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Subject: Thanksgiving Mashed Potatoes
Newsgroups: rec.food.cooking

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From: Melba's Jammin' 
Date: Sun, 12 Nov 2000 22:44:10 GMT
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While sitting at the Vikings footsball game this afternoon, the 
GirlChild and I started discussing Thanksgiving dinner a bit.  The 
dressing, specifically.  Suddenly occurred to me that I've got this 
little Nesco electric roaster than I bought this summer and that will 
give us more heating ability.

Opinions, please, on making up the mashed potatoes in advance (there's 
some recipe that involves sour cream or cream cheese with them, I think) 
and using the roaster to heat them for serving.

Here's a recipe.  Not the one I had in mind, though.

Garlic Mashed Potatoes 

A do-ahead favorite. 

1  (5 lb.) bag red potatoes
1/2   cup peeled, whole garlic cloves
2  (49 1/2 oz.) cans chicken broth
2  cups milk
6  tbsp. butter or margarine
1  tsp. salt
2  tbsp. snipped fresh chives 

Scrub potatoes; remove blemishes, cut into 1 1/2" cubes. Place potatoes 
and garlic in large Dutch oven. Cover with broth. Bring to a boil, 
covered, over high heat; simmer until tender (25-30 min.). Heat milk and 
butter until butter is melted; reserve and refrigerate 3/4 cup. Drain 
potatoes; return potatoes to pan. Mash with hand potato masher. Beat hot 
milk mixture into potatoes until desired consistency. Stir in salt and 
chives. Spoon into buttered 3 qt. casserole; smooth top. Cover and 
refrigerate. 

To Bake: Remove from refrigerator; pour reserved 3/4 cup milk mixture 
over top. Bring to room temperature (about 2 hrs.). Bake, covered, in a 
preheated 350 oven until heated through (55-60 min.). Remove from oven; 
stir.
Amount: 8 (1 cup) servings. 

Tips: A hand potato masher produces the best results. An electric mixer 
can cause the potatoes to become "gummy" or "sticky." If an electric 
mixer is used, use on the lowest mixer speed and do not overmix.

Can be heated in the microwave. Microwave (HIGH), covered, until heated 
through (10-15 min.), rotating twice; stir. Recipe tested in 900 watt 
microwave oven. 

Nutrition Information per 1 cup:
  Calories 398   Fat 11g   Cholesterol 29mg   Fiber 4g   
Sodium 1,500mg

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From: Trudy_Beth[at]webtv.net
Date: Sun, 12 Nov 2000 18:04:12 -0600 (CST)
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Ask Sheryl about her mother in laws potatoes....apparently you haven't
been paying attention to the emotional thread.

Trudy....very tired of potato threads

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From: Craig Welch 
Date: Tue, 14 Nov 2000 16:13:16 +1000
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Trudy_Beth@webtv.net wrote:
>Trudy....very tired of potato threads

They can make a meal more interesting. Put one or two medium size
potatoes through a threader, then put carefully into boiling water.
Cook gently, with a little salt. DO NOT BREAK THREADS. Serve with a
little garnish.

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From: Leslie 
Date: Sun, 12 Nov 2000 17:49:55 -0700
--------
Every Thanksgiving my MIL made the mashed potatoes and brought them over in
her crockpot.  It works great.  But she's too elderly now, so last year I
had to do them along with the rest of the dinner.  So I used her method
because there's just too much to do when the turkey is done without having
to mash potatoes too.  She boiled up 5 lbs. of potatoes, mashed them in
batches, then piled them into the crockpot.  5 lbs. filled her crockpot
completely.  But I have a larger one, so last year I boiled up 10 lbs.,
mashed them in batches with milk, butter, and salt, and kept adding the
batches to the crockpot until it was full.  Put the remainder of the
potatoes in the frig. for later.  When the crockpot is full, put a big
dollop of butter on top, and put the crockpot on low.  Stir them every half
hour or so.  It works great.  The cream cheese/sour cream idea sounds great,
so I'm going to watch and see if anyone comes forward with a recipe.

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From: Melba's Jammin' 
Date: Mon, 13 Nov 2000 01:43:15 GMT
--------
Leslie wrote:
> Every Thanksgiving my MIL made the mashed potatoes and brought them over 
> in her crockpot.

What's the total length of time for heating?

Barb

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From: Susie Q 
Date: Mon, 13 Nov 2000 11:39:17 GMT
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Here is the recipe that I have for "Standby Mashed Potatoes"

8-10 potatoes
1 8oz. pkg. cream cheese
1/2 pint sour cream
salt and white pepper

Peel potatoes and boil in salted water until tender.  Drain. Return to heat
to dry for a few moments, tossing pan until potatoes become mealy on
outside.
Mash potatoes.  Add the cream cheese blended with sour cream.  Season to
taste with salt and pepper.
Place in buttered 3-quart glass or ceramic casserole.  Cover and refrigerate
(up to 24 hours in advance).
Remove from refrigerator 1 1/2 hours before dinner time and let come to room
temperature before baking 45 minutes at 350 degrees F. or 60 minutes at 325
degrees F.

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From: Jeanne McKenna 
Date: Thu, 16 Nov 2000 17:24:42 -0500
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Has anyone tried transferring mashed potatoes to a crock pot and keeping it
warm till serving time?  Just tryiing to eliminate one "last minute'" thing.

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From: gzywicki[at]my-deja.com (Greg Zywicki)
Date: Mon, 13 Nov 2000 14:12:19 GMT
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Melba's Jammin' wrote:
> Opinions, please, on making up the mashed potatoes in advance (there's
> some recipe that involves sour cream or cream cheese with them, I think)
> and using the roaster to heat them for serving.

Don't like them, personally.  I'd use the roaster for something that
does better pre-made, like squash or sweet potatoes or dressing.

============================

From: Melba's Jammin' 
Date: Mon, 13 Nov 2000 15:07:01 GMT
--------
Greg Zywicki wrote:
> Don't like them, personally.  I'd use the roaster for something that
> does better pre-made, like squash or sweet potatoes or dressing.

Yeah, I thought about using it for extra dressing, too.  Gotta think 
about this.

Barb

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From: gzywicki[at]my-deja.com (Greg Zywicki)
Date: Mon, 13 Nov 2000 15:51:48 GMT
--------
One thing to factor in to your thinking - Potato starch continues to
absorb moisture, so the longer you hold them, the more their texture
changes.  Of course, if you're doing some sort of twicebake, that's not
such an issue.  Heck, there's a simple solution - you've got 10 days to
try it out.  Make a small batch, hold them for what you think the time
will be, and taste.  At worst, you'll have a very savory shepard's pie
crust.

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From: Jack Schidt 
Date: Mon, 13 Nov 2000 14:23:43 GMT
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> Opinions, please, on making up the mashed potatoes in advance (there's

I've never had any luck with making mashed potatoes in
advance.  They gotta be made fresh.

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From: ndooley[at]blue.weeg.uiowa.edu (Nancy Dooley)
Date: Mon, 13 Nov 2000 21:23:08 GMT
--------
>Opinions, please, on making up the mashed potatoes in advance (there's 
>some recipe that involves sour cream or cream cheese with them, I think) 
>and using the roaster to heat them for serving.

Don't know why it won't work if you make them ahead - chill them for
however long - and then on T'giving Day, put them in the roaster to
heat up (stir periodically) - I do a mashed potato souffle sometimes -
add whipped cream cheese to regular mashed potatoes, along with a
beaten egg - dot the top with butter and sprinkle with paprika and
bake at 350 for 30 min.  But with the addition of the egg, it does
become a "souffle" sort of - doesn't fall, but it doesn't hold real
well.

If you want to add sour cream or cream cheese, go for it - it
shouldn't make any difference when you warm it up in the roaster.
Just be careful about temp - my son the former sous says potatoes are
dangerous when they're too long at a warm but not hot enough
temperature.

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From: Madeline 
Date: Wed, 15 Nov 2000 18:33:18 -0600
--------
Melba's Jammin' wrote:
> Opinions, please, on making up the mashed potatoes in advance (there's 
> some recipe that involves sour cream or cream cheese with them, I think) 
> and using the roaster to heat them for serving.

While I normally hand-mash mine, when rushed I put my cooked potatoes in 
the stainless KA bowl and keep them warm in there with some milk and 
butter.  Then I let the mixer do the work while I am rushing to get the 
other stuff on the table.  

For 5# of potatoes, you can roast 3 entire heads of garlic for an hour 
or so when you first put the turkey in.  I drizzle a little olive oil 
over mine first.  Let it cool after roasting and then squeeze out the 
pulp into the potatoes for the truly best garlic mashed potatoes ever.  
I use chopped parsley or other fresh herbs in mine.  I also chop up some 
of the browned bits of the garlic heads right into the potatoes. 

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Subject: Decadent Mashed Potatoes..
Newsgroups: rec.food.cooking

============================

From: rmi1013934[at]aol.com (Rosie Miller)
Date: 13 Nov 2000 01:09:48 GMT
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4 pounds russet or baking potatoes.. peeled
1/4 pound bacon ... diced
4 Cups( packed) stemmed ,washed  fresh spinach
1 cup heavy cream
about 1 cup freshly grated parmasan cheese
salt and freshly ground pepper
Dice potatoes and boil till tender, while potatoes are cooking , cook the
bacon,.when the bacon is starting to brown , add the spinach and cook till all
tre liquid from the spinach has evaporated.

Drain potaotes,mash them... add the bacon , cream,cheese and spinach, salt and
pepper too. I also add  some butter....
Rosie

These are the best I have ever eaten no, they are not for those on low calorie
diets, but a splurge on Thanksgiving won't hurt.


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