I rice my potatoes while they’re still burning hot, which is annoying, but I’m impatient and it means the result is still warm. If you’re (reasonably) waiting for the potatoes to cool down, you might be able to re-heat them in the microwave or on the stove without too much of a change to texture, although you’d have to be careful about how you stir it.
Doesn’t the stand mixer method overmix and produce glue-y mashed potatoes? I actually don’t mind that texture but I thought that’s why people don’t usually do it that way.
You would think so, I certainly used to think so, but somehow it doesn’t seem to work that way in practice. That’s usually the step where my wife does the seasoning and adds the liquids, so IDK if there is something specific she does that makes it work. But I’m definitely whipping them with the whisk attachment, which incorporates air, and not beating them with a paddle attachment. I suspect that’s the majority of why it works.
I rice my potatoes while they’re still burning hot, which is annoying, but I’m impatient and it means the result is still warm. If you’re (reasonably) waiting for the potatoes to cool down, you might be able to re-heat them in the microwave or on the stove without too much of a change to texture, although you’d have to be careful about how you stir it.
Doesn’t the stand mixer method overmix and produce glue-y mashed potatoes? I actually don’t mind that texture but I thought that’s why people don’t usually do it that way.
You would think so, I certainly used to think so, but somehow it doesn’t seem to work that way in practice. That’s usually the step where my wife does the seasoning and adds the liquids, so IDK if there is something specific she does that makes it work. But I’m definitely whipping them with the whisk attachment, which incorporates air, and not beating them with a paddle attachment. I suspect that’s the majority of why it works.