Mashed: mashed potatoes made different
Subject: mashed potatoes made different
Newsgroup: rec.food.cooking
From: S.A. Jackson (saj1 at Ra.MsState.Edu)
Date: Wed, 13 Nov 1996 08:03:53 -0600
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For Thanksgiving I've been summoned to make mashed potatoes. Does anyone have any good ways to make them besides the milk and butter recipe? I'd like to try something different.
Thanks in advance,
Janni
From: cstewart at acsu.buffalo.edu (Chasity A Stewart)
Date: 13 Nov 1996 16:26:36 GMT
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My mom always made Mashed potatoes with Hidden Valley Ranch dressing.. yummy... can't find leftovers of THOSE potatoes after dinner...
-=-cHaz
From: Robin Ringo (RRingo at es.xerox.com)
Date: Tue, 19 Nov 1996 13:16:25 -0800
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several i use include: dropping in a couple (ok MANY) cloves of garlic into the water while i'm cooking the potatos and then smash them up as well; instead of butter when i'm mashing them i use roasted garlic cloves (ok, again MANY); instead of milk, i use sour cream and then add freshly snipped chives (my baked potato mashed potatos); and like someone else mentioned, drop in a few turnips with the potatos and then mash them regular like.
From: mhorne at ucla.edu (Mark Horne)
Date: Tue, 19 Nov 1996 15:17:10 -0800
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Use chicken stock for the liquid instead of milk/butter. Use condensed milk instead of whole/skim milk. Drop a couple of parsnips in with the potatoes.
From: crodrigu at copper.ucs.indiana.edu (Carolina Rodriguez)
Date: 20 Nov 1996 17:50:32 GMT
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Mark Horne wrote:
>Use chicken stock for the liquid instead of milk/butter. Use condensed
>milk instead of whole/skim milk. Drop a couple of parsnips in with the
>potatoes.
I'm not so sure I'd want *condensed* milk in my potatoes, unless I was serving them for dessert!
Might you not mean *evaporated* milk?
From: Kathy Baker (kathy at prowillen.com)
Date: Wed, 20 Nov 1996 14:59:55 -0400
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I always add a package of cream cheese instead of milk. The potatoes come out creamier than any other method I've tried and my dinner guests have always been very pleased.
P.S. a little butter wouldn't hurt either.
From: jpenovic at encore.com (Jan Penovich)
Date: Wed, 13 Nov 1996 18:12:12 GMT
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My mother makes them the normal way except she makes some additions:
1. She sautees chopped onions in oil
2. Cooks some bowtie noodles.
3. Mixes the onions, oil, and noodles into the mashed potatoes.
From: g_jfreed at uncc.campus.mci.net
Date: Wed, 13 Nov 1996 16:05:20 GMT
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I make twice baked potatoes and everyone loves the mixture so much that I've served it without it being stuffed into the potato. This is for 24 potatoes.
1 LB onions, diced fine
1 LB ham, diced fine
1 LB butter
2 oz chives, diced
2 1/2 LB sour cream
3 TBSP salt
3 TBSP pepper
peel, quarter cut potatoes and boil until done
saute' onions and ham in 1/2 LB butter
place boiled potatoes in an electric mixing bowl and mix for 3 minutes on low speed.
add onion/ham mixture
add 1/2 LB butter,chives,sour cream, salt and pepper. mix for another 3 minutes.
If you have a pastry bag #24 and a large star tip you can pipe the mixture on to a cookie sheet in any design you like. Sprinkle with shredded cheddar cheese and place under the broiler until the cheese melts. I make little swirl mounts about 1 serving each, but be creative and make what you want to.
From: cindyb at alpha1.csd.uwm.edu (Cynthia B. Marifke)
Date: 14 Nov 1996 16:13:20 GMT
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You put noodles in your mashed potatoes?
Why not just have a side of noodles with your meal instead of mashed potatoes?
Doesn't the texture of the mashed potatoes feel weird with the noodles in them?
I'm just totally blown away by the concept of putting noodles in mashed potatoes. It seems like extra work to cook potatoes and then also cook noodles at the same time. Plus, when I want mashed potatoes, I just want potatoes, not noodles!
Cindy
From: arielle at taronga.com (Stephanie da Silva)
Date: 14 Nov 1996 10:35:09 -0600
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Cynthia B. Marifke wrote:
>I'm just totally blown away by the concept of putting noodles in mashed
>potatoes. It seems like extra work to cook potatoes and then also cook
>noodles at the same time. Plus, when I want mashed potatoes, I just want
>potatoes, not noodles!
I thought it sounded kind of cool.
From: pagerite at ix.netcom.com (Mona Barham)
Date: 15 Nov 1996 09:11:43 GMT
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Stephanie da Silva writes:
>I thought it sounded kind of cool.
Me, too! dont knock something, till you try it! :)
From: 72066.1775 at compuserve.com (Angela Kitchen)
Date: Fri, 15 Nov 1996 13:27:01 GMT
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Here are three options:
1. Garlic Buttermilk Mash potatoes: Boil potatoes as normal, but add 2-3 cloves of whole garlic in while the potatoes boil. Mash the garlic in with the potatoes and use buttermilk instead of milk. Add as much garlic as you like!
2. boil with rutabaga (swede) as mash together as normal
3. Champ (Irish style mash):
1 leek
1/2 c milk
1/2 lb potatoes
Boil potatoes as normal. While they cook, clean and chop leek. Cook leek in milk for 15 min. Stir every now and then. Drain potatoes, add leeks & milk and mash. Salt & pepper to taste.
From: alewine at phoenix.net (Lara Alewine)
Date: Wed, 13 Nov 1996 18:46:34 GMT
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In the November Martha Stewart Living there's a recipe for a mashed potato souffle with garlic and chives (I think) that sounds incredible. Think I'm gonna try it out too. Hope this helps.
From: robnhol at ridgecrest.ca.us (Noman)
Date: 14 Nov 1996 00:43:38 GMT
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Ugh! I hate milk (or cream, or anything) in my mashed potatoes. I hate taking a bite of potato and the whole glob sticking to the roof of my mouth. I also don't like them being creamy and completely substanceless; if I wanted whipped cream, I would have had it! I boil the potatoes, drain 'em, and mash 'em. If I want butter, I put it on later.
From: alioth at ix.netcom.com (William F. Finch)
Date: 15 Nov 1996 03:11:48 GMT
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Boil 3 very large (peeled and cut up) Russet potatoes 20 minutes.
Saute 1 large yellow onion (chopped up) in a surplus of Plugra until translucent but not brown.
Mix the two (including the Plugra) with salt and pepper with a machine.
Adjust the texture with sour cream while mixing.
Serve immediately or keep in oven at 160 deg F. for up to 45 minutes.
This stuff is yummy.
From: idlewild (joshiro at midway.uchicago.edu)
Date: Thu, 14 Nov 1996 01:53:29 GMT
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i like to put in mayonnaise and really thinly sliced cucumbers and a touch of salt. it can be served either warm or cold, and it tastes very fresh.
however, if you're in the northern hemisphere, it's gonna be hard to find tasty cucumbers at this time of year...
From: Johnson (jmjohnsn at sprynet.com)
Date: Wed, 13 Nov 1996 14:55:21 -0500
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These are really good plus you make it a day ahead of time! :)
Margaret
Mash Potato Casserole
8 large potatoes
1-2 Tbls. onion salt
1 pint sour cream
4 Tbls. butter
1 c. grated cheese (I use cheddar or colby)
Peel and cook potatoes until tender. Mash potatoes with onion salt and sour cream. Add butter. Place in a 2 quart casserole dish & press down slightly. Top with cheese. Refrigerate overnight. Bake at 350'F for 1 hour.
From: sarah (mouse at hooked.net)
Date: 14 Nov 1996 06:01:09 GMT
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I add sour cream, white pepper, and sometimes a little of the white form green onions. My mother once read of making them the "regular" way, then putting it on a cookie sheet or shallow baking sheet, poking it full of various cheeses like a porcupine and putting it in the oven until the cheese melts. If you made the potatos ahead, you could probably cheese them and slip them into the oven while the turkey is emptied and carved.
From: Mary Ash (smile at ridgecrest.ca.us)
Date: Thu, 14 Nov 1996 07:19:38 -0800
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You could also use real butter and half and half when making mashed potatoes. The two ingredients make mashed potatoes so rich they are heavenly.
As to topping with cheese, just make a batch of mashed potatoes and sprinke grated Cheddar cheese over the top. Zap in the micrwoave until the cheese melts or place in a warm oven.
From: May (veckerts at kandinsky.hf.intel.com)
Date: Thu, 14 Nov 1996 17:18:58 -0800
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Had mashed potatoes at a restaurant made with cream cheese, butter and blue cheese. Very good.
From: phamp35050 at aol.com
Date: 14 Nov 1996 18:19:26 GMT
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I always make my mashed potatoes with chicken broth. It give it a better flavor and you can still add other ingredients (sour cream, onions, green pepper, cheese,etc.) along with it.
From: relaine at welchlink.welch.jhu.edu (W. Relaine Weng)
Date: 15 Nov 1996 07:42:48 GMT
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the best mashed potatoes i've ever had were from Paolo's at the Inner Harbour in baltimore, maryland... they're peppery, garlicky, with shredded basil... i think i taste mayonaise or sour cream that adds richness... wonderful stuff...
From: Linda J. Hutchison (linda at iastate.edu)
Date: 19 Nov 1996 21:12:19 GMT
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Golden Potato Puff Crown
Make "standard" mashed potatoes (mash cooked potatoes, adding just enough milk/cream and butter to result in "fluffy" potatoes). Include salt and pepper to taste. Add finely chopped fresh herbs for a fun taste variation. Make sure potatoes are not overly soft; these will be baked and inverted onto a platter, so potatoes should have enough consistency to stand on their own.
[NOTE: I've found giving measures for mashed potatoes is unreliable, given the vast variation in the moisture contend of different potato varieties.]
Saute thinly sliced green onions in scant butter until limp. I have also included mushrooms for variety.
Coat casserole dish generously with butter (use solid - not melted butter). Be careful to coat thoroughly to avoid "bald spots". (Use a casserole with straight sides, as used for souffle.) Pour bread crumbs into casserole and "rotate" until bottom and sides are evenly coated - that is, the bread crumbs will adhere to buttered bottom/sides. Dump out excess bread crumbs. I use commercially prepared bread crumbs, often opting for ones with Italian seasoning.
Carefully spoon 1/3 mashed potatoes into casserole smoothing potatoes to edge of casserole resulting in even layer, add 1/2 onion mixture, top with shredded cheese of your choice. The onion/cheese layer should be kept 1/2-inch from the sides. Repeat layer, ending with remaining 1/3 potatoes. Use care to avoid disturbing crumb coating on sides of casserole.
Bake in 350 degree oven approximately 40-45 minutes. Invert potatoes onto serving platter. You'll have a lovely, golden "crown" of potatoes. If you prepare casserole ahead and refrigerate, increase baking time by approximately 20 minutes. When done, casserole will have a slight "puffy" appearance.
If you prefer not to take your chances inverting casserole, top potatoes with bread crumbs and sprinkle lightly with paprika during last 10 minutes. You'll still enjoy the golden crust that forms along the sides from the butter/crumb mixture.
From: scubadoo at aol.com
Date: 15 Nov 1996 22:31:47 GMT
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In an Atlanta restaurant, I had some lovely mashed taters that had some sort of cooked celery puree mixed into them. It was just fabulous, yet quite subtle.
My fave so far (that I have cooked) is to add roasted garlic and a nice chiffonade of fresh basil, barely sauteed in a little great EV olive oil (add the oil, too, and leave out some of the butter.) Its been done, but hey, it is hard to beat.
From: roglb at nrv.net (Diane)
Date: 13 Nov 1996 21:08:29 GMT
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Seems to me I've seen recipes where you add sour cream. Also seen one where you add some sage to them. Sorry I don't have any specifics, but maybe you can experiment.
From: Shelly
Date: Fri, 15 Nov 1996 16:59:49 GMT
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At Oprah Winfrey's restaurant in Chicago they make mashed potatoes with horseradish and a bit of peel. Delicious!
From: seesa2 at aol.com
Date: 13 Nov 1996 21:59:44 GMT
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You might add flavorings to smashed taters... a couple cloves of garlic added to the potatoes while boiling renders garlic mashed potatoes. another thing is to beat in an egg or 2 (Depending on quantity) and some cheese (I like a strong cheddar or Sargento cheese for Tacos) put into a baking casserole and reheat at dinner for 20 or so minutes and you have a sort of twice baked potato casserole. This is good if you have to travel with the potatoes to someones house.
From: vsimmon at vtetv.org (Virginia Simmon)
Date: 13 Nov 1996 23:46:26 GMT
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Mashed Potatoes with Caramelized Onions
Here's one that's not only low-fat, but absolutely fabulicious:
1 tablespoon olive oil
1 tablespoon butter
4 cups peeled, quartered and thinly sliced yellow onions (1-1/2 pounds)
1 teaspoon sugar
2 pounds unpeeled Idaho potatoes (4-6 medium or 2-3 large potatoes) scrubbed
1 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
1-1/4 cups low-fat milk, heated
In a large skillet, heat oil and butter over high heat until the butter is melted. Add onions and sugar and cook, stirring often, until the onions are deeply browned, about 20 minutes. Set aside.
Meanwhile, cook unpeeled, whole potatoes covered with water in a saucepan Bring to a simmer and cook over medium-low heat, covered until the potatoes are very tender when pierced with a skewer, 20-30 minutes. Drain and let cool slightly.
Remove skins with a paring knife and mash as desired. Stir in salt, pepper and just enough hot milk to make the potatoes fluffy but not soupy. Stir in the reserved onions and season with additional salt and pepper, if desired.
From: jeff (bluemountn at aol.com)
Date: 14 Nov 1996 14:19:35 GMT
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Try making your regular mashed potato recipe except mash a sweet potato or two in with them. If you are mashing six potatoes, use 2 sweet potatoes.
Pretty darn tasty.
From: pagerite at ix.netcom.com (Mona Barham)
Date: 15 Nov 1996 09:06:40 GMT
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mash potatoes with the skins left on the potatoes are good, as well.
From: Meg Fortino (meg.fortino at marcam.com)
Date: Thu, 14 Nov 1996 13:10:59 -0500
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Try Buttermilk Mashed Potatoes
6 potatoes, chunked and boiled, drained and kept warm
1/2 buttermilk (more or less -- depends on potatoes)
1/2 t baking soda
salt and pepper
2 t butter
Mash the the potatoes.
Mix the buttermilk and baking soda. Beat it into the potatoes.
Season to taste with salt and pepper. Beat the butter into the potatoes.
Sounds yucky, but even my kids like it.
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Thu, 14 Nov 1996 13:28:56
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After you mash them, mix in (for 8 servings) a 6 to 8-oz. container of whipped cream cheese with chives, one egg, pour into a greased casserole dish and top with dots of butter and a sprinkle of paprika.
Bake at 350 deg. for about 30 minutes.
From: troyer at mitre.org (Tom Royer)
Date: 15 Nov 1996 14:53:34 GMT
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Make them the regular way, but add a tablespoon of Dijon mustard (amount varies, of course, depending on the number of potatoes involved).
From: Susan Taylor (btaylor at computek.net)
Date: Mon, 18 Nov 1996 08:50:44 -0800
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Tom Royer wrote:
> Make them the regular way, but add a tablespoon of Dijon mustard (amount
> varies, of course, depending on the number of potatoes involved).
I've had some wonderful mashed potatoes with horseradish in them, but haven't tried to duplicate them at home. They're especially good with roast beef.
From: rickm at mnsinc.com (Rick Marinelli)
Date: 22 Nov 1996 10:12:42 GMT
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Boil cloves of garlic till soft, then mash into the potatoes...
From: Kristi Sadler (ksadler at babyville.com)
Date: Sat, 23 Nov 1996 04:36:18 +0000
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Rick Marinelli wrote:
> Boil cloves of garlic till soft, then mash into the potatoes...
Make them the traditional way and then add: garlic as referred to above, or 1-2 tsp of garlic paste, finely chopped parsley and Extra Sharp New York Cheddar Cheese for the most divine Garlic-Cheese Potatoes!
From: Carmen Z. Catoni (catoni at bellsouth.net)
Date: Fri, 22 Nov 1996 22:03:24 -0800
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I like to add cheese to them. Prepare them as usual, and add chopped mozzarella or cheddar. Sprinkle parmesan over the casserole, and place in the microwave for a minute or so (depending on the quantity) so that the cheese melts. It is Yummey.
From: Nathalie Chiva (Nathalie.Chiva at CI.unil.ch)
Date: Fri, 15 Nov 1996 01:12:26 +0100
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Try olive oil instead of milk and butter, and maybe some roasted garlic
From: Mary f(pud) (maryf at earthlink.net)
Date: Thu, 14 Nov 1996 20:05:18 -0800
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Nathalie Chiva wrote:
> Try olive oil instead of milk and butter, and maybe some roasted garlic
Yes I always go back to the classic garlic (of course it's a julia child recipe :-) ).
4-5 large baking potatoes (2 pounds) baking potatoes
1 head garlic (cloves separated, but not peeled).
1/2 cup cream
2 or more tablespoons butter
salt, white pepper
But to make it simpler, simply boil the garlic for about 10 minutes until tender (or roast for 20 minutes on 350 degrees with some olive oil drizzled over), then slip them out of their skins, mash very well with a bit of salt (after trimming the bottoms off). Melt butter in sauce pan, add garlic and cook on low for a few minutes, then add the cream and simmer over low heat for 5 minutes.
Peel, quarter and boil potatoes, put them through a ricer. Mix in hot cream mixture. Now I add more butter and cream to my taste. :-). And instead of a ricer you can use a mixer (but don't over mix or they get starchy).
humm...maybe I will do mashed taters after all :-).
From: Tessa Wright (tessaw at sfu.ca)
Date: Fri, 15 Nov 1996 09:52:45 -0800
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Nathalie Chiva wrote:
> Try olive oil instead of milk and butter, and maybe some roasted garlic
My husband (who is also Swiss!) adds a puree consisting of one bulb of roasted garlic and one small roasted onion to our mashed potatoes.
It is almost impossible to go back to plain butter and milk!
Tess.
From: Lei Gui (leig at aol.com)
Date: 15 Nov 1996 03:53:11 GMT
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Try mashing them with a couple of cooked carrots or cooked pumpkin with a
few crushed walnuts.
or
Mixing with grated cheddar
or
Using sour cream in place of the milk with some parsley.
or
start out the usual way, add in a beaten egg or two, depending on how much you have made. about 1 egg for every 4 potatoes.sprinkle on some grated Parmesan cheese or shredded Swiss cheese. Mix it good. The spread it in a baking pan, sprinkle a little more cheese on top if desired or some dried parsley and bake in the oven till the top is brown and you can slice it with a knife. Serve it as is or leave the cheese out of the mix but still bake it and top the baked squares with lite cheese sauce made with Swiss I choose swiss, because it is not as likely as say Cheddar to totally change the taste of the potatoes.
From: aquanom (aquanom at aracnet.com)
Date: 17 Nov 1996 14:37:07 GMT
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Some of the best mashed potatoes I've had were from Esparza's Tex-Mex cafe in Portland. OR. Joe Esparza (the proprietor) makes them, I believe, with butter, a little milk, and shredded pepper jack cheese (jack cheese with chopped/minced jalapeno peppers, if you're not familiar with pepper jack). Beat 'til fluffy and add grated black pepper and salt to taste. I don't know precise proportions, but I've made reasonable facsimiles just by tasting in progress and adjusting the ingredients (of course, that's probably how most people cook anyway). I like hot food, so I tend to use lots of pepper jack, but if you're cooking for someone who thinks, for example, that canned Hormel chili is *hot*, be careful with the pepper jack.
I usually find mashed potatoes bland and need lots of gravy to make them palatable, but these I eat plain and love every bite.
Subject: Re: mashed potatoes made different
From: turner at reed.edu (Johanna)
Date: 18 Nov 1996 21:49:16 GMT
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aquanom wrote:
>Some of the best mashed potatoes I've had were from Esparza's Tex-Mex cafe
>in Portland. OR. Joe Esparza (the proprietor) makes them, I believe, with
>butter, a little milk, and shredded pepper jack cheese (jack cheese with
Hmmm. I'm not sure I'd agree. We had dinner there on Friday and my husband's chili colorado (really superb and I'm not usually a chili colorado fan) came with mashed potatoes. They weren't that great. I think partially they just weren't piping hot, but they were also sort of uninspiring. The beans with mine were a little too sweet. But everything else was magnificent.
I had turkey breast tamales with salsa verde on top and nopalitos (thin strips of cactus breaded in cornmeal and deep fried). I love having nopalitos there. And of course the margaritas are also good. I love tamales and they always have a great variety.
From: cballs at ix.netcom.com (Curtis Balls)
Date: 16 Nov 1996 13:39:06 GMT
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Add a turnip of two while boiling the potatoes
Or add a couple of granny smith apples to the potatoes while boiling..whip them up (no butter or milk) and add a little apple cider vinegar (1 tsp or to taste)..fry a couple slices of good smoked bacon and carmalize some onions in the bacon fat (dump most of the fat out of the skillet before beginning the onions)...scoop the potatoes into a serving bowl and top with the onions and crumbled bacon...very German...they call it Himel und Erde..."Heaven and Earth"
From: weeden at leland.Stanford.EDU (Kimberly Ann Weeden)
Date: 18 Nov 1996 16:59:48 -0800
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My mother's "recipe" for mashed potatoes includes milk, butter, salt, pepper, and the two most important ingredients: about 1/4 c. mayonnaise for a big pot of potatoes and a grate or two of fresh nutmeg.
Sounds weird, but the mayonnaise give the spuds rich creaminess and the nutmeg jazzes up the flavor a bit.
From: ronp at fuchsia.wv.tek.com (Ron Phillips)
Date: 19 Nov 1996 14:12:31 -0800
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In an attempt to make *good* tasting mashed potatoes without any butter...
-to about half the potato water, add an equal amount of evaporated milk
-stir in a tablespoon of Vege-It, Vegi-Sal, Mrs Dash, or maybe even "Spike"
-if you like it saltier, use a little soy sauce
...and mash it all up. More or less potato water/evap milk to taste/texture.
Leave the skins on. NOT sweetened, condensed milk; just the reduced stuff.
I *love* lots o' butter, but it's killing us.
Subject: Re: Mashed potatoes made differently
From: ronday at tank.tank.rgs.uky.edu (Ron Day)
Date: 20 Nov 1996 13:18:52 EDT
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I haven't noticed that anyone posted a recipe that's been in all the "women's magazines" recently. It involves mixing a package of ranch flavored dressing mix into 4 cups of prepared mashed potatoes, and adding some melted butter to get a creamy consistency. Convenient, and I find it quite tasty....
From: lwv26 at cas.org (Larry W. Virden)
Date: 23 Nov 1996 16:14:43 GMT
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My latest success with taters is to boil the potatoes in chicken stock, then reserve the stock when draining the potatoes. As you mash the potatoes, add the stock little by little, leaving out the butter and milk.
The results were as delicious as the traditional method to my family, and when I used low fat chicken broth, had less fat and cholesterol.
From: Marianne Beatty (jonathan at mail.heronet.or.jp)
Date: Tue, 26 Nov 1996 11:07:02 -0500
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A really delicious recipe I use is as follows: Boil about six to seven medium size peeled diced potatoes. Drain in colander and place about three tablespoons of butter into the same pot you boiled them in. Let the butter almost completely melt then place the steamy hot potatoes back into pot with the butter. I add about one half tsp salt and pepper to this and mash with a potatoe masher until partially mashed. Add between one forth and one third cup heavy cream and continue mashing until smooth (using an old fashioned masher won't give you the perfectly smooth texture of an electric mixer, but my family loves the tiny bit of potatoes left from manual mashing). If you wish, you may add the following either one or a combo: sourcream, chives, chopped fresh scallions, or Hidden Valley Ranch Dressing Mix.
From: kmorrow at golden.net
Date: Fri, 29 Nov 1996 15:44:51 GMT
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A friend of mine insisted on using cream cheese in his mashed potatoes. It gave them good body and gave him a large one :)
From: brawny at knox.mindspring.com (Brawny)
Date: Sat, 30 Nov 1996 23:13:10 GMT
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Still my favorite is to boil potatoes with one onion. Drain and mash, Onion and all, with sour cream, white pepper and salt. To get a little more fancy, I will add two large eggs and bake for 25 minutes at 350F. And a pastry tip will add some nice flourish to the edges!
Subject: Blue Colcannon with Garlic (Was: mashed potatoes made different)
From: mlacroix at interlog.com (Mary Lacroix)
Date: Sun, 01 Dec 1996 18:07:47 GMT
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I just made this up for the first time last night and Derek and I are now having the leftovers for brunch. If you have semi-adventurous kids, calling the dish "blue" may intrigue them, although it's really only blue when it's cold. (Red cabbage is red-violet when raw, mid-purple when cooked, and downright blue when cooked and cold). You don't have to use a lot of butter with this recipe, so it's pretty low-fat as well.
Blue Colcannon with Garlic
6 large potatoes (best: Yukon Gold)
1 small red cabbage (chopped into half inch squares)
1 large head of garlic
1/2 to 1 t. olive oil
Butter, salt, pepper, and milk or yogurt to taste
1. Slice the tip off the head of garlic and set the head on a small roasting pan. Drizzle a little olive oil into it (less than a teaspoon will do). Put it into a 400 degree toaster oven to roast; it will be done by the time the potatoes are cooked.
2. Cook the potatoes and the cabbage and drain each. Squeeze the roasted garlic out of each clove's skin and mash. Mash the potatoes with the garlic plus the quantities of fresh ground pepper, butter, milk/yogurt you like. (Hint: putting the cooked potatoes through a ricer first makes the mash fluffier). Add in the cooked cabbage. Serves 6.
The leftovers are great, too. Simply reheat them, or add an egg or two to the mix and fry them gently in a little oil or butter until they get a nice brown crust.
Subject: Re: mashed potatoes made different
From: Lei Gui (leig at aol.com)
Date: 2 Dec 1996 05:09:52 GMT
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POTATO SUPREME
from: Women's Circle
1 cup sour cream
2 cups cottage cheese
2 teaspoons salt
2 tablespoons grated onion
1 clove garlic, minced
6 medium sized potaotes, cooked and mashed
1/2 cup shredded American cheese
Dash of paprika
In a bowl, throughly mix sour cream, cottage cheese, salt, onion, and garlic. Fold in mashed potatoes. Pour into a buttered 1 1/2 quart casserole. Sprinkle evenly with cheese and lightly with paprika. Bake at 350 degrees until heated through and lightly browned, 40- 45 minutes.
variation: Use cheddar or monteray jack instead of American and cook the potatoes with a hot pepper. Do not cut open the hot pepper, but puncture with a fork and leave whole.
From: teejay357 at aol.com
Date: 3 Dec 1996 09:54:06 GMT
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I think I'm too late to give you this for thanksgiving. "Duchess" potatoes are made by adding egg yolks to creamed mash. The result is heavenly, only better if its added to mash that already has been made with milk, butter and a level teaspoon of Dijon mustard.
My Mummy did it for me
Regards
TJ