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Subject: A question about mashed potatos
From: dagashi[at]nettaxi.com (J.J.)
Date: Wed, 15 Dec 1999 00:02:17 GMT
Happy holidays all!
I haven't had time to read the group (or anything on Usenet) lately, but
thought someone here might answer a question for me. I'm planning the
traditional North American Christmas dinner for 10+ people and want to
do as much as I can the night before. Does anyone know, will it hurt to
peel my white potatos and put them in water more than 12 hours before I
boil them? I've done this an hour or so before, but never thought about
doing it the night before cooking. Seems like I could end up saving a
bit of time or having watery spuds. :P
Any opinions are welcome, hope you all enjoy your holidays...
From: j6505[at]aol.com (Rick)
Date: 15 Dec 1999 03:11:57 GMT
I have even completely cooked and mashed my potatoes the night before. But
instead of reheating in the original pan, I would put in a corningware baking
dished that I lathered with real butter and sprinkled with some Paprika on top.
Bake until top is slightly golden.
From: lindamagee1[at]cs.com (LINDA MAGEE1)
Date: 15 Dec 1999 04:26:42 GMT
Sure, they'll keep if you put them in water (hint--add a little lemon juice
too). I did that for Thanksgiving (peeled and cut them up the night before),
put them into a Zip-Loc bag and filled it with water. Cooked them just before
the turkey was to be pulled out of the oven...worked fine. Oh, dump the soaking
water out and add fresh before you cook them.
From: j6505[at]aol.com (J6505)
Date: 15 Dec 1999 11:09:45 GMT
Yes I have done the same, but I was scant on the lemon juice and certain to
rinse well before the cooking. My friend also adds slices of apple into the
soaking liquid along with lemon juice. I am not quite sure what that does, but
he claims that it cuts the citrus taste later on.
Never-the-less, potatoes can be done hours in advance.
I prefer cooking them totally in advance. Why go through the trouble of
peeling and dicing without doing the actual cooking and then just reheating the
next day? I actually like the potatoes reheated the next day. I do it for my
catering business all the time.
The more I can do the day before, the better it is for me.
I always serve a corn casserole and a green bean casserole (Durkee style) that
I prepare the day before.
Have you ever noticed that everything you prepare for a Thanksgiving dinner
tastes better the next day ?
From: Barrie Mather <bsmat[at]benalla.net.au>
Date: Thu, 16 Dec 1999 16:20:53 +1100
It may depend on the sort of potato you use. There's plenty of time -
why not experiment (measure the weight gain as well as the texture and
mouth-feel of potatoes from the same source as those you plan to use for
your feast. Or even several different sorts of potatoes. You could even
use your guests as a panel of judges.
Certainly spuds can absorb a lot of water - an aquaintance of mine
who was a potato farmer told me the irrigation bill for his 100 acre
spud farm was $18,000 Australian for one year. If you can get the tubers
to soak up a lot of water just before harvest, you can sell water at a
From: ELN/jek4 <jek4[at]earthlink.net>
Date: Mon, 20 Dec 1999 18:24:01 -0800
I make my mashed potatoes the night before but add 3 oz. of Cream cheese
to the recipe (5 lbs.). It gives the potatoes a creamier taste and a
firmer texture. Put in casserole, dot with butter, sprinkle with
paprika, and heat in 400* oven until hot.
From: SteveH <sjhouse[at]foilspam.western.wave.ca>
Date: 23 Dec 1999 16:55:17 -0600
Just one persons opinion, but I would suggest NOT peeling the potatoes
at all. Get thin skinned white potatoes, scrub them briefly to remove
surface dirt, boil 'til tender and smash 'em skins and all. The skins
have most of the nutrients and a lot of the flavour, I think you'll
like the result.
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