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Subject: mashed potatoes
Newsgroups: rec.food.cooking

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From: Lynn K Busby 
Date: Wed, 31 Mar 1999 19:30:33 +0100
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I just happened to notice that lots of people on this newsgroup seem to
like mashed potatoes.  I do too!  Like to vary mine and try something
different.  Tonight I mashed them with extra virgin olive oil and whole
grain mustard. YUM!  I recomend.

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From: Dave Toland 
Date: Thu, 1 Apr 1999 10:55:09 -0500
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I prefer to cook the potatoes (quartered) with the skins for the best
flavor,
then run them through a food mill to get rid of the skins after cooking.  I
then set a cup or two aside for breadmaking before I begin seasoning
and whipping the rest.  I always use warm liquid but cold butter, and there
MUST be fresh ground black pepper in them.

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From: Jamie Utter 
Date: Thu, 01 Apr 1999 10:50:35 -0800
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Dave Toland wrote:
>   I
> then set a cup or two aside for breadmaking

I'm interested in your recipe for bread if youwouldn't mind sharing.

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From: pcsanwal[at]unity.ncsu.edu (Paul Craig Sanwald)
Date: 1 Apr 1999 18:43:25 GMT
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I don't know if this is weird or pretty standard, but I always put
cream cheese in when I make them.

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From: Lynn K Busby 
Date: Thu, 1 Apr 1999 20:19:42 +0100
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Paul Craig Sanwald wrote:
>I don't know if this is weird or pretty standard, but I always put
>cream cheese in when I make them.

Not weird!  I've tried this too.  Another favourite of mine is creme
fraiche.  Sometimes do garlic and olive oil.  Sometimes grated hard
cheese, butter and milk.

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From: "Alan Boles" 
Date: Thu, 1 Apr 1999 17:17:00 -0800
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>I don't know if this is weird or pretty standard, but I always put
>cream cheese in when I make them.

How much cream cheese? You have me intrigued.

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From: ZoSo696[at]webtv.net (Teresa ....)
Date: Thu, 1 Apr 1999 21:41:41 -0500 (EST)
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Has anyone tried the Swanson Garlic Herb broth instead of ilk the
potatoes come out very smooth and tasty with lots of butter.

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From: Lynn K Busby 
Date: Fri, 2 Apr 1999 08:53:27 +0100
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Alan Boles writes
>How much cream cheese? You have me intrigued.

Don't know, Alan, I'm not a "measurer", just chuck it in and mash it up
til it looks right!

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From: joan3[at]ix.netcom.com (Joan Ellis)
Date: Fri, 02 Apr 1999 05:26:52 GMT
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Even better than plain cream cheese, try this from Sunset magazine.

                     *  Exported from  MasterCook  *

                       Herb-Garlic Mashed Potatoes

Recipe By     : Sunset
Serving Size  : 8    Preparation Time :0:00
Categories    : Potatoes                         Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      heads         garlic -- cut in half crosswise
   1      tbsp          oil
   3 1/2  lb            russet potatoes
   2      pkg           garlic-herb Boursin or Rondele Cheese
     1/2  c             chicken broth or no-fat milk -- heated
     1/2  c             chives -- minced
                        whole chives (opt)
                        fresh herb sprigs, opt
                        such as rosemary, thyme and oregano

1. Brush cut sides of garlic with oil; place garlic, cut sides down,
on a 4 by 10-inch sheet of doubled heavy foil. Fold up edges of foil.
Bake at 350 until golden brown on bottom and very soft when squeezed,
40 to 45 minutes.

2. Remove garlic from oven and let cool. Squeeze cloves from 3 head
halves. Leave the other one whole. Set aside.

3. Cook potatoes until done. Drain and add loose garlic cloves and
cheese. Mash potatoes, adding enough broth to make smooth and creamy.

4. Stir in Minced chives. Turn into a bowl and garnish with remaining
garlic and herbs.

                   - - - - - - - - - - - - - - - - - - 

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From: Scott 
Date: Fri, 2 Apr 1999 02:28:13 +0100
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2 tips I've found for my mashed potatoes:
1) Boil the potatoes in chicken stock rather than water
2) Use new (or red) potatoes with the skins

Enjoy!

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From: Jean Middleton 
Date: Sat, 3 Apr 1999 15:06:10 +0100
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Quoting Lynn K Busby:
>  Tonight I mashed them with extra virgin olive oil and whole
>grain mustard. YUM!  I recomend.

I like them that way too. Today I've made some with sourcream and
wholegrain mustard as a topping for Shepherds Pie. Don't know whether we
will like it this way.


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