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What's the cheapest blender (or food processor) that can turn raw, unchopped potatoes into a pulp?

Answered on August 19, 2014
Created December 31, 2011 at 5:35 PM

Does anyone own a blender that can do this? I'm think of a Waring Classic Pro but I don't know if it's capable of this.

I would prefer it if you only recommend blenders you're sure can do this.

I want to be able to toss some veg, including potatoes, into the blender, then pop the resulting pulp into my slow cooker with some meat and some bone broth, leave it overnight, and put the result in my heat-retaining thermos flask to eat at lunch. The reason I want pulped potatoes in my slow cooker is that it means I don't have to add as much water as I would do if the potatoes were merely chopped. This means the resulting broth will be thicker, tastier and more filling. I realise I can always remove any excess liquid and store it as stock, but this is a hassle I'd ather avoid. I'd rather just not have any excess water in the first place.

I'm just trying to devise a way to make a paleo lunch that I can take every day to work. It needs to be as convenient as possible, which is why I want to avoid cooking and chopping the potatoes before liquidising them. That would add another stage to the cooking process which, repeated every day, would be a significant burden.

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 03, 2012
at 02:29 PM

Hmm, maybe it's just my slow cooker then. The manual says "ensure that... all ingredients are immersed in the cooking liquid".

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 03, 2012
at 05:09 AM

You certainly don't have to submerge everything in a slow cooker, there's your problem with things ending up watery!

2fdb7a6236b04bdfc3dacaf2bc236515

(528)

on January 03, 2012
at 04:44 AM

I've never read that ingredients need to be completely submerged in slow cookers. I've never had a problem cooking tasty slow-cooked meals :) Anyway, I got a Ninja at Costco and think it'd be pretty good for the task.

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 02, 2012
at 09:23 PM

I just noticed you didn't rule our liquidising raw potatoes in your Vita-Mix. Does that mean you think it would work?

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 02, 2012
at 10:53 AM

AshleyRoz, why would it be any different tasting from soup? I'm quite good and concocting kitchen disasters so I fear you are right. In reply to your suggestion, I don't want to mash after cooking because I want to minimise the amount of water I put into the slow cooker.

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 02, 2012
at 10:48 AM

Matt, I can't use less water because in slow cookers the ingredients need to be completely submerged in water. So if the ingredients are large chopped things that means a lot of water. If the ingredients are mostly pulp, that means less water. As I said in the details of my question, I want to be able to just chuck everything into the slow cooker and leave it overnight - minimising time spent is a priority. I can't use instant mashed potatoes because I can't use them to as part of slow cooking meat.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on January 02, 2012
at 07:12 AM

That sounds kind of yucky just based on my knowledge of how to cook tasty food. Though, if you really hate cooking why not put the whole potatoes in the broth with the meat over night and mash in the morning when they're nice and soft. Sounds kind of mealy to me either way, but I guess it's sustenance.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 02, 2012
at 01:04 AM

What about instant mashed potatoes? They're just dried potato flakes!

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 01, 2012
at 11:27 PM

Use less broth then. Or cook whole and then stir periodically once potatoes are cooked, they'll begin to break down and naturally thicken it. Of course, if you want pureed soup, blender it up.

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 01, 2012
at 11:00 PM

Thanks for the infi about your blenders. I suspected as much :/ Chop -> cook -> mash seems like more steps, and more washing up, than Blend -> cook

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 01, 2012
at 10:56 PM

Matt, I've explained why chopping isn't ideal in the details of my question. Basially I want a less watery broth.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on January 01, 2012
at 07:57 PM

Just toss the veggies and potatoes in the slow cooker with the meat, it'll turn out just fine without pulverization. No need for the blender.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 01, 2012
at 06:33 PM

I put the recipe here: http://ancestralcrone.blogspot.com/2011/12/speaking-of-eggnog.html

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 01, 2012
at 05:57 PM

Oh, and when I mixed the cold milk/cream and 3 eggs I whipped it in the blender to make sure they were well mixed before heating.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 01, 2012
at 05:47 PM

The aeration effect from the blender held up when I added the rest of the milk AND when I chilled it, so we had eggnog that was as thick as store-bought without all the additives.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 01, 2012
at 05:44 PM

I gently cooked 1.5 c of whole milk, .5 c of heavy cream and 3 eggs to a temp of 160 F. Stirring constantly is a must. When it suddenly starts to thicken you're there. I used a cold water bath under the hot pan and continued stirring for a minute, then dumped the hot mix into my blender and whipped it. At that point it was like a thick milkshake. I let it cool a little more then added 2 tsp real vanilla and 2 more cups of milk/cream mix. For the 5+ cups of eggnog I added 1 tbsp of sugar but I will try raw honey next time. Chill and sprinkle with nutmeg! Then elbow the grandkid out of the way.

Ab19df3ededa28f7bf7daeba8435b205

(1471)

on January 01, 2012
at 05:21 PM

please let us in on your eggnog recipe and technique! :)

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 01, 2012
at 04:56 PM

I've now added an explanation in the question details. Let me know if you decide to experiment :)

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 01, 2012
at 04:47 PM

I've updated my question with replies to your comments

5ef574d7893bc816ec52e04139e9bc09

(6097)

on December 31, 2011
at 11:40 PM

An actual ninja could probably manage this task as well.

685e3c967e63b4eacccf02628fd9a3ac

(1026)

on December 31, 2011
at 06:39 PM

Maybe it's just a quality test... I doubt anyone wants to eat raw potatoes.

D5d982a898721d3392c85f951d0bf0aa

(2417)

on December 31, 2011
at 06:33 PM

And why wouldn't a food processor work?

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on December 31, 2011
at 05:53 PM

Why wouldn't you cook them first?

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8 Answers

3
Ed983a42344945b1ff70fd9597a23493

on December 31, 2011
at 06:06 PM

A used Vitamix would be what I would go for...you can get replacement parts, and they are fabulous machines. I just sold an old school one at my yardsale for $25, and the jealous woman who arrived right after I sold it said she'd been scouring Craigslist for a used Vitamix and would gladly have paid three times as much for mine...my point being that there are more people out there like me who would sell one for cheap :) !

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on December 31, 2011
at 07:39 PM

My cheap-y $20 special from Wal-Mart can manage most evertyhing (disclaimer: I haven't tried raw potatoes into a pulp). Why do you want to make raw potatoes into a pulp anyway?

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 01, 2012
at 04:56 PM

I've now added an explanation in the question details. Let me know if you decide to experiment :)

1
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 31, 2011
at 05:58 PM

My Oster 12-speed was fairly cheap and it's done anything I've asked it to do--including whip my home-made eggnog into an amazing texture. :-))

I agree with thhq that anything called a blender will do that. They can chop ice and frozen bananas to mush after all.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 01, 2012
at 05:44 PM

I gently cooked 1.5 c of whole milk, .5 c of heavy cream and 3 eggs to a temp of 160 F. Stirring constantly is a must. When it suddenly starts to thicken you're there. I used a cold water bath under the hot pan and continued stirring for a minute, then dumped the hot mix into my blender and whipped it. At that point it was like a thick milkshake. I let it cool a little more then added 2 tsp real vanilla and 2 more cups of milk/cream mix. For the 5+ cups of eggnog I added 1 tbsp of sugar but I will try raw honey next time. Chill and sprinkle with nutmeg! Then elbow the grandkid out of the way.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 01, 2012
at 06:33 PM

I put the recipe here: http://ancestralcrone.blogspot.com/2011/12/speaking-of-eggnog.html

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 01, 2012
at 05:47 PM

The aeration effect from the blender held up when I added the rest of the milk AND when I chilled it, so we had eggnog that was as thick as store-bought without all the additives.

Ab19df3ededa28f7bf7daeba8435b205

(1471)

on January 01, 2012
at 05:21 PM

please let us in on your eggnog recipe and technique! :)

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on January 01, 2012
at 05:57 PM

Oh, and when I mixed the cold milk/cream and 3 eggs I whipped it in the blender to make sure they were well mixed before heating.

0
7636e1e02ef91a46f20a42e07b565a4b

on January 03, 2012
at 04:24 AM

A Breville juicer will readily turn the potatoes into a pulp, and juice, both of which you can throw in the slow cooker.

0
7dc950fc76a046048e683d2a27dced37

on January 01, 2012
at 11:55 PM

Perhaps I'm missing something, but I suspect that if you throw raw, unchopped potatoes into most blenders what you're likely to get is a burned out blender motor! Seems to me you'd be better off with a grater or thin-set mandolin.

0
1096aa84d006fe967128ffbd37e8070e

(1002)

on January 01, 2012
at 06:26 PM

Why not chop the potatoes and then mash them after they are cooked? Then you will have a nice, thick broth, and save yourself the extra step and cleanup. I have both and Vita-Mix and a Waring, and I would not want to try to puree raw potatoes in my Waring....I think you could burn the motor out sooner or later.

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 02, 2012
at 09:23 PM

I just noticed you didn't rule our liquidising raw potatoes in your Vita-Mix. Does that mean you think it would work?

E05b8d2c9ae8a9a92341785f342f131d

(346)

on January 01, 2012
at 11:00 PM

Thanks for the infi about your blenders. I suspected as much :/ Chop -> cook -> mash seems like more steps, and more washing up, than Blend -> cook

0
7f7069fc4d8d2456cec509d0f9e9bb34

(865)

on December 31, 2011
at 05:55 PM

Ninja! Seriously the blender called a Ninja.

5ef574d7893bc816ec52e04139e9bc09

(6097)

on December 31, 2011
at 11:40 PM

An actual ninja could probably manage this task as well.

0
Medium avatar

(10611)

on December 31, 2011
at 05:47 PM

  1. Anything you can find at Goodwill that runs.

  2. A meat hammer.

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