sf wrote:
> On Sun, 11 Nov 2007 13:44:50 -0800, "Cshenk" >
> wrote:
>
>> Hey, I *like* them lumpy. In fact, we like them with the peel still on.
>
> Those are called "dirty" mashed potatoes. I'm not a fan of lumps or
> skin in mashed potatoes. I make "smashed" potatoes out of the ones
> with skin. I just put it on a plate, smash it with a fork and add a
> dollop of butter.... gravy if there is any.
>

We'd use those for my grandmother's version of shepherd's pie...not the
usual..we'd just fry off ground beef with onion, bell pepper, S&P, then
make brown gravy, then dump the mess on top of the smashed
potatoes...it's SO good. I still make it every few months.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

"hahabogus" > wrote
>>
>
> I do the ricer or food mill method myself. I don't add butter or cream
> ...just some chicken stock. Those were the days...when my type 2 wasn't
> there and I could eat mashed spuds with abandonment. Now when I eat them
> they're a guilty pleasure and a rare occurance.
>

We're in that "boat." Only one of my guests is diabetic, but the rest are
all related, and so high-risk. We are all careful of what we eat. I have
mashed potatos three-four times a year at the most. I will make them with
real butter and milk or cream, and make home made full-fat gravy too,
just for the holiday.



--
Posted via a free Usenet account from http://www.teranews.com

Julie Bove wrote:
>
> "Blinky the Shark" > wrote in message
> ...
>> Wayne Boatwright wrote:
>>> Oh pshaw, on Sun 11 Nov 2007 09:39:24a, cybercat meant to say...
>>>
>>>> I got roped into doing Thanksgiving dinner.
>>>>
>>>> I don't do mashed potatoes! I never have. I recall trying years ago, and
>>>> they were lumpy.
>>>>
>>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>>> butter. I guess I need milk, right?
>>>
>>> Use cream.
>>>
>>>> How do you make your best mashed potatoes?
>>>
>>> I don't use a recipe, however, I do "rice" the potatoes instead of
>>> mashing.
>>> (I'm not a fan of lumpy mashed potatoes.) Then add desired butter, and
>>> add
>>> cream until the right consistency. I often boil the potatoes with a
>>> fresh
>>> clove of garlic, and sometimes add a bay leaf to the pot. I'm also not
>>> much of a fan of roasted garlic mashed potatoes. Depends on the meal.
>>
>> Sometimes I saute some chopped onion and add that when I mix the
>> potatoes. That'll probably set off the purists.
>
> Mmmmmmmmmmm!!!

Is that indicative of you doing the same, or that you're gonna do the
same next time?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

"Wayne Boatwright" > wrote in message
6.120...
> Oh pshaw, on Sun 11 Nov 2007 07:20:33p, Janet meant to say...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> Oh pshaw, on Sun 11 Nov 2007 09:39:24a, cybercat meant to say...
>>>
>>>> I got roped into doing Thanksgiving dinner.
>>>>
>>>> I don't do mashed potatoes! I never have. I recall trying years ago,
>>>> and they were lumpy.
>>>>
>>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>>> butter. I guess I need milk, right?
>>>
>>> Use cream.
>>>
>>>> How do you make your best mashed potatoes?
>>>
>>
>> I agree, use cream. Also, save your Idahos for something else and get a
>> bag of Yukon Golds.
>>
>>
>>
>
> Actually, I like Idahos for mashed potatotes. The real trick is drying
> them out adequately over the burner after draining.
>
I will do this.



--
Posted via a free Usenet account from http://www.teranews.com

"Terry Pulliam Burd" > wrote
>>
> I have a really good recipe for doing ahead, carrying afield, and
> reheating. It also multiples beautifully. If you don't want the
> cheese, leave it out and just reheat it covered.
>
> @@@@@ Now You're Cooking! Export Format
>
> Chantilly Potatoes

[snips}

This sounds wonderful, thank you!



--
Posted via a free Usenet account from http://www.teranews.com

Sarah Gray wrote:
> Wayne Boatwright wrote:
>> Oh pshaw, on Sun 11 Nov 2007 08:31:27p, Myrl Jeffcoat meant to say...
>>
>>> On Nov 11, 7:19 pm, Sheldon > wrote:
>>>
>>>> I like smashed potatoes (lottsa lumps, and with skins on), a big
>>>> plateful steaming hot with plenty of real sour cream spooned on top,
>>>> and with big blobs of caviar (don't need any other salt). Only
>>>> thing else I need to complete the meal is my bottle of vodka from the
>>>> freezer.
>>>> Sheldon
>>>
>>> Oh YUM!
>>>
>>>
>>
>> Oh, YUK!
>>
>
> another "oh yum" for this informal poll
>

Oh yum here too.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Oh pshaw, on Sun 11 Nov 2007 11:28:18p, cybercat meant to say...

>
> "Wayne Boatwright" > wrote in message
> 6.120...
>> Oh pshaw, on Sun 11 Nov 2007 07:20:33p, Janet meant to say...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 3.184...
>>>> Oh pshaw, on Sun 11 Nov 2007 09:39:24a, cybercat meant to say...
>>>>
>>>>> I got roped into doing Thanksgiving dinner.
>>>>>
>>>>> I don't do mashed potatoes! I never have. I recall trying years ago,
>>>>> and they were lumpy.
>>>>>
>>>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>>>> butter. I guess I need milk, right?
>>>>
>>>> Use cream.
>>>>
>>>>> How do you make your best mashed potatoes?
>>>>
>>>
>>> I agree, use cream. Also, save your Idahos for something else and get a
>>> bag of Yukon Golds.
>>>
>>>
>>>
>>
>> Actually, I like Idahos for mashed potatotes. The real trick is drying
>> them out adequately over the burner after draining.
>>
> I will do this.
>
>
>

Toss them about in the pot as they're drying, until they look a little
powdery on the surface. As you're mashing, add the butter first, then the
cream, all this done while still over lowest heat on the stove.
Perfection!

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

Blinky the Shark wrote:
> Wayne Boatwright wrote:
>> Oh pshaw, on Sun 11 Nov 2007 09:39:24a, cybercat meant to say...
>>
>>> I got roped into doing Thanksgiving dinner.
>>>
>>> I don't do mashed potatoes! I never have. I recall trying years ago, and
>>> they were lumpy.
>>>
>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>> butter. I guess I need milk, right?
>> Use cream.
>>
>>> How do you make your best mashed potatoes?
>> I don't use a recipe, however, I do "rice" the potatoes instead of mashing.
>> (I'm not a fan of lumpy mashed potatoes.) Then add desired butter, and add
>> cream until the right consistency. I often boil the potatoes with a fresh
>> clove of garlic, and sometimes add a bay leaf to the pot. I'm also not
>> much of a fan of roasted garlic mashed potatoes. Depends on the meal.
>
> Sometimes I saute some chopped onion and add that when I mix the
> potatoes. That'll probably set off the purists.
>
>

Onions sound good to me! I don't think anyone would call me a "purist"
in any category, ever, though...lol.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

<koko> wrote
>>>
>>
>>hmmm ... how does it turn out?
>>
> Really delicious. They have a nice fresh taste with a hint of citrus.
> Here's the recipe.
>
[snips]

Thank you! I save it and will try it in my practice runs this week.



--
Posted via a free Usenet account from http://www.teranews.com

Oh pshaw, on Sun 11 Nov 2007 10:45:10p, ravenlynne meant to say...

> koko wrote:
>> On Sun, 11 Nov 2007 12:53:30 -0500, "cybercat" >
>> wrote:
>>
>>> <koko> wrote in message
>>> ...
>>>> On Sun, 11 Nov 2007 11:39:24 -0500, "cybercat" >
>>>> wrote:
>>>>
>>>>> I got roped into doing Thanksgiving dinner.
>>>>>
>>>>> I don't do mashed potatoes! I never have. I recall trying years ago,
>>>>> and they were lumpy.
>>>>>
>>>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>>>> butter. I guess I need milk, right?
>>>>>
>>>>> How do you make your best mashed potatoes?
>>>>>
>>>>>
>>>> Sometimes I add a little orange juice.
>>>>
>>> hmmm ... how does it turn out?
>>>
>> Really delicious. They have a nice fresh taste with a hint of citrus.
>> Here's the recipe.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Orange Mashed Potatoes
>>
>
> It would never have occured to me to mix potatoes and oranges.
> Interesting..
>

Nor I, but I have had mashed potatoes combined with mashed rutbagas, and
with mashed parsnips, and with mashed carrots.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

"Blinky the Shark" > wrote in message
...
> Julie Bove wrote:
>>
>> "Blinky the Shark" > wrote in message
>> ...
>>> Wayne Boatwright wrote:
>>>> Oh pshaw, on Sun 11 Nov 2007 09:39:24a, cybercat meant to say...
>>>>
>>>>> I got roped into doing Thanksgiving dinner.
>>>>>
>>>>> I don't do mashed potatoes! I never have. I recall trying years ago,
>>>>> and
>>>>> they were lumpy.
>>>>>
>>>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>>>> butter. I guess I need milk, right?
>>>>
>>>> Use cream.
>>>>
>>>>> How do you make your best mashed potatoes?
>>>>
>>>> I don't use a recipe, however, I do "rice" the potatoes instead of
>>>> mashing.
>>>> (I'm not a fan of lumpy mashed potatoes.) Then add desired butter, and
>>>> add
>>>> cream until the right consistency. I often boil the potatoes with a
>>>> fresh
>>>> clove of garlic, and sometimes add a bay leaf to the pot. I'm also not
>>>> much of a fan of roasted garlic mashed potatoes. Depends on the meal.
>>>
>>> Sometimes I saute some chopped onion and add that when I mix the
>>> potatoes. That'll probably set off the purists.
>>
>> Mmmmmmmmmmm!!!
>
> Is that indicative of you doing the same, or that you're gonna do the
> same next time?

I often do!

Wayne Boatwright wrote:
> Oh pshaw, on Sun 11 Nov 2007 10:45:10p, ravenlynne meant to say...
>
>> koko wrote:
>>> On Sun, 11 Nov 2007 12:53:30 -0500, "cybercat" >
>>> wrote:
>>>
>>>> <koko> wrote in message
>>>> ...
>>>>> On Sun, 11 Nov 2007 11:39:24 -0500, "cybercat" >
>>>>> wrote:
>>>>>
>>>>>> I got roped into doing Thanksgiving dinner.
>>>>>>
>>>>>> I don't do mashed potatoes! I never have. I recall trying years ago,
>>>>>> and they were lumpy.
>>>>>>
>>>>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>>>>> butter. I guess I need milk, right?
>>>>>>
>>>>>> How do you make your best mashed potatoes?
>>>>>>
>>>>>>
>>>>> Sometimes I add a little orange juice.
>>>>>
>>>> hmmm ... how does it turn out?
>>>>
>>> Really delicious. They have a nice fresh taste with a hint of citrus.
>>> Here's the recipe.
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> Orange Mashed Potatoes
>>>
>> It would never have occured to me to mix potatoes and oranges.
>> Interesting..
>>
>
> Nor I, but I have had mashed potatoes combined with mashed rutbagas, and
> with mashed parsnips, and with mashed carrots.
>

Well, those I can imagine...it's the acidic oranges that I'm not sure
I'd like...

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Wayne Boatwright wrote:
> Oh pshaw, on Sun 11 Nov 2007 03:40:56p, Blinky the Shark meant to
> say...
>
>> Wayne Boatwright wrote:
>>> Oh pshaw, on Sun 11 Nov 2007 02:39:33p, Blinky the Shark meant to
>>> say...
>>>
>>>> Sometimes I saute some chopped onion and add that when I mix the
>>>> potatoes. That'll probably set off the purists.
>>>
>>> I would like it. I'm not fond of the huge amounts of roasted
>>> garlic that seems to still be a trend these days. I like roasted
>>> garlic, just not in the amounts that some people use in mashed
>>> potatotes.
>>
>> I routinely use garlic, too. Probably more than you'd like.
>>
>> I don't peel the taters.
>>
>
> No, I would like a lot, nor would I like the unpeeled potatoes. :-)
>
> I like my mashed potatoes creamy, but firm, with no "foreign" pieces
> of things in them. Yeah, I know the peel is part of the potato, but
> I still don't like it mixed in. I'm not overly fond of unpeeled
> french fries, either.
>
> OTOH, one of my favorite parts of a baked potato is the skin. :-)

I love all potatoes except those with hair <G>

cybercat wrote:
> "Wayne Boatwright" > wrote
>> If you want perfectly smooth and creamy potatoes, it's probably the
>> best way. I most often use the ricer, although I sometimes use a
>> hand mixer.
>
> My MIL made the mashed potatoes at a couple of our holiday dinner.
> She used the hand mixer and essentially stuccoed the kitchen walls.
> She bought me a bigger bowl after the second time she did that. She
> will be at this Thanksgiving dinner, so I hope to impress her with
> smooth mashed potatoes that are all in the bowl and not on the walls.

Hehe I am sure she will be impressed Maybe you can teach her a thing
or two

Let us know please!

O

Wayne Boatwright wrote:
> Oh pshaw, on Sun 11 Nov 2007 05:18:43p, hahabogus meant to say...
>
>> Christine Dabney > wrote in
>> :
>>
>>> Don't forget to salt them.
>>>
>>
>> Potatoes are one of those foods that if you don't salt the water no
>> amount of salt later will help.
>>
>
> Exactly so, as well as pasta.

I agree about the pasta, but I steam many vegges including potatoes. I
don't have a problem with the salting. Perhaps it is something to do with
boiling them?

After steaming I put them in a pan with warm butter, milk and salt and
mash

Janet Baraclough > wrote in
:

> The message >
> from sf contains these words:
>
>> It's not easy to plop a lot of potatoes in a basket and squeeze
>> http://www.cookware-online.co.uk/ish...0/Kcricerc.jpg. I
>> have one of those, but I need big hands to span the handle gap and I
>> need well developed biceps to squeeze the handles together. I prefer
>> using the "other" kind of ricer with the square grid and a single
>> handle.
>
> Here's my favourite masher
>
> http://www.lakeland.co.uk/product.aspx/!10038?src=ga071
>
> Janet
>

Here's mu ricer http://tinyurl.com/yo79gw

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

ravenlynne wrote:
> Well, those I can imagine...it's the acidic oranges that I'm not sure
> I'd like...

During WWII here in UK, potato was used for many things other than savoury
dishes. With a little flour it could be used for pastry and cakes. Very
versatile.

ravenlynne wrote:
> Sarah Gray wrote:
>> Wayne Boatwright wrote:
>>> Oh pshaw, on Sun 11 Nov 2007 08:31:27p, Myrl Jeffcoat meant to
>>> say...
>>>> On Nov 11, 7:19 pm, Sheldon > wrote:
>>>>
>>>>> I like smashed potatoes (lottsa lumps, and with skins on), a big
>>>>> plateful steaming hot with plenty of real sour cream spooned on
>>>>> top, and with big blobs of caviar (don't need any other salt). Only
>>>>> thing else I need to complete the meal is my bottle of vodka
>>>>> from the freezer.
>>>>> Sheldon
>>>>
>>>> Oh YUM!
>>>>
>>>>
>>>
>>> Oh, YUK!
>>>
>>
>> another "oh yum" for this informal poll
>>
>
> Oh yum here too.

Yum here too

O

cybercat wrote:
> "hahabogus" > wrote
>>>
>>
>> I do the ricer or food mill method myself. I don't add butter or
>> cream ...just some chicken stock. Those were the days...when my type
>> 2 wasn't there and I could eat mashed spuds with abandonment. Now
>> when I eat them they're a guilty pleasure and a rare occurance.
>>
>
> We're in that "boat." Only one of my guests is diabetic, but the
> rest are all related, and so high-risk. We are all careful of what we
> eat. I have mashed potatos three-four times a year at the most. I
> will make them with real butter and milk or cream, and make home made
> full-fat gravy too, just for the holiday.

When you have them so rarely I think you appreciate and enjoy them far more
then if you have them every week) I love mashed potatoes but like you,
they are a rare treat

I use this recipe

http://www.reluctantgourmet.com/mashed.htm

Additionally: from the last comment add cream cheese (3 tablespoons).

Andy

Janet B. wrote:
> "Janet" > wrote in message
> ...
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> Oh pshaw, on Sun 11 Nov 2007 09:39:24a, cybercat meant to say...
>>>
>>>> I got roped into doing Thanksgiving dinner.
>>>>
>>>> I don't do mashed potatoes! I never have. I recall trying years ago, and
>>>> they were lumpy.
>>>>
>>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>>> butter. I guess I need milk, right?
>>> Use cream.
>>>
>>>> How do you make your best mashed potatoes?
>> I agree, use cream. Also, save your Idahos for something else and get a
>> bag of Yukon Golds.
>>
> Yukon Golds are too low starch to make decent mashed potatoes.
> Janet
>
>

I don't care for starchy sticky whipped potatoes so I use yukon golds or
red potatoes (sometimes both) to make really really good smashed
potatoes. Whipped potatoes always remind me of the instant potatoes you
getin school cafeterias and industrial restaurants.

"George" > wrote

> Whipped potatoes always remind me of the instant potatoes you getin school
> cafeterias and industrial restaurants.

Ditto. I wouldn't consider using a mixer of any kind on
mashed potatoes. A ricer would be nice but my masher
does a fine job. Start to work off those potatoes before you
even eat them.

nancy

"George" > wrote in message
. ..
> Janet B. wrote:
>> "Janet" > wrote in message
>> ...
>>> "Wayne Boatwright" > wrote in message
>>> 3.184...
>>>> Oh pshaw, on Sun 11 Nov 2007 09:39:24a, cybercat meant to say...
>>>>
>>>>> I got roped into doing Thanksgiving dinner.
>>>>>
>>>>> I don't do mashed potatoes! I never have. I recall trying years ago,
>>>>> and
>>>>> they were lumpy.
>>>>>
>>>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>>>> butter. I guess I need milk, right?
>>>> Use cream.
>>>>
>>>>> How do you make your best mashed potatoes?
>>> I agree, use cream. Also, save your Idahos for something else and get a
>>> bag of Yukon Golds.
>>>
>> Yukon Golds are too low starch to make decent mashed potatoes.
>> Janet
>
> I don't care for starchy sticky whipped potatoes so I use yukon golds or
> red potatoes (sometimes both) to make really really good smashed potatoes.
> Whipped potatoes always remind me of the instant potatoes you getin school
> cafeterias and industrial restaurants.

I don't know what you are objecting too.. .starchy, or sticky or whipped.
All separate issues. Smashed potatoes are another completely different
issue. Smashed potatoes is a good way to go if you can't make mashed
potatoes. What I object to about smashed potatoes is that the cook often
doesn't see a need to scrub the potatoes beforehand or cut out hard scar
bits and you get all the grit and stuff in the mix.
Janet

In article >, "Nancy Young" > wrote:
>
>"George" > wrote
>
>> Whipped potatoes always remind me of the instant potatoes you getin school
>> cafeterias and industrial restaurants.
>
>Ditto. I wouldn't consider using a mixer of any kind on
>mashed potatoes. A ricer would be nice but my masher
>does a fine job. Start to work off those potatoes before you
>even eat them.

I just smash 'em up with a fork in the saucepan. But then, I do all
these other horrible things too:

1. Smash up the cooked spuds (skin and all) with the fork.

2. Make a small well in the centre, through to the metal bottom of the
pot; add a bit of milk; return to the heat until the milk starts to
simmer.

3. Add enough butter, a generous helping of finely diced *raw* onions;
and a goodly amount of finely chopped parsley (sometimes garlic too).
Then mix the whole brew vigorously with the fork until the consistency
meets your whim and the components are fairly uniformly distributed.

4. Turn out onto the plate beside a rare to medium rare rump steak
topped with cooked onions or mushrooms and accompanied by selected
vegetables of your choice -- I like to add just a generous helping of
barely cooked green beans seasoned with a little butter and nutmeg.

Have a couple of pieces of fresh fruit in season for dessert then wash
the dishes and finally relax with a brewed coffee and a side of a good
port or muscat or liqueur and a couple of pieces of fine chocolate.

Cheers, Phred.

--
LID

Oh pshaw, on Mon 12 Nov 2007 06:01:28a, Ophelia meant to say...

> ravenlynne wrote:
>> Well, those I can imagine...it's the acidic oranges that I'm not sure
>> I'd like...
>
> During WWII here in UK, potato was used for many things other than
savoury
> dishes. With a little flour it could be used for pastry and cakes. Very
> versatile.
>
>
>

As it was in the States, Ophelia. Flour was rationed here as well as most
foods. If you didn't live on a farm and grew most of your own food,
cooking had to be particularly creative. I've seen recipes for cakes and
candies that used potatoes.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

Oh pshaw, on Mon 12 Nov 2007 04:38:13a, Ophelia meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Sun 11 Nov 2007 05:18:43p, hahabogus meant to say...
>>
>>> Christine Dabney > wrote in
>>> :
>>>
>>>> Don't forget to salt them.
>>>>
>>>
>>> Potatoes are one of those foods that if you don't salt the water no
>>> amount of salt later will help.
>>>
>>
>> Exactly so, as well as pasta.
>
> I agree about the pasta, but I steam many vegges including potatoes. I
> don't have a problem with the salting. Perhaps it is something to do with
> boiling them?
>
> After steaming I put them in a pan with warm butter, milk and salt and
> mash
>
>
>
>

Dunno, but I know that if I don't boil potatoes with salt, it seems I can
never get the final product salty enough. The exception, of course, is
roasted, baked, and fried potatoes. Seems only to be a problem with
boiling.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

Oh pshaw, on Mon 12 Nov 2007 06:34:30a, George meant to say...

> Janet B. wrote:
>> "Janet" > wrote in message
>> ...
>>> "Wayne Boatwright" > wrote in message
>>> 3.184...
>>>> Oh pshaw, on Sun 11 Nov 2007 09:39:24a, cybercat meant to say...
>>>>
>>>>> I got roped into doing Thanksgiving dinner.
>>>>>
>>>>> I don't do mashed potatoes! I never have. I recall trying years ago,
>>>>> and they were lumpy.
>>>>>
>>>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>>>> butter. I guess I need milk, right?
>>>> Use cream.
>>>>
>>>>> How do you make your best mashed potatoes?
>>> I agree, use cream. Also, save your Idahos for something else and get
>>> a bag of Yukon Golds.
>>>
>> Yukon Golds are too low starch to make decent mashed potatoes.
>> Janet
>>
>>
>
> I don't care for starchy sticky whipped potatoes so I use yukon golds or
> red potatoes (sometimes both) to make really really good smashed
> potatoes. Whipped potatoes always remind me of the instant potatoes you
> getin school cafeterias and industrial restaurants.
>

The stickiness comes from over beating.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

"Wayne Boatwright" > wrote

> Oh pshaw, on Mon 12 Nov 2007 06:01:28a, Ophelia meant to say...

>> During WWII here in UK, potato was used for many things other than
> savoury
>> dishes. With a little flour it could be used for pastry and cakes. Very
>> versatile.

> As it was in the States, Ophelia. Flour was rationed here as well as most
> foods. If you didn't live on a farm and grew most of your own food,
> cooking had to be particularly creative. I've seen recipes for cakes and
> candies that used potatoes.

Potato fudge!

nancy

Janet B. wrote:
> I don't know what you are objecting too.. .starchy, or sticky or
> whipped. All separate issues. Smashed potatoes are another
> completely different issue. Smashed potatoes is a good way to go if
> you can't make mashed potatoes. What I object to about smashed
> potatoes is that the cook often doesn't see a need to scrub the
> potatoes beforehand or cut out hard scar bits and you get all the
> grit and stuff in the mix. Janet

ewwwwwwwwww I have never seen that

Oh pshaw, on Mon 12 Nov 2007 07:34:54a, Nancy Young meant to say...

>
> "Wayne Boatwright" > wrote
>
>> Oh pshaw, on Mon 12 Nov 2007 06:01:28a, Ophelia meant to say...
>
>>> During WWII here in UK, potato was used for many things other than
>>> savoury dishes. With a little flour it could be used for pastry and
>>> cakes. Very versatile.
>
>> As it was in the States, Ophelia. Flour was rationed here as well as
most
>> foods. If you didn't live on a farm and grew most of your own food,
>> cooking had to be particularly creative. I've seen recipes for cakes
and
>> candies that used potatoes.
>
> Potato fudge!
>
> nancy
>
>
>

Indeed.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

OK, I'm weird ! But I'm saving up to be eccentric.

Nancy Young wrote:
> "Wayne Boatwright" > wrote
>
>> Oh pshaw, on Mon 12 Nov 2007 06:01:28a, Ophelia meant to say...
>
>>> During WWII here in UK, potato was used for many things other than
>>> savoury dishes. With a little flour it could be used for pastry
>>> and cakes. Very versatile.
>
>> As it was in the States, Ophelia. Flour was rationed here as well
>> as most foods. If you didn't live on a farm and grew most of your
>> own food, cooking had to be particularly creative. I've seen
>> recipes for cakes and candies that used potatoes.
>
> Potato fudge!
>
Do you still have a recipe for that Nancy?

"Wayne Boatwright" > wrote in message
6.120...
> Oh pshaw, on Mon 12 Nov 2007 06:01:28a, Ophelia meant to say...
>
>> ravenlynne wrote:
>>> Well, those I can imagine...it's the acidic oranges that I'm not sure
>>> I'd like...
>>
>> During WWII here in UK, potato was used for many things other than
> savoury
>> dishes. With a little flour it could be used for pastry and cakes. Very
>> versatile.
>>
>>
>>
>
> As it was in the States, Ophelia. Flour was rationed here as well as most
> foods. If you didn't live on a farm and grew most of your own food,
> cooking had to be particularly creative. I've seen recipes for cakes and
> candies that used potatoes.
>
> --
> Wayne Boatwright
>
Here's where I get upset when folks ridicule foods of yore that (as you
exampled, used potatoes in inventive ways) use ingredients that are old
fashioned now or the food item itself is not in style. Many casseroles and
sweets were born out of inventiveness, are part of our heritage and deserve
our respect. To my mind, these food items have more to recommend them than
the current crop that have been created simply to appeal to jaded tastes.
Janet

"Ophelia" > wrote in message
...
> Janet B. wrote:
>> I don't know what you are objecting too.. .starchy, or sticky or
>> whipped. All separate issues. Smashed potatoes are another
>> completely different issue. Smashed potatoes is a good way to go if
>> you can't make mashed potatoes. What I object to about smashed
>> potatoes is that the cook often doesn't see a need to scrub the
>> potatoes beforehand or cut out hard scar bits and you get all the
>> grit and stuff in the mix. Janet
>
> ewwwwwwwwww I have never seen that
>

I always notice how they prep on the food shows.
I wonder when they have cleaned those celery stalks.
I wonder if and how they've cleaned the herbs -- they don't look wetted and
dried, too darned fresh-of-the-vine looking.

I even notice (I won't mention the famous cook's name) dirty fingernails
that don't look as if they have been recently dipped in chocolate.

But I do notice that sometimes they will roast vegetables that I would prep
a little better.

Dee Dee

Janet B. wrote:
> "Wayne Boatwright" > wrote in message
> 6.120...
>> Oh pshaw, on Mon 12 Nov 2007 06:01:28a, Ophelia meant to say...
>>
>>> ravenlynne wrote:
>>>> Well, those I can imagine...it's the acidic oranges that I'm not
>>>> sure I'd like...
>>>
>>> During WWII here in UK, potato was used for many things other than
>>> savoury dishes. With a little flour it could be used for pastry
>>> and cakes. Very versatile.
>>>
>>>
>>>
>>
>> As it was in the States, Ophelia. Flour was rationed here as well
>> as most foods. If you didn't live on a farm and grew most of your
>> own food, cooking had to be particularly creative. I've seen
>> recipes for cakes and candies that used potatoes.
>>
>> --
>> Wayne Boatwright
>>
> Here's where I get upset when folks ridicule foods of yore that (as
> you exampled, used potatoes in inventive ways) use ingredients that
> are old fashioned now or the food item itself is not in style. Many
> casseroles and sweets were born out of inventiveness, are part of our
> heritage and deserve our respect.

They most certainly do!

To my mind, these food items have
> more to recommend them than the current crop that have been created
> simply to appeal to jaded tastes. Janet

I don't think I have ever heard anyone ridicule wartime food Janet!

Mind you, I work in social history so maybe it is more accepted.

Dee.Dee wrote:
> "Ophelia" > wrote in message
> ...
>> Janet B. wrote:
>>> I don't know what you are objecting too.. .starchy, or sticky or
>>> whipped. All separate issues. Smashed potatoes are another
>>> completely different issue. Smashed potatoes is a good way to go if
>>> you can't make mashed potatoes. What I object to about smashed
>>> potatoes is that the cook often doesn't see a need to scrub the
>>> potatoes beforehand or cut out hard scar bits and you get all the
>>> grit and stuff in the mix. Janet
>>
>> ewwwwwwwwww I have never seen that
>>
>
> I always notice how they prep on the food shows.
> I wonder when they have cleaned those celery stalks.
> I wonder if and how they've cleaned the herbs -- they don't look
> wetted and dried, too darned fresh-of-the-vine looking.

Hmmm a good scrub is mandatory and even a good wash if that is not
possible.

>
> I even notice (I won't mention the famous cook's name) dirty
> fingernails that don't look as if they have been recently dipped in
> chocolate.

ewwwwwwwwwwww on the tv??? Oh do tell. He ought to be named and shamed!!!!!

>
> But I do notice that sometimes they will roast vegetables that I
> would prep a little better.

Oh dear. Sounds scary

Wayne Boatwright wrote:
>
> Oh pshaw, on Mon 12 Nov 2007 06:01:28a, Ophelia meant to say...
>
> > ravenlynne wrote:
> >> Well, those I can imagine...it's the acidic oranges that I'm not sure
> >> I'd like...
> >
> > During WWII here in UK, potato was used for many things other than
> savoury
> > dishes. With a little flour it could be used for pastry and cakes. Very
> > versatile.
> >
> >
> >
>
> As it was in the States, Ophelia. Flour was rationed here as well as most
> foods. If you didn't live on a farm and grew most of your own food,
> cooking had to be particularly creative. I've seen recipes for cakes and
> candies that used potatoes.
>
> --
Irish potato candy (From 'Favorite Recipes from Southern Kitchens')

2 potatoes size of an egg [what size egg one might ask]
2 boxes powdered sugar [no idea how much that is]
1 pt peanut butter

Cook potatoes with jackets on; peel and mash smooth.
Add sifted powdered sugar to make a dough.
Roll on a biscuit board to 1/2 inch thick;spread with peanut butter.
Roll up, let set about 30 minutes and slice.

Chocolate roll (same book)

1/2 cup unseasoned mashed Irish potatoes, cooled
1 3/4 cup powdered sugar
2 2/3 cup dry coconut
1/2 tsp vanilla
pinch of salt
3 oz semisweet chocolate, melted

Place mashed potatoes in a bowl; mix in powdered sugar and coconut to
form a stiff mixture. Mix in vanila and salt. Shape into two long rolls.
Spread melted chocolate over rolls and cool.

Janet wrote:
> "Wayne Boatwright" > wrote in message
> 3.184...
>> Oh pshaw, on Sun 11 Nov 2007 09:39:24a, cybercat meant to say...
>>
>>> I got roped into doing Thanksgiving dinner.
>>>
>>> I don't do mashed potatoes! I never have. I recall trying years ago, and
>>> they were lumpy.
>>>
>>> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of
>>> butter. I guess I need milk, right?
>> Use cream.
>>
>>> How do you make your best mashed potatoes?
>
> I agree, use cream. Also, save your Idahos for something else and get a bag
> of Yukon Golds.
>
>

That's what my homie, Wolfgang Puck, prefers...the Yukon Gold for mashed.

<Jon K>
(just takin' notes, here)

"George" > wrote
>>
>
> I don't care for starchy sticky whipped potatoes so I use yukon golds or
> red potatoes (sometimes both) to make really really good smashed potatoes.
> Whipped potatoes always remind me of the instant potatoes you getin school
> cafeterias and industrial restaurants.

Not good ones. You must have had someone like me making your
whipped potatoes!

cybercat wrote:
> I got roped into doing Thanksgiving dinner.
>
> I don't do mashed potatoes! I never have. I recall trying years ago, and
> they were lumpy.
>
> Got five pounds of big, fresh Idaho potatoes at Aldi, and a pound of butter.
> I guess I need milk, right?
>
> How do you make your best mashed potatoes?
>
>
My "best" is the same as my worst....those instant psuedo-potatoes in
the bag.

Why the need for "perfect" potatoes.....are you having *perfect*
guests over....??

"Andy" <q> wrote in message ...
>I use this recipe
>
> http://www.reluctantgourmet.com/mashed.htm
>

Andy, that is a really nice web site.