Red Skin Mashed Potatoes Recipe – Laura Vitale – Laura in the Kitchen Episode 677



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41 Replies to “Red Skin Mashed Potatoes Recipe – Laura Vitale – Laura in the Kitchen Episode 677”

  1. Question….you mentioned the only chance to get salt into the potatoes was when you boiled them. Later you mention "salt and pepper to taste"..??!!…..so, exactly when does the salt really matter? While in water boiling or after they're done and you're wanting to adjust to you're own flavor and taste? I don't understand.

  2. I will try making your mashed potato's someday. Mom can't use a manual masher anymore and has used electric mixer for years and they come out way to creamy from too much mixing or too much milk.. She won't leave the skin on either, and has never added anything else to the mix.

  3. Laura, I used a potato ricer for making mashed potatoes this year for the first time, and it made such a huge difference, they were light, and fluffy, and just awesome. I've decided that I want to use a ricer any time I make mashed potatoes from now on, so my question is, can I use a potato ricer with the skins on? Or will it get stuck in the holes of the ricer?

  4. I made it today, and it came out perfect! I didn't add the chives in but it still came out delicious! I made your steak recipe with the glaze on top, and your recipe for cooked asparagus from your prosciutto chicken video to go along with it. Amazing!

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