Mashed: Various Mashed Potato Recipes 1997-1999

Subject: Various Mashed Potato Recipes 1997-1999
Newsgroups: rec.food.cooking
Subject: need recipe for garlic mashed potatoes!
From: Barb McGivern (bmcgivern at westpub.com)
Date: 3 Jan 1997 16:39:35 GMT
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Hello -
I'm sure that by adding garlic to mashed potatoes, I'll get the desired result. But does anyone have a real recipe for a wonderful garlicky comfort creation?
Thanks in advance -
Newsgroups: rec.food.cooking
Subject: Re: need recipe for garlic mashed potatoes!
From: Jacob Shaurette (jacobs9 at mail.idt.net)
Date: Fri, 03 Jan 1997 22:37:53 -0800
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Garlic Mashed Potatoes

2.5 lbs. red potatoes
1 1/4 stick butter
3 oz. grated romano cheese
1.5 tbs plus 1/2 tsp. oregano
3/4 tbs. salt
2 tbs. plus 1 tsp. finely chopped garlic
1 tbs. butter

Partially peel potatoes (leave about half the skin on). Cook potatoes until fork tender. Mash with potato masher or metal paddle of mixer. Add butter, cheese, and spices and mix well. PLace mashed potatoes in serving bowl; place remaining tb. butter in the center of the potatoes and serve.

Recipes from Buca Little Italy
Newsgroups: rec.food.cooking
Subject: Compliments for garlic mashed potatos
From: hpplweb at nslsilus.org
Date: Wed, 12 Feb 1997 20:22:56 -0800
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Hi--

This is my first time posting to a newsgroup so please excuse any breach of ettiquette.

First I'm looking for a good garlic mashed potatos recipie.

Second, can anyone recommend a main dish and vegetable that would compliment these mashed potatos.

Thanks for your help.

Jenny
jbauman at nslsilus.org
Newsgroups: rec.food.cooking
Subject: Re: Compliments for garlic mashed potatos
From: Don Kleist (kleist at gdls.com)
Date: Thu, 13 Feb 1997 06:01:09 -0600
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> First I'm looking for a good garlic mashed potatos recipie.
>
> Second, can anyone recommend a main dish and vegetable that would
> compliment these mashed potatos.

Try breath mints. ;-)

In a more serious vein, try this.

Much of the garlic we get comes from Gilroy, CA, which is just about a driver and 7-iron away from Castroville, CA, where most of the artichokes are grown. The old saying is that things that grow together go together.

My way of cooking artichokes is to trim the stickers, then steam them for about 1 hour. Into the steaming liquid I put a few pieces from the top of a bunch of celery, a couple of garlic cloves, a splash of lemon juice, and a splash of olive oil. Don't ask for proportions, because this is just a "throw it in the pot and cook it" kind of thing. I then chill the artichokes and serve them with mayonaise. Simple, but very good.

As for some meat, try some skinned chicken, breasts, or, more to my taste, thighs, slathered with almost any mustard but plain American yellow. Then, just bake the chicken till done. Cooking the mustard this way mellows the bite and gives the chicken a great taste. My favorite mustard for this is my homemade lemon dill mustard. I will post that recipe when I get a chance.
Newsgroups: rec.food.cooking
Subject: Re: Compliments for garlic mashed potatos
From: Neil Friedman (neil3 at mail.idt.net)
Date: Thu, 13 Feb 1997 07:01:09 -0500
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> First I'm looking for a good garlic mashed potatos recipie.

Garlic Mashed Potatoes ...Bon Appetit May 1996
1 1/4 pounds russets potatoes, peeled, cut into 1/2" pieces.
1/4 cup milk
6 large garlic cloves, peeled, crushed

1/4 cup whipping cream
1/4 cup ( 1/2 stick) butter, room temperature

Place potatoes in medium saucepan. Add enough cold water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat and simmer until potatoes are very tender, about 25 minutes.

Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.

I have modified this recipe to reduce the calories...I used chicken stock to replace the whipping cream...added 1 tablespoon of chopped sage and 1/2 cup parmasean cheese. The chicken stock was heated and added to potatoes in mixer until consistency was satisfactory.
Newsgroups: rec.food.cooking
Subject: Re: Compliments for garlic mashed potatos
From: sconsult at tricon.net (Paul McMichael)
Date: 14 Feb 1997 00:39:50 GMT
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Welcome to the group Jenny

I just got up from the table after a meal of steamed artichokes for a starter. followed by bacon wrapped venison (slow smoked outside) potatoes mashed with baked garlic and sauteed brussles sprouts. A mix of flavors that seem to go well together. nothing subtle about this meal.
Newsgroups: rec.food.cooking
Subject: Re: Compliments for garlic mashed potatos
From: mmp77 at aol.com (MMP77)
Date: 14 Feb 1997 02:18:49 GMT
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Jenny writes in part:

>First I'm looking for a good garlic mashed potatos recipie.
>
>Second, can anyone recommend a main dish and vegetable that would
>compliment these mashed potatos.

I have no tried and true recipe, but I often have garlic mashed potatoes at my favorite restaurant. The entrees I prefer them with are prime rib, tuna steak (broiled/grilled) and salmon steak. They add a little extra flavor to these basic meats/fish. Also, they serve them with the potatoes on the bottom of the plate and the meat directly on top. You cut a piece of meat and have the potatoes in every bite! Yum! There are usually a few token juliennes sliced carrots on top, too to make a nice appearance. I cannot wait to benefit from all the replies you will get for a recipe!
Newsgroups: rec.food.cooking
Subject: Re: Compliments for garlic mashed potatos
From: beaner at postoffice.ptd.net (Jeanine)
Date: Fri, 14 Feb 1997 21:31:03 GMT
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MMP77 wrote:

> Also, they serve them with the potatoes
>on the bottom of the plate and the meat directly on top.

I tried that at home once, and hubby set me straight! He MUST be able to eat each dish seperatly (unless its served in a casserole, of course<G>) Casserole dishes are allowed to take most of the plate, but meals with individually prepared main part and sides, he eats in parts..therefore they shouldn't co-habitate! (he only does that at home though..Strange guy <G>)
Newsgroups: rec.food.cooking
Subject: Re: Garlic mashed potatoes
From: Kate (kate at wwa.com)
Date: 14 Feb 1997 02:43:15 GMT
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Fine Cooking Magazine did a very fine article a while back ::shuffles through old magazines:: Eureka! Issue Number 6 Dec 1994/ Jan 1995 featuring the best ways to make mashed potatoes. It included discussions about why one method seemed to be superior to the other depending on the effect one wanted to create. Examples were peeling vs not peeling the potato before cooking, types of potatoes for the best mash and using a food mill or another method for mashing. They had a very nice recipe for roasted-garlic mashed potatoes. This has a much milder taste than potatoes mashed with fresh or even sauteed garlic. If anyone wants the recipe please E-Mail me and I will send it and/or post.
Newsgroups: rec.food.cooking
Subject: Re: Garlic Mashed Potatoes (recipe long)
From: kate (kate at wwa.com)
Date: 15 Feb 1997 00:10:22 GMT
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Roasted Garlic Mashed Potatoes from Fine Cooking Magazine Vol 6. The author of the article is David Everett.

The article summarizes why you should use one potato over another (he recommends a russet, specifically Yukon Gold, the blue potato or Idaho) not peeling the potato before boiling, and using a food mill. He also recommends using chilled butter cut into 1/2 inch slices. Since all of these ideas either seemed sound to me or comport with my own experience I follow the suggestions and always have great mashed potatoes. The problem with this method is that it requires using a food mill and a double boiler to warm the ground potatoes. There is more to clean up but the potatoes are perfect. Use your own method if this seems like too much and just add the roasted garlic before putting in the first bit of butter.

Here is his recipe for roasted garlic mashed potatoes

3 tbs sea salt
1 whole head garlic
2 sprigs fresh thyme [optional IMO]
Approx. 2 1/2 quarts cold water
2 lb Yukon Gold potatoes, scrubbed, unpeeled
2 tbs unsalted butter, chilled cut into 1/2 tbs slices
1/2 cup buttermilk.
[regular fat version would use 4 tbs unsalted butter and 1/2 cup hot milk. The richness of the garlic seems to compensate for some of the fat. Both are tasty but the higher fat version wins in my home ;-)]
sea salt and fresh pepper to taste

Heat the oven to 350 degrees F. Sprinkle 1 tbs sea salt on a small oven-proof dish. Put the garlic head and the thyme on the salt and cover with foil. Bake until the garlic is soft, about 45 minutes. Allow the garlic to cool slightly, then break the head into cloves and peel.

Bring the water to a boil and add the remaining sea salt. Add the potatoes and reduce the heat to medium, and cook the potatoes until they are tender, about 35 min. Drain immediately.

If you are using a food mill most of the peel will be removed in grinding [I prefer to pull the peel off the potato when they are just cooled enough to handle]. Grind the potatoes and half the garlic through the food mill.

Keep the potatoes warm in a double boiler as you add the butter in thin slices; stir the potatoes constantly. Wait till each slice of butter has been incorporated before adding more.

Warm the buttermilk (it may curdle slightly, this is not a problem). Slowly add the warm buttermilk to the potatoes, stirring constantly. Mix well. Season to taste with salt and pepper. If you want to add the rest of the garlic do so now by mashing the cloves with a fork and add. [If you already have enough garlic to your liking use the roasted garlic spread on bread or toast. At this point I am done and I serve the potatoes. The author recommends a final grinding through the food mill using the finest mesh disc. Again, IMO, extra work with little pay off] Keep the potatoes warm in the double boiler, uncovered, until serving.

Kate
Newsgroups: rec.food.cooking
Subject: Re:Lumpy mashed potatoes
From: R&S Partrick (RPartrick at worldnet.att.net)
Date: Sun, 23 Mar 1997 21:30:45 -0800
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My MIL always used to use her blender to get perfectly smooth potatoes. The type of potatoe didn't matter one iota.

Shelly
Newsgroups: rec.food.cooking
Subject: Re: Irish Mashed Potatoes (Colcannon)
From: David J Stevens (Praline at erols.com)
Date: Tue, 25 Mar 1997 21:35:31 -0800
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This is really a great recipe; but I'm a little confused about something. I was taught that Colcannon was a Scots dish and made with kale instead of cabbage; the onions chopped or sliced and browned in butter and used as a topper. Enlighten me.

David Stevens

The Weekly Spud wrote:

> Irish Mashed Potatoes (Colcannon)
>
> 2 cups - Green cabbage, shredded
> 2 cups - Mashed potatoes
> 1/4 cup - Green onions, sliced
> 1/8 tsp - Pepper
> Butter or margarine
> Parsley
>
> Heat 1/2-inch water to boiling.
> Stir in cabbage, cover and heat to boiling.
> Cook 5 minutes, drain.
> Prepare mashed potatoes, fold in cabbage, onions and pepper.
> Dot with butter, sprinkle with parsley.
> Serves 4.
Newsgroups: rec.food.cooking
Subject: Re: Irish Mashed Potatoes (Colcannon)
From: owlsprng at iol.ie (P. Morwood & D. Duane)
Date: Wed, 26 Mar 1997 09:49:00 GMT
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David J Stevens wrote:
>This is really a great recipe; but I'm a little confused about
>something. I was taught that Colcannon was a Scots dish and made with
>kale instead of cabbage; the onions chopped or sliced and browned in
>butter and used as a topper. Enlighten me.

Here's what I know about it.

Title: Colcannon Lore
Categories: Irish, Vegetables, Information
Yield: 1 servings

(from IRISH TRADITIONAL FOOD, Theodora Fitzgibbon:)

"This is traditionally eaten in Ireland at Hallowe'en. Until quite recently this was a fast day, when no meat was eaten. The name is from *cal ceann fhionn* -- white-headed cabbage. Colcannon should correctly be made with chopped kale (a member of the cabbage family) but it is also made with white cabbage; an interesting version is the Irish Folklore Commission's, which gives it as mashed potatoes mixed with onions, butter, and a boiled white cabbage in the center. Colcannon at Hallowe'en used to contain a plain gold ring, a sixpence, a thimble or button: finding the ring meant marriage within the year for the person who found it, the sixpence meant wealth, the thimble spinsterhood and the button bachelorhood."

(from THE POOLBEG BOOK OF IRISH TRADITIONAL FOOD:)

"For a dish that is not widely eaten or served today, colcannon remains remarkably widely known. Maybe the song about colcannon is better known than the dish. If you say "colcannon" in a crowded room, the chances are that half the room will break into one version of the song and the other into a completely different version. Like the recipe itself, there are two versions commonly known.

Did you ever eat colcannon Did you ever eat colcannon when 'twas made with yellow cream when 'twas made with thickened cream And the kale and praties blended And the greens and scallions blended Like the picture in a dream? Like the picture in a dream?

Did you ever take a forkful Did you ever scoop a hole on top And dip it in the lake To hold the melting cake Of heather-flavored butter Of clover-flavored butter That your mother used to make? Which your mother used to make?

Oh, you did, yes you did! Did you ever eat and eat, afraid So did he and so did I, You'd let the ring go past, And the more I think about it And some old married sprissman Sure, the more I want to cry. Would get it at the last?

God be with the happy times
When trouble we had not,
And our mothers made colcannon
In the little three-legged pot.

" -- Colcannon is so like champ, cally, stampy and poundies that it's difficult to understand how it ever came to have a different name. Yet, all over the country, colcannon is colcannon and known as nothing else. As in the two versions of the song, it can be made with kale or with greens, meaning cabbage. Those reared on the version made with kale can never understand how the cabbage version can be considered colcannon, and vice versa...."

Title: Colcannon #3
Categories: Irish, Vegetables
Yield: 4 servings

2 1/2 lb Potatoes (cooked, mashed)
1 c Cooked kale (finely chopped)
1 c Hot milk
4 Chopped scallions (optional)
Butter

Strip the heads of kale away from the stems and shred them finely. Kale is a tough vegetable which needs to cook for 10-20 minutes depending on its age. Cook as you would for any green vegetable in furiously boiling salted water until it is just tender. (Some people add 1/2 tsp baking soda to the water to help keep the kale at its brightest green.) Strain it and refresh it with cold water. Drain it thoroughly and squeeze out any excess water. Nowadays I put the kale into a food processor with the hot milk and blend them into a green soup which I then mix through the mashed potatoes. I then reheat it in the oven until it is very hot. This produces a dish fit for St. Patrick's Day in greenness. It is perfectly acceptable just to mix the kale and milk into the potatoes without recourse to the food processor, but the resulting dish is just speckled green. Do not use the processor if you are making colcannon with cabbage instead of kale. Don't forget the coin and the ring to amuse the children.

(from THE POOLBEG BOOK OF TRADITIONAL IRISH COOKING, Biddy White Lennon)

Title: Colcannon #2
Categories: Irish, Vegetables
Yield: 4 servings

450 g Kale or cabbage
450 g Potatoes
2 Small leeks or green onion tops
150 ml Milk or cream
Pinch of mace
Salt and pepper
100 g Butter

If using the kale, strip from the stalks or likewise remove the stump of cabbage before cooking in boiling salted water until tender but not overcooked. Drain very well and chop finely. Meanwhile, cook the potatoes, and while they are cooking chop the leeks or onion tops and simmer them in milk or cream for about 7 minutes. Drain the potatoes, season and mash them well, then stir in the cooked leeks and milk, adding a little more milk if needed.

Finally blend in the finely chopped kale or cabbage (modern cooks will find a blender or food processor ideal for this). Add the mace and taste for seasoning. Heat the entire mixture gently, then pile in a warmed dish. Make a small well in the center and pour in the melted butter.

(from IRISH TRADITIONAL FOOD, Theodora Fitzgibbon)

Title: Colcannon #1
Categories: Irish, Vegetables
Yield: 4 servings

1 lb Curly kale or cabbage, cooked
1 lb Potatoes, cooked
1 Onion, chopped
1 oz Dripping per lb. vegetables
Salt and pepper
Milk if necessary
1 Ring, wrapped in greaseproof paper

Mash the potatoes or pass them through a food mill. Chop the cabbage or kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a little of the dripping in a large, heavy frying pan and cook the onion in it. Remove and mix with the potato and cabbage. Season to taste, and stir in a little milk if the mixture is too stiff. Add the rest of the dripping to the hot pan and, when very hot, turn the potato and cabbage mixture into the pan and spread it out. Fry until brown, then cut it roughly and continue frying until there are lots of crisp brown pieces. Just before serving, slip in the wrapped ring -- the trick, as you can see from the rhyme, is to make sure the ring doesn't turn up too soon -- then the children will eat it all willingly!

(from GOOD FOOD FROM IRELAND, Georgina Campbell)
Newsgroups: rec.food.cooking
Subject: Re: Irish Mashed Potatoes (Colcannon)
From: Lyndon Watson (L.Watson at csc.canterbury.ac.nz) (Lyndon Watson)
Date: 27 Mar 97 08:41:16 +1200
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(P. Morwood & D. Duane) writes:

> Nowadays I put the kale
> into a food processor with the hot milk and blend them into a green

Is there no recipe for fine food that someone won't put through a food processor and reduce to a mush fit only for the toothless?

> It is perfectly acceptable just to mix
> the kale and milk into the potatoes without recourse to the food
> processor, but the resulting dish is just speckled green.

It's acceptable? What a relief! Here was I thinking that the point of making colcannon was to make something that is good to eat....
Newsgroups: rec.food.cooking
Subject: Re: Irish Mashed Potatoes (Colcannon)
From: owlsprng.NOSPAM at iol.ie (P. Morwood & D. Duane)
Date: Thu, 27 Mar 1997 07:40:12 GMT
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Lyndon Watson wrote:
>Is there no recipe for fine food that someone won't put through a food
>processor and reduce to a mush fit only for the toothless?

(chuckle) You'll have noticed that there's some variation among the recipes. Not everybody puts the stuff in the food processor. I wouldn't, myself.

Best! D.
Newsgroups: rec.food.cooking
Subject: Re: Irish Mashed Potatoes (Colcannon)
From: this at reader.makes.me.doThis (BlackBeard)
Date: Wed, 26 Mar 1997 15:05:59 -0800
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Praline at erols wrote:
> I was taught that Colcannon was a Scots dish and made with
> kale instead of cabbage; the onions chopped or sliced and browned in
> butter and used as a topper.

I've had it with both. Last time I was in Ireland My mother made it slightly different. She chopped bacon and rendered it in a big skillet. Then after mixing the cabbage, onions and mashed spuds etc, she placed the mixture into the pan with the bacon and grease (some of it was drained off). She let it cook for a few more minutes as she packed it all down. Then she took the serving dish, inverted the colcannon onto it and served it like a pie with the tasty bits of bacon on the top and a hint of browning. I don't know if this was a regional thing (Kerry) or what, but it was definately the best I've ever had.
Newsgroups: rec.food.cooking
Subject: Re: Meatloaf w/ mashed potatoes and cheese.
From: pthorn at ihug.co.nz (Pam Thornbury)
Date: Thu, 25 Sep 1997 10:37:31 GMT
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Craig H. Hamre wrote:
>I am looking for a recipe that I found on a catsup bottle about 8 years
>ago. I lost the recipe and would really like to make it again. It was a
>meatloaf (ground beef) with mashed potatoes and cheese on it.

This sounds like SHEPHERDS PIE

Brown 500gms minced or ground beef, brown large onion, put in
casserole. Add 2 cups beef stock, 2 Tbspns tomato sauce (or catsup),
salt and pepper. Cook in oven for approx 1hr on 180C.

Thicken with flour. Allow to cool.

While this is cooking, make mashed potatoes (easy on the milk or cream - you don't want it to be "sloppy"). Put meat into 2pt oven proof serving dish or casserole, spread potato over top, rough up the top with a fork, sprinkle with cheddar cheese. Put under grill to heat through and brown.
Newsgroups: rec.food.cooking
Subject: Peruvian mashed potatoes
From: jdeangeo at aol.com (JDeanGEO)
Date: 29 Sep 1997 17:30:27 GMT
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In a Peruvian restaurant in Denver (now defunct), we had a wonderful appetizer. It was cold mashed potatoes (yep) with a spicy bright green sauce on top. The more we ate, the more we liked it. I have searched the net, but Peruvian recipes are pretty scarce. If you know what this is, could you post a recipe? Thanks, Jan
Newsgroups: rec.food.cooking
Subject: Re: Peruvian mashed potatoes
From: Karen Selwyn (pkselwyn at erols.com)
Date: Mon, 29 Sep 1997 13:54:19 -0700
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JDeanGEO wrote:
> In a Peruvian restaurant in Denver (now defunct), we had a wonderful
> appetizer. It was cold mashed potatoes (yep) with a spicy bright green
> sauce on top.

The spicy, bright green sauce is most likely Chimichurri Sauce. I have a bottle of this wonderful condiment in my refrigerator right now. I know you're asking for a recipe, but I can only supply a vendor and a source for the product.

The product I have is called Marilyn G's Chimichurri Table Sauce. The product is distributed by Spice Styles, P.O. Box 1134, Pine Grove, CA 95665. I bought this at The Chile Shop in Santa Fe, NM.

The Chile Shop has an 800 phone number and does a wonderful job packing things for shipping. I have had two orders of assorted food mailed since my original purchase at the store and everything arrives intact because of the excellent double-boxed packing job.

I have no connection with either Spice Styles or with The Chile Shop.

In case you want to experiment on your own, the ingredient list on the bottle is as follows: wine vinegar, lemon juice, balsamic vinegar, olive oil, garlic, capers, parsley, red chiles, anchovies, herbs and spices.
Newsgroups: rec.food.cooking
Subject: Re: Mashed Potatoe Make-over
From: ggaldia at utdallas.edu
Date: Wed, 29 Oct 1997 19:41:00 GMT
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I tried this with slight variations. In addition to the ingredients below, I added 1 can of spinach (no water), 1 package of onion soup mix and some parmasean cheese. The results were tasty, but I couldn't quite get them to stay in patty form.

On 21 Oct 1997 05:18:48 -0600, Walter Kasbey wrote:

This was submitted to the Taste of Home magazine by Rosemary Burr of Carlsbad California. It is so good I just had to let others have the recipe.

1 beaten egg
1 tablespoon of flour
2 cups of leftover mashed potatoes
butter
chopped onion
cheddar cheese

Add egg and flour to leftover mashed potatoes. Shape into thin patties and place half in a skillet over melted butter. Put some chopped onion and cheddar cheese on each. Top with another patty and press to seal the edges. Brown on both sides. Delicious

Wally Kasbey
Orleans Ontario
Newsgroups: rec.food.cooking
Subject: garlic mashed potatoes
From: csphof at yahoo.com
Date: Wed, 01 Apr 1998 14:35:55 -0600
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My family and I tried the garlic mashed potatoes the other night and they were absolutely delicious. Thanks for such a great idea.

Chris from California
Newsgroups: rec.food.cooking
Subject: Re: garlic mashed potatoes
From: bbbearbb at aol.com (BBbearBB)
Date: 4 Apr 1998 18:39:10 GMT
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Sounds like your familiy likes garlic :{D If so please check out
http://angelfire.com/me/debear [archive.org] for some Stinkin recipes
Da ßear
Newsgroups: rec.food.cooking
Subject: "Charlie's Smashed Potatoes"
From: rodolan (rodolan at concentric.net)
Date: 18 Sep 1998 18:56:22 PDT
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Does anyone know how to duplicate "Charlie's Smashed Potatoes" . They are served at Bugaboo Creek Steak House and are delicious. Thanks in advance.
Newsgroups: rec.food.cooking
Subject: Re: "Charlie's Smashed Potatoes"
From: seesa2 at aol.com (Seesa 2)
Date: 21 Sep 1998 03:04:40 GMT
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Not sure how Charlie smashes his potatoes, but I make up some tasty taters.

1 Med Onion diced
1 Med Green pepper Diced small
2or 3 cloves garlic smashed
1 tablespoon olive oil
Cook all the above about 5-7 minutes until onion is brown and carmelized. You might wait to put in the garlic so it doesnt burn.
Add 1 Teaspoon worchestershire sauce and a splash of tabasco.

Nuke 4-6 Potatoes in the microwave for 12 minutes on High (My Micro is 1000 watt job, check your instructions)
I poke the taters with a fork and wrap em in Paper towels before nuking.
While the taters are piping hot, Half them and scoop out the tater into a bowl, when all the tart stuff is in the bowl, add 3-5 tablespoons butter (I also sometimes use leftover bacon drippings for a true cholesterol fest)
Add a good dose of cracked black pepper and about a tsp of salt. Mix with a fork to break up the taters. Add to the pan with the peppers and onions and mix throughly. Add more or less butter to taste (The more the better)
Newsgroups: rec.food.cooking
Subject: Re: "Charlie's Smashed Potatoes"
From: A Boles (boles at escape.ca)
Date: Thu, 24 Sep 1998 20:09:27 GMT
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Seesa 2 wrote:
>Nuke 4-6 Potatoes in the microwave for 12 minutes on High (My Micro is 1000
>watt job, check your instructions)

I do about the samething except I bake potatoes in the oven till skin is really crisp about 1 hour at 375. then after mixing in other ingregients. Put them back in skins and cover with cheese and back to oven just long enough to melt cheese.
Newsgroups: rec.food.cooking
Subject: Re: Christmas menu (Mashed potatoes and yams)
From: turner at reed.edu (Johanna C. Colgrove)
Date: 11 Jan 1999 11:07:24 -0800
--------
Starch basics taken to a new level.

Cheese and garlic mashed potatoes (enough for 14 people plus leftovers)

20 Potatoes peeled and boiled until done, drained
1/2 cup Olive oil
Garlic 1 1/2 heads peeled
3/4 lb fresh finely grated good Parmesan cheese (don't use pregrated
cheese, it won't melt right on top)
1/2 cup sour cream
1/2 cup cream
salt and pepper

put garlic in olive oil in bakeable small dish. Bake in oven for about 25 minutes. Mash garlic in oil. Mash potatoes

Whip potatoes in stand mixer (sort of have to do two batches with this many potatoes) adding everything else except reserve about a cup of grated parmesan.

Butter a large flat casserole dish (ours was an oval about 8" wide at the widest and 15" long, 3" deep), put potatoes in dish, sprinkle top with cheese.

Can be made ahead to this point and refridgerated overnight. Allow to come to room temp for one hour before baking, then bake in a 375 oven until everything is brown on top about 45 minutes.

Sweet Potatoes and yams

2 orange fleshed sweet potatoes (yams)
2 white sweet potatoes
1 head garlic broken apart but not peeled (should have used more)
olive oil
salt and pepper

cut sweet potatoes and yams into 3/4" slices then cut in half if very big, put in large flat baking dish with garlic, oil liberally, salt and pepper generously and bake at 350 for about an hour or until done.
Newsgroups: rec.food.cooking
Subject: Re: Mashed Potatoes and Cabbage Casserole
From: amandamarx at aol.com (AmandaMarx)
Date: 12 Apr 1999 02:45:16 GMT
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Wouldn't it be better to add the cabbage to boiling water that doesn't contain all the starch from the water used to boil potatoes? Also, what would happen if you peeled potatoes before placing in water and cutting them in pieces?
Newsgroups: rec.food.cooking
Subject: Re: Cream Cheese & Chives Mashed Potatoes
From: garyl19379 at aol.com (GaryL19379)
Date: 27 May 1999 02:58:14 GMT
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In keeping with your diabetic creamcheese and chives mashed potatoes, once I became diabetic, I adapted my old, very similar favorite baked potato recipe to the low fat, low etc. method. The old way with a baked potato was to use, of course, only Idaho bakers (russets), bake them in an extremely hot oven until, when you slice their tops open, they fairly explode. Then (remember, this is the old way) gobs of real butter, salt and pepper, real, crisp crumbled bacon, globs of sour cream, and finally, a garni of chives. Now with some margarines tasting almost as good as old time butter (really salty), low fat or no fat sour cream, and keeping the bacon real since no bacobits yet come close --- heaven!!!
Newsgroups: rec.food.cooking
Subject: Re: Mashed potato pizza crust?
From: Doug Hendry (dougodbn at visiboard.com)
Date: Fri, 10 Sep 1999 08:24:41 +0200
--------
Enjoy..

Potato-based pizza.
Cooking temp. 220C

225g(8 oz) potatoes, peeled, cooked, and sieved
50g(2 oz) butter
125g (4oz) self-raising flour
1/4 tsp. salt.

Rub the butter into flour and salt, then stir in the potatoes, knead lightly then place on a well-oiled baking sheet and press into a 10" (25cm) round. Add your choice of toppings and bake in the top of the oven 25-30 mins or until the base is firm.
Newsgroups: rec.food.cooking
Subject: mashed potato balls
From: Kelly (fallin at wctc.net)
Date: Fri, 08 Oct 1999 20:15:05 GMT
--------
Does anyone know how to make those little seasoned bread crumb coated mashed potato balls? Are they deep fried or baked?

Thanks
Newsgroups: rec.food.cooking
Subject: Re: mashed potato balls
From: jynxx6969 at aol.com (Jynxx6969)
Date: 08 Oct 1999 23:41:05 GMT
--------
Kelly wrote:
>how to make those little seasoned bread crumb coated mashed
>potato balls? Are they deep fried or baked?

I usually just dip them in egg and seasoned bread crumbs and fry in oil. A friend of mine puts a cube of mozzerella cheese in the middle of the potato ball before she dips and fries :)
Newsgroups: rec.food.cooking
Subject: Re: mashed potato balls
From: Amalia Freedman (freedman_amalia at bah.com)
Date: Mon, 11 Oct 1999 17:53:53 -0700
--------
Jynxx6969 wrote:
> I usually just dip them in egg and seasoned bread crumbs and fry in oil. A
> friend of mine puts a cube of mozzerella cheese in the middle of the potato
> ball before she dips and fries :)

In some Andean countries, mashed potato balls are sold as street food stuffed with a cooked and seasoned ground meat mixture, they are delicious. I have not attempted them at home, but this might be a good variation if you decide to make a batch. I'm sure you could season with sautéed onion, garlic and Italian seasoning for starters, and experiment from there.
Newsgroups: rec.food.cooking
Subject: Re: better mashed potatoes
From: af at homer.com (JF)
Date: Wed, 20 Oct 1999 19:19:02 GMT
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Cindy wrote:
>about making mashed potatoes in the microwave. I guess I figured I'd have
>to boil them like on the stove. They are really good and easy and I make
>them that way all the time now.
>Cindy

I think you missed the point on the reason why they were better--

They weren't boiled! Just like any vegetable, boiling strips the flavor and nutrients from potatoes. Forget the microwave though, try baking them first. Roasting with a little olive oil on the skins then mashing is good too. Anything but boiling!

Alex
( master of the mashed potato )
Newsgroups: rec.food.cooking
Subject: Re: better mashed potatoes
From: Cindy (jpucci at spampitton.com)
Date: Thu, 21 Oct 1999 13:22:41 GMT
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Yeah, well, I've been married for 26 years and I've always boiled them. I learned from my scotch/German grandmother. She boiled everything. Where were you 26 years ago when I was learning to cook. Although I must admit, a friend made me mashed potatoes by steaming them so I've been doing it that way for a couple of years. Anyway, I like the microwave idea because it is so quick. I may try the oven idea when I have lots of time. I bet you like mashed potatoes with the skins left on don't you?
Newsgroups: rec.food.cooking
Subject: Re: better mashed potatoes
From: ndooley at blue.weeg.uiowa.edu (Nancy Dooley)
Date: Thu, 21 Oct 1999 16:17:59 GMT
--------
>that way for a couple of years. Anyway, I like the microwave idea because
>it is so quick. I may try the oven idea when I have lots of time. I bet

15 minutes in a microwave is quick for mashed potatoes? You can cook them in simmering water on top the stove for 15 minutes and they'll be ready to mash (if they're cut up first)....
Newsgroups: rec.food.cooking
Subject: marinara sauce? mashed potatoes?
From: pbelci at mindspring.com (Jill)
Date: Tue, 26 Oct 1999 17:53:43 -0400
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Hi everybody -

I just got my Foley food mill today! I am just now cooking down something like two billion pounds of tomatoes, which I will then put through my new food mill and freeze. This weekend I will make applesauce, which I will serve with roast pork and mashed potatoes.

My questions are: 1) Does anyone have a good recipe for a basic marinara sauce? 2) Has anyone ever made mashed potatoes using a food mill? I normally make my mashed potatoes with aan electric mixer - how do they differ?
Newsgroups: rec.food.cooking
Subject: Re: marinara sauce? mashed potatoes?
From: Mary (mars at together.net)
Date: Tue, 26 Oct 1999 19:44:56 -0400
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Jill...I use a ricer to make "mashed " potatoes.... works great!....I like it better than a masher or egg beater...
Newsgroups: rec.food.cooking
Subject: Re: marinara sauce? mashed potatoes?
From: j6505 at aol.com (J6505)
Date: 27 Oct 1999 10:03:07 GMT
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Q # 2 - The best resulting mashed potatoes is achieved with a potato ricer. Worst mashed potatoes are done with an electric mixer.

Rick (Caterer)
Newsgroups: rec.food.cooking
Subject: Re: marinara sauce? mashed potatoes?
From: penmart10 at aol.com (Sheldon)
Date: 27 Oct 1999 15:12:54 GMT
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J6505 writes:

>Q # 2 - The best resulting mashed potatoes is achieved with a potato ricer.
>Worst mashed potatoes are done with an electric mixer.

That's correct, only a moron would try to mash potatoes with a mixer... I can picture you pounding yer spud with a Kitchen-Aid stand mixer, betcha it's messy and yer friggin' arms must get tired... hahahaha, you blithering idiot... and riced potatoes ain't mashed potatoes! Yoose better stick to driving yer catering truck and leave the cooking to those who can. <G>
Newsgroups: rec.food.cooking
Subject: Re: marinara sauce? mashed potatoes?
From: pbelci at mindspring.com (Jill)
Date: Wed, 27 Oct 1999 18:24:51 -0400
--------
And I beg to differ on the potatoes. My Mom makes the best mashed potatoes in the world, and she has always used an electric mixer. Come to think of it, I make pretty good mashed myself, and I use a mixer. I just wanted to know if you could make decent mashed with ther food mill.
Newsgroups: rec.food.cooking
Subject: Re: Garlic Mashed Potatoes
From: Tillman LJenkins (monkey at nwinfo.net)
Date: Sat, 27 Nov 1999 09:36:39 -0800
--------
I make instant mashed potatoes and then stir in ranch dressing they have it in all flavors with onion garlic and such tastes pretty good and the kids love it.

Robin Cowdrey wrote:

Request: Does anyone know a good recipe for garlic mashed potatoes?

The roasted garlic variation will work well. Roasting really mellows the garlic flavour so use more if you are a garlic lover. For a really intense garlic flavour use raw garlic pushed through a garlic press. The flavour will be very different; use only one or two fat cloves. Unless you like gluey potatoes, don't use a food processor or electric mixer. I would leave out the nutmeg and use the buttermilk with the garlic variation.

I particularly like the roasted garlic or celeriac variation as a topping for Shepherd's or Cottage Pie.

Mashed Potatoes With Variations

6 medium baking potatoes
1 teaspoon salt
3 tablespoon butter
1/2 cup hot milk or hot buttermilk
freshly grated nutmeg; optional

Peel and quarter potatoes and place in large pot with just enough cold water to cover and 1/2 teaspoon salt. Over high heat, bring to a boil; lower heat to medium low and cook, covered, until very tender, about 20 to 25 minutes. Drain. Mash potatoes, working out all the lumps. Add butter, 1/2 teaspoon salt and milk. Whip with a fork until smooth. Add nutmeg to taste, if using, and a little more hot milk, if necessary. Serve immediately or keep warm over a pan of hot water.

VARIATIONS
All quantities are for the basic Mashed Potatoes (recipe above):

HERBED: Add sprigs of fresh herbs, bay leaf or celery tops to the water while boiling potatoes, if desired add 1 tablespoon finely chopped parsley, thyme or oregano, or a combination of fresh herbs, while mashing.

ITALIAN: Substitute herbed olive oil for butter and use hot chicken broth instead of milk.

PESTO: Omit butter; add 1/4 cup grated Parmesan and 1 to 2 tablespoon basil pesto or sundried tomato pesto.

ROASTED GARLIC: Brush 6 to 10 unpeeled cloves garlic with olive oil and roast at 3250F for 30 minutes. When cool enough to handle, squeeze garlic out of skins and add to the potatoes while mashing. Add 1/4 cup grated Parmesan, if desired.

ROOT VEGETABLE: Use only 4 potatoes and add one of the following: 4 medium parsnips, peeled and diced; 2 white turnips, of equal size to the potatoes, peeled and diced; or 1 medium celery root, peeled and diced. Cook with potatoes. Add an extra pinch of nutmeg

Contributor: President's Choice Magazine - October, 1998

Yield: 4 to 6 servings
Newsgroups: rec.food.cooking
Subject: leftover mashed potatoes
From: Kerith A. Strano (kerith at stranoparts.com)
Date: Tue, 30 Nov 1999 03:14:18 -0500
--------
How long do mashed potatoes made w/ butter and milk stay edible if stored in the fridge? I have a ton leftover from Thanksgiving and I'm afraid I missed my freezer ready window.

Any help ia appreciated.
Newsgroups: rec.food.cooking
Subject: Re: leftover mashed potatoes
From: Stan Horwitz (stan at typhoon.ocis.temple.edu)
Date: 30 Nov 1999 12:49:01 GMT
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Kerith Strano wrote:
> How long do mashed potatoes made w/ butter and milk stay edible if
> stored in the fridge?

This depends on how well sealed the storage bowl is, but just use your nose. If the mashed potatoes look okay and smell okay, then they're fine to eat.
Newsgroups: rec.food.cooking
Subject: Re: leftover mashed potatoes
From: gloria p (puester at worldnet.att.net)
Date: Tue, 30 Nov 1999 16:27:38 -0700
--------
Kerith A. Strano wrote:
> How long do mashed potatoes made w/ butter and milk stay edible if
> stored in the fridge?

Can't tell you specifically, but as long as they don't have funny looking liquid in the bottom or a strange odor, taste and see.
In order to microwave them, add a little extra milk and butter, heat and beat with a fork and the texture improves a lot. We had some left from Thanksgiving last night and they were still fine!