Subject: mashed potatoes made different
From: S.A. Jackson
Date: Wed, 13 Nov 1996 08:03:53 -0600
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,
From: cstewart[at]acsu.buffalo.edu (Chasity A Stewart)
Date: 13 Nov 1996 16:26:36 GMT
My mom always made Mashed potatoes with Hidden Valley Ranch dressing..
yummy... can't find leftovers of THOSE potatoes after dinner...
From: Robin Ringo
Date: Tue, 19 Nov 1996 13:16:25 -0800
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
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
From: crodrigu[at]copper.ucs.indiana.edu (Carolina Rodriguez)
Date: 20 Nov 1996 17:50:32 GMT
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
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
Date: Wed, 20 Nov 1996 14:59:55 -0400
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
My mother makes them the normal way except she makes some
1. She sautees chopped onions in oil
2. Cooks some bowtie noodles.
3. Mixes the onions, oil, and noodles into the mashed potatoes.
Date: Wed, 13 Nov 1996 16:05:20 GMT
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
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
You put noodles in your mashed potatoes?
Why not just have a side of noodles with your meal instead of mashed
Doesn't the texture of the mashed potatoes feel weird with the noodles in
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!
From: arielle[at]taronga.com (Stephanie da Silva)
Date: 14 Nov 1996 10:35:09 -0600
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
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
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):
1/2 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
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
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
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.
Date: Thu, 14 Nov 1996 01:53:29 GMT
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...
Date: Wed, 13 Nov 1996 14:55:21 -0500
These are really good plus you make it a day ahead of time! :)
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 & cook potatoes until tender. Mash potatoes with onion salt & 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
Date: 14 Nov 1996 06:01:09 GMT
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
Date: Thu, 14 Nov 1996 07:19:38 -0800
You could also use real butter and half and half when making mashed
potatoes. The two ingredients make mashed potatoes so rich they are
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.
Date: Thu, 14 Nov 1996 17:18:58 -0800
Had mashed potatoes at a restaurant made with cream cheese, butter and
blue cheese. Very good.
Date: 14 Nov 1996 18:19:26 GMT
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
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
Date: 19 Nov 1996 21:12:19 GMT
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
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.
Date: 15 Nov 1996 22:31:47 GMT
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
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
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
Date: Fri, 15 Nov 1996 16:59:49 GMT
At Oprah Winfrey's restaurant in Chicago they
make mashed potatoes with horseradish and a bit
of peel. Delicious!
Date: 13 Nov 1996 21:59:44 GMT
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
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
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.
Date: 14 Nov 1996 14:19:35 GMT
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
mash potatoes with the skins left on the potatoes are good, as well.
From: Meg Fortino
Date: Thu, 14 Nov 1996 13:10:59 -0500
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
Sounds yucky, but even my kids like it.
From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Thu, 14 Nov 1996 13:28:56
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
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
Date: Mon, 18 Nov 1996 08:50:44 -0800
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
Boil cloves of garlic till soft, then mash into the potatoes...
From: Kristi Sadler
Date: Sat, 23 Nov 1996 04:36:18 +0000
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
Date: Fri, 22 Nov 1996 22:03:24 -0800
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
Date: Fri, 15 Nov 1996 01:12:26 +0100
Try olive oil instead of milk and butter, and maybe some roasted garlic
From: Mary f(pud)
Date: Thu, 14 Nov 1996 20:05:18 -0800
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
Date: Fri, 15 Nov 1996 09:52:45 -0800
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!
From: Lei Gui
Date: 15 Nov 1996 03:53:11 GMT
Try mashing them with a couple of cooked carrots or cooked pumpkin with a
few crushed walnuts.
Mixing with grated cheddar
Using sour cream in place of the milk with some parsley.
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.
Date: 17 Nov 1996 14:37:07 GMT
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
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
>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
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
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
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
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
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
Date: Tue, 26 Nov 1996 11:07:02 -0500
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.
Date: Fri, 29 Nov 1996 15:44:51 GMT
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
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
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.
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
Date: 2 Dec 1996 05:09:52 GMT
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 mash
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.
Date: 3 Dec 1996 09:54:06 GMT
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