Pfft.
Ricer is the way to go. You choose the disc and squish the potato through it.
But you should have hot milk and butter already prepared. With salt and pepper. Along with whatever additional ingredients you might care to have that day, like garlic or horseradish. And that's a little bit tricky to judge how much will be used. You don't want to waste, and you don't want to come up short, and you don't want to add anything cold. You just have to use judgement, how much of this goes with that.
The videos all drove me nuts.
You microwave a small amount of milk and butter. You get a great big beautiful well formed russet potato, cook it in the microwave, cut it in half and squish it through the ricer into your bowl of hot milk and melted butter. Boom. Done. The ricer holds back the skin so you don't even have to peel it. Is that ace, or what?
* squeaky ventriloquist voice*
But what about gravy?
* regular voice *
You put equal part butter and flour into a pot along with whatever seasoning you like, even tomato paste. Melt the butter and cook the flour simultaneously activating the spices. Then briskly whisk in chicken stock or milk or any combination, plus any other flavor element that you like, you can start with wine, or add Worcestershire sauce, soy sauce, bitters, Kitchen Banquet, Liquid Smoke, whatever. It thickens immediately.
I've showed this to people and they go, "OMG! So that's how it's done."
3 comments:
"You put equal part butter and flour into a pot along with whatever seasoning you like, even tomato paste. Melt the butter and cook the flour simultaneously activating the spices."
Will be copied to my cooking notes from Lem's.
Actually, that whole para. Just thought the melting the butter at the same time as the flour was cool. Controlling the roux formation. And the activating the spices. Filed in text doc on desktop under your cinnamon rolls, hee.
Good looking pic of taters and gravy. Lived experience pushing the stove to come up with family dinners in times past led to the idea of melting the butter with the flour, with that idea permanently filed away upstairs now. However, it's no longer accessed or practiced as I gave up gluten and white potatoes (a staple in our Dutch heritage diet) and stopped eating dairy a month ago, with both changes yielding noteworthy and positive physical results.
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