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Subject: Mashed Potatoes
Newsgroups: rec.food.cooking

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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.

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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!

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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!)

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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*).

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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?

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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)

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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.   

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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.

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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!

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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>)

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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?

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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.

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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..

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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...

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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.

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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.

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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!

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From: qhs11-7[at]webtv.net
Date: Sat, 24 Jan 1998 06:07:53 -0500
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Pepper MACE?


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