--Bryan wrote:
> On Nov 12, 6:34 am, Bob Muncie > wrote:
>> sf wrote:
>>> On Tue, 4 Aug 2009 12:28:18 -0400, blake murphy
>>> > wrote:
>>>> On Mon, 03 Aug 2009 22:19:00 -0700, sf wrote:
>>>>> On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
>>>>> wrote:
>>>>>> On Aug 3, 10:09 pm, Bob Muncie > wrote:
>>>>>>> .
>>>>>>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
>>>>>>> happen to like the texture changes.
>>>>>>> Bob
>>>>>> I'll eat them lumpy, but they certainly aren't a preference.
>>>>> some people were raised with lumpy potatoes.
>>>> that way no one notices if your gravy is lumpy, too.
>>> That would be "chewy" gravy.
>> I missed following up on this ...
>>
>> Lumpy gravy is a fail. lumpy potatoes is not.
>>
>> I like the one, and the other is an excuse to go out to eat. "whipped"
>> potatoes is a different animal. No excuse for a whipped potato that is
>> lumpy.
>>
>> If it is whipped, and has lumps, it is not a happy potato, and likely it
>> never had welts.
>
> Mashed potatoes is the one use I have for off brand chicken broth
> (Sweet Sue, Butterball). I use it to boil them, then mash it into
> them with butter, and if necessary for consistency, add cream or half
> & half.
>> Bob
>
> --Bryan

You make a good point. I never considered using broth for the liquid
that the taters are boiled in until a few years ago. No one ever
suggested it, and it just didn't come to me as a good way to make mashed
potatoes, until one day when I was considering noodles or potatoes as a
side for an entree, and I have long added a lot of salt and a bit of
vegetable oil when making those. The spark fired, and I used broth to
make the potatoes.

Sort of a chocolate and peanut butter moment.

Sorry for the ramble... but using broth for the liquid when prepping the
potatoes for "mashed" is a good move.

Bob