Mashed: 50 best mashed potato recipes cookbook

Subject: 50 best mashed potato recipes cookbook
Newsgroups: rec.food.cooking
From: u2fans at aol.com (Debbie)
Date: 04 Jun 1998 12:59:20 GMT
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Hi everyone,

I recently came across an advertisement for a book called "50 Best Mashed Potato Recipes". My husband loves mashed potatoes and I was thinking of ordering it. Does anyone have this book? Or better yet, have any great recipes?
From: Jackie (metz3 at earthlink.net)
Date: Thu, 04 Jun 1998 09:03:30 -0400
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Never heard of the book but this is one way I love to make mashed potatoes: I use the red-skinned potatoes and cut and boil them. While they are cooking I saute several minced garlic gloves in butter (the more cloves the stronger the aste). When the potatoes are soft I drain them, mash them, add the butter and garlic, some half and half, salt and lots of freshly ground pepper. Delicious! As an alternative, pack the mashed potatoes into a greased dish and bake at 400 until crisp on top.
From: Delores (lendee at erinet.com)
Date: 5 Jun 1998 19:00:02 GMT
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Jackie,

The garlic in there certainly is very good. I think it's even better if you use commercial sour cream, instead of the half/half. Delicious! Creamy! Give it a try sometime. They are even better the next day, reheated. My favorite, though, is to leave out the garlic, put in the sour cream, and add a generous amount of Kraft Grated Parmesan cheese and a few chopped fresh chives.
From: gcrangi at accessone.com (Gerard Crangi)
Date: Tue, 28 Jul 1998 21:52:11 GMT
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I recently had mashed potatoes flavored with Wasabi (green japanese horseradish) and lime at a Toronto restaraunt. They were delicious. I reproduced the dish at home using a standard mashed potato recipe (boiled potatoes, milk, butter) and added a Tbsp of prepared Wasabi, some lime juice and some lime zest. The ones I made at home were even better.
From: Karen O' (karen at randomgraphics.com)
Date: Fri, 05 Jun 1998 16:24:44 -0800
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I heard but have never tried this but I heard that mashing hot, baked potatoes has the nicest flavor and texture going for the best mashed potatoes EVER!

Now, if I heard it here, then I am embarassed for posting this.

Oh, sour cream, milk, real butter, and garlic is what I do.
From: Random (marches at ix.netcom.com)
Date: Thu, 4 Jun 1998 14:45:57 -0400
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Well, the best I ever had was Wasabi Mashed Potatoes. First, if you like Sushi or Sashimi then you like Wasabi which is Japanese horseradish. Just mix Wasabi with a pan of mashed potatoes...yummy!
From: cenedra234 at aol.com (Valorie)
Date: 04 Jun 1998 23:46:24 GMT
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I love mashed potatoes too, and often cook double or triple batches to have enough leftover for potato pancakes :-) Here are a couple of my favorite recipes and some I'd dearly love to try:

Italian Hamburger Deep Dish
This casserole combines mashed potatoes, ground beef, tomatoes and cheese in an unusual but very tasty fashion. I loved it, but unfortunately can't remember where the recipe came from to site my sources. Sorry!

1 lb ground beef
1 t salt
1/8 t pepper
1 minced clove garlic
4 T minced onion
1 t dried oregano
3-4 sliced tomatoes
6-7 servings mashed potatoes
8 oz mozzarella

Heat oven to 350. Grease casserole dish. Brown beef with salt, pepper, garlic, and 2 T onion; drain. Prepare potatoes as directed on package - except stir in remaining 2 T onion and oregano. Spread the potato mixture on the bottom of the baking dish, spread a thin layer of sliced or shredded mozzarella over it, layer with the beef, top with sliced tomatoes, and sprinkle with remaining cheese. Bake uncovered about 30 minutes or until hot and bubbly. Serve with garlic toast and applesauce (the applesauce is particularly good with this dish). 4-6 servings
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Mashed Potato and Egg Casserole

The following recipes I haven't tried yet, but am planning to! They are all of the Internet, and sometimes I don't get the sources along with the recipe. I didn't make any of them up, if that's what you're wondering! ;-p!

From: Moyn, FL ( at 205.159.140.2)

REC for all you mashed potato lovers: Potato & Smoked Mozzarella

2 lbs Yukon gold or new potatoes
4 large cloves garlic, peeled
1 - 1 1/2 cups buttermilk
1/2 cup chopped fresh basil
Salt and white pepper to taste
8 oz smoked or fresh mozzarella, thinly
sliced

Scrub but do not peel potatoes. Put into a large saucepan with garlic, cover with water and boil until tneder. Drain and mash the potatoes and garlic with a masher or in food mill. Stir in 1 cup buttermilk and the basil.

Add more buttermilk until you reach a creamy consistency. Season with salt and pepper. Spoon half of the potatoes into a shallow casserole and top with half of the mozzarella slices. Top with the reamining mashed potatoes and arrange the remaining mozzarella on top. (Casserole may be refrigerated or frozen at this poing.)

Preheat oven to 375. Bake the casserole for 20 -25 minutes, until mixture is bubbly and top is browning. Makes 6 servings.

Enjoy!
Source: The New Elegant but Easy Cookbook
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Bunny's Mashed Potatoes

This is one I have been doing for years and given to all my neighbors, we all do it. When you make these, you can put anything in the pot to start them, like the bay leaf, or a garlic.

I NEVER peel my potatoes, and NEVER whip them with a mixer, cause I personally think they don't seem to be as hearty looking or as filling, but that is me. As leftovers, if there are any, they make great Potato Pancakes. And mashed potatoes make great Tater Craters.

First I try to pick all the potatoes that are about the same size, and cut them up about the same size, cause they cook more evenly.

Instead of milk I do as follows:
I throw in some butter, then some cream cheese mashing as I go, then I put in some sour cream, and some garlic salt(you could do some roasted garlic and salt to your taste). I taste them and then add more of whatever of the above ingredients I want to get the taste and consistency right. I try never to overmash them, cause we like some lumps in ours. They are really good for a change.
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Roasted Garlic and Scallion Mashers

6 Yukon Gold potatoes
6 medium scallions, minced and divided
6 cloves garlic, minced and divided
4 cups chicken or turkey broth
1 tsp. apple cider vinegar
4 tbsp. butter
1/2 C half and half
1/2 C heavy cream

Peel the potatoes and cut into chunks. Place in a deep saucepan and cover with broth. Add half of the garlic and half of the minced scallions along wtih the vinegar and 2 tsp. salt . Bring to a boil and cook, covered, until potatoes are just fork tender. Drain. Saute the remaining garlic and scallions in the butter and add to the hot potatoes. Return to the stove for 1 minute and then mash with potato masher. Add half and half and cream gradually and beat with electric mixer until fluffy.
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Mashed White and Sweet Potatoes

3 large sweet potatoes, scrubbed
3 large baking potatoes, scrubbed
Vegetable oil for rubbing potatoes
1/2 cup heavy cream
1/2 cup chicken broth
2 teaspoons bottled horseradish, drained
Salt and finely ground black pepper, to taste

Heat oven to 325 degrees F. Rub skins of potatoes lightly with vegetable oil; prick all over with tines of fork. Place potatoes on cookie sheet on lowest shelf in oven. Bake potatoes 1 to 1 1/2 hours until easily pierced by tip of sharp knife, testing sweet potatoes after 1 hour. When potatoes are cool enough to handle, cut lengthwise in half. Scoop pulp from white potatoes into large bowl; using fork or potato masher, mash briefly. Scoop flesh from sweet potatoes into same bowl; set aside. In 1-quart saucepan bring cream and chicken broth to boil; remove from heat. With electric mixer at medium speed, slowly beat cream mixture into reserved potatoes until smooth and fluffy. Beat in horseradish, salt, and pepper.