"Ophelia" > wrote
>
> 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 think you're right about the enjoyment factor. And, the main reason I
have them so seldomly is because they are one of the foods I love so much,
I toss moderation to the wind! Plain boiled russets are the same, with just
a bit of butter and salt and pepper. Now, the only time my husband and I
have potatoes is when we split a baked one. Instant portion control!

On Nov 11, 10:39 am, "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?


I make sure they are cooked thoroughly so they're not at all hard.
Drain well or dump them in a collander, empty the saucepan of water,
or save it for gravy, and return the potatoes to the pan.

Mash them really well with butter before adding any milk or cream.
After mashing (up and down) use the masher to go 'round and 'round in
the potatoes, really vigorously. When they appear fairly lump-free,
then start adding milk/cream a little at a time. Make sure you warm
the milk/cream before adding it, so your potatoes end up hot.

Mash/stir the same way as before. When they are a little softer than
you want the finished product, take your hand-mixer and give them a
high-speed whirl for about 30 seconds (not any longer, or they get
glue-y). Put the lid back on the pan you cooked them in (and mashed
them in) and set it on your warmer burner until serving time, or tuck
them in the microwave for keeping hot (nice enclosed space - they stay
hot longer).

N.

"Ophelia" > wrote in message
...
> 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>
lol

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

When we met I could not make gravy, either!

>
> Let us know please!
>

You bet I will!

cybercat said...

>
> "Andy" <q> wrote in message ...
>>I use this recipe
>>
>> http://www.reluctantgourmet.com/mashed.htm
>>
>
> Andy, that is a really nice web site.


Agreed. Enjoy!

Andy

On Nov 11, 9:54 pm, 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!
>
> --
> Wayne Boatwright
>
> (to e-mail me direct, replace cox dot net with gmail dot com)
> __________________________________________________ ____________
(Me, too, Wayne - can't stand mashed potatoes - or any potato dish for
that matter - with skins on, unless it's a "potato skin" appetizer.

Don't like lumps, either. And the definition of mashed is in the eye
of the masher. I use my hand mixer for about 20-30 seconds after I've
mashed them thoroughly - I make great mashed potatoes.)

N.

"Nancy2" > wrote

> (Me, too, Wayne - can't stand mashed potatoes - or any potato dish for
> that matter - with skins on, unless it's a "potato skin" appetizer.
>
> Don't like lumps, either. And the definition of mashed is in the eye
> of the masher. I use my hand mixer for about 20-30 seconds after I've
> mashed them thoroughly - I make great mashed potatoes.)
>

This sounds like a good technique, too.

On Mon, 12 Nov 2007 16:16:54 -0000, "Ophelia" > wrote:

>Dee.Dee wrote:
>> "Ophelia" > wrote in message
>> ...

>> 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!!!!!

Probably Mario. He's a good cook, but pretty greasy looking.

Lou

"Lou Decruss" > wrote in message
...
> On Mon, 12 Nov 2007 16:16:54 -0000, "Ophelia" > wrote:
>
>>Dee.Dee wrote:
>>> "Ophelia" > wrote in message
>>> ...
>
>>> 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!!!!!
>
> Probably Mario. He's a good cook, but pretty greasy looking.
>
> Lou


Not at 'he.'

Poooooor Mario -- did anyone see him with Bittman in one of Bittman's shows,
of them enjoying an Italian hillside meal together. Honest to goodness --
he is soooo fat! I'm wondering how long he's going to be around.

Dee Dee

"Lou Decruss" > wrote in message
...
> On Mon, 12 Nov 2007 16:16:54 -0000, "Ophelia" > wrote:
>
>>Dee.Dee wrote:
>>> "Ophelia" > wrote in message
>>> ...
>
>>> 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!!!!!
>
> Probably Mario. He's a good cook, but pretty greasy looking.
>
> Lou


No.

Poem:
If I would mention the name,
I'd be getting a flame.

Dee Dee
In no mood for a flame today.

Lou Decruss wrote:
> On Mon, 12 Nov 2007 16:16:54 -0000, "Ophelia" > wrote:
>
>> Dee.Dee wrote:
>>> "Ophelia" > wrote in message
>>> ...
>
>>> 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!!!!!
>
> Probably Mario. He's a good cook, but pretty greasy looking.

ahh i don't know him

cybercat wrote:
> "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!

LOL awwwwwwwwwwwwww! But all that will change now)

cybercat wrote:
> "Ophelia" > wrote
>>
>> 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 think you're right about the enjoyment factor. And, the main reason
> I have them so seldomly is because they are one of the foods I love
> so much, I toss moderation to the wind! Plain boiled russets are the
> same, with just a bit of butter and salt and pepper. Now, the only
> time my husband and I have potatoes is when we split a baked one.
> Instant portion control!

Indeed)))))

"Jon v Leipzig" > wrote in message
...
> 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....??

Some of us simply enjoy the pursuit of excellence.

Nancy2 wrote:
> the definition of mashed is in the eye of the masher.
> I use my hand mixer for about 20-30 seconds after I've
> mashed them thoroughly - I make great mashed potatoes.)

That's NOT mashed, that's *whipped* potatoes. I guess that's what
comes from spending Saturday night with your vibrator and thinking you
got laid.

Andy wrote:
> I use this recipe
>
> http://www.reluctantgourmet.com/mashed.htm

Some nice ideas there. Thanks!

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

cybercat wrote:
>
> "Ophelia" > wrote in message
> ...
>> 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>
> lol

In my book, spoiled potatoes are the worst thing I've ever smelled in
the kitchen. Ugh! I'd sooner have some meat go bad.


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

Janet Baraclough wrote:
> 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

I have the same type but in stainless. I love the nice big
cross-handle; from an ergo standpoint of efficient application of force
through the mechanics of a human hand/arm/shoulder that makes so much
more sense than an upright handle. http://tinyurl.com/298dxp


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

Oh pshaw, on Mon 12 Nov 2007 08:23:50a, Janet B. meant to say...

>
> "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
>
>
>
Agreed. I recall one such recipe in a 1930s cookbook that was for
"Butterless, Eggless, Milkless Cake". I have made it and still do
occasionally. It is a rather dense cake laden with spices and raisins and
currants, and lard used in place of butter. Given the cost of dried fruits
and spices today, it would not be a cheap cake to make. It's quite tasty.

--
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 08:02:38a, Ophelia meant to say...

> 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?
>
>
>

Here's one from the same 1930s cookbook as the cake recipe I posted a bit
earlier.

Potato Fudge
2 medium potatoes (about 10 ounce
total), peeled and cut up
1 to 2 tablespoons milk
1 (6 ounce) package (1 cup) semisweet chocolate chips
1 cup peanut butter
1 teaspoon vanilla extract
3 cups confectioners' sugar (about 12 ounces)
1 cup finely chopped peanuts

In a large saucepan, cook potatoes until very tender. Drain and mash with
enough milk to make fluffy; you should have 2/3 cup mashed potatoes.

In a heavy 3 quart saucepan, heat chocolate chips over low heat until
melted, stirring constantly. Remove from heat, stir in mashed potatoes,
peanut butter and vanilla extract. Stir in confectioners' sugar. (If
necessary, work in last 1/2 cup of confectioners' sugar with your hands.)
Stir in 1/2 the peanuts. Turn the mixture into a 9-inch square baking pan.
Press down evenly. Sprinkle with remaining peanuts and press down into
candy. Cover, chill firm. Cut into pieces.

Makes about 2 1/4 pounds creamy fudge.


--
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 09:28:55a, Jon v Leipzig meant to say...

> 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)

What did one do before the Yukon Gold made it's appearance in today's
kitchens? They haven't been around all that long. :-)

--
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 09:43:45a, Nancy2 meant to say...

> On Nov 11, 9:54 pm, 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!
>>
>> --
>> Wayne Boatwright
>>
>> (to e-mail me direct, replace cox dot net with gmail dot com)
>> __________________________________________________ ____________
> (Me, too, Wayne - can't stand mashed potatoes - or any potato dish for
> that matter - with skins on, unless it's a "potato skin" appetizer.
>
> Don't like lumps, either. And the definition of mashed is in the eye
> of the masher. I use my hand mixer for about 20-30 seconds after I've
> mashed them thoroughly - I make great mashed potatoes.)
>
> N.
>
>

Then I'm sure I'd love them!

--
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
...
> Janet Baraclough wrote:
>> 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
>
> I have the same type but in stainless. I love the nice big
> cross-handle; from an ergo standpoint of efficient application of force
> through the mechanics of a human hand/arm/shoulder that makes so much
> more sense than an upright handle. http://tinyurl.com/298dxp
>

So this is the kind I need to get!

"Ophelia" > wrote

> 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?

I don't, Ophelia, though people did post some for me at one
time. It's something I remember from when I was a kid ... my
best friend's grandmother would come visit from West Virginia
or Pennsylvania and bring it. It was like white fudge. Blew my
mind ... candy made from Potatoes???

nancy

"Blinky the Shark" > wrote
> I have the same type but in stainless. I love the nice big
> cross-handle; from an ergo standpoint of efficient application of force
> through the mechanics of a human hand/arm/shoulder that makes so much
> more sense than an upright handle. http://tinyurl.com/298dxp
>

I did not realize BB& Beyond had all of those kitchen gadgets on the web
site!
That is cool. It is very disorienting trying to see them all up on that big
wall.

In article >, "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?

1) Use a mealy, rather than a waxy, potato.
2) Cook until very tender, add a tsp of salt halfway through the
estimated cooking time.
3) Drain well (I sometimes pour through a colander rather than just
pouring the liquid from the cooking pot)
4) Shake potatoes (back in their cooking pan or kettle) over low heat
to dry them
5) Heat maybe 1/2 cup cream or milk and melt 1/4 cup butter into it
6) Mash, adding the milk butter mixture to your satisfaction, mashing
and mixing and combining as you do
7) Season - a little salt if necessary, a little white pepper
8) Heap into a warmed serving bowl
9) Stick a tablespoon-size pat of butter on top and garnish with a light
dusting of paprika
10) Serve
11) Make sure the gravy is REALLY hot.

A couple lumps in the potatoes are no sin.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Melba's Jammin'" > wrote in message
...
> In article >, "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?
>
> 1) Use a mealy, rather than a waxy, potato.
> 2) Cook until very tender, add a tsp of salt halfway through the
> estimated cooking time.
> 3) Drain well (I sometimes pour through a colander rather than just
> pouring the liquid from the cooking pot)
> 4) Shake potatoes (back in their cooking pan or kettle) over low heat
> to dry them
> 5) Heat maybe 1/2 cup cream or milk and melt 1/4 cup butter into it
> 6) Mash, adding the milk butter mixture to your satisfaction, mashing
> and mixing and combining as you do
> 7) Season - a little salt if necessary, a little white pepper
> 8) Heap into a warmed serving bowl
> 9) Stick a tablespoon-size pat of butter on top and garnish with a light
> dusting of paprika
> 10) Serve
> 11) Make sure the gravy is REALLY hot.
>
> A couple lumps in the potatoes are no sin.
> --

Thank you.

On Mon, 12 Nov 2007 01:29:39 -0500, "cybercat" >
wrote:

>
>"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!

I haven't deleted any messages in this thread, so I know that one
didn't make it to my server. Will you please email the recipe to me?

TIA

--
See return address to reply by email
remove the smiley face first

<sf> wrote in message ...

> I haven't deleted any messages in this thread, so I know that one
> didn't make it to my server. Will you please email the recipe to me?

You bet. I just sent it on.

"Wayne Boatwright" > wrote in message
6.120...
> Oh pshaw, on Mon 12 Nov 2007 09:28:55a, Jon v Leipzig meant to say...
>
>> 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)
>
> What did one do before the Yukon Gold made it's appearance in today's
> kitchens? They haven't been around all that long. :-)
>
> --
> Wayne Boatwright
>
IMO, Yukon Golds don't do a good job on either end of the spectrum. I don't
dislike them, but they are not good mashers because of a slightly waxy
texture and they don't do good for potato salad because of a slightly
starchy, crumbly texture. If you're just going to boil and eat, they are
wonderful. Good for frying. It's probably just me.
Janet

Oh pshaw, on Mon 12 Nov 2007 01:55:30p, Janet B. meant to say...

>
> "Wayne Boatwright" > wrote in message
> 6.120...
>> Oh pshaw, on Mon 12 Nov 2007 09:28:55a, Jon v Leipzig meant to say...
>>
>>> 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)
>>
>> What did one do before the Yukon Gold made it's appearance in today's
>> kitchens? They haven't been around all that long. :-)
>>
>> --
>> Wayne Boatwright
>>
> IMO, Yukon Golds don't do a good job on either end of the spectrum. I
> don't dislike them, but they are not good mashers because of a slightly
> waxy texture and they don't do good for potato salad because of a
> slightly starchy, crumbly texture. If you're just going to boil and
> eat, they are wonderful. Good for frying. It's probably just me.
> Janet
>
>
>

No, Janet, I persnally feel the same way, and think they are overrated.

--
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.

cybercat wrote:
> "Blinky the Shark" > wrote
>> I have the same type but in stainless. I love the nice big
>> cross-handle; from an ergo standpoint of efficient application of
>> force through the mechanics of a human hand/arm/shoulder that makes
>> so much more sense than an upright handle. http://tinyurl.com/298dxp
>>
>
> I did not realize BB& Beyond had all of those kitchen gadgets on the
> web site!
> That is cool. It is very disorienting trying to see them all up on
> that big wall.

Don't you worry wee cat, I will be here to help if you need it

cybercat wrote:
>
> "Blinky the Shark" > wrote
>> I have the same type but in stainless. I love the nice big
>> cross-handle; from an ergo standpoint of efficient application of force
>> through the mechanics of a human hand/arm/shoulder that makes so much
>> more sense than an upright handle. http://tinyurl.com/298dxp
>>
>
> I did not realize BB& Beyond had all of those kitchen gadgets on the web
> site!
> That is cool. It is very disorienting trying to see them all up on that big
> wall.

At the ones I go to, the tall walls just contain overstock, above where
the customer-accessible ones are. It's hooks all the way up, but for
the most part, each column contains the same item. Or, at worst, if
they have a metric buttload of an item, that high stock might expand a
column or two to the side(s).


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

cybercat wrote:
>
> "Blinky the Shark" > wrote in message
> ...
>> Janet Baraclough wrote:
>>> 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
>>
>> I have the same type but in stainless. I love the nice big
>> cross-handle; from an ergo standpoint of efficient application of
>> force through the mechanics of a human hand/arm/shoulder that makes
>> so much more sense than an upright handle. http://tinyurl.com/298dxp
>
> So this is the kind I need to get!

Especially good if you have arthritis or something like that. Because
you're pushing against the cross-handle with your palm (the way your
hand would be pushing on the floor if you were doing a push-up) you
don't need a death grip on the handle as you would if it were an upright
handle.


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

Wayne Boatwright > wrote in
6.120:

> Oh pshaw, on Mon 12 Nov 2007 01:55:30p, Janet B. meant to say...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 6.120...
>>> Oh pshaw, on Mon 12 Nov 2007 09:28:55a, Jon v Leipzig meant to say...
>>>
>>>> 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)
>>>
>>> What did one do before the Yukon Gold made it's appearance in today's
>>> kitchens? They haven't been around all that long. :-)
>>>
>>> --
>>> Wayne Boatwright
>>>
>> IMO, Yukon Golds don't do a good job on either end of the spectrum. I
>> don't dislike them, but they are not good mashers because of a
slightly
>> waxy texture and they don't do good for potato salad because of a
>> slightly starchy, crumbly texture. If you're just going to boil and
>> eat, they are wonderful. Good for frying. It's probably just me.
>> Janet
>>
>>
>>
>
> No, Janet, I persnally feel the same way, and think they are overrated.
>

My preference is a red waxy potato for all things...I just prefer them.
Also they were the potato I ate as a youth...Mom only used red potatoes.
And I'm guessing that plays a major role in my preference.

--

The house of the burning beet-Alan

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

Wayne Boatwright wrote:

> What did one do before the Yukon Gold made it's appearance in today's
> kitchens? They haven't been around all that long. :-)

This sent me off to Google, because you got me curious as to how long
they *have* been available. I remembered my mom discovering them back
in the 1980s or early 1990s -- yeah, that's pretty recent in terms of
The History Of Cooking.

I found this:

<q>

Yellow-fleshed potatoes are common in Europe and South America. In fact,
yellow flesh potatoes are actually considered the norm in most countries
outside North America, so naturally, immigrants to North America were
accustomed to and preferred potatoes with yellow flesh.

....

We have the potato-breeding program of the University of Guelph in
Canada to thank for the Yukon Gold. Led by potato breeder Dr. Gary
Johnston and sponsored by Agriculture and Agri-food Canada, a research
team spent years experimenting, finally achieving success by
cross-breeding a North American white potato (Norgleam) with a wild
South American yellow-fleshed variety (W5279-4). The result was the
Yukon Gold, the first Canadian-bred potato to be marketed and promoted
by name. It received a Canadian license in 1980 and soon began
exportation to the United States.

</q>

Full article, which discusses some other yellow potates as well:

http://homecooking.about.com/od/food...goldhistry.htm


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

"Dee.Dee" > wrote in message
...
>
> "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
>
>
Jamie Oliver in particular. I like him, but I notice on his Jamie At Home
show, cleanliness isn't always there, and the bowls he uses are often
cracked or checked. I noticed several chefs cutting potatoes with the skins
on and not cutting out the blemishes and eyes.....yuk.....Sharon

"Ophelia" > wrote in message
...
> cybercat wrote:
>> "Blinky the Shark" > wrote
>>> I have the same type but in stainless. I love the nice big
>>> cross-handle; from an ergo standpoint of efficient application of
>>> force through the mechanics of a human hand/arm/shoulder that makes
>>> so much more sense than an upright handle. http://tinyurl.com/298dxp
>>>
>>
>> I did not realize BB& Beyond had all of those kitchen gadgets on the
>> web site!
>> That is cool. It is very disorienting trying to see them all up on
>> that big wall.
>
> Don't you worry wee cat, I will be here to help if you need it
haha! Yes, I am a delicate flower, easily overwhelmed by a wide array of
kitchen devices.

On Mon, 12 Nov 2007 16:30:41 -0500, "cybercat" >
wrote:


>haha! Yes, I am a delicate flower, easily overwhelmed by a wide array of
>kitchen devices.
>

Not me! I am never overwhelmed by kitchen gadgets/devices! I say the
more the merrier!

Christine, kitchenware slut.

"Christine Dabney" > wrote in message
...
> On Mon, 12 Nov 2007 16:30:41 -0500, "cybercat" >
> wrote:
>
>
>>haha! Yes, I am a delicate flower, easily overwhelmed by a wide array of
>>kitchen devices.
>>
>
> Not me! I am never overwhelmed by kitchen gadgets/devices! I say the
> more the merrier!
>
> Christine, kitchenware slut.

hahaha, I can see you now, with a potato peeler behind your ear and a ricer
in your teeth, with just a big smile and an apron on!