Mashed: Mashed Potatoes

Subject: Mashed Potatoes
Newsgroups: rec.food.cooking
From: Liz Swanson (lswanson at sfo.com)
Date: Wed, 21 Jan 1998 11:28:29 -0800
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Made some mashed potatoes on Saturday night to accompany some duck breast. This time I mashed them with some Smoked Gouda along with plenty of milk and butter. They were wonderful! A new twist on some old comfort.
From: marches (nsmarches at ix.netcom.com)
Date: Wed, 21 Jan 1998 14:39:36 -0500
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Liz Swanson wrote...
>Made some mashed potatoes on Saturday night to accompany some duck
>breast. This time I mashed them with some Smoked Gouda along with plenty

If you like mouth-watering, try adding Wasabi to mashed potatos. Wasabi is a Japanese horseradish that is served as a dip mixed with soy sauce (Tamari) with sushi. If you can find some already made up just stir it in with the mashed potatos. Yummy!
From: Elizabeth Falkner (falkners at home.com)
Date: Wed, 21 Jan 1998 23:27:18 -0500
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Powdered mace belongs in mashed potatoes. About 1/4 t. for 3 big mashers.

Elizabeth
(NOT nutmeg!)
From: janet11 at ibm.net (Janet)
Date: Fri, 23 Jan 1998 14:14:30 GMT
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I grew up on mashed potatoes that contain egg. Mom would add a cut-up hard-boiled egg with the potatoes when mashing them, and the small chucks of egg were delicious in the potatoes.

Does anyone else ever fix them this way? I've been told that this is "gross" (by a teenager if you couldn't guess (*grin*).
From: Kate Connally (kconnally at physast1.phyast.pitt.edu)
Date: Fri, 23 Jan 1998 09:54:50 -0800
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Janet wrote:
> I grew up on mashed potatoes that contain egg.

Sounds great to me! But just one egg for a whole batch of potatoes? Maybe I just make bigger batches than your mom. And what do teenagers know, anyway?
From: pman (kblakesl at connix.com)
Date: Fri, 23 Jan 1998 21:13:22 -0500
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Just tonight was making mashed potatoes - got them cooked and NO MILK! Tried just butter, but too stiff so (thinking on my feet) whipped up an egg and added it. No discernable flavor, but a nice texture.

Keith (who should pay more attention to the 'Got Milk?' ads)
From: xeney at webtv.net
Date: Sat, 24 Jan 1998 00:33:18 -0500
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from pman post--
>...whipped up an egg and added it. No discernable flavor, but a nice
>texture.

Yes! I always add an egg to my mashed potatoes. The above post excerpt sounds like the poster maybe beat the egg before adding it to the potatoes. I just make the mashed potatoes as usual and then, at the last, crack an egg and whip it in. The potatoes are still hot enough to cook the egg, and the egg gives the potatoes a light yet, solid sort of consistancy.
From: brawny at mindspring.com (Bill)
Date: Sat, 24 Jan 1998 14:06:27 GMT
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pman wrote:
>Just tonight was making mashed potatoes - got them cooked and NO MILK!

I stopped using milk in potatoes and started with chicken stock. I really love the way that the come out. As a matter of fact, I made mashed potatoes last night with Yukon golds. They are wonderful and my first time with the golds.
From: Robin (wildnurse at hotmail.com)
Date: Sat, 24 Jan 1998 22:45:00 -0500
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My sister makes the BEST mashed potatoes, and here are a few of her secrets. Peel, then boil the potatoes WHOLE. Yes, it takes longer, but the texture in the end is well worth it. Never use a mixer if you like lumpy, hearty MP's. Use Butter, heavy cream, coarsely ground pepper, a little thyme, and whatever else that suits your fancy....Delish! Almost a meal by themselves!
From: jlhemt at ibm.net (Jeanine H.)
Date: Sun, 25 Jan 1998 14:48:18 GMT
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Actually, when dealing with mashed taters for any reason (simply to eat or for use in other things like bread) I have taken to baking the potatoes instead of boiling them. First, no hot water to worry about, keeps a burner free, easy to peel once they cool and mashing is as easy as scooping them outta the peel and stirring a bit then add seasoning/broth/milk or whatever to smooth it out a bit... (maybe its just a me thing thought <G>)
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Mon, 26 Jan 1998 20:36:13 GMT
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Jeanine H. wrote:
>potatoes instead of boiling them. First, no hot water to worry about,
>keeps a burner free, easy to peel once they cool and mashing is as

If you peel them after they're cool, how do you get them hot again?
From: jlhemt at ibm.net (Jeanine H.)
Date: Wed, 28 Jan 1998 21:55:48 GMT
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Nancy Dooley wrote:
>If you peel them after they're cool, how do you get them hot again?

Easy, I either nuke'em (if I'm in a hurry) or artfully prepeare them in an oven safe dish and heat in the oven while the rest of dinner finishes cooking. This way I can have mashed taters on hand in the fridge for those nights I'm not home till after 10pm and hubby gets hungry.
From: eddiemac77 at aol.com (Eddiemac77)
Date: 24 Jan 1998 14:41:49 GMT
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I'm afraid as a non-egg lover I can't support you with that idea :-) however, I will say that I love mashed potatoes with low fat sour cream mixed in with a sprinkle of garlic..
From: brawny at mindspring.com (Bill)
Date: Sat, 24 Jan 1998 16:32:50 GMT
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and don't forget a great big spoon of horseradish! It is killer...
From: plopata at aol.com (Plopata)
Date: 24 Jan 1998 23:37:10 GMT
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Try this: add a dollop of horseradish!! Out of this world....if you like horseradish, that is.
From: nancy-dooley at uiowa.edu (Nancy Dooley)
Date: Mon, 26 Jan 1998 20:34:59 GMT
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pman wrote:
>Just tonight was making mashed potatoes - got them cooked and NO MILK!
>Tried just butter, but too stiff so (thinking on my feet)

You could have used canned evaporated (not condensed) milk; powdered milk; light or regular cream cheese.

One of my faves doesn't call for milk - mash the potatoes - add a container of whipped cream cheese and one egg - put in a casserole dish and dot with 3 T. butter - bake at 350 for 30 minutes - kind of a mashed potato souffle.
From: Edwin Pawlowski (esp at snet.net)
Date: Fri, 23 Jan 1998 22:20:26 -0500
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Janet wrote...
>I grew up on mashed potatoes that contain egg

Sounds good. I often add other things such as roasted garlic, cream cheese, Vidalia onion salad dressing.

Potato salad OTOH, MUST have egg in it!
From: qhs11-7 at webtv.net
Date: Sat, 24 Jan 1998 06:07:53 -0500
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Pepper MACE?