General: alternatives to mashed potatoes?

Subject: alternatives to mashed potatoes?
From: jlove98905 at (jen)
Date: 13 Nov 1999 03:46:10 GMT
i am trying to come up with an alternative potato form besides mashed to go with thanksgiving dinner....but nothing too rich (no cheddar cheese potatoes, etc). any ideas for me? i like scalloped potatoes if anyone has a recipe for that. also, i'd like something that i can prepare at home then bring over and pop in the oven for dinner.
From: Steve Kite (skite at
Date: Fri, 12 Nov 1999 19:54:08 -0800
I like roasted potatoes! Roll the potatoes in some olive oil, put a little seasoning on them and roast until tender. Delicious!
From: Mr. Bill (brawnybear at
Date: Sat, 13 Nov 1999 07:57:44 -0500
Steve...Lipton's dry onion soup mix works great this way too!!
From: rrr57 at (Rich)
Date: 13 Nov 1999 07:32:53 GMT
I like to take sweet potatoes, pinapple and apples all sliced to the same thickness and placed into a sprayed 9x9 inch sided baking dish, alternating slices of each until the pan is full. Then, I mix 1 cup grape nuts cereal with 1 cup packed brown sugar and 1/2 cup softened butter. Spread this mixture over the top and then sprinkle with marichino cherry halves and bake at 350 for 5 minutes (or until potato slices are VERY tender).
From: Jill McQuown
Date: Sat, 13 Nov 1999 01:45:47 -0600
Scalloped Potatoes

6 medium potatoes
3 Tbs. butter
2-3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
2-1/2 c. milk
1/4 c. seasoned breadcrumbs

Cut potatoes into thin slices to measure about 4 cups (peel or not, your choice... I don't). Place in a deep pan covered with cold water with a dash of lemon juice to prevent discoloration; set aside.

Heat 3 Tbs. butter in saucepan over low heat until melted. Stir in flour, salt, pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk until incorporated. Heat just to boiling, stirring constantly; cook and stir 1 minute, until you have a medium white sauce.

Drain and rinse the potatoes. Layer potatoes in a lightly greased 2 quart casserole (or sprayed with cooking spray). Pour the white sauce over the potatoes and gently stir to make sure sauce sinks in. Sprinkle breadcrumbs over the top and dot with butter. Cover and cook at about 325 F for 30 minutes; remove cover and cook up to 60 minutes longer, until potatoes are tender and top is golden brown. Let stand 5-10 minutes before serving. Serves 6-8

Here's one I tried a few years ago, not bad!

French Country Potatoes

5-6 medium russet potatoes
3/4 c. water
1 tsp. chicken boullion granules
3 cloves garlic, minced
3/4 c. half & half
1/2 tsp. salt
1/4 tsp. pepper
3 Tbs. butter, melted
2 c. sliced mushrooms
2 Tbs. chopped fresh parsley

Scrub unpeeled potatoes. Slice 1/4 inch thick. Place in large saucepan with water and boullion granules. Bring to a boil; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Add half & half, garlic, salt & pepper. Heat to boiling on medium high, stirring for 2 minutes. Remove from heat. In an 11X17 inch baking dish, brushed with 1 Tbs. melted butter, layer 1/2 mushrooms and half the potatoes with sauce. Drizzle remaining butter on top. Repeat layers. Sprinkle with parsley. Cover with foil. Bake at 400 degrees 20 minutes. Remove foil and bake 20 minutes longer until fork-tender. Serves 6
From: Siobhan Perricone (astarte at
Date: Sat, 13 Nov 1999 09:21:33 -0500
Again, drawing on the recipes that I got from the epicurious site:

You may view this recipe online at []


5 1/2 pounds sweet potatoes (about 8 large), scrubbed
1 1/2 to 2 canned chipotle chilies in adobo sauce*, minced and mashed to a paste (about 1 tablespoon)
3 tablespoons unsalted butter, cut into pieces and softened
* available at some supermarkets and specialty foods shops

Preheat oven to 450F. and line a baking sheet with foil.

Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.

Reduce oven temperature to 350F. Bake potatoes in middle of oven until hot, 20 to 25 minutes.

Serves 8.
November 1995

You may view this recipe online at []


5 pounds sweet potatoes (about 6 large)
3 or 4 dried ancho chiles (about 1 1/2 ounces)
3/4 cup heavy cream
2 teaspoons salt
2 tablespoons unsalted butter, or to taste

Preheat oven to 450F. and line a baking sheet with foil.

Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour. Cool potatoes until they can be handled.

Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces. In a small saucepan bring chiles and cream to a boil. In a blender puree mixture until smooth (use caution when blending hot liquids).

Scoop flesh from potatoes into a food processor, discarding skins, and puree with cream mixture, salt, and 2 tablespoons butter. Puree may be made up to this point 1 day ahead and cooled before being chilled, covered.

Transfer puree to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired.

Serves 6.
November 1998

You may view this recipe online at [dead link]


Terrific with turkey or any other roasted meats you might serve throughout the year.

6 tablespoons olive oil
3 1/2 pounds russet potatoes, peeled, cut into 3/4-inch pieces (about 8 cups)
2 pounds yams (red-skinned sweet potatoes), peeled, cut into 3/4-inch pieces (about 4 cups)
2 pounds tan-skinned sweet potatoes, peeled, cut into 3/4-inch pieces (about 4 cups)
1/4 cup fat drippings from turkey or 1/4 cup olive oil
1/4 cup finely chopped fresh mixed herbs (such as thyme, marjoram and sage)
3 tablespoons minced garlic

Position racks in bottom third and top third of oven and preheat to 400F. Brush each of 2 heavy large rimmed baking sheets with 1 tablespoon olive oil. Place remaining 4 tablespoons olive oil in very large bowl. Add all remaining ingredients and toss to coat well. Sprinkle generously with salt and pepper. Divide potato mixture between prepared baking sheets.

Roast potatoes 45 minutes, stirring occasionally. Reverse position of sheets and continue to roast until potatoes are golden brown and tender, stirring occasionally, about 30 minutes longer. Transfer potatoes to bowl and serve.

Serves 10.
Bon Appetit
November 1998
From: cleomal at (Cleomal)
Date: 15 Nov 1999 00:15:40 GMT
This is probably the best potato dish I've ever had:

Potatoes Scalloped in Cream

2 cups heavy cream
6-8 large waxy potatoes, peeled and cut in even 1/8 inch slices
1 garlic clove
salt and freshly ground pepper

Preheat oven to 375. Butter a shallow dish.

In large saucepan, heat cream to boiling. Add potatoes and garlic, simmer until potatoes are tender, 10 -15 minutes.

Spoon contents of saucepan into shallow dish, bake until top browns slightly and cream thickens (about 20 minutes). YUMMMY.

This is a Martha Stewart recipe. I guess I should give her credit.
From: Chris Paquette (CP at
Date: Sat, 13 Nov 1999 13:31:30 -0800
Greetings, Jen:

A relatively low-fat and delicious potato dish alternative for you might be rosemary roasted red potatoes. Really tasty dish, and no cheese involved.

Rosemary Roasted Red Potatoes

2 lb. red potatoes, not peeled, diced 1-1.5"
3 tbsp. olive oil
1 tsp paprika
3 tsp crushed rosemary, divided
1 tsp crushed garlic
.5 tsp salt

In the bottom of a roasting pan, mix oil, paprika, garlic and 2 tsp rosemary. Throw in potatoes and toss to coat, then spread in a layer. Sprinkle salt and remaining 1 tsp rosemary over the surface. Cover and bake 425F 20-30 min. They should be tender or nearly so. Stir, then return to oven uncovered 20 min to brown, stirring a couple of times.