Return to BigSpud Menu

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
--------
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
--------
(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
--------
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
--------
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 <damsel-in-dis-dress[at]att.net.invalid>
Date: Sat, 23 Nov 2002 14:46:54 GMT
--------
Mahr Stott wrote:
>Anyone have a recipe to share that is outstanding?

Here ya go!

                      * Exported from MasterCook *

                   Parmesan-Prosciutto Mashed Potatoes

Recipe By     :Damsel in dis Dress
Serving Size  : 8     Preparation Time :0:45
Categories    : potatoes                        side dishes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
--------
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
--------
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
--------
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
--------
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
--------
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.


Return to BigSpud Menu