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Subject: Mashed Potato Add-ins
Newsgroups: rec.food.cooking

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From: WRL 
Date: Tue, 26 Oct 1999 14:45:30 GMT
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With all the talk about mashed potato techniques, I started to think about
what could be added to mashed potatoes for flavor.  What do you add to your
potatoes?

Bill

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From: Holly Okita 
Date: Tue, 26 Oct 1999 15:07:05 GMT
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WRL writes:
> With all the talk about mashed potato techniques, I started to think about
> what could be added to mashed potatoes for flavor.  What do you add to your
> potatoes?

I add any, or all, of the following:

- Chicken or vegetable broth
- Sour cream
- Cheddar cheese
- Chives
- Roasted, pureed garlic
- Sauteed onions

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From: Jack Schidt 
Date: Tue, 26 Oct 1999 11:15:50 -0400
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>.  What do you add to your potatoes?<<

roasted garlic
browned onion
sour cream

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From: gcrangi[at]accessone.com (Gerard Crangi)
Date: Wed, 27 Oct 1999 04:26:58 GMT
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The usual butter and milk plus:

Lime Juice
Lime Zest
Wasabi

I had this at an upscale Toronto restaraunt.

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From: Henry 
Date: Tue, 26 Oct 1999 12:22:43 -0400
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I add chopped fresh onion to the cooking water & beat it into
the spuds, along with fresh snipped parsley, a little salt &
some white or black pepper.  Sometimes I add garlic powder.
I always use skim milk or chicken broth, no cream, butter or whole milk
for health reasons.

Melodi in VA

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From: amira[at]teleport.com (RNR)
Date: Tue, 26 Oct 1999 10:10:54 -0700
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   Roasted garlic or plain garlic
   Habaneros (1 to 5 pounds of potatoes)
   Serranoes (2 to 5 pounds)
   Heavy Cream and Butter
   Cream Cheese and Chives
   Salt and Pepper

   I usually use fresh garlic, a habanero, heavy cream, butter, salt and
pepper.  I use the others less frequently.

   Regards,
   Ranee

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From: John Schiaparelli 
Date: Tue, 26 Oct 1999 15:08:30 -0400
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Wasabi (either powder or paste)
Dijon mustard
Horseradish
Roasted shallots
Paprika
Other mashed root veggies (carrots, celeriac, turnips, etc.)

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From: alc[at]psu.edu (Alan Claver)
Date: Tue, 26 Oct 1999 16:10:44 -0400
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Cooked bacon and scallions

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From: jynxx6969[at]aol.commute (Jynxx6969)
Date: 26 Oct 1999 23:26:22 GMT
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After mashing with butter, milk and black pepper:

Jalapeno Jack Cheese
Minced Onion (very fine)

Bake in pie pan until cheese melts.  Yum!
Jynxxy...

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From: Virginia Tadrzynski 
Date: Tue, 26 Oct 1999 13:07:26 -0700
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Onions cooked with the potatoes and mashed in regular fashion.
Add cheddar cheese or cheddar and broccoli soup instead of milk
Add shredded cheddar and bacon bits
Add sour cream and chives instead of milk/cream
Mix turnips/rutabagas in with the potatoes while cooking.
Any 'cream of....' soup in lieu of milk/cream

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From: Carolyn Mack <59750[at]udel.edu>
Date: Tue, 26 Oct 1999 21:18:40 -0400
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The good old fashion salt and milk seems to work well for me.  I would suggest
you  work on finding something out for gravy to help your potatoes out.

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From: Steve[at]No-Spam.Com (Steve Jungersen)
Date: Wed, 27 Oct 1999 03:43:23 GMT
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Garlic
Yogurt
Garlic (you can never get too much garlic)

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From: default 
Date: Wed, 27 Oct 1999 03:10:09 -0500
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I usually add roasted garlic and top off with homemade gravy (pork chops & 
mashed potatoes are the best)

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From: miche[at]technologist.com (Miche)
Date: Wed, 27 Oct 1999 21:46:33 +1300
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Cheese and black pepper ("cheesy mash").  If I want to get really fancy
then some cooked, chopped bacon and some spring onion.

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From: rmi1013934[at]aol.com (Rosie)
Date: 27 Oct 1999 12:00:33 GMT
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How about.. real cream... real butter.... fresh spinach, which has been cooked
a couple of minutes  in butter... if it seems like all this stuff is fattening,
it is. But that is what makes the potatoes really special. To die for....

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From: Gloria Puester 
Date: Wed, 27 Oct 1999 10:38:28 -0600
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Any of these alone or in combination:

Mandatory:  salt and freshly ground pepper

Optional:
butter
cream or milk
sour cream (lowfat works OK)
chives
sauteed, chopped leeks
crisp crumbled bacon
cheese (good Parmesan or cheddar or chevre, etc.)
horseradish  (surprisingly good!)
mashed roasted garlic
chopped chiles
chopped roasted red peppers
chutney

Hmm--I've drawn a blank here.


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