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this post was submitted on 06 Jul 2024
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Why not just leave the skins on? Adds a bit of texture. Yukon potatoes work best for this
Potato puree isn't the same as mashed potatoes. Dont get me wrong, I actually prefer mashed potatoes that are a bit more chunky and with the skin, but potato puree is supposed to have a smooth texture without any chunks. Usually people use devices like a potato ricer to make puree, which would get clogged up with the skins
Thanks, I didn't know it was something different! I'm curious -- it's often said that using a device to make mashed potatoes (like a mixer) breaks the starches and makes the mashed potatoes sad and gluey. Is potato puree gluey?
I mean, I don't usually make puree but in my experience it's smooth and silky. I usually just get it at restaurants but from what I read online it's better to avoid electric devices to prevent the potatoes from being overworked so they dont release too much protein, which can cause them to become gluey. But when done right, with a good emulsion of fats like butter and cream it's not supposed to be like that.
When making potato puree, you can't leave the skin on. It's supposed to be smooth, so you dont want any other "texture". Potato puree is not what you know as mashed potatos. You boil the potatos, then you either use a fork or a masher to smash them, add butter and milk and mix until smooth. Having skins on them would ruin the dish.
I don't make mashed potatoes with the skins on generally, but what you described is exactly mashed potatoes, at least in upper Midwest US, just probably less milk than you might use for your puree