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Classic Mashed Potatoes

Leave the skins on the potatoes, boil, then peel. The skin keeps the potato from falling apart and absorbing too much water while boiling. Start by placing whole, unpeeled potatoes in cold water. (When waterlogged, they don't absorb butter as well and can become pasty). See November issue Bon Appetit 2006 for more info. on mashed potatoes (chipotle/white cheddar, carmelized shallot/sage, sour cream/horseradish, and saffron/corn.)

Oct 12, 2006
Papa Piquante in Recipes