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Subject: URGENT - mashed potato
Newsgroups: rec.food.cooking,uk.food+drink.misc

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From: kathie <kathie[at]ntlworld.com>
Date: Thu, 4 Jan 2001 19:38:06 -0000
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I want to make mashed potato with spring onion (scallion to you in the US).
Is it the white or green bit I add or doesn't it matter, how much, and do I
just add it raw when I mash or suatee it first?

Help - the potatoes are already boiling..!!

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From: Ophelia <Ophelia[at]subDOMinion.com>
Date: Thu, 04 Jan 2001 21:00:15 GMT
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LOL well I hope they haven't overcooked by now

I chop up the white and most of the green too where it is nice and fresh and
mix it through raw.. delicious

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From: janic412[at]aol.com (JANIC412)
Date: 04 Jan 2001 21:24:44 GMT
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Try adding a few peeled garlic cloves to the potatoes while they are cooking,
Mash them with the potatoes, really tasty.  Jan

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From: Billy <brawny[at]myrtlewood.net>
Date: Thu, 04 Jan 2001 22:12:18 GMT
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JANIC412 wrote:
>Try adding a few peeled garlic cloves to the potatoes while they are cooking,
>Mash them with the potatoes, really tasty.  Jan

and I always add a "cubed" onion to the boiling water and mash with the
potatoes!

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From: Billy <brawny[at]myrtlewood.net>
Date: Thu, 04 Jan 2001 22:11:17 GMT
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kathie wrote:
>Is it the white or green bit I add or doesn't it matter, how much, and do I
>just add it raw when I mash 

Add the green, add the white,  like it more pungent...add more...  or less to
your taste.    Add it raw...or saute in some butter.   Whatever you like.  

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From: Kim <jtemsmom[at]excite.com>
Date: Thu, 04 Jan 2001 22:12:46 GMT
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kathie wrote:
> I want to make mashed potato with spring onion (scallion to you in the US).
> Is it the white or green bit I add or doesn't it matter, how much, and do I
> just add it raw when I mash or suatee it first?

Chopped chives or garlic chives are really good!


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