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Lisa/ChefBear said:I LOVE how it works, I've also used it for mixing my homemade hot cocoa batches, which are big at Christmas time.
BUT, I've found a problem, water gets in around the handle and I had washed and dried it (or thought it was dry) and took it out of my TTA and started mixing my cocoa and noticed drops of water turning to clumps, and figured out what was happening, so that doesn't thrill me.
My handle end/grip comes right off now, so when I'm using it, I take it off, or seperate when washing and make SURE it's dry before using.
I've still got to call/email HO about that, guess I'll go do that now.
I frankly am disappointed in this doing this and am hoping all these new spring products don't do this.
Lisa
The best type of potato to use for mashed potatoes is a starchy potato such as Russet or Yukon Gold. These types of potatoes have a high starch content, which results in a fluffy and creamy texture when mashed.
To prevent lumpy mashed potatoes, make sure to thoroughly mash the potatoes while they are still hot. You can also use a potato ricer or food mill to ensure a smooth consistency. Additionally, adding warm milk and butter to the mashed potatoes can help prevent lumps.
Yes, you can make mashed potatoes ahead of time. You can prepare them up to two days in advance and store them in the refrigerator. When ready to serve, heat them up in the microwave or on the stovetop, stirring occasionally to prevent them from drying out.
Yes, you can freeze leftover mashed potatoes. Place them in an airtight container or freezer bag and store in the freezer for up to three months. When ready to eat, simply thaw in the refrigerator and reheat in the microwave or on the stovetop.
Yes, you can use alternatives to milk in mashed potatoes. Some options include sour cream, cream cheese, Greek yogurt, or chicken or vegetable broth. These alternatives can add different flavors and textures to your mashed potatoes depending on your preference.