Subject: 50 best mashed potato recipes cookbook
From: u2fans[at]aol.com (Debbie)
Date: 04 Jun 1998 12:59:20 GMT
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
Date: Thu, 04 Jun 1998 09:03:30 -0400
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
taste). 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.
Date: 5 Jun 1998 19:00:02 GMT
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
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
From: Karen O'
Date: Fri, 05 Jun 1998 16:24:44 -0800
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
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.
Date: Thu, 4 Jun 1998 14:45:57 -0400
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
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
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]188.8.131.52)
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 & white pepper to taste
8 oz smoked or fresh mozzarella, thinly
Scrub but do not peel potatoes. Put into a
large saucepan with garlic, cover with water
& boil until tneder. Drain & mash the
potatoes & garlic with a masher or in food
mill. Stir in 1 cup buttermilk & the basil.
Add more buttermilk until you reach a creamy
consistency. Season with salt & pepper.
Spoon half of the potatoes into a shallow
casserole & top with half of the mozzarella
slices. Top with the reamining mashed
potatoes & 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 & top
is browning. Makes 6 servings.
Source: The New Elegant but Easy Cookbook
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
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.
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.
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.