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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 45
minutes (or until potato slices are VERY tender).


From: Jill McQuown <jmcquown[at]>
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

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 &amp; 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 &amp; half, garlic,
salt &amp; 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


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
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.

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