t figure out some basic substitutions to make simple food for what you clearly view to be “simple” people.[/quote]

That video doesn’t even show the part that I’m asking about. How did he get the potatoes so smooth with no chunks without mashed overworking it? And did he just do it with the masher shown? We don’t know. [/quote]

This person uses a wooden spoon—do you own a wooden spoon? Do you think you know how to use one?
https://nofrillskitchen.com/mashed-potatoes-with-a-masher/

G
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Here’s another one:
https://neighborfoodblog.com/how-to-make-creamy-mashed-potatoes/

AND ANOTHER ONE:
https://theboatgalley.com/mashed-potatoes-hand/
[/quote]

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