Mashed: mashed potatoes improvements [and sub threads]
Subject: mashed potatoes improvements [and sub threads]
Newsgroups: rec.food.cooking
From: notley37 (notley37 at home.com)
Date: Sun, 16 Dec 2001 17:09:11 GMT
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What do you add to mashed potatoes to make them better? Roasted Garlic? Rosemary? Chives? what else?
From: E (emarkert at netscape.net)
Date: Sun, 16 Dec 2001 17:18:17 GMT
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Use warmed milk instead of cold. I also, sometimes, use chicken stock.
Roasted garlic is a good thing.
From: Steve Fenwick (SCF (at) w0x0f (dot) com)
Date: Sun, 16 Dec 2001 22:13:17 -0800
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Yams, about 1:1. Then put them back into a baking dish, dot with butter and sprinkle with brown sugar, and stick them under a broiler until browned.
From: Siobhan Perricone (morgannalefey at starband.net)
Date: Sun, 16 Dec 2001 17:27:34 GMT
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Violently sharp Vermont Cheddar cheese. :)
From: robdgot at aol.com (Bob Gottlieb)
Date: 16 Dec 2001 17:48:17 GMT
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Shredded carrots and Parmesan/Romano cheese
From: gloria p (puester at worldnet.att.net)
Date: Sun, 16 Dec 2001 17:51:31 GMT
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Sour cream or cream cheese. Fresh ground black pepper, lots. Good gravy to pour on top also helps immeasurably.
From: Jill McQuown
Date: Sun, 16 Dec 2001 12:10:43 -0600
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gloria p wrote:
> Sour cream or cream cheese. Fresh ground black pepper, lots.
> Good gravy to pour on top also helps immeasurably.
Ah, yes, the great cream cheese! I have a "spread" that takes the place of butter in baked potatoes and a dollop is also nice on mashed potatoes or any warm vegetable where butter would be good. Here it is:
8 oz. pkg. non-fat cream cheese
3 cloves garlic, minced
1/2 Tbs. finely minced chives (or fresh parsley)
dash celery salt
dash onion powder
dash sweet paprika
Let cream cheese stand at room temperature until soft. In small mixing bowl, blend together with remaining ingredients with a spoon until mixed thoroughly. Cover and chill. Mixture keeps in the refrigerator about 2 weeks.
From: Jill McQuown
Date: Sun, 16 Dec 2001 12:01:56 -0600
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notley37 wrote:
>What do you add to mashed potatoes to make them better?
Butter and salt :)
From: photog0 at home.com (murray)
Date: Sun, 16 Dec 2001 18:04:22 GMT
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notley37 wrote:
>What do you add to mashed potatoes to make them better?
Believe it or not, just a bit of horseradish, nobody will nail you for it, but they will want more!!! Murray
From: rmi1013934 at aol.com (Rosie Miller)
Date: 16 Dec 2001 18:04:26 GMT
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notley37 wrote:
>What do you add to mashed potatoes to make them better?
Garlic is good, real butter, and cream, lightly sauteed fresh spinach - plus all the previously mentioned make a wonderful dish from mashed taters. You can also add cheese, bacon bits... this is making me hungry, I better stop.
Rosie
Wild Heart / Careful Mind...
From: JY (noemail at thanks.com)
Date: Sun, 16 Dec 2001 18:14:39 +0000 (UTC)
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notley37 wrote:
>What do you add to mashed potatoes to make them better?
Cheese and bacon bits is nice, spring onions are nice also - really finely chopped
maybe sundried tomatoes?
i like it simple personally, just lots of butter and cream - yummy!
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Sun, 16 Dec 2001 13:16:16 -0600
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notley37 wrote:
>What do you add to mashed potatoes to make them better?
IMO better tasting potatoes aren't from what you add; they're from what you start with. The potatoes I ate in CZ in 1992 were incredibly tasty. Cow poop fertilizer.
From: Michael Odom (modom at koyote.com)
Date: Sun, 16 Dec 2001 11:23:35 -0800
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notley37 wrote:
>What do you add to mashed potatoes to make them better?
Horseradish
From: penmart01 at aol.como (Sheldon)
Date: 16 Dec 2001 18:58:54 GMT
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notley37 wrote:
>What do you add to mashed potatoes to make them better?
Sour Cream... yogurt if yer a masochist.
From: John (john at nospamnospam.com)
Date: Sun, 16 Dec 2001 20:37:55 GMT
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Most importantly, I use a potato ricer, so the end result is gloriously light and fluffy. I throw a few cloves of garlic into the potato boiling water, and then rice the garlic with the potatoes. I add a little salt and pepper to the riced potatoes, and then gently fold in melted butter and warm whole milk. Sometimes, I put in a little dill weed.
From: aquari at aol.comNOJUNK (Libby)
Date: 16 Dec 2001 22:56:22 GMT
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I vote with the horseradish contingent. Muy delicioso!!
From: Nala (abarceloREMOVE at shaw.ca)
Date: Sun, 16 Dec 2001 21:02:41 GMT
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notley37 writes:
> What do you add to mashed potatoes to make them better? Roasted Garlic?
> Rosemary? Chives? what else?
Sunny Paris
From: Sheryl Rosen (nospam at optonline.net)
Date: Sun, 16 Dec 2001 23:03:32 GMT
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Nala wrote:
> Sunny Paris
Ding ding ding we have a winner!!!
Don't forget the sour cream!
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Sun, 16 Dec 2001 22:03:09 GMT
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notley37 writes:
> What do you add to mashed potatoes to make them better?
Try making them from about 2/3 potatoes and 1/3 parsnips or turnips.
From: Buckler (buckkler at yahoo.com)
Date: Mon, 17 Dec 2001 02:25:19 GMT
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notley37 writes:
>What do you add to mashed potatoes to make them better?
I came to this thread late, so apologies in advance for any duplication of effort. There are a few combinations of things I like:
Sharp cheddar cheese, crumbled bacon, chives and sour cream.
Bleu cheese crumbles, or bleu cheese dressing in a pinch.
Roasted garlic, of course, with freshly-grated parmesan cheese, oregano and basil.
If I'm lazy or rushed, I'll just toss in a couple of shakes of Worcestershire sauce.
HTH,
Buckler
From: ladyvmh2000 at aol.com (Vickie)
Date: 17 Dec 2001 04:55:43 GMT
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notley37 writes:
>What do you add to mashed potatoes to make them better?
Garlic
Roasted Garlic
Green Onions
Carmelized onions
any kind of cheese
Sour cream
Buttermilk
Bacon
Thyme,basil, tarragon, nutmeg
Ham
Proscuitto
Cream Cheese, plain or flavored
Of course I don't use all of these at once.
From: stan at temple.edu
Date: 17 Dec 2001 15:44:09 GMT
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notley37 wrote:
> What do you add to mashed potatoes to make them better?
Roasted garlic and rosemary are nice, but properly made mashed potatoes really don't need any enhancements.
Subject: Twice Baked Taters (WAS:Re: mashed potatoes improvements)
Newsgroups: rec.food.cooking
From: Jill McQuown
Date: Sun, 16 Dec 2001 12:15:01 -0600
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Rosie Miller wrote:
> Garlic is good, real butter, and cream, lightly sauteed fresh spinach - plus
> all the previously mentioned make a wonderful dish from mashed taters. You can
> also add cheese, bacon bits... this is making me hungry , I better stop.
Okay, now you've done it. You had to mention cheese and bacon bits! (laughing) I baked some potatoes last night (I always bake extras!)
So with one of the extras I'm going to "twice bake" it. Scoop out the inside, add a teaspoon of or two of milk and a little softened butter and mash it. Put it back in the skin and top with some shredded cheese and crumbled bacon. Back in the oven it will go at 400 for oh... 10 minutes, maybe. Just enough to warm it through. Delicious!
From: dancertm (dacertm at exo.com)
Date: Sun, 16 Dec 2001 20:49:23 -0800
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It depends on what you have around at the time. I bake the "taters" and sometimes add milk, butter, sour cream, garlic and green onion. Of course after cleaning the inside and mix it. When it's time to eat, I nuke it until hot. There is no set way, be creative.
Subject: Re: mashed potatoes improvements)
Newsgroups: rec.food.cooking
From: thecatintx at aol.com (TheCatinTX)
Date: 16 Dec 2001 18:44:16 GMT
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I put whatever amount of milk/cream I am going to use in the mashed potatoes in a good pan on the stove when I start boiling the potatoes....I poach some fresh garlic in the pan with the milk, keeping it just under boiling
The garlic softens and infuses into the liquid, giving it a wonderful rich flavor. Just before the potatoes are ready, I add whatever amount of butter I'm using to the the milk and garlic. That way the butter is soft, and everything being added to the potatoes is warm. - Cat