Subject: Mashed Potatoes
Newsgroups: rec.food.cooking
From: Mahr Stott (mahr_stott at yahoo.NOSPAM.com)
Date: Sat, 23 Nov 2002 14:17:00 GMT
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Good Saturday morning!
I am in charge of mashed potatoes for tonight's prime rib dinner. We are having six for dinner. I have a couple of generic recipes for mashed potatoes with sour cream that look ok.
Anyone have a recipe to share that is outstanding?
From: sue at interport dot net (Curly Sue)
Date: Sat, 23 Nov 2002 14:22:52 GMT
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(Assuming they're peeled already) Drain the potatoes, return to the pan, add milk and butter, salt and pepper, turn up the heat to scald the milk, mash with a potato masher, adjust milk butter (not too loose) and seasonings, then finish with a brief turn of an electric hand mixer, right in the pan. Make sure they're hot when you serve them.
Nothing else. Outstanding mashed potatoes celebrate the taste of potatoes :> And, of course, the gravy.
From: gtwy4cb at aol.com (Gtwy4cb)
Date: 24 Nov 2002 14:59:19 GMT
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Curly Sue wrote:
>Make sure they're hot when you serve
>them.
YES!!! There's nothing worse than cold mashed potatoes. I also add several cloves of garlic to the potatoes a few minutes before they are done.
From: Alan Moorman (amoorman at visi.com)
Date: Sun, 24 Nov 2002 13:51:09 -0600
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Curly Sue wrote:
>(Assuming they're peeled already) Drain the potatoes, return to the
>pan, add milk and butter, salt and pepper, turn up the heat to scald
>the milk, mash with a potato masher, adjust milk butter (not too
>loose) and seasonings, then finish with a brief turn of an electric
>hand mixer, right in the pan. Make sure they're hot when you serve
>them.
It is important to mash in the butter first, so it's melted and combined with the potatoes. THEN add the milk. This helps keep the potatoes from getting to mushy.
The electric hand mixer should only be used at the end -- the mashing and buttering should be done with a manual potato masher.
>Nothing else. Outstanding mashed potatoes celebrate the taste of
>potatoes :> And, of course, the gravy.
Right. No complications. Just excellent potatoes, butter, milk, bit o salt.
What you put on them at the table is the best thing. I hope whoever is doing the supper is going to make Real Gravy from the
pan drippings, so you'll have wonderful gravy to put on those mashed potatoes!
From: Damsel in dis Dress
Date: Sat, 23 Nov 2002 14:46:54 GMT
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Mahr Stott wrote:
>Anyone have a recipe to share that is outstanding?
Here ya go!
Parmesan-Prosciutto Mashed Potatoes
Recipe By: Damsel in dis Dress
Serving Size: 8 Preparation Time :0:45
Categories: potatoes, side dishes
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese
1. Cook potatoes and garlic in large pot of boiling water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.
2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.
3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2 cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle lightly with 2 tablespoons cheese; serve.
Cuisine: Italian
Source: Adapted from Bon Appétit
Yield: 4 cups
From: siena (cnotme at yahoo.com)
Date: Sat, 23 Nov 2002 21:34:43 +0100
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Mahr Stott wrote:
> Anyone have a recipe to share that is outstanding?
Well I make them with a little milk and grain mustard. For me they are better than anything else. I also do 1/2 potato, 1/2 celery root with the milk and grain mustard. Oh and I use non fat milk. So the taters are fat free and wonderful.
From: stan at temple.edu
Date: 24 Nov 2002 15:12:07 GMT
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Mahr Stott wrote:
> Anyone have a recipe to share that is outstanding?
Making mashed potatoes is no big deal. I just go by taste and texture, not a recipe. One large potato per person ought to do it. Use Idahos. Peel the spuds, then chop them up and boil them in lightly salted water 'til they're tender. Run the potatoes through a food mill into an empty pot. Throw in a few pats of butter, a splash of milk, then stir gently and thoroughly over a low flame. Taste. Add more butter and/or milk until the potatoes have the flavor and texture you desire. Add a bit of cream if you want to make the flavor more rich; again add a little, taste, then see if you need more cream. Ditto with salt.
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Sun, 24 Nov 2002 17:07:22 GMT
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Mahr Stott wrote:
> Anyone have a recipe to share that is outstanding?
Replace 1/3 of the potatoes with turnips or parsnips for a nice change.
From: aquari at aol.comNOJUNK (Libby)
Date: 25 Nov 2002 00:34:27 GMT
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My favorites are mashed with a potato masher or run though a ricer, add salt, butter, pepper, milk or cream and a bit of horseradish. Of course, I would not serve this with everything but it is great with steak, roast beef, beef patties and corned beef.
From: Alan Zelt (alzelt at worldnet.att.netFINNFAN)
Date: Mon, 25 Nov 2002 04:25:49 GMT
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Mahr Stott wrote:
> Anyone have a recipe to share that is outstanding?
My favorite would be with freshly made horseradish and cheese(normally chevre). Just add to the spuds right after crushing/mashing. Just stir it in. Keep very warm.