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Subject: Mashed Potato Recipes
Newsgroups: rec.food.cooking

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From: TootieLou[at]webtv.net (Linda Haynes)
Date: Fri, 26 Sep 1997 09:28:28 -0400
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I am looking for any and all kinds of recipes using mashed potatos.
Thank you in advance.   :-)  :-)

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From: Carrie Monterio 
Date: Fri, 26 Sep 1997 11:16:24 -0400
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I don't have a specific recipe for mashed potatoes.  (Or for many
things, in fact.)  I just throw in whatever is around, and there are
never any complaints!  Yukon gold potatoes can not be beat for any kind
of mashed potatoes. (But whatever is around will always do)  I have made
a couple of batches lately where I've left the skin on, and we all love
it.  Just be sure to scrub well if you leave the skin on.  You can also
throw a few cloves of garlic in when the potatoes are half way through
boiling.  I love to use whatever cheeses I have around to put in,
including cream cheese.  Just put together flavors that you and yours
like, and you can't go wrong.  Mashed potatoes aren't complicated- you
don't have to worry about measuring what you put in.  The only thing,
IMHO, that can go wrong with mashed potatoes is that they get under or
over cooked when boiled.  I hope this helps!

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From: Kristin Satterlee 
Date: Fri, 26 Sep 1997 10:48:40 -0500
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	Try this website, on the Food & Wine pages:

http://www.athand.com/sil/athand/__0c42d08a7cf531B6Vas/editorial/fw/comfort/mashpot

	But be warned: the index of recipes at the side of the editorial
has disappeared.  You can still follow the links, you just can't see them.
Weird, I know.  Can't explain it.  :)  But the recipes look fantastic--I
tried the one for wasabi mashed potatoes, and it was great!

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From: Sharon 
Date: Fri, 26 Sep 1997 18:56:10 -0400
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Try making your mashed potatoes with ginger infused hot milk, rather
than plain milk.  I just read a recipe for them in Chef magazine. 
Sounds pretty terrific.

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From: lokay[at]webtv.net (Lois Hughes)
Date: Sun, 28 Sep 1997 15:34:46 -0700
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Add evaporated milk instead of plain milk, salt, pepper, and very little
nutmeg and lotsa butter.  Makes great mashed taters/

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From: Airwalker22[at]webtv.net (The Future is Ours)
Date: Sun, 28 Sep 1997 22:49:16 -0400
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try this--
fry 1 onion and fresh mint together in butter till onion is
cooked....add to mashed potato...
potato will be green in color & yummy.

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From: Cathy Ribbeck 
Date: Fri, 03 Oct 1997 12:20:50 -0400
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I found one on a potato bag once called "French Mashed Potatoes." 
Everything was the same as plain mashed potatoes except that you diced
up a small onion and cooked it with the potatoes. Then proceed as usual.
It's good for something different now and then.

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From: neuro[at]nmia.com (Karen L Schumacher)
Date: 4 Oct 1997 17:02:51 GMT
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So is chunking up some cheddar and letting it melt into the potatoes.
Another interesting taste comes from adding your favorite barbecue sauce
(*just a smidge) and blending well. Great taste, and it colors it too (my
3 year old nephew LOVES it).

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From: hamovit[at]mizar.usc.edu (Hannah Hamovitch)
Date: Sat, 04 Oct 1997 20:59:53 +0100
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How about sauteing gartic and adding it to the mashed potatoes?

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From: lew matt 
Date: 7 Oct 1997 02:12:14 GMT
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Take leftover mashed pots and add 1/10 flour and 1 egg for every 2 cups of
mix.  Season with small amount of garlic and onion powder.  Mix thoroughly
and form into patties.  Dust in flour and fry in a pan on low heat.  turn
when golden brown.  Serve as a potatoe side dish or entre.

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From: lwcollier[at]aol.com (Lisa)
Date: 7 Oct 1997 04:01:38 GMT
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I love shepard's pie.  I make it by browning about a pound of hamburger meat
and chopped onions until the meat is very well done.  In the bottom of a large
casserole, I mix the meat and onions with one package of frozen corn, cooked
according to package directions.  Then I take 3-4 cups of mashed pototoes
(mixed with milk, grated parsley, and grated cheddar cheese) and smooth them
over the meat mix.  I then press cherry tomatoes all over the top and bake at
350 for 40 minutes.

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From: cookie-lady[at]food4u.com (Cookie-Lady)
Date: Tue, 07 Oct 1997 16:54:24 GMT
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Lwcollier wrote:
>I love shepard's pie.  I make it by browning about a pound of hamburger meat
> and chopped onions until the meat is very well done.  In the bottom of a large

Lisa,
This sounds great - but it is Cottage Pie, not Shepherds Pie -
Shepherds Pie is made with lamb, when beef is used then it is cottage
pie.

I prefer to use 92% lean ground beef (or ground sirloin), it is a
little more expensive, but it works out better as there is not all the
grease to pour off as there is in hamburger meat.

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From: jnwkreat[at]zoomnet.net (Joan/Wayne Krambeck)
Date: Fri, 10 Oct 1997 22:12:46 GMT
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Looking for mashed potato recipes?   Here is a really different one.

	MASHED POTATO CANDY

Mix confectioner's sugar into a small amount of mashed potatoes and
just a drizzle of milk.  Mix until the consistency is such, you can
pat or roll it out into a rectangle.  Sread it with peanut butter.
Re-roll it, and slice it.  You will have pretty and tastey pinwheel
candies.    No one will guess it's from left-over potatoes.

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From: Dan Masi 
Date: Tue, 07 Oct 1997 12:59:13 -0400
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> How about sauteing gartic and adding it to the mashed potatoes?

Or, if you don't want to bother sauteing, just toss whole garlic
cloves into the water with the potatoes before cooking.  Use a
medium garlic clove for every 1-2 potatoes or so.

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From: isabelle[at]oddjob.utias.utoronto.ca (Isabelle Hemmings)
Date: 7 Oct 97 19:08:40 GMT
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Dan Masi wrote:
> Or, if you don't want to bother sauteing, just toss whole garlic
> cloves into the water with the potatoes before cooking.  Use a
> medium garlic clove for every 1-2 potatoes or so.

Oh, come on.  Why even bother cooking it?  Chop it up, throw it in when 
you are getting to mash them all up. Voila.  ok. So it isn't good for a  
first date, but YUMMY!

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From: cookie-lady[at]food4u.com (Cookie-Lady)
Date: Sun, 05 Oct 1997 02:52:09 GMT
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This is my favourite way to use up leftover mashed potatoes, Iusually
do extra so I will have some leftover to make this.

Title: Pommes de Terre Dauphine (Dauphine Potatoes)
Keywords: France, Potatoes, Everyday French Cooking

1/2 cup butter
1 cup water
2 teaspoons salt
1 cup sifted all-purpose flour
4 large eggs
7 to 8 medium-sized potatoes (2.1/2 pounds)
1/2 to 1 teaspoon ground nutmeg
1/8 teaspoon ground black pepper

Place the butter, water and salt in a 1-quart saucepan,
bring to boiling point, and add all the flour at one time.
Stir and cook over low heat 1 to 2 minutes, or until the
mixture leaves the sides of the pan and forms a ball. Cool
slightly. Beat in the eggs one at a time (This is Chou
Paste) Peel the potatoes, boil them and mash them until
fluffy. Add the nutmeg and black pepper (do not add any milk
or butter) Add to the chou paste and mix well. Shape the
mixture into 1-inch balls or drop it from a Tablespoon, or
put it into a pastry bag and pipe it in 2 inch lengths. Fry
in deep fat preheated to 375 degrees, 2 or 3 minutes or
until browned. Drain on paper towels.
Makes 6 to 8 servings.

Source: Everyday French Cooking

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From: rrr57[at]aol.com (Rich)
Date: 27 Sep 1997 05:09:17 GMT
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Here is my personal favorite.

Welsh Rarebit

3/4 lb potatos
1 tsp dry mustard
1/2 cup milk (may need a little more or a little less depending on whether
you bake the potatos or boil them)
4 oz sharp cheddar cheese shredded
2 tsp worsteshire 
1/4 tsp black pepper
Nutmeg  and paprika

Bake or boil the potatoes until soft.  Remove skin and mash with mustard,
milk, cheddar, pepper and worsteshire until fairly smooth (I like a few
lumps of potato in mine).  Hollow out fresh french bread baguette and fill
with potato mix.  Sprinkle with nutmeg and paprika.  Broil in center of
oven until potato browns on top (about four minutes).  Serve warm.


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