Mashed: Mashed potato question...
Subject: Mashed potato question...
Newsgroups: rec.food.cooking
From: Chatty Cathy (cathy1234 at mailinator.com)
Date: Thu, 17 May 2007 20:40:29 +0200
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What do you add to your mashed potatoes (if anything)?
I add butter...
Anybody else?
From: Andy (q)
Date: Thu, 17 May 2007 13:50:09 -0500
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Chatty Cathy said...
> What do you add to your mashed potatoes (if anything)?
+ white pepper
+ cream cheese
From: spope33 at speedymail.org (Steve Pope)
Date: Thu, 17 May 2007 18:53:17 +0000 (UTC)
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Chatty Cathy said...
> What do you add to your mashed potatoes (if anything)?
I rarely use butter for anything. However, I will add goat butter to mashed potatoes if that's a possibility. More usually, either buttermilk or yogurt, and sometimes olive oil.
I have not come up with a really good version of mashed potatoes that is dairy-free. I've tried soy milk and almond milk and it doesn't really work.
From: Serene (serene at serenepages.org)
Date: Thu, 17 May 2007 13:13:40 -0700
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Steve Pope wrote:
> I have not come up with a really good version of mashed potatoes
> that is dairy-free. I've tried soy milk and almond milk
> and it doesn't really work.
When I'm making vegan mashed potatoes, I just use the potato cooking water as the liquid, and I use Earth Balance in place of my usual butter.
From: spope33 at speedymail.org (Steve Pope)
Date: Thu, 17 May 2007 21:09:59 +0000 (UTC)
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Serene wrote:
>When I'm making vegan mashed potatoes, I just use the potato cooking
>water as the liquid, and I use Earth Balance in place of my usual
>butter.
Thanks, that's a product I've never heard of. Probably because I have always ignored all butter substitutes, but this one seems to have no trans fat, so maybe I'll look into it.
From: Serene (serene at serenepages.org)
Date: Thu, 17 May 2007 14:26:37 -0700
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Steve Pope wrote:
> Thanks, that's a product I've never heard of. Probably because
> I have always ignored all butter substitutes, but this one seems to
> have no trans fat, so maybe I'll look into it.
I think you'll be pleasantly surprised. The taste is really good, but even better, it acts like butter. DON'T get the soft stuff; that stuff's nasty.
From: The Fat Man® (fatfork at tampabay.rr.com)
Date: Thu, 17 May 2007 21:19:25 -0500
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Steve Pope wrote:
> Thanks, that's a product I've never heard of. Probably because
> I have always ignored all butter substitutes, but this one seems to
> have no trans fat, so maybe I'll look into it.
Hmmm...butter has no trans fat either. What a coincidence.
TFM®
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Thu, 17 May 2007 20:47:48 -0500
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"The Fat Man®" wrote:
> Hmmm...butter has no trans fat either. What a coincidence.
Well, not exactly, but close to none.
From: Food Snob (CLASSACT at BRICK.NET)
Date: 17 May 2007 20:49:32 -0700
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Steve Pope wrote:
> Thanks, that's a product I've never heard of. Probably because
> I have always ignored all butter substitutes, but this one seems to
> have no trans fat, so maybe I'll look into it.
Trans fatless margarines are not unhealthy. They are, in fact, healthier than butter. They just taste like crap.
--Bryan
From: Barry (backup at yahoo.com)
Date: Fri, 18 May 2007 00:00:11 -0400
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Food Snob wrote:
> Trans fatless margarines are not unhealthy. They are, in fact,
> healthier than butter. They just taste like crap.
rats and roaches prefer real butter
they are also equipped to survive a nuclear blast
Maybe scientists have developed a butter flavored goo with more natural properties?
From: Edwin Pawlowski (esp at snet.net)
Date: Sat, 19 May 2007 03:14:08 GMT
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Food Snob wrote:
> Trans fatless margarines are not unhealthy. They are, in fact,
> healthier than butter. They just taste like crap.
Some, like Smart Balance will also make you crap. They just slide right through and some people get cramps from it.
From: cybercat (cyberpurrs at yahoo.com)
Date: Fri, 18 May 2007 23:21:29 -0400
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Edwin Pawlowski wrote:
> Some, like Smart Balance will also make you crap. They just slide right
> through and some people get cramps from it.
Shedd's Spread Country Crock Churn Style has no transfats and is DELICIOUS!
I fry scrambled EGGS in it and it tastes better than butter.
From: Emma Thackery (emma at vanity.fair)
Date: Thu, 17 May 2007 18:21:32 -0500
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Serene wrote:
> When I'm making vegan mashed potatoes, I just use the potato cooking
> water as the liquid, and I use Earth Balance in place of my usual
> butter.
EB is very good as a butter sub. I use that on my popcorn.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Thu, 17 May 2007 15:28:54 -0500
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Steve Pope wrote:
> I have not come up with a really good version of mashed potatoes
> that is dairy-free. I've tried soy milk and almond milk
> and it doesn't really work.
Is there anything that "soy milk" actually works for? I love tofu, but "soy milk" *shudder!*...
From: markmuller at gmail.com
Date: 17 May 2007 14:09:01 -0700
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Pete C. wrote:
> Is there anything that "soy milk" actually works for? I love tofu, but
> "soy milk" *shudder!*...
It works OK for rice pudding. I imagine it would be OK for any pudding and/or custard that is somewhat strongly flavored. In fact, it should be OK for just about any sauce where the primary flavor is not the dairy - chocolate sauces and the like. It is also OK in soups that need a little creaminess/richness, but have a lot of flavor - things like peanut or butternut squash soup.
For all of the above, coconut milk is probably better, as long as the coconut flavor is not objectionable. Coconut milk makes a very nice creme anglaise, is fabulous in rice pudding, and makes wonderful ice cream and/or gelato. If I were vegan, I would use a whole lot of coconut milk and coconut cream.
From: spope33 at speedymail.org (Steve Pope)
Date: Thu, 17 May 2007 21:13:23 +0000 (UTC)
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mark muller wrote:
>For all of the above, coconut milk is probably better, as long as the
>coconut flavor is not objectionable. Coconut milk makes a very nice
>creme anglaise, is fabulous in rice pudding, and makes wonderful ice
>cream and/or gelato. If I were vegan, I would use a whole lot of
>coconut milk and coconut cream.
The main downside to coconut milk is the gigantic quantity of fat calories it contains. Even the reduced fat version is really heavy.
From: markmuller at gmail.com
Date: 17 May 2007 15:37:56 -0700
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Steve Pope wrote:
> The main downside to coconut milk is the gigantic quantity
> of fat calories it contains. Even the reduced fat version
> is really heavy.
It is for that reason I usually think of coconut milk as a substitute for cream, rather than for milk. If subbing for milk, I will often dilute it with water. For enriching sauces and/or soups, a little goes a long way.
On the other hand, what is wrong with a gigantice quantity of fat calories? Just eat less.
From: spope33 at speedymail.org (Steve Pope)
Date: Thu, 17 May 2007 23:18:08 +0000 (UTC)
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mark muller wrote:
>It is for that reason I usually think of coconut milk as a substitute
>for cream, rather than for milk. If subbing for milk, I will often
>dilute it with water. For enriching sauces and/or soups, a little
>goes a long way.
Yes, it does seem oddly miscible with water too.
I'm happy to use a little of it, but then the unused remainder of the can ends up sitting in the refrigerator forever.
>On the other hand, what is wrong with a gigantic quantity of fat
>calories? Just eat less.
Maybe the next time I'm cooking for 6+ people I'll check into it.
From: spope33 at speedymail.org (Steve Pope)
Date: Thu, 17 May 2007 21:11:29 +0000 (UTC)
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Pete C. wrote:
>Is there anything that "soy milk" actually works for? I love tofu, but
>"soy milk" *shudder!*...
If it's good soy milk (there are a lot of awful ones on the market), it's good in coffee. For things like putting on cereal I prefer almond milk.
From: Dave Smith (adavidsmith at sympatico.ca)
Date: Thu, 17 May 2007 17:17:47 -0400
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Pete C. wrote:
> Is there anything that "soy milk" actually works for? I love tofu, but
> "soy milk" *shudder!*...
You *love* tofu???? IMO it has no taste and no texture to like or dislike?
From: spope33 at speedymail.org (Steve Pope)
Date: Thu, 17 May 2007 21:25:47 +0000 (UTC)
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Dave Smith wrote:
> You *love* tofu???? IMO it has no taste and no texture to like
> or dislike?
True of some but not all tofu. There's a wide range of styles and qualities. Locally in Berkeley I always buy Hodo tofu these days, but a good brand in nationwide distribution is House (their firm Organic is good).
Hodo in fact has black tofu -- made from black soybeans -- very flavorful. Very limited supply unfortunately.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Thu, 17 May 2007 17:45:41 -0500
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Dave Smith wrote:
> You *love* tofu???? IMO it has no taste and no texture to like or dislike?
You probably haven't tried much of it or many different preparations of if. There are a lot of varieties of tofu and many different ways to prepare it that all result in very tasty dishes. There was an episode of Iron Chef on FN that featured tofu and showed some interesting uses.
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Thu, 17 May 2007 17:20:51 -0400
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Pete C. says...
> Is there anything that "soy milk" actually works for? I love tofu, but
> "soy milk" *shudder!*...
I find soy milk to be just fine on a bowl of cereal and fruit. Shop around, they don't all taste the same. I use Silk. It has some sugar added but not too much.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Thu, 17 May 2007 17:46:44 -0500
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Peter Aitken wrote:
> I find soy milk to be just fine on a bowl of cereal and fruit. Shop
> around, they don't all taste the same. I use Silk. It has some sugar
> added but not too much.
I just use real (cow) milk. I can't see any reason to use any sort of soy milk when real milk is just fine.
From: The Fat Man® (fatfork at tampabay.rr.com)
Date: Thu, 17 May 2007 21:21:18 -0500
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Pete C. wrote:
> Is there anything that "soy milk" actually works for? I love tofu, but
> "soy milk" *shudder!*...
Yes, it makes my cow-orker shit his pants. That *is* the only application I can think of though.
From: smitty456 at webtv.net (J S)
Date: Fri, 18 May 2007 09:10:56 -0400
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Some times I leave out the milk altogether and use homemade chicken stock,plus some minced jalepenos (very little), garlic, pepper and a touch of oregano...its a rich flavor and you dont miss the dairy products,Canned stock is good in a pinch........J
From: Mudstomper (mudstomper2007 at googlemail.co.uk)
Date: Thu, 17 May 2007 18:50:24 GMT
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Celeriac, swede and garlic :)
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Thu, 17 May 2007 20:19:34 GMT
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Mudstomper wrote:
> Celeriac, swede and garlic :)
Wise guy. :)
From: Felice Friese (friese at comcast.net)
Date: Thu, 17 May 2007 15:00:13 -0400
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
> I add butter...
> Anybody else?
I add <more> butter. In the kitchen and at the table.
From: merryb (msg144 at juno.com)
Date: 17 May 2007 12:01:20 -0700
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
I chop 1-3 cloves of garlic- put in a pyrex measuring cup. Add 2-4 TBLS butter, some milk or 1/2 & 1/2, salt, and pepper, and heat in microwave until hot. Use as directed. Best made with Yukon Golds.
From: Scott (sws2000 at yahoo.com)
Date: Thu, 17 May 2007 14:11:44 -0500
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Cheddar cheese and chopped green onions or bacon bits
From: kilikini (kilikini1 at NOSPAMhotmail.com)
Date: Thu, 17 May 2007 15:22:26 -0400
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Scott wrote:
> Cheddar cheese and chopped green onions or bacon bits
Aha! I've done that before, too! It's a wonderful combo.
If I'm making them without really a plan, I usually just use butter and cream. I'll sometimes add roasted garlic cloves or, as Scott said, bacon and cheddar. It all depends upon the main dish.
From: Mr Libido Incognito (Not at vaild.null)
Date: Thu, 17 May 2007 21:10:59 GMT
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kilikini wrote:
> If I'm making them without really a plan, I usually just use butter and
> cream. I'll sometimes add roasted garlic cloves or, as Scott said, bacon
> and cheddar. It all depends upon the main dish.
That's what I add to my twiced baked potatoes plus diced cooked mushrooms. For my mashed taters I prefer a more blander taste just butter and pepper. The odd time I'll add some roasted garlic.
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Thu, 17 May 2007 15:27:35 -0400
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Scott says...
> Cheddar cheese and chopped green onions or bacon bits
Butter, cream, salt, white pepper.
From: Sheldon (PENMART01 at aol.com)
Date: 17 May 2007 12:17:38 -0700
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Meat loaf and gravy.
From: Jill McQuown
Date: Thu, 17 May 2007 18:19:19 -0500
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Sheldon wrote:
> Meat loaf and gravy.
LOL That's the best response I've read so far, and so true! :)
From: John Kane (jrkrideau at gmail.com)
Date: 18 May 2007 11:37:19 -0700
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Sheldon wrote:
> Meat loaf and gravy.
Horrible. Liver and onions and a good gravy.
From: David (cosmosatnointerbaunspamdotcom)
Date: Thu, 17 May 2007 13:38:21 -0600
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
I add crushed garlic cloves to the salted water that I boil the potatoes in.
After they're done I use a ricer to process (the garlic as well) and then fold in sour cream and/or buttermilk and fresh ground pepper. Sometimes add a little of the potato water if they are to dry.
From: "rmarksberry at houston.rr.com\(no spam\)" (rmarksberry at houston.rr.nospam.com)
Date: Thu, 17 May 2007 14:43:23 -0500
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
I add butter and milk (or cream if I have it on hand), salt, pepper, and I find freshly grated Parmigiano-Reggiano can be a nice touch.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Thu, 17 May 2007 19:56:38 GMT
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Onions sauteed until they're a deep, sensuous rich brown color. At son's request.
From: Emma Thackery (emma at vanity.fair)
Date: Thu, 17 May 2007 18:12:54 -0500
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JoeSpareBedroom wrote:
> Onions sauteed until they're a deep, sensuous rich brown color. At son's
> request.
Caramelized onions are one of my fav additions too! I also like roasted garlic or chopped scallions or some freshly chopped Italian parsley. Bacon bits or melted cheese mixed in are also yummy.
From: Serene (serene at serenepages.org)
Date: Thu, 17 May 2007 13:12:55 -0700
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Butter and milk, salt and pepper. Sometimes roasted garlic.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Thu, 17 May 2007 15:26:48 -0500
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Butter, cheese, milk, pepper, garlic powder in varying combinations, no salt however.
From: markmuller at gmail.com
Date: 17 May 2007 13:57:56 -0700
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
For "standard" mashed potatoes, I add butter plus some combination of milk and cream to thin, and salt. A few variations:
creme fraiche - in place of both butter and milk or cream. Simply divine.
sour cream - poor man's creme fraiche.
plain yogurt - like creme fraiche, in place of some (or all) of the milk/cream/butter. There is kind of a continum from good creme fraiche to good, high milkfat yogurt to decent yogurt to pathetic yogurt. Draining some of the whey from any yogurt tends to move it up the ladder by concentrating the flavor.
buttermilk - like yogurt, but thinner.
roasted garlic - an addition to any of the above.
wasabi - I don't use butter if using wasabi.
Things I have heard about but not tried:
stock plus eggs in place of milk and butter, done by kosher cooks. Good old kosher cooks probably include some schmaltz.
stock plus mayonaise - also kosher, and less likely to lead to scrambled eggs.
From: "Michael \"Dog3\" Lonergan" (dog3 at foodiecharter.net)
Date: Thu, 17 May 2007 20:59:06 GMT
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Oh my. Depends on what I'm doing with them. Sometimes I add chopped fresh chives. Sometimes I'll add grated cheese of some kind. Most of the time it's just butter, s&p.
From: Doug Weller (dweller at ramtops.removethis.co.uk)
Date: Sun, 20 May 2007 20:01:12 +0100
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Michael "Dog3" Lonergan wrote:
>Oh my. Depends on what I'm doing with them. Sometimes I add chopped fresh
>chives. Sometimes I'll add grated cheese of some kind. Most of the time
>it's just butter, s&p.
Butter, s&P (often lemon pepper), redcurrant jelly or some other jelly.
Or sour cream or creme fraiche.
From: limey (funnyfarm at invalid.com)
Date: Thu, 17 May 2007 17:02:29 -0400
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Butter, cream cheese, half-and-half, s&p. Occasionally some shredded Cheddar.
From: Dave Smith (adavidsmith at sympatico.ca)
Date: Thu, 17 May 2007 17:03:58 -0400
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Butter and a little milk..... and I like them lumpy.
From: Skyhooks (skyhooks at NOsbcglobal.SnPeAtM)
Date: Thu, 17 May 2007 16:16:33 -0500
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Lotsa 'buttah,' milk and/or heavy cream, salt, sour cream, & my own special touch sometimes - poppy seeds ;) Maybe a dash or three of cayenne pepper, too. Sometimes chopped green onions or chives and crumbled bacon alont with a hint of garlic (optional, as are all other ingredients). Chef's Choice rules <g>. One of these day's I'm going to try Andy's option of adding some cream cheese, too. Oh, and don't forget the gravy or sauce (sometimes)!
Sky, who wonders if shrimp and mashed potatoes go together very well???
From: Emma Thackery (emma at vanity.fair)
Date: Thu, 17 May 2007 18:17:54 -0500
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Skyhooks wrote:
> Lotsa 'buttah,' milk and/or heavy cream, salt, sour cream, & my own
> special touch sometimes - poppy seeds ;) Maybe a dash or three of
> cayenne pepper, too. Sometimes chopped green onions or chives and
> crumbled bacon alont with a hint of garlic (optional, as are all other
> ingredients). Chef's Choice rules <g>. One of these day's I'm going to
> try Andy's option of adding some cream cheese, too. Oh, and don't
> forget the gravy or sauce (sometimes)!
Lots of great ideas and that reminds me, chopped garlic or onion scapes if they haven't grown too big are also good. Also, instead of parsley, minced tender pea greens (the very tips) are good.
From: Roy Jose Lorr (Kenthz at comcast.net)
Date: Thu, 17 May 2007 14:33:15 -0700
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Nothing.
From: Kathleen (khhfmdeletethis at charter.net)
Date: Thu, 17 May 2007 16:33:33 -0500
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Roasted garlic, if I've got it on hand. Butter, salt, pepper, milk or cream or sour cream.
From: Karen AKA Kajikit (kajikit at jagcon.com)
Date: Thu, 17 May 2007 17:35:45 -0400
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Chatty Cathy wrote:
>What do you add to your mashed potatoes (if anything)?
Butter, a little milk, sometimes sour cream, onion powder and garlic powder. If I want to keep it simple just the butter and milk.
From: Leonard Blaisdell (leo at greatbasin.com)
Date: Thu, 17 May 2007 14:35:56 -0700
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Butter, milk, salt and pepper. I don't mash until smooth. There are always a few small lumps left.
From: azazello at koroviev.de (Victor Sack)
Date: Thu, 17 May 2007 23:52:13 +0200
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Chives, or dill, or ramson (wild garlic) leaves, or fried onions, or milk, or sour cream, or whipped egg whites, or mushroom sauce, or some combination of the above.
From: cathy (cwells21 at hotmail.com)
Date: Thu, 17 May 2007 22:14:50 GMT
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Chatty Cathy wrote:
>What do you add to your mashed potatoes (if anything)?
Sour cream and Lipton Onion Soup mix (yes, the same stuff you use to make California Dip). Mix it all up, spoon into a casserole dish and bake until hot and bubbling - about 30 minutes.
From: Joe Cilinceon (joecil at alltel.net)
Date: Thu, 17 May 2007 18:59:33 -0400
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
sour cream, butter, sometimes a little a nutmeg and milk.
From: Jill McQuown
Date: Thu, 17 May 2007 18:10:02 -0500
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Do you mean after they are cooked or during the cooking process? ;)
To the finished product I might add a dab of butter, salt and pepper if needed.
From: Andy (q)
Date: Thu, 17 May 2007 18:37:05 -0500
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Chatty Cathy said...
> What do you add to your mashed potatoes (if anything)?
Doesn't anyone "moosh" peas into mashed potatoes anymore??
From: Jill McQuown
Date: Thu, 17 May 2007 18:38:04 -0500
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Andy wrote:
> Doesn't anyone "moosh" peas into mashed potatoes anymore??
Not if I can help it! :)
From: Scott (sws2000 at yahoo.com)
Date: Fri, 18 May 2007 08:55:26 -0500
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Andy wrote:
> Doesn't anyone "moosh" peas into mashed potatoes anymore??
or corn?
From: Peter Lucas (Noneofyour at goddambusiness.com)
Date: Fri, 18 May 2007 02:35:47 +0200 (CEST)
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Butter, sea salt, cream, roasted garlic and maybe some chopped chives or parsley.
And if I'm doing it for kids, I throw in some grated mozzarella.
From: ravenlynne (ravenlynne at yahoo.com)
Date: Fri, 18 May 2007 06:40:26 +0200
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Sour cream, chives and bacon. In addition to the butter.
From: Joseph Littleshoes (jpstifel at isp.com)
Date: Thu, 17 May 2007 23:08:56 -0700
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Occasionally other things than the routine garlic, butter milk and butter, and S & P.?
Some times i will put in a bit of anchovy, and i like to work a bit of cheese into mashed potatoes, cheddar with garlic, oregano and butter is good in mashed potatoes, one can get them so thickened with the cheese that they can be formed into patties and fried in a pan to give them a bit of colour and carmilazation.
Adding the anchovy to the potatoes was the result of an accident, i used the spoon i had just measured some anchovy past with to sample some just mashed new white potatoes, the combination of the anchovy and fresh potato was very much to my liking.
Upon looking it up i found many french recipes where potatoes of one sort or another are combined with sea food of one sort or another in various ways. Stuffing a baked potato shell with a bit of potato left in it, stuffing it with shrimp, prawns, crab, or folded whole filets of sole or other fish and then adding an sauce, often a cheese flavoured sauce is very common. And there are a number of other ways that commonly use potatoes and fish or other sea food.
From: djmaizels at mac.com (Debbie Wilson)
Date: Fri, 18 May 2007 09:09:57 +0100
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
With sausages, we add some wholegrain Dijon mustard and finely chopped fresh sage leaves. Otherwise butter, milk, salt & pepper.
From: smitty456 at webtv.net (J S)
Date: Fri, 18 May 2007 08:55:44 -0400
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I add chicken broth in place of half the milk,plus some garlic powder,butter,....J
From: david the elder (dtwright37 at sbcglobal.net)
Date: 18 May 2007 06:40:39 -0700
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Butter and chicken broth or stock, and roasted garlic if I remember to roast it.
With mashed sweet potatoes, it's butter, chicken broth, and New Mexico chopped green chiles.
From: Kate Connally (connally at pitt.edu)
Date: Fri, 18 May 2007 11:27:31 -0400
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Chatty Cathy wrote:
> What do you add to your mashed potatoes (if anything)?
Butter and milk and salt.