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Subject: Fancy Mashed Potatoes
Newsgroups: rec.food.cooking

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From: ~patches~ 
Date: Sun, 16 Oct 2005 06:25:54 -0400
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This is a family favourite that appears just about everytime we get 
together.  The pic is before baked.  Recipe sort of follows.
http://tinypic.com/elcr3k.jpg

Here's how I make them.  Peel 10 lb potatoes and cut into large pieces. 
  Add a couple cloves garlic and 1/2 chopped onion.  Bring to a boil and 
cook until potatoes are soft.  Remove from heat & drain.  Add 1 block (8 
oz) cream cheese & about 1/2 a container of sour cream (~ 1 1/2 c),  a 
couple of pieces of butter, & milk.  Beat mixture until smooth - be 
careful not to beat too long or the potatoes will get gooey.  Spoon the 
mixture into a casserole pan.  Top with a few pieces of butter, bread 
crumbs & fresh chopped chives.  Bake at 350 F until lightly browned on top.

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From: Bob Terwilliger 
Date: 16 Oct 2005 05:33:03 -0500
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A few questions:

1. What do you use to beat the potatoes? A hand mixer?

2. When you add the cream cheese, sour cream, butter, and milk, are they
straight out of the refrigerator?  Or do you warm them at least to room
temperature before adding them?

3. What size casserole dish is that? Ten pounds of potatoes seems like a
LOT!

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From: ~patches~ 
Date: Sun, 16 Oct 2005 07:00:29 -0400
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Bob Terwilliger wrote:

> 1. What do you use to beat the potatoes? A hand mixer?

I use electric egg beaters.
 
> 2. When you add the cream cheese, sour cream, butter, and milk, are they
> straight out of the refrigerator?  Or do you warm them at least to room
> temperature before adding them?
 
Straight from the fridge.  I'm a tad lazy sometimes :)

> 3. What size casserole dish is that? Ten pounds of potatoes seems like a
> LOT!

It seems like a lot and you will need a big stock pot to cook them in 
but once they beat down they will fit into a lg. casserole dish - 9,5" x 
13.5" x 2" deep

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From: ~patches~ 
Date: Sun, 16 Oct 2005 07:01:14 -0400
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Oh forgot to add, these do freeze quite nicely just warm up slowly and stir.

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From: Jill McQuown 
Date: Sun, 16 Oct 2005 06:51:28 -0500
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Bob Terwilliger wrote:
>> Here's how I make them.  Peel 10 lb potatoes and cut into large
>> pieces.
> 3. What size casserole dish is that? Ten pounds of potatoes seems
> like a LOT!

Yikes!  I was wondering, was she on KP duty in the military?  Here's a 25
pound sack of potatoes... start peeling!  LOL

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From: Sheldon 
Date: 16 Oct 2005 10:03:44 -0700
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Bob Terwilliger wrote:
>  ~patches~ wrote:
>
> > This is a family favourite
> > http://tinypic.com/elcr3k.jpg

Looks exactly like puke, really.

> > Peel 10 lb potatoes

>  3. What size casserole dish is that? Ten pounds of potatoes seems
>  like a LOT!

She's just guessing (poor guesser), should be obvious ~patches~ is a
liar.

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From: Grandma Goodguts 
Date: Sun, 16 Oct 2005 18:43:49 GMT
--------
~patches~ hit the crackpipe and declared:
>This is a family favourite that appears just about everytime we get 
>together.  The pic is before baked.  Recipe sort of follows.
>http://tinypic.com/elcr3k.jpg

Heavens to Betsy!  The next time you get carsick, please don't take
pictures and post!  

>Here's how I make them.  Peel 10 lb potatoes and cut into large pieces. 

Ten pounds!  Mercy!  Are you expecting the Marine Corps for dinner?  

>  Add a couple cloves garlic and 1/2 chopped onion.  Bring to a boil and 
>cook until potatoes are soft.  Remove from heat & drain.  Add 1 block (8 
>oz) cream cheese & about 1/2 a container of sour cream (~ 1 1/2 c),  a 
>couple of pieces of butter, & milk.  Beat mixture until smooth - be 
>careful not to beat too long or the potatoes will get gooey.  Spoon the 
>mixture into a casserole pan.  Top with a few pieces of butter, bread 
>crumbs & fresh chopped chives.  Bake at 350 F until lightly browned on top.

Thank you for the mashed potatoes recipe, Dearie.  What's next, green
bean casserole? 

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From: ~patches~ 
Date: Sun, 16 Oct 2005 15:43:13 -0400
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Grandma Goodguts wrote:
> Ten pounds!  Mercy!  Are you expecting the Marine Corps for dinner?  

No just kids, spouses, & selves :)  And it was good!

> Thank you for the mashed potatoes recipe, Dearie.  What's next, green
> bean casserole? 

Sorry never made that but maybe someone else here has.

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From: sf 
Date: Sun, 16 Oct 2005 14:31:31 -0700
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~patches~ wrote:
>  Sorry never made that but maybe someone else here has.

I have, I do, I will and dog gone it, people like it.

:)

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From: ~patches~ 
Date: Sun, 16 Oct 2005 17:44:58 -0400
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sf wrote:
> I have, I do, I will and dog gone it, people like it.

Grandma Gut is someone we all know but in disguise ;)

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From: sf 
Date: Sun, 16 Oct 2005 15:52:10 -0700
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~patches~ wrote:
>  Grandma Gut is someone we all know but in disguise ;)

Lemme guess... uses an old version of Agent, Earthlink is the
provider....  hmmmm.

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From: Dan Abel 
Date: Wed, 19 Oct 2005 23:12:50 GMT
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~patches~ wrote:

> No just kids, spouses, & selves :)  And it was good!

Jealousy is a sad thing.  Sounds good to me, although I'm not sure it 
fits into my diet too often.

> Sorry never made that but maybe someone else here has.

Yeah, it's pretty good, too.

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From: ~patches~ 
Date: Wed, 19 Oct 2005 19:34:32 -0400
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Dan Abel wrote:
> Jealousy is a sad thing.  Sounds good to me, although I'm not sure it 
> fits into my diet too often.

I agree jealousy is a sad thing, rather ugly too.

They are very, very, very good.  Sadly they do not fit into our diet 
often either :(  These really are about a 2 - 3 times a year side dish 
served at special get togethers.

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From: fudge 
Date: Sun, 16 Oct 2005 16:01:22 -0400
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You can make anything taste great if you add five bucks worth of dairy
products.

F.J.

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From: Sheldon 
Date: 16 Oct 2005 14:22:46 -0700
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fudge wrote:
> You can make anything taste great if you add five bucks worth of dairy
> products.

How about just 50 worth of butter...

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From: Dan Abel 
Date: Wed, 19 Oct 2005 23:09:45 GMT
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fudge wrote:
> You can make anything taste great if you add five bucks worth of dairy
> products.

Does that mean it's twice as good with US$10.00 of dairy products?

:-)

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From: Goomba38 
Date: Sat, 22 Oct 2005 11:41:18 -0400
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~patches~ wrote:
> This is a family favourite that appears just about everytime we get 
> together.  The pic is before baked.  Recipe sort of follows.
> http://tinypic.com/elcr3k.jpg

What is that orange stuff on top??

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From: Boron Elgar 
Date: Sat, 22 Oct 2005 12:06:21 -0400
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Goomba38 wrote:
>What is that orange stuff on top??

Paprika, I'd wager.

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From: Wayne Boatwright 
Date: 22 Oct 2005 18:33:39 +0200
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Boron Elgar wrote:
> Paprika, I'd wager.

Butter & breadcrumbs, according to the recipe.

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From: Boron Elgar 
Date: Sat, 22 Oct 2005 12:32:40 -0400
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Wayne Boatwright wrote:
>Butter & breadcrumbs, according to the recipe.

Yeah...I suppose reading the recipe in the first place might have
given me a hint....still looks like paprika, which is a staple in my
house. Anything pale gets dusted.

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From: Wayne Boatwright 
Date: 22 Oct 2005 18:46:54 +0200
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Boron Elgar wrote:
> Yeah...I suppose reading the recipe in the first place might have
> given me a hint....still looks like paprika, which is a staple in my
> house. Anything pale gets dusted.

I love paprika and, as you said, anything pale gets dusted.  I sometimes go 
through large quantities of it making paprikas and goulash.

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From: ~patches~ 
Date: Sat, 22 Oct 2005 12:55:51 -0400
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Boron Elgar wrote:
> Yeah...I suppose reading the recipe in the first place might have
> given me a hint....still looks like paprika, which is a staple in my
> house. Anything pale gets dusted.

I just answered goomba so won't repeat.  There is no paprika in this dish.

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From: Goomba38 
Date: Sat, 22 Oct 2005 16:51:31 -0400
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Boron Elgar wrote:
> Yeah...I suppose reading the recipe in the first place might have
> given me a hint....still looks like paprika, which is a staple in my
> house. Anything pale gets dusted.

I don't use paprika to "color" foods. I don't know why I don't? I just 
don'mt see the need, I guess? I see that the original picture is of the 
unbaked potatoes and whenever I bake potato dishes they tend to brown 
nicely which appeals to me. If I make poatoes and need to keep them 
warmed in the oven I top them with butter and a little bit of milk or cream.

============================

From: ~patches~ 
Date: Sat, 22 Oct 2005 12:50:58 -0400
--------
Goomba38 wrote:
> What is that orange stuff on top??

They aren't orange & they are bread crumbs that have been darkened by 
the melted butter.  This is not the best pic of them.

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From: Sheldon 
Date: 22 Oct 2005 10:14:45 -0700
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~patches~ wrote:
> They aren't orange & they are bread crumbs that have been darkened by
> the melted butter.

Not paprika but not bread crumbs either, nor is that clear slimey glop
any kind of butter (butter is yellow)... in fact that doesn't look like
mashed potatoes...looks lumpy enough to be cauliflower with some kinda
library paste poured over... actually that looks exactly like a
hospital emesis basin on a busy night... good thing we can't smell it.

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From: Joseph Littleshoes 
Date: Sat, 22 Oct 2005 21:55:50 GMT
--------
Goomba38 wrote:
> What is that orange stuff on top??

One of my favorites uses blue cheese and carmalized onions that have a
bit of port in them.


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