I just ran across this and it looks good! But... I am not sure what it means
by thin skinned potatoes. I know that new ones have a thin skin but I don't
personally think they're the best for mashed. And... What do they mean by
oil packed tomatoes? Sundried oil packed? I have tried sundried before and
didn't care for them because even rehydrated, they were tough and chewy. But
I never tried the oil packed. Here's the recipe:

http://www.myrecipes.com/recipe/tomato-mashed-potatoes

On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
> I just ran across this and it looks good! But... I am not sure what it means
> by thin skinned potatoes. I know that new ones have a thin skin but I don't
> personally think they're the best for mashed. And... What do they mean by
> oil packed tomatoes? Sundried oil packed? I have tried sundried before and
> didn't care for them because even rehydrated, they were tough and chewy. But
> I never tried the oil packed. Here's the recipe:
>
> http://www.myrecipes.com/recipe/tomato-mashed-potatoes

I'd use any potato that you feel is suitable for mashed potatoes. The tomatoes are dried tomatoes and indeed, they will be chewy.

"dsi1" > wrote in message
...
> On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
>> I just ran across this and it looks good! But... I am not sure what it
>> means
>> by thin skinned potatoes. I know that new ones have a thin skin but I
>> don't
>> personally think they're the best for mashed. And... What do they mean by
>> oil packed tomatoes? Sundried oil packed? I have tried sundried before
>> and
>> didn't care for them because even rehydrated, they were tough and chewy.
>> But
>> I never tried the oil packed. Here's the recipe:
>>
>> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
>
> I'd use any potato that you feel is suitable for mashed potatoes. The
> tomatoes are dried tomatoes and indeed, they will be chewy.

Thanks! Might do this instead then. Dang, I am having the craving for this
right now. But I only have instant potatoes and not enough tomatoes,
scallions or parsley. No milk either. On the plus side, one of my yellow
tomatoes was ripe and I ate it earlier. Yum! Here's the other recipe that I
found.

https://www.realsimple.com/food-reci...omato-potatoes

On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
> "dsi1" <dyahoo.com> wrote in message
> ...
> > On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
> >> I just ran across this and it looks good! But... I am not sure what it
> >> means
> >> by thin skinned potatoes. I know that new ones have a thin skin but I
> >> don't
> >> personally think they're the best for mashed. And... What do they mean by
> >> oil packed tomatoes? Sundried oil packed? I have tried sundried before
> >> and
> >> didn't care for them because even rehydrated, they were tough and chewy.
> >> But
> >> I never tried the oil packed. Here's the recipe:
> >>
> >> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
> >
> > I'd use any potato that you feel is suitable for mashed potatoes. The
> > tomatoes are dried tomatoes and indeed, they will be chewy.
>
> Thanks! Might do this instead then. Dang, I am having the craving for this
> right now. But I only have instant potatoes and not enough tomatoes,
> scallions or parsley. No milk either. On the plus side, one of my yellow
> tomatoes was ripe and I ate it earlier. Yum! Here's the other recipe that I
> found.
>
> https://www.realsimple.com/food-reci...omato-potatoes

I'd eat that. We don't get nearly enough potato salad around here!

"dsi1" wrote in message
...

On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
> "dsi1" <dyahoo.com> wrote in message
> ...
> > On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
> >> I just ran across this and it looks good! But... I am not sure what it
> >> means
> >> by thin skinned potatoes. I know that new ones have a thin skin but I
> >> don't
> >> personally think they're the best for mashed. And... What do they mean
> >> by
> >> oil packed tomatoes? Sundried oil packed? I have tried sundried before
> >> and
> >> didn't care for them because even rehydrated, they were tough and
> >> chewy.
> >> But
> >> I never tried the oil packed. Here's the recipe:
> >>
> >> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
> >
> > I'd use any potato that you feel is suitable for mashed potatoes. The
> > tomatoes are dried tomatoes and indeed, they will be chewy.
>
> Thanks! Might do this instead then. Dang, I am having the craving for this
> right now. But I only have instant potatoes and not enough tomatoes,
> scallions or parsley. No milk either. On the plus side, one of my yellow
> tomatoes was ripe and I ate it earlier. Yum! Here's the other recipe that
> I
> found.
>
> https://www.realsimple.com/food-reci...omato-potatoes

I'd eat that. We don't get nearly enough potato salad around here!


==

The answer is in your own hands ...


--
http://www.helpforheroes.org.uk

On Tuesday, August 1, 2017 at 6:58:10 PM UTC-4, dsi1 wrote:
> On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
> > "dsi1" <dyahoo.com> wrote in message
> > ...
> > > On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
> > >> I just ran across this and it looks good! But... I am not sure what it
> > >> means
> > >> by thin skinned potatoes. I know that new ones have a thin skin but I
> > >> don't
> > >> personally think they're the best for mashed. And... What do they mean by
> > >> oil packed tomatoes? Sundried oil packed? I have tried sundried before
> > >> and
> > >> didn't care for them because even rehydrated, they were tough and chewy.
> > >> But
> > >> I never tried the oil packed. Here's the recipe:
> > >>
> > >> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
> > >
> > > I'd use any potato that you feel is suitable for mashed potatoes. The
> > > tomatoes are dried tomatoes and indeed, they will be chewy.
> >
> > Thanks! Might do this instead then. Dang, I am having the craving for this
> > right now. But I only have instant potatoes and not enough tomatoes,
> > scallions or parsley. No milk either. On the plus side, one of my yellow
> > tomatoes was ripe and I ate it earlier. Yum! Here's the other recipe that I
> > found.
> >
> > https://www.realsimple.com/food-reci...omato-potatoes
>
> I'd eat that. We don't get nearly enough potato salad around here!

The recipe appears to be for hot mashed potatoes. I suppose you could
let it cool. What would you substitute for the dairy, which I recall
give you trouble?


Cindy Hamilton

On 8/2/2017 6:29 AM, Cindy Hamilton wrote:
>> On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
>>> "dsi1" <dyahoo.com> wrote in message
>>> ...
>>>> On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
>>>>> I just ran across this and it looks good! But... I am not sure what it
>>>>> means by thin skinned potatoes. I know that new ones have a thin skin but I
>>>>> don't personally think they're the best for mashed. And... What do they mean by
>>>>> oil packed tomatoes? Sundried oil packed? I have tried sundried before
>>>>> and didn't care for them because even rehydrated, they were tough and chewy.
>>>>> But
>>>>> I never tried the oil packed. Here's the recipe:
>>>>>
>>>>> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
>>>>
>>>> I'd use any potato that you feel is suitable for mashed potatoes. The
>>>> tomatoes are dried tomatoes and indeed, they will be chewy.
>>>
>>>
>>> https://www.realsimple.com/food-reci...omato-potatoes
>>
> The recipe appears to be for hot mashed potatoes. I suppose you could
> let it cool. What would you substitute for the dairy, which I recall
> give you trouble?
>
>
> Cindy Hamilton
>
Somehow I can't imagine combining sun-dried tomatoes (oil packed or
otherwise) with mashed potatoes. I guess I just have no imagination.

If she doesn't think the potatos she already has are good for mashing,
buy some different potatoes. Potatoes are cheap.

I bought myself a couple of bakers (russets) yesterday. I haven't had a
baked potato in ages.

Jill

On Fri, 4 Aug 2017 08:52:31 -0400, jmcquown >
wrote:

>On 8/2/2017 6:29 AM, Cindy Hamilton wrote:
>>> On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
>>>> "dsi1" <dyahoo.com> wrote in message
>>>> ...
>>>>> On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
>>>>>> I just ran across this and it looks good! But... I am not sure what it
>>>>>> means by thin skinned potatoes. I know that new ones have a thin skin but I
>>>>>> don't personally think they're the best for mashed. And... What do they mean by
>>>>>> oil packed tomatoes? Sundried oil packed? I have tried sundried before
>>>>>> and didn't care for them because even rehydrated, they were tough and chewy.
>>>>>> But
>>>>>> I never tried the oil packed. Here's the recipe:
>>>>>>
>>>>>> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
>>>>>
>>>>> I'd use any potato that you feel is suitable for mashed potatoes. The
>>>>> tomatoes are dried tomatoes and indeed, they will be chewy.
>>>>
>>>>
>>>> https://www.realsimple.com/food-reci...omato-potatoes
>>>
>> The recipe appears to be for hot mashed potatoes. I suppose you could
>> let it cool. What would you substitute for the dairy, which I recall
>> give you trouble?
>>
>>
>> Cindy Hamilton
>>
>Somehow I can't imagine combining sun-dried tomatoes (oil packed or
>otherwise) with mashed potatoes. I guess I just have no imagination.
>
>If she doesn't think the potatos she already has are good for mashing,
>buy some different potatoes. Potatoes are cheap.
>
>I bought myself a couple of bakers (russets) yesterday. I haven't had a
>baked potato in ages.
>
>Jill

My first reaction was No Way! Then I looked at the picture. In the
photo, those potatoes aren't really 'mashed, mashed.' I could see
that recipe if the fussing was absolutely minimal. Then it would be
like a warm potato salad, I think. I don't think I would care for it
if the potatoes were super smooth. But if you used red potatoes gave
a cursory mash, I think I would like it.
Janet US

On Friday, August 4, 2017 at 6:06:03 AM UTC-10, U.S. Janet B. wrote:
> On Fri, 4 Aug 2017 08:52:31 -0400, jmcquown >
> wrote:
>
> >On 8/2/2017 6:29 AM, Cindy Hamilton wrote:
> >>> On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
> >>>> "dsi1" <dyahoo.com> wrote in message
> >>>> ...
> >>>>> On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
> >>>>>> I just ran across this and it looks good! But... I am not sure what it
> >>>>>> means by thin skinned potatoes. I know that new ones have a thin skin but I
> >>>>>> don't personally think they're the best for mashed. And... What do they mean by
> >>>>>> oil packed tomatoes? Sundried oil packed? I have tried sundried before
> >>>>>> and didn't care for them because even rehydrated, they were tough and chewy.
> >>>>>> But
> >>>>>> I never tried the oil packed. Here's the recipe:
> >>>>>>
> >>>>>> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
> >>>>>
> >>>>> I'd use any potato that you feel is suitable for mashed potatoes. The
> >>>>> tomatoes are dried tomatoes and indeed, they will be chewy.
> >>>>
> >>>>
> >>>> https://www.realsimple.com/food-reci...omato-potatoes
> >>>
> >> The recipe appears to be for hot mashed potatoes. I suppose you could
> >> let it cool. What would you substitute for the dairy, which I recall
> >> give you trouble?
> >>
> >>
> >> Cindy Hamilton
> >>
> >Somehow I can't imagine combining sun-dried tomatoes (oil packed or
> >otherwise) with mashed potatoes. I guess I just have no imagination.
> >
> >If she doesn't think the potatos she already has are good for mashing,
> >buy some different potatoes. Potatoes are cheap.
> >
> >I bought myself a couple of bakers (russets) yesterday. I haven't had a
> >baked potato in ages.
> >
> >Jill
>
> My first reaction was No Way! Then I looked at the picture. In the
> photo, those potatoes aren't really 'mashed, mashed.' I could see
> that recipe if the fussing was absolutely minimal. Then it would be
> like a warm potato salad, I think. I don't think I would care for it
> if the potatoes were super smooth. But if you used red potatoes gave
> a cursory mash, I think I would like it.
> Janet US

Your best bet is to ignore the picture and instead envision the finished dish in your mind. Mostly, the pictures are a mockup or stock photos. Well, that's my guess.

jmcquown wrote:
>
> I bought myself a couple of bakers (russets) yesterday. I haven't had a
> baked potato in ages.

I do microwaved potatoes often. I stopped by the Food Lion store
on the way home yesterday and bought a 5lb bag of small red
potatoes for $3.00. Oh yeah. I'm happy.

I also bought a pound of thinly sliced swiss cheese from the
deli. yum

Also some of their killer coleslaw for bbq sandwiches tonight or
tomorrow.

G.

"jmcquown" > wrote in message
news
> On 8/2/2017 6:29 AM, Cindy Hamilton wrote:
>>> On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
>>>> "dsi1" <dyahoo.com> wrote in message
>>>> ...
>>>>> On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
>>>>>> I just ran across this and it looks good! But... I am not sure what
>>>>>> it
>>>>>> means by thin skinned potatoes. I know that new ones have a thin skin
>>>>>> but I
>>>>>> don't personally think they're the best for mashed. And... What do
>>>>>> they mean by
>>>>>> oil packed tomatoes? Sundried oil packed? I have tried sundried
>>>>>> before
>>>>>> and didn't care for them because even rehydrated, they were tough and
>>>>>> chewy.
>>>>>> But
>>>>>> I never tried the oil packed. Here's the recipe:
>>>>>>
>>>>>> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
>>>>>
>>>>> I'd use any potato that you feel is suitable for mashed potatoes. The
>>>>> tomatoes are dried tomatoes and indeed, they will be chewy.
>>>>
>>>>
>>>> https://www.realsimple.com/food-reci...omato-potatoes
>>>
>> The recipe appears to be for hot mashed potatoes. I suppose you could
>> let it cool. What would you substitute for the dairy, which I recall
>> give you trouble?
>>
>>
>> Cindy Hamilton
>>
> Somehow I can't imagine combining sun-dried tomatoes (oil packed or
> otherwise) with mashed potatoes. I guess I just have no imagination.
>
> If she doesn't think the potatos she already has are good for mashing, buy
> some different potatoes. Potatoes are cheap.
>
> I bought myself a couple of bakers (russets) yesterday. I haven't had a
> baked potato in ages.

I actually went with a different recipe. And I can have dairy now so not a
problem. I had no potatoes so bought the Yukon Gold.

https://www.realsimple.com/food-reci...omato-potatoes

Only thing I didn't do was put in the garlic. I made the full recipe because
I thought my lawn guys would be here around dinner time and I offered to
give them a meal. I don't really like garlic and the one guy didn't tell me
that he shouldn't have it. I had gotten Dominos pizza prior and even though
he didn't eat the crust edge (where most of the garlic is), he still still
needed antacid.

So long story short, they got heat exhaustion and dehydrated on another job
and couldn't make it here. That left me with a ton of them. And... I hadn't
thought this through ahead of time but... Since you add raw tomatoes to the
cooked potatoes, that makes them something quite different. I suppose you
could eat them cold but I opted to reheat some in the microwave. The end
result was still good but not IMO as good as it was with the raw tomatoes.
When I make them again, I will be sure to make only what I need.

"dsi1" > wrote in message
...
> On Friday, August 4, 2017 at 6:06:03 AM UTC-10, U.S. Janet B. wrote:
>> On Fri, 4 Aug 2017 08:52:31 -0400, jmcquown >
>> wrote:
>>
>> >On 8/2/2017 6:29 AM, Cindy Hamilton wrote:
>> >>> On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
>> >>>> "dsi1" <dyahoo.com> wrote in message
>> >>>> ...
>> >>>>> On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
>> >>>>>> I just ran across this and it looks good! But... I am not sure
>> >>>>>> what it
>> >>>>>> means by thin skinned potatoes. I know that new ones have a thin
>> >>>>>> skin but I
>> >>>>>> don't personally think they're the best for mashed. And... What do
>> >>>>>> they mean by
>> >>>>>> oil packed tomatoes? Sundried oil packed? I have tried sundried
>> >>>>>> before
>> >>>>>> and didn't care for them because even rehydrated, they were tough
>> >>>>>> and chewy.
>> >>>>>> But
>> >>>>>> I never tried the oil packed. Here's the recipe:
>> >>>>>>
>> >>>>>> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
>> >>>>>
>> >>>>> I'd use any potato that you feel is suitable for mashed potatoes.
>> >>>>> The
>> >>>>> tomatoes are dried tomatoes and indeed, they will be chewy.
>> >>>>
>> >>>>
>> >>>> https://www.realsimple.com/food-reci...omato-potatoes
>> >>>
>> >> The recipe appears to be for hot mashed potatoes. I suppose you could
>> >> let it cool. What would you substitute for the dairy, which I recall
>> >> give you trouble?
>> >>
>> >>
>> >> Cindy Hamilton
>> >>
>> >Somehow I can't imagine combining sun-dried tomatoes (oil packed or
>> >otherwise) with mashed potatoes. I guess I just have no imagination.
>> >
>> >If she doesn't think the potatos she already has are good for mashing,
>> >buy some different potatoes. Potatoes are cheap.
>> >
>> >I bought myself a couple of bakers (russets) yesterday. I haven't had a
>> >baked potato in ages.
>> >
>> >Jill
>>
>> My first reaction was No Way! Then I looked at the picture. In the
>> photo, those potatoes aren't really 'mashed, mashed.' I could see
>> that recipe if the fussing was absolutely minimal. Then it would be
>> like a warm potato salad, I think. I don't think I would care for it
>> if the potatoes were super smooth. But if you used red potatoes gave
>> a cursory mash, I think I would like it.
>> Janet US
>
> Your best bet is to ignore the picture and instead envision the finished
> dish in your mind. Mostly, the pictures are a mockup or stock photos.
> Well, that's my guess.

Agree on the pics, especially if All Recipes.

On Friday, August 4, 2017 at 6:38:16 PM UTC-4, Julie Bove wrote:
> "jmcquown" > wrote in message
> news
> > On 8/2/2017 6:29 AM, Cindy Hamilton wrote:
> >>> On Monday, July 31, 2017 at 9:33:08 PM UTC-10, Julie Bove wrote:
> >>>> "dsi1" <dyahoo.com> wrote in message
> >>>> ...
> >>>>> On Monday, July 31, 2017 at 9:02:04 PM UTC-10, Julie Bove wrote:
> >>>>>> I just ran across this and it looks good! But... I am not sure what
> >>>>>> it
> >>>>>> means by thin skinned potatoes. I know that new ones have a thin skin
> >>>>>> but I
> >>>>>> don't personally think they're the best for mashed. And... What do
> >>>>>> they mean by
> >>>>>> oil packed tomatoes? Sundried oil packed? I have tried sundried
> >>>>>> before
> >>>>>> and didn't care for them because even rehydrated, they were tough and
> >>>>>> chewy.
> >>>>>> But
> >>>>>> I never tried the oil packed. Here's the recipe:
> >>>>>>
> >>>>>> http://www.myrecipes.com/recipe/tomato-mashed-potatoes
> >>>>>
> >>>>> I'd use any potato that you feel is suitable for mashed potatoes. The
> >>>>> tomatoes are dried tomatoes and indeed, they will be chewy.
> >>>>
> >>>>
> >>>> https://www.realsimple.com/food-reci...omato-potatoes
> >>>
> >> The recipe appears to be for hot mashed potatoes. I suppose you could
> >> let it cool. What would you substitute for the dairy, which I recall
> >> give you trouble?
> >>
> >>
> >> Cindy Hamilton
> >>
> > Somehow I can't imagine combining sun-dried tomatoes (oil packed or
> > otherwise) with mashed potatoes. I guess I just have no imagination.
> >
> > If she doesn't think the potatos she already has are good for mashing, buy
> > some different potatoes. Potatoes are cheap.
> >
> > I bought myself a couple of bakers (russets) yesterday. I haven't had a
> > baked potato in ages.
>
> I actually went with a different recipe. And I can have dairy now so not a
> problem. I had no potatoes so bought the Yukon Gold.
>
> https://www.realsimple.com/food-reci...omato-potatoes
>
> Only thing I didn't do was put in the garlic. I made the full recipe because
> I thought my lawn guys would be here around dinner time and I offered to
> give them a meal. I don't really like garlic and the one guy didn't tell me
> that he shouldn't have it. I had gotten Dominos pizza prior and even though
> he didn't eat the crust edge (where most of the garlic is), he still still
> needed antacid.
>
> So long story short, they got heat exhaustion and dehydrated on another job
> and couldn't make it here. That left me with a ton of them. And... I hadn't
> thought this through ahead of time but... Since you add raw tomatoes to the
> cooked potatoes, that makes them something quite different. I suppose you
> could eat them cold but I opted to reheat some in the microwave. The end
> result was still good but not IMO as good as it was with the raw tomatoes.
> When I make them again, I will be sure to make only what I need.

I finally smoked some good shit. I understood that.

In the pic, it looks like there is some kind of crumb mixed in, like toasted buttered crumbs
of some kind, but there aren't any in the list of ingredients. Is that the grated Romano?
If so, it sure is a coarse grating.

N.