Written by adam on May 26, 2008
One Lump or Two?
Filed Under: Editorial
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I cannot believe I have never brought this up as a topic here on Men in Aprons. Sometimes I get so focused on other things I ignore the controversy right before my eyes. Until I was watching television the other day, I had completely forgotten that this country is dead divided on how it likes its mashed potatoes served.
I think we can all agree that almost everyone likes mashed potatoes. Heck, they're as American as applie pie or the ball park dog. But from the first day the potato was brought forth onto this country's soil, we have been fighting ever since on how to make it: smooth or lumpy? Skins or no skins?
I think the controversy is mostly a northern versus southern thing. We southerners tend to like our mashed taters with some lumps and sometimes some skins. Definitely with gravy.
Even though I grew up with the boxed whipped potatoes from the grade school cafeteria, to this day I love the lumps in my potatoes. Gives me something to slightly chew on and feel in my mouth while I savor the flavor.
So, what is your preference. Feel free to answer the poll on the main page and leave your comments below.
Responses to "One Lump or Two?" ...
el mojay
Alabama is my home state, and I do believe lumps are required in potatoes but not in the gravy. Also, a side dish of boiled peanuts is preferred.
e m
el mojay
b. crawley,
I was born in LA in the southeast corner near Enterprise. Don't live there now, however. Sometimes my relatives there will FedEx me some boiled peanuts during the season. Otherwise, I have to search for canned peanuts which occasionally show up in rural stores here in Texas.
Gabe
Not only lumps + skin; but lots of butter and milk smashed in as well.
We generally make 10 lbs at a time. Takes anywhere from 1-2 lbs butter and maybe 16-24 oz milk.
** (If you dare put skim milk in mashed potatoes you will never see the ninja assassins that will be sent for you) :-D
-My coworkers think my family is wacky.
They don't understand doing food prep in bulk and eating leftovers for a bit and freezing some for later...
(Last batch of spaghetti sauce had 8 lbs ground beef, 5 lbs ground italian sausage, and 8-12 pork chops).
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my