Subject: mashed potatoes
Newsgroups: rec.food.cooking
From: Lynn K Busby (lynn at phoenixcons.demon.co.uk)
Date: Wed, 31 Mar 1999 19:30:33 +0100
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I just happened to notice that lots of people on this newsgroup seem to like mashed potatoes. I do too! Like to vary mine and try something different. Tonight I mashed them with extra virgin olive oil and whole grain mustard. YUM! I recomend.
From: Dave Toland (det at platinum.com)
Date: Thu, 1 Apr 1999 10:55:09 -0500
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I prefer to cook the potatoes (quartered) with the skins for the best flavor, then run them through a food mill to get rid of the skins after cooking. I then set a cup or two aside for breadmaking before I begin seasoning and whipping the rest. I always use warm liquid but cold butter, and there MUST be fresh ground black pepper in them.
From: Jamie Utter (butter at csusm.edu)
Date: Thu, 01 Apr 1999 10:50:35 -0800
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Dave Toland wrote:
> I then set a cup or two aside for breadmaking
I'm interested in your recipe for bread if youwouldn't mind sharing.
From: pcsanwal at unity.ncsu.edu (Paul Craig Sanwald)
Date: 1 Apr 1999 18:43:25 GMT
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I don't know if this is weird or pretty standard, but I always put cream cheese in when I make them.
From: Lynn K Busby (lynn at phoenixcons.demon.co.uk)
Date: Thu, 1 Apr 1999 20:19:42 +0100
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Paul Craig Sanwald wrote:
>I don't know if this is weird or pretty standard, but I always put
>cream cheese in when I make them.
Not weird! I've tried this too. Another favourite of mine is creme fraiche. Sometimes do garlic and olive oil. Sometimes grated hard cheese, butter and milk.
From: Alan Boles (boles at 127.0.0.1)
Date: Thu, 1 Apr 1999 17:17:00 -0800
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>I don't know if this is weird or pretty standard, but I always put
>cream cheese in when I make them.
How much cream cheese? You have me intrigued.
From: ZoSo696 at webtv.net (Teresa ....)
Date: Thu, 1 Apr 1999 21:41:41 -0500 (EST)
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Has anyone tried the Swanson Garlic Herb broth instead of ilk the potatoes come out very smooth and tasty with lots of butter.
From: Lynn K Busby (lynn at phoenixcons.demon.co.uk)
Date: Fri, 2 Apr 1999 08:53:27 +0100
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Alan Boles writes
>How much cream cheese? You have me intrigued.
Don't know, Alan, I'm not a "measurer", just chuck it in and mash it up til it looks right!
From: joan3 at ix.netcom.com (Joan Ellis)
Date: Fri, 02 Apr 1999 05:26:52 GMT
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Even better than plain cream cheese, try this from Sunset magazine.
Herb-Garlic Mashed Potatoes
Recipe By: Sunset
Serving Size: 8
Categories: Potatoes, Side Dishes
2 heads garlic -- cut in half crosswise
1 tbsp oil
3 1/2 lb russet potatoes
2 pkg garlic-herb Boursin or Rondele Cheese
1/2 c chicken broth or no-fat milk -- heated
1/2 c chives -- minced
whole chives (opt)
fresh herb sprigs, opt, such as rosemary, thyme and oregano
1. Brush cut sides of garlic with oil; place garlic, cut sides down, on a 4 by 10-inch sheet of doubled heavy foil. Fold up edges of foil. Bake at 350 until golden brown on bottom and very soft when squeezed, 40 to 45 minutes.
2. Remove garlic from oven and let cool. Squeeze cloves from 3 head halves. Leave the other one whole. Set aside.
3. Cook potatoes until done. Drain and add loose garlic cloves and cheese. Mash potatoes, adding enough broth to make smooth and creamy.
4. Stir in Minced chives. Turn into a bowl and garnish with remaining garlic and herbs.
From: Scott (scotth at dfwmm.net)
Date: Fri, 2 Apr 1999 02:28:13 +0100
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2 tips I've found for my mashed potatoes:
1) Boil the potatoes in chicken stock rather than water
2) Use new (or red) potatoes with the skins
Enjoy!
From: Jean Middleton (Jmidd at leton.demon.co.uk)
Date: Sat, 3 Apr 1999 15:06:10 +0100
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Quoting Lynn K Busby:
> Tonight I mashed them with extra virgin olive oil and whole
>grain mustard. YUM! I recomend.
I like them that way too. Today I've made some with sourcream and wholegrain mustard as a topping for Shepherds Pie. Don't know whether we will like it this way.