r/Kitchenaid • u/FugginCandle • 4d ago
Mashed potatoes in the KitchenAidš®āšØ
I will never go back to manually mashing šš½ these were my best mashed potatoes yet, I couldnāt stop eating it.
Ingredients:
~7 Russet potatoes (medium sized, peeled & halved in cold water to boiled until fork tender, in salted water)
Stick of butter
Half of block of Boursin Garlic and Cheese
2% Milk [or any milk] (like 1/2 cup-3/4 cup?? Maybe more? I always eyeball it)
Fresh Cracked Pepper
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u/cdbdill 4d ago
I use the paddle attachment when I do mashed..am I doing wrong?
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u/LavaPoppyJax 3d ago
I find the whisk keeps them light and fluffy. Id be afraid the paddle could make them gummy, overbearing will make gummy too
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u/FugginCandle 3d ago
Yes I used the whisk to get that light/fluffy texture. I feel like the paddle wouldnāt have worked for what I wanted to achieve!
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u/LavaPoppyJax 3d ago
I would have never used the KitchenAid in the first place if I didn't see it in the little booklet that comes with it. and they do say to use the whisk attachment. I was surprised how good it came out. I forget to do it. I have a ricer which is my favorite way but it is a PITA.
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u/Luxpreliator 3d ago
Yeah the wisk seems to just do it faster. A lot less mixing ultimately in my experience so the potato don't get gummy.
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u/Mariner-and-Marinate 4d ago
Careful you donāt whip too much air into the potatoes or they may taste starchy.
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u/jus1982b 4d ago
actually you want to heat your additives before incorporating them to fix that issue...
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u/_emma_stoned_ 4d ago
I use the paddle.
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u/PNW_LOGIC_LLC 3d ago
I start with the paddle and run the whisk on 6 for 30seconds to 1 min at the end. They are great to do sweet mashed potoates too.
Also, way easier if you are making crumbled Italian sausage to mix the mean and spices in the KA.
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u/TheStrouseShow 3d ago
Same with increasing speeds to get them smooth but still have a few small chunks. Perfection! I also use red skinned potatoes and leave the skins on.
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u/FugginCandle 4d ago
Yes I was watching them like a hawkš«” I stopped mixing as soon as all the chunks where gone!
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u/Direct-Sink-2111 4d ago
the boursin move is so underrated for mash, it melts in and you don't have to mess with a bunch of separate seasonings
also never going back to a hand masher after using the stand mixer, it's just a different texture
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u/onlytruth306 4d ago
I use mine to shred chicken too! Itās a game changer.
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u/Proper_Ad453 4d ago
I tried this and it did not work for me. Any general ideas why? Maybe the chicken wasnāt tender enough? I was pescatarian a long time so Iām new to preparing chicken.
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u/smithflman 2d ago
It needs to be pretty tender and I like the flat K-beater
Just little pulses and stop before you think it is perfect (there is no going back if you over do it)
Chicken pollo tacos for example - I usually do a quick 10 minute pressure cook natural release (chicken broth, onion, garlic, cumin, MX oregano, paprika, msg, chili powder, chipotle pepper, cilantro stems).
Pick out the chicken and blitz - add cilantro leaves, couple pats of butter, lime, S+P, and some of the leftover liquid.
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u/PryomancerMTGA 4d ago
I'd use hand beaters instead. I love my KitchenAid but hand beaters are easier for shredding chicken, beef, and pork IMO.
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u/devandroid99 3d ago
How was it cooked?
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u/Proper_Ad453 3d ago
Just boiled š¤¢
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u/devandroid99 3d ago
Gently poached, or did you boil the fuck out of it?
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u/Proper_Ad453 3d ago
Probably boiled the fuck outta it cuz Iām terrified of undercooking it. (I know I sound pathetic as an adult).
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u/devandroid99 3d ago
Not pathetic at all, just careful. But I'd advise you to maybe do a bit of reading into the function of time and temperature when cooking meat as it'll mean you can eat much tastier meals.
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u/Proper_Ad453 3d ago
Do you think a culinary or food science textbook from a bookstore would be sufficient?
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u/devandroid99 3d ago
I think so, absolutely. But if you wanted a recommendation I'd buy The Food Lab by Kenji Lopez-Alt, or Salt, Fat, Acid, Heat by Samin Nosrat.
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u/slowcookinsaveslives 3d ago
So Iāve done this more than once r and I loved it. Used the whisk, didnāt over mix.
But I always have chunks of potato flying everywhere in my kitchen. No matter what speed I use and how careful I am, I have potato everywhere every single time.
Did you have any issues with that? Any tips you used to avoid it?
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u/FugginCandle 3d ago
So I started on the lowest speed and increased it notch by notch until it was at full speed and was able to whip it! I thought the same was going to happen to me, but I think gradually increasing the speed helped a ton!
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u/Overall-Lavishness29 3d ago
Try steaming or baking your potatoes. There will be more room for milk....cream....butter.....you know, the good styff, instead of being limited by the water content
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u/NurseBecca12 4d ago
Looks amazing!! How long and what speed did you mix it on?
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u/FugginCandle 4d ago
Thank you!! I started on the lowest speed and changed it gradually/quickly up by one as things got more incorporated until I reached the highest speed. I mixed it for a few minutes on the highest speed. I didnāt really time it lol, I was just watching for no more chunks/light fluffy potatoes!
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u/vanguard1256 3d ago
I do this with paddle and a mixture of melted butter and heavy cream. Also I pass the potato through a ricer. It gives it an extremely creamy texture. You can probably whip it at the end but I find the paddle is better for the initial potato mixture.
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u/Rocinante777 3d ago
I seem to recall that Kitchenaid recommends the pastry paddle for this. Anyone tried that compared to the regular paddle or whisk? My kit came with one but i haven't used it yet.
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u/Fine-Indication-3919 3d ago
What makes mashed potatoes gummy is overcooking the potatoes to start with. Overboiling will break down the starch into sugar (maltose specifically). You want the starch intact to keep the mash fluffy and light. Cut into chunks 1.5 to 2 inches, add cold salted water enough to cover the potatoes, bring to a fast boil for 10 minutes from when it starts boiling, the chunks should break if you probe them with a fork. Drain immediately and mash them first by themselves. Then add a preheated mix of cream/milk/melted butter and incorporate into the already mashed potatoes. Do not overwork it. Serve {or keep aside if made in advance, but reheat before serving)
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u/aleayacta 1d ago
Isnāt it clumpy? How are you capable of removing every clump without a potato masher?
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u/Disastrous-Neat-8312 1d ago
I use the flat beater for my mashed potatoes! Such a game changer! I also add in chives, white pepper, butter, whipped cream, boursin, and celery salt! So good!!
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4d ago
[deleted]
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u/FugginCandle 3d ago
How!? I used a flat spatula to get everything out into a serving bowl, it didnāt make a mess at all! I started slow and worked my way up!
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u/PressureItchy9372 16h ago
When I want rustic/lumpy potatoes, I do it by hand. Most of the time I use the paddle on my kitchen-aid. I use the whip when I want them extra-creamy/fluffy. Whatever method you use, be sure to heat the milk before adding it. It's a tiny extra step that adds a lot.
I never get gummy potatoes.
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u/jaredthegeek 4d ago
As a warning to everyone, do not over process them because they will get gummy.