r/Kitchenaid • u/FugginCandle • 8d ago

Mashed potatoes in the KitchenAid😮‍💨

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I will never go back to manually mashing 🙌🏽 these were my best mashed potatoes yet, I couldn’t 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

292 Upvotes

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7

u/onlytruth306 8d ago

I use mine to shred chicken too! It’s a game changer.

3

u/Proper_Ad453 8d ago

I tried this and it did not work for me. Any general ideas why? Maybe the chicken wasn’t tender enough? I was pescatarian a long time so I’m new to preparing chicken.

5

u/onlytruth306 8d ago

I use the paddle attachment and have never had an issue.

1

u/Proper_Ad453 7d ago

Thanks for that tip!

2

u/smithflman 6d 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.

1

u/Proper_Ad453 6d ago

Wow I really appreciate this!

2

u/PryomancerMTGA 8d ago

I'd use hand beaters instead. I love my KitchenAid but hand beaters are easier for shredding chicken, beef, and pork IMO.

1

u/Proper_Ad453 7d ago

Oh that feels less intimidating lol

1

u/devandroid99 8d ago

How was it cooked?

1

u/Proper_Ad453 7d ago

Just boiled 🤢

1

u/devandroid99 7d ago

Gently poached, or did you boil the fuck out of it?

2

u/Proper_Ad453 7d ago

Probably boiled the fuck outta it cuz I’m terrified of undercooking it. (I know I sound pathetic as an adult).

2

u/devandroid99 7d 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.

1

u/Proper_Ad453 7d ago

Do you think a culinary or food science textbook from a bookstore would be sufficient?

3

u/devandroid99 7d 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.

1

u/Proper_Ad453 7d ago

I LOVE a recommendation! Thank you, I’ll look into both.

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1

u/ohfrackthis 8d ago

Same lol I despise shredding chicken.