This is a family favourite that appears just about everytime we get
together. The pic is before baked. Recipe sort of follows.
http://tinypic.com/elcr3k.jpg


Here's how I make them. Peel 10 lb potatoes and cut into large pieces.
Add a couple cloves garlic and 1/2 chopped onion. Bring to a boil and
cook until potatoes are soft. Remove from heat & drain. Add 1 block (8
oz) cream cheese & about 1/2 a container of sour cream (~ 1 1/2 c), a
couple of pieces of butter, & milk. Beat mixture until smooth - be
careful not to beat too long or the potatoes will get gooey. Spoon the
mixture into a casserole pan. Top with a few pieces of butter, bread
crumbs & fresh chopped chives. Bake at 350 F until lightly browned on top.

~patches~ wrote:

> This is a family favourite that appears just about everytime we get
> together. The pic is before baked. Recipe sort of follows.
> http://tinypic.com/elcr3k.jpg
>
>
> Here's how I make them. Peel 10 lb potatoes and cut into large pieces.
> Add a couple cloves garlic and 1/2 chopped onion. Bring to a boil and
> cook until potatoes are soft. Remove from heat & drain. Add 1 block (8
> oz) cream cheese & about 1/2 a container of sour cream (~ 1 1/2 c), a
> couple of pieces of butter, & milk. Beat mixture until smooth - be
> careful not to beat too long or the potatoes will get gooey. Spoon the
> mixture into a casserole pan. Top with a few pieces of butter, bread
> crumbs & fresh chopped chives. Bake at 350 F until lightly browned on
> top.

A few questions:

1. What do you use to beat the potatoes? A hand mixer?

2. When you add the cream cheese, sour cream, butter, and milk, are they
straight out of the refrigerator? Or do you warm them at least to room
temperature before adding them?

3. What size casserole dish is that? Ten pounds of potatoes seems like a
LOT!

Bob

Bob Terwilliger wrote:

> ~patches~ wrote:
>
>
>>This is a family favourite that appears just about everytime we get
>>together. The pic is before baked. Recipe sort of follows.
>>http://tinypic.com/elcr3k.jpg
>>
>>
>>Here's how I make them. Peel 10 lb potatoes and cut into large pieces.
>>Add a couple cloves garlic and 1/2 chopped onion. Bring to a boil and
>>cook until potatoes are soft. Remove from heat & drain. Add 1 block (8
>>oz) cream cheese & about 1/2 a container of sour cream (~ 1 1/2 c), a
>>couple of pieces of butter, & milk. Beat mixture until smooth - be
>>careful not to beat too long or the potatoes will get gooey. Spoon the
>>mixture into a casserole pan. Top with a few pieces of butter, bread
>>crumbs & fresh chopped chives. Bake at 350 F until lightly browned on
>>top.
>
>
> A few questions:
>
> 1. What do you use to beat the potatoes? A hand mixer?

I use electric egg beaters.
>
> 2. When you add the cream cheese, sour cream, butter, and milk, are they
> straight out of the refrigerator? Or do you warm them at least to room
> temperature before adding them?
>
Straight from the fridge. I'm a tad lazy sometimes

> 3. What size casserole dish is that? Ten pounds of potatoes seems like a
> LOT!

It seems like a lot and you will need a big stock pot to cook them in
but once they beat down they will fit into a lg. casserole dish - 9,5" x
13.5" x 2" deep
>
> Bob
>
>

Bob Terwilliger wrote:

> ~patches~ wrote:
>
>
>>This is a family favourite that appears just about everytime we get
>>together. The pic is before baked. Recipe sort of follows.
>>http://tinypic.com/elcr3k.jpg
>>
>>
>>Here's how I make them. Peel 10 lb potatoes and cut into large pieces.
>>Add a couple cloves garlic and 1/2 chopped onion. Bring to a boil and
>>cook until potatoes are soft. Remove from heat & drain. Add 1 block (8
>>oz) cream cheese & about 1/2 a container of sour cream (~ 1 1/2 c), a
>>couple of pieces of butter, & milk. Beat mixture until smooth - be
>>careful not to beat too long or the potatoes will get gooey. Spoon the
>>mixture into a casserole pan. Top with a few pieces of butter, bread
>>crumbs & fresh chopped chives. Bake at 350 F until lightly browned on
>>top.
>
>
> A few questions:
>
> 1. What do you use to beat the potatoes? A hand mixer?
>
> 2. When you add the cream cheese, sour cream, butter, and milk, are they
> straight out of the refrigerator? Or do you warm them at least to room
> temperature before adding them?
>
> 3. What size casserole dish is that? Ten pounds of potatoes seems like a
> LOT!
>
> Bob
>
>
Oh forgot to add, these do freeze quite nicely just warm up slowly and stir.

Bob Terwilliger wrote:
> ~patches~ wrote:
>
>> This is a family favourite that appears just about everytime we get
>> together. The pic is before baked. Recipe sort of follows.
>> http://tinypic.com/elcr3k.jpg
>>
>>
>> Here's how I make them. Peel 10 lb potatoes and cut into large
>> pieces.
(snippage)
> 3. What size casserole dish is that? Ten pounds of potatoes seems
> like a LOT!
>
> Bob

Yikes! I was wondering, was she on KP duty in the military? Here's a 25
pound sack of potatoes... start peeling! LOL

Jill

Bob Terwilliger wrote:
> ~patches~ wrote:
>
> > This is a family favourite
> > http://tinypic.com/elcr3k.jpg

Looks exactly like puke, really.

> > Peel 10 lb potatoes

> (snippage)

> 3. What size casserole dish is that? Ten pounds of potatoes seems
> like a LOT!
>
> Bob

She's just guessing (poor guesser), should be obvious ~patches~ is a
liar.

Grandma Goodguts wrote:

> On Sun, 16 Oct 2005 06:25:54 -0400, in rec.food.cooking, ~patches~
> > hit the crackpipe and declared:
>
>>This is a family favourite that appears just about everytime we get
>>together. The pic is before baked. Recipe sort of follows.
>>http://tinypic.com/elcr3k.jpg
>
>
> Heavens to Betsy! The next time you get carsick, please don't take
> pictures and post!
>
>
>>
>>Here's how I make them. Peel 10 lb potatoes and cut into large pieces.
>
>
> Ten pounds! Mercy! Are you expecting the Marine Corps for dinner?

No just kids, spouses, & selves And it was good!

>
>
>> Add a couple cloves garlic and 1/2 chopped onion. Bring to a boil and
>>cook until potatoes are soft. Remove from heat & drain. Add 1 block (8
>>oz) cream cheese & about 1/2 a container of sour cream (~ 1 1/2 c), a
>>couple of pieces of butter, & milk. Beat mixture until smooth - be
>>careful not to beat too long or the potatoes will get gooey. Spoon the
>>mixture into a casserole pan. Top with a few pieces of butter, bread
>>crumbs & fresh chopped chives. Bake at 350 F until lightly browned on top.
>
>
> Thank you for the mashed potatoes recipe, Dearie. What's next, green
> bean casserole?

Sorry never made that but maybe someone else here has.

You can make anything taste great if you add five bucks worth of dairy
products.

F.J.

fudge wrote:
> You can make anything taste great if you add five bucks worth of dairy
> products.

How about just 50¢ worth of butter...

Sheldon

On Sun, 16 Oct 2005 15:43:13 -0400, ~patches~ wrote:

> Grandma Goodguts wrote:
>
> > What's next, green bean casserole?
>
> Sorry never made that but maybe someone else here has.

I have, I do, I will and dog gone it, people like it.

sf wrote:

> On Sun, 16 Oct 2005 15:43:13 -0400, ~patches~ wrote:
>
>
>> Grandma Goodguts wrote:
>>
>>
>>>What's next, green bean casserole?
>>
>>
>> Sorry never made that but maybe someone else here has.
>
>
> I have, I do, I will and dog gone it, people like it.
>
>
>
Grandma Gut is someone we all know but in disguise

On Sun, 16 Oct 2005 17:44:58 -0400, ~patches~ wrote:

> sf wrote:
>
> > On Sun, 16 Oct 2005 15:43:13 -0400, ~patches~ wrote:
> >
> >
> >> Grandma Goodguts wrote:
> >>
> >>
> >>>What's next, green bean casserole?
> >>
> >>
> >> Sorry never made that but maybe someone else here has.
> >
> >
> > I have, I do, I will and dog gone it, people like it.
> >
> >
> >
> Grandma Gut is someone we all know but in disguise

Lemme guess... uses an old version of Agent, Earthlink is the
provider.... hmmmm.

In article >,
"fudge" > wrote:

> You can make anything taste great if you add five bucks worth of dairy
> products.


Does that mean it's twice as good with US$10.00 of dairy products?

:-)

--
Dan Abel

Petaluma, California, USA

In article >,
~patches~ > wrote:



> No just kids, spouses, & selves And it was good!


Jealousy is a sad thing. Sounds good to me, although I'm not sure it
fits into my diet too often.



> > Thank you for the mashed potatoes recipe, Dearie. What's next, green
> > bean casserole?
>
> Sorry never made that but maybe someone else here has.

Yeah, it's pretty good, too.

--
Dan Abel

Petaluma, California, USA

~patches~ wrote:

> This is a family favourite that appears just about everytime we get
> together. The pic is before baked. Recipe sort of follows.
> http://tinypic.com/elcr3k.jpg


What is that orange stuff on top??

On Sat, 22 Oct 2005 11:41:18 -0400, Goomba38 >
wrote:

>~patches~ wrote:
>
>> This is a family favourite that appears just about everytime we get
>> together. The pic is before baked. Recipe sort of follows.
>> http://tinypic.com/elcr3k.jpg
>
>
>What is that orange stuff on top??


Paprika, I'd wager.

Boron

On 22 Oct 2005 18:33:39 +0200, Wayne Boatwright
> wrote:

>On Sat 22 Oct 2005 09:06:21a, Boron Elgar wrote in rec.food.cooking:
>
>> On Sat, 22 Oct 2005 11:41:18 -0400, Goomba38 >
>> wrote:
>>
>>>~patches~ wrote:
>>>
>>>> This is a family favourite that appears just about everytime we get
>>>> together. The pic is before baked. Recipe sort of follows.
>>>> http://tinypic.com/elcr3k.jpg
>>>
>>>
>>>What is that orange stuff on top??
>>
>>
>> Paprika, I'd wager.
>>
>> Boron
>
>Butter & breadcrumbs, according to the recipe.


Yeah...I suppose reading the recipe in the first place might have
given me a hint....still looks like paprika, which is a staple in my
house. Anything pale gets dusted.

Boron

On Sat 22 Oct 2005 09:06:21a, Boron Elgar wrote in rec.food.cooking:

> On Sat, 22 Oct 2005 11:41:18 -0400, Goomba38 >
> wrote:
>
>>~patches~ wrote:
>>
>>> This is a family favourite that appears just about everytime we get
>>> together. The pic is before baked. Recipe sort of follows.
>>> http://tinypic.com/elcr3k.jpg
>>
>>
>>What is that orange stuff on top??
>
>
> Paprika, I'd wager.
>
> Boron

Butter & breadcrumbs, according to the recipe.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Sat 22 Oct 2005 09:32:40a, Boron Elgar wrote in rec.food.cooking:

> On 22 Oct 2005 18:33:39 +0200, Wayne Boatwright
> > wrote:
>
>>On Sat 22 Oct 2005 09:06:21a, Boron Elgar wrote in rec.food.cooking:
>>
>>> On Sat, 22 Oct 2005 11:41:18 -0400, Goomba38 >
>>> wrote:
>>>
>>>>~patches~ wrote:
>>>>
>>>>> This is a family favourite that appears just about everytime we get
>>>>> together. The pic is before baked. Recipe sort of follows.
>>>>> http://tinypic.com/elcr3k.jpg
>>>>
>>>>
>>>>What is that orange stuff on top??
>>>
>>>
>>> Paprika, I'd wager.
>>>
>>> Boron
>>
>>Butter & breadcrumbs, according to the recipe.
>
>
> Yeah...I suppose reading the recipe in the first place might have
> given me a hint....still looks like paprika, which is a staple in my
> house. Anything pale gets dusted.
>
> Boron
>

I love paprika and, as you said, anything pale gets dusted. I sometimes go
through large quantities of it making paprikas and goulash.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

~patches~ wrote:
> Goomba38 wrote:
> > ~patches~ wrote:
> >
> >> This is a family favourite.
> >> http://tinypic.com/elcr3k.jpg
> >
> > What is that orange stuff on top??
>
> They aren't orange & they are bread crumbs that have been darkened by
> the melted butter.

Not paprika but not bread crumbs either, nor is that clear slimey glop
any kind of butter (butter is yellow)... in fact that doesn't look like
mashed potatoes...looks lumpy enough to be cauliflower with some kinda
library paste poured over... actually that looks exactly like a
hospital emesis basin on a busy night... good thing we can't smell it.

Sheldon

Boron Elgar wrote:

> Yeah...I suppose reading the recipe in the first place might have
> given me a hint....still looks like paprika, which is a staple in my
> house. Anything pale gets dusted.
>
> Boron

I don't use paprika to "color" foods. I don't know why I don't? I just
don'mt see the need, I guess? I see that the original picture is of the
unbaked potatoes and whenever I bake potato dishes they tend to brown
nicely which appeals to me. If I make poatoes and need to keep them
warmed in the oven I top them with butter and a little bit of milk or cream.
Goomba

Goomba38 wrote:

> ~patches~ wrote:
>
> > This is a family favourite that appears just about everytime we get
> > together. The pic is before baked. Recipe sort of follows.
> > http://tinypic.com/elcr3k.jpg
>
> What is that orange stuff on top??

One of my favorites uses blue cheese and carmalized onions that have a
bit of port in them.
---
JL