this post was submitted on 10 Dec 2024
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Dull Men's Club

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[–] [email protected] 7 points 1 week ago

I was surprised that no one posted this yet:

[–] [email protected] 4 points 2 weeks ago (1 children)

I boil mine for 5-10 minutes, drain, dump onto a cookie sheet, fork smash, top with melted butter and salt, and throw in the oven until the peaks are browned.

[–] discostjohn 2 points 1 week ago

That sounds good. Like a mashed baked potato.

[–] [email protected] 3 points 1 week ago (1 children)

I went to the grocery after work: I got three types of potatoes ….. but had frozen pizza for dnner

[–] [email protected] 2 points 1 week ago (1 children)

Hey we get it. Grocery shopping can be tiring. Potatoes will still be there tomorrow

[–] [email protected] 1 points 1 week ago

And if you wait long enough, the potato will turn into several potatoes

[–] [email protected] 2 points 2 weeks ago

I cut up potatoes into half, then half moon pieces, then into boiling water for 12 minutes, skins on, mash with salt, pepper, and butter, then some half and half. Done. That's how I like my mashed potatoes.

[–] [email protected] 2 points 2 weeks ago (1 children)

I do my mashed potatoes by popping them in the microwave on potato setting. After their baked, run them under child water to get the skins to separate and then mash. Let's you get more butter and milk than if it's boiled in water first.

[–] [email protected] 7 points 2 weeks ago (2 children)

I know you mean cold, but child water is funnier

[–] [email protected] 3 points 2 weeks ago

And for that it well stay.

[–] [email protected] 2 points 1 week ago

As funny as that sounds, I don't think I want children urinating on my potatoes

[–] [email protected] 1 points 2 weeks ago

Dice those, steam them for a bit until they're soft (3 min in a microwave steamer) then pop them into a hot cast iron pan with a diced onion and some avacado oil, high heat. Stir occasionally until they start to brown (and the smallest pieces are a bit crispy).

You shouldn't eat just potatoes for a meal, but its hard not to with those cooked like that.

[–] [email protected] 1 points 2 weeks ago (3 children)

U better not be mashing those with their skins on.

[–] [email protected] 12 points 2 weeks ago (1 children)

Why is that? I love the skins.

[–] [email protected] 4 points 2 weeks ago (3 children)

On wedges sure. But in mash it just ruins the texture experience.

[–] [email protected] 7 points 2 weeks ago (1 children)

Disagree. It adds flavor and texture to it. Nothing worse than mashed you can drink through a straw.

[–] [email protected] 1 points 1 week ago

I don't care for skins left on russets, but red or yellow is definitely the way to go. Plus you save time not skinning 👍

[–] [email protected] 6 points 2 weeks ago (1 children)

The extra fibre is worth it

[–] [email protected] 1 points 1 week ago

Thats like saying the electrolyte from a little bit of piss in ur beer is worth it.

[–] [email protected] 2 points 2 weeks ago
[–] [email protected] 10 points 2 weeks ago

Under this roof we eat the whole potato

[–] [email protected] 4 points 2 weeks ago (2 children)

Big true.

Also, would a smaller saucepan speed things up a bit?

[–] [email protected] 3 points 2 weeks ago (1 children)

I swear by the hot water kettle for getting dinner up to speed. Sort of like pre-heating the oven, plus the kettle is faster than (my) stove.

[–] [email protected] 3 points 2 weeks ago (1 children)

100%

Add a lid and Bob’s your mother’s brother.

[–] [email protected] 1 points 1 week ago

Bruce, is that you?

Drain Cleaning Australia YouTube channel is the only place I've heard that expression haha

[–] [email protected] 1 points 2 weeks ago

Might be it fits the burner better to maximize energy efficiency. Although I hope the lid was on except for the picture.

[–] [email protected] -1 points 2 weeks ago

I cut up potatoes into half, then half moon pieces, then into boiling water for 12 minutes, skins on, mash with salt, pepper, and butter, then some half and half. Done. That's how I like my mashed potatoes.