Subject: Smashed potatoes?
Newsgroups: rec.food.cooking
From: Richard Cavell (richardcavell at mail.com)
Date: Sat, 28 Sep 2002 05:55:49 GMT
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What are 'smashed' potatoes? Is it just an American term for mashed potatoes?
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Sat, 28 Sep 2002 06:01:42 GMT
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Richard Cavell wrote:
> What are 'smashed' potatoes? Is it just an American term for mashed
> potatoes?
Basically, yes. It's a casual, fun, unsophisticated reference. Also, "smashed potatoes" or "smashed 'taters" often describes mashed potatoes with the skins left on.
From: Steve Wertz (swertz at texas.net)
Date: Sat, 28 Sep 2002 06:13:45 GMT
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Richard Cavell wrote:
> What are 'smashed' potatoes? Is it just an American term for mashed
> potatoes?
It's when you're so stinking drunk you roll yourself up into a fetal position on the ground, and just lay there for a few hours.
From: MH (bastzine at worldnet.att.net)
Date: Sat, 28 Sep 2002 06:41:35 GMT
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Steve Wertz wrote:
> It's when you're so stinking drunk you roll yourself up into a fetal
> position on the ground, and just lay there for a few hours.
Oh, Steve, that's more than any of us need to know. : )
Memories of college days, perhaps?
Martha H.
From: yackattack1 at aol.com (Yackattack1)
Date: 28 Sep 2002 20:09:18 GMT
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My grandmother made what she called "smashed potatoes". We called them "smashies". Just a varient of a regular mashed potatoe. She mashed them with some minced garlic, sour cream, and half and half. EWW......were they good.
From: teddybearsdancing at webtv.net (Amy Eugenia)
Date: Sat, 28 Sep 2002 18:40:56 -0400 (EDT)
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please send me the smashing potato recpie please thank you
From: missmouse at cheerful.com
Date: Sat, 28 Sep 2002 21:18:35 GMT
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Richard Cavell wrote:
>What are 'smashed' potatoes? Is it just an American term for mashed
>potatoes?
I saw a recipe for smashed potatoes but I don't remember where. It was basically small boiled potatoes that were "smashed" or flattened but still held its shape and then browned in oil on both sides, and sprinkled with salt and pepper. It sounded like yummy new way to present potatoes.
From: sf (sf at pipeline.com)
Date: Sat, 28 Sep 2002 19:52:44 -0700
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missmouse at cheerful.com wrote:
> I saw a recipe for smashed potatoes but I don't remember where. It
> was basically small boiled potatoes that were "smashed" or flattened
> but still held its shape and then browned in oil on both sides, and
> sprinkled with salt and pepper.
Ours weren't even that fancy. Boil potatoes cut in half until tender. Place cut side down on a plate, smash with a fork, add butter to taste.
From: Jill McQuown
Date: Sun, 29 Sep 2002 07:08:53 -0500
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sf wrote:
> Ours weren't even that fancy. Boil potatoes cut in half until tender.
> Place cut side down on a plate, smash with a fork, add butter to
> taste.
Don't forget the salt & pepper!
From: sf (sf at pipeline.com)
Date: Sun, 29 Sep 2002 10:38:53 -0700
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Jill McQuown wrote:
> Don't forget the salt & pepper!
Oooop! My bad.
S & P are obligatory.
From: slevvertrevor at yahoo.co.uk (cookie monster)
Date: 30 Sep 2002 02:07:02 -0700
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Ever tried a drop or two of worcester sauce in there?? I discovered it by mistake (like her on the Lea & Perrins ad who puts it in her spag bol instead of the red wine) .....defo worth a try!!
From: sf (sf at pipeline.com)
Date: Mon, 30 Sep 2002 21:04:08 -0700
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Cookie wrote:
> Ever tried a drop or two of worcester sauce in there?? I discovered it
> by mistake (like her on the Lea & Perrins ad who puts it in her spag
> bol instead of the red wine) .....defo worth a try!!
No, never thought about it.... but I'm a Lea & Perrins lover and I'll try anything once!
From: dwheeler at ipns.com (Daniel B. Wheeler)
Date: 29 Sep 2002 08:03:46 -0700
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Richard Cavell wrote:
> What are 'smashed' potatoes? Is it just an American term for mashed
> potatoes?
I've only heard it in America, so you may be right...
What is it? Cooked potatoes which are only partially broken-down, as in smashed with a hammer or meat tenderizer. Smashed potatoes can also be made from a variety of sizes in the potatoes. This incorporates some of the crunchiness of raw potatoes with the cooked creamy-smoothness of well blended pototoes blended with milk or cream (I prefer milk).
Greg Higgins of Higgins Restaurant (Portland, Oregon) likes to use them with julienned or grated truffles: grated truffles with mashed potatoes, julienned or chopped truffles with smashed potatoes. (Greg also calls these "slightly mashed" or "chunky" potatoes.
From: Mike Reid (clevermick at fellwalk.co.uk)
Date: Mon, 30 Sep 2002 12:52:46 +0100
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Following up to Richard Cavell:
>What are 'smashed' potatoes? Is it just an American term for mashed
>potatoes?
In UK it is used in a Gordon Ramsey cookbook to mean waxy boiled potatoes lightly broken up with a fork and drizzled with olive oil. The recipe mixed the potato with broad beans and topped it with half a game bird, decorated with deep fried sage leaves.
I had a problem serving it to guests as one did not appreciate that they were other than badly mashed potatoes!
From: Mike Reid (clevermick at fellwalk.co.uk)
Date: Mon, 30 Sep 2002 12:54:37 +0100
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Following up to Mike Reid:
>In UK it is used in a Gordon Ramsey cookbook to mean waxy boiled
>potatoes lightly broken up with a fork and drizzled with olive oil.
>The recipe mixed the potato with broad beans and topped it with half a
>game bird, decorated with deep fried sage leaves.
On second thoughts, he used the term bashed not smashed, but its a pleasant recipe!
From: fusina at radix.net (Elizabeth)
Date: Mon, 30 Sep 2002 12:53:25 -0400
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Mike Reid wrote:
> Following up to Mike Reid:
>
> >In UK it is used in a Gordon Ramsey cookbook to mean waxy boiled
> >potatoes lightly broken up with a fork and drizzled with olive oil.
> >The recipe mixed the potato with broad beans and topped it with half a
> >game bird, decorated with deep fried sage leaves.
>
> On second thoughts, he used the term bashed not smashed, but its a
> pleasant recipe!
It sounds yummy, can you post the recipe?
From: Mike Reid (clevermick at fellwalk.co.uk)
Date: Tue, 01 Oct 2002 07:47:19 +0100
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Following up to Elizabeth:
>It sounds yummy, can you post the recipe?
your wish is my command!
It turns out to be a Quaglinos recipe, not GR, so much for my memory!
It's pigeon in the book, but we prefer other game birds, pheasant or grouse if you dont mind paying the price.
Fry the wings, neck and giblets but not liver. add carrot, mushroom, shallot and celrey garlic. degalze with madiera. cook down to a syrup. add some chicken stock, reduce again, then add the chopped livers and briefly cook. Sieve and reserve.
Peel new potatoes, boil, drain, mash roughly with a fork, add parsley. Keep warm.
meanwhile: Oven 200C 400F gas 6.
brown the halved bird in a cast iron frying pan then put in oven for 10 minutes (maybe more, these recipes can err on the rare side)
boil broad beans for 2 or 3 minutes.
deep fry sage leaves for 1 minute.
arrange potato on plate, drizzle with olive oil and the broad beans scattered round, bird on top, pour sauce over and place sage leaves on top.
From: Linda (res03cw1_AT_ at gte_DOT.net)
Date: Sun, 06 Oct 2002 17:36:54 GMT
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>It sounds yummy, can you post the recipe?
Smashed Potato Salad
> See this recipe on-air on 11/22/2002 at 8:00 PM ET.
I got this from the
www.foodtv.com.
Recipe courtesy Emeril Lagasse, 2002
2 pounds small white potatoes
1 bunch scallions, sliced thinly on the bias
1 red onion, diced
3/4 to 1 cup mayonnaise
2 tablespoons cider vinegar
Salt
Freshly ground black pepper
In a saucepan, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender. Drain and place in a mixing bowl. Smash the potatoes with a potato masher. Add scallions, red onion, mayonnaise, and cider vinegar. Season, to taste, with salt and pepper.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
For more of Emeril's recipes, go to
Emerils.com.
From: Hunibal (hunibal_ at hotmail.com)
Date: Sun, 6 Oct 2002 15:58:36 -0400
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What is scallions? Please, excuse my ignorance!
From: sisyphuz at aol.com (Sisyphuz)
Date: 06 Oct 2002 20:42:51 GMT
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Hunibal writes:
>What is scallions? Please, excuse my ignorance!
Scallions are green onons.
From: Ian Ford (idot.ford at virgindot.net)
Date: Tue, 08 Oct 2002 07:55:08 +0100
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Sisyphuz wrote:
>Scallions are green onons.
They're called Spring Onions around here, if that's any help, although Scallions can also be used in parts of the UK.
From: nobody at nevermind.com (Frogleg)
Date: Mon, 30 Sep 2002 14:11:39 GMT
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Richard Cavell wrote:
>What are 'smashed' potatoes? Is it just an American term for mashed
>potatoes?
Yes. "Mashed" covers everything from (boiled) potatoes, sometimes with skins, treated with a hand masher to "riced" or "whipped" with butter, milk, cream, etc. "Smashed" is just colloquial for the same.
From: Dimitri (dimitri_c at prodigy.net)
Date: Mon, 30 Sep 2002 18:23:11 GMT
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Richard Cavell wrote:
> What are 'smashed' potatoes? Is it just an American term for mashed
> potatoes?
Depends on who you talk to.
Here is a recipe for
Smashed Potatoes
4 c. mashed potatoes
3 c. cream style cottage cheese
3/4 c. sour cream
1 1/2 tbsp. onion, grated
2 1/2 tsp. salt
1/8 tsp. white pepper
1/2 c. toasted almonds, chopped
Mash potatoes thoroughly. Add no milk or butter. Cream cottage cheese in blender. Mix with potatoes. Add sour cream, salt and pepper; mix well. Spoon into shallow, buttered 2 quart casserole. Brush with melted butter. Bake at 350 degrees for 30 minutes. Put under broiler quickly. Top with toasted almonds if desired.
Subject: Re:Smashed potatoes
Newsgroups: rec.food.cooking
From: Anne-Marie Maltby (annemaltby at bigpond.com)
Date: Mon, 30 Sep 2002 21:18:12 +1000
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Someone asked (but the thread has dropped off) about smashed potatoes. I know them as halved potatoes that have been just cooked, then lightly 'smashed' or just loosen the flesh up with a fork, brushed with oil and baked until crusty. They are wonderful.