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Subject: mashed potatoes improvements [and sub threads]
Newsgroups: rec.food.cooking

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From: notley37 <notley37[at]home.com>
Date: Sun, 16 Dec 2001 17:09:11 GMT
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What do you add to mashed potatoes to make them better? Roasted Garlic?
Rosemary? Chives?  what else?

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From: E <emarkert[at]netscape.net>
Date: Sun, 16 Dec 2001 17:18:17 GMT
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Use warmed milk instead of cold.  I also, sometimes, use chicken stock.

Roasted garlic is a good thing.

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From: Steve Fenwick <SCF <at> w0x0f <dot> com>
Date: Sun, 16 Dec 2001 22:13:17 -0800
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Yams, about 1:1. Then put them back into a baking dish, dot with butter 
and sprinkle with brown sugar, and stick them under a broiler until 
browned.

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From: Siobhan Perricone <morgannalefey[at]starband.net>
Date: Sun, 16 Dec 2001 17:27:34 GMT
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Violently sharp Vermont Cheddar cheese. :)

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From: robdgot[at]aol.com (Bob Gottlieb)
Date: 16 Dec 2001 17:48:17 GMT
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Shredded carrots and Parmesan/Romano cheese

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From: gloria p <puester[at]worldnet.att.net>
Date: Sun, 16 Dec 2001 17:51:31 GMT
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Sour cream or cream cheese.  Fresh ground black pepper, lots.
Good gravy to pour on top also helps immeasurably.

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Sun, 16 Dec 2001 12:10:43 -0600
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gloria p wrote:
> Sour cream or cream cheese.  Fresh ground black pepper, lots.
> Good gravy to pour on top also helps immeasurably.

Ah, yes, the great cream cheese!  I have a "spread" that takes the place of
butter in baked potatoes and a dollop is also nice on mashed potatoes or any
warm vegetable where butter would be good.  Here it is:

8 oz. pkg. non-fat cream cheese
3 cloves garlic, minced
1/2 Tbs. finely minced chives (or fresh parsley)
dash celery salt
dash onion powder
dash sweet paprika

Let cream cheese stand at room temperature until soft. In small mixing bowl,
blend together with remaining ingredients with a spoon until mixed
thoroughly.  Cover and chill.  Mixture keeps in the refrigerator about 2
weeks.

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Sun, 16 Dec 2001 12:01:56 -0600
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notley37 wrote:
>What do you add to mashed potatoes to make them better?

Butter and salt :)

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From: photog0[at]home.com (murray)
Date: Sun, 16 Dec 2001 18:04:22 GMT
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notley37 wrote:
>What do you add to mashed potatoes to make them better?

Believe it or not, just a bit of horseradish, nobody will nail you for
it, but they will want more!!!  Murray

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From: rmi1013934[at]aol.com (Rosie Miller)
Date: 16 Dec 2001 18:04:26 GMT
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notley37 wrote:
>What do you add to mashed potatoes to make them better?

Garlic is good, real butter, and cream, lightly sauteed fresh spinach - plus
all  the previously mentioned make a wonderful dish from mashed taters. You can
also add cheese, bacon bits... this is making me hungry , I better stop. 
Rosie
Wild Heart / Careful Mind...

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From: JY <noemail[at]thanks.com>
Date: Sun, 16 Dec 2001 18:14:39 +0000 (UTC)
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notley37 wrote:
>What do you add to mashed potatoes to make them better?

Cheese and bacon bits is nice, spring onions are nice also - really finely
chopped

maybe sundried tomatoes?

i like it simple personally, just lots of butter and cream - yummy!

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From: Melba's Jammin' <barbschaller[at]earthlink.net>
Date: Sun, 16 Dec 2001 13:16:16 -0600
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notley37 wrote:
>What do you add to mashed potatoes to make them better?

IMO better tasting potatoes aren't from what you add; they're from what 
you start with.  The potatoes I ate in CZ in 1992 were incredibly tasty.  
Cow poop fertilizer.

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From: Michael Odom <modom[at]koyote.com>
Date: Sun, 16 Dec 2001 11:23:35 -0800
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notley37 wrote:
>What do you add to mashed potatoes to make them better?

Horseradish

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From: penmart01[at]aol.como (Sheldon)
Date: 16 Dec 2001 18:58:54 GMT
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notley37 wrote:
>What do you add to mashed potatoes to make them better?

Sour Cream... yogurt if yer a masochist.

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From: John <john[at]nospamnospam.com>
Date: Sun, 16 Dec 2001 20:37:55 GMT
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Most importantly, I use a potato ricer, so the end result is gloriously
light and fluffy. I throw a few cloves of garlic into the potato boiling
water, and then rice the garlic with the potatoes. I add a little salt and
pepper to the riced potatoes, and then gently fold in melted butter and warm
whole milk. Sometimes, I put in a little dill weed.

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From: aquari[at]aol.comNOJUNK (Libby)
Date: 16 Dec 2001 22:56:22 GMT
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I vote with the horseradish contingent. Muy delicioso!!

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From: Nala <abarceloREMOVE[at]shaw.ca>
Date: Sun, 16 Dec 2001 21:02:41 GMT
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notley37 writes:
> What do you add to mashed potatoes to make them better? Roasted Garlic?
> Rosemary? Chives?  what else?

Sunny Paris

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From: Sheryl Rosen <nospam[at]optonline.net>
Date: Sun, 16 Dec 2001 23:03:32 GMT
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Nala wrote:
> Sunny Paris

Ding ding ding we have a winner!!!
Don't forget the sour cream!

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From: Peter Aitken <paitken[at]CRAPnc.rr.com>
Date: Sun, 16 Dec 2001 22:03:09 GMT
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notley37 writes:
> What do you add to mashed potatoes to make them better?

Try making them from about 2/3 potatoes and 1/3 parsnips or turnips.

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From: Buckler <buckkler[at]yahoo.com>
Date: Mon, 17 Dec 2001 02:25:19 GMT
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notley37 writes:
>What do you add to mashed potatoes to make them better?

I came to this thread late, so apologies in advance for any
duplication of effort. There are a few combinations of things I like:

Sharp cheddar cheese, crumbled bacon, chives and sour cream.

Bleu cheese crumbles, or bleu cheese dressing in a pinch.

Roasted garlic, of course, with freshly-grated parmesan cheese,
oregano and basil.

If I'm lazy or rushed, I'll just toss in a couple of shakes of
Worcestershire sauce.

HTH,
Buckler

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From: ladyvmh2000[at]aol.com (Vickie)
Date: 17 Dec 2001 04:55:43 GMT
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notley37 writes:
>What do you add to mashed potatoes to make them better?

Garlic 
Roasted Garlic
Green Onions
Carmelized onions
any kind of cheese
Sour cream
Buttermilk
Bacon
Thyme,basil, tarragon, nutmeg
Ham
Proscuitto
Cream Cheese, plain or flavored

Of course I don't use all of these at once.

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From: stan[at]temple.edu
Date: 17 Dec 2001 15:44:09 GMT
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notley37 wrote:
> What do you add to mashed potatoes to make them better?

Roasted garlic and rosemary are nice, but properly made mashed potatoes
really don't need any enhancements.

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Subject: Twice Baked Taters (WAS:Re: mashed potatoes improvements)
Newsgroups: rec.food.cooking

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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Sun, 16 Dec 2001 12:15:01 -0600
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Rosie Miller wrote:
> Garlic is good, real butter, and cream, lightly sauteed fresh spinach - plus
> all  the previously mentioned make a wonderful dish from mashed taters. You can
> also add cheese, bacon bits... this is making me hungry , I better stop.

Okay, now you've done it.  You had to mention cheese and bacon bits!
(laughing)  I baked some potatoes last night (I always bake extras!)

So with one of the extras I'm going to "twice bake" it.  Scoop out the
inside, add a teaspoon of or two of milk and a little softened butter and
mash it.  Put it back in the skin and top with some shredded cheese and
crumbled bacon.  Back in the oven it will go at 400 for oh... 10 minutes,
maybe.  Just enough to warm it through.  Delicious!

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From: dancertm <dacertm[at]exo.com>
Date: Sun, 16 Dec 2001 20:49:23 -0800
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It depends on what you have around at the time. I bake the "taters"
and sometimes add milk, butter, sour cream, garlic and green onion. Of
course after cleaning the inside and mix it. When it's time to eat, I
nuke it until hot. There is no set way, be creative. 

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Subject: Re: mashed potatoes improvements)
Newsgroups: rec.food.cooking

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From: thecatintx[at]aol.com (TheCatinTX)
Date: 16 Dec 2001 18:44:16 GMT
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I put whatever amount of  milk/cream I am going to use in the mashed potatoes
in a good pan on the stove when I start boiling the potatoes....I poach some 
fresh garlic in the pan with the milk, keeping it just  under boiling 

The garlic softens and infuses into the liquid, giving it a wonderful rich
flavor. Just before the potatoes are ready, I add whatever amount of butter I'm
using to the the milk and garlic.   That way the butter is soft, and everything
being added to the potatoes is warm.  - Cat


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