Mashed Potatoes-How Do You Like Them and etc.

RE: Mashed Potatoes-How Do You Like Them and etc. (Fieldthistle)

Fri, 01 Sep 2006 13:50:26 GMT

Hello All,
Ashphalt, I think I know what you mean about whipped potatoes. My mom never
had lumps in her mashed potatoes, and they were always made with an electric
mixer. They were always so smooth, but firm. My wife does not have Mom's touch
when it comes to mashed potatoes, but I'll never let her know.
Take Care,
Fieldthistle

RE: Mashed Potatoes-How Do You Like Them and etc. (Ashphalt)

Fri, 01 Sep 2006 13:19:39 GMT

My Mom always made what I guess people would refer to as "whipped" potatoes. Whatever variety, boiled soft and beaten smooth with the 40's Hamilton Beach stand mixer. People loved 'em, raved about 'em. My Nephew still talks about them. Then she got her Kitchen Aid. Taste was there, but the texture was all wrong. I inherited the old HB and continued to make great whipped potatoes until it died.

RE: Mashed Potatoes-How Do You Like Them and etc. (Fieldthistle)

Fri, 01 Sep 2006 13:11:50 GMT

Hello All,
Wow, this thread still lives. I love all who love Mashed Potatoes.
Ztowanda, I've never mixed ketchup with mashed potatoes, but like
stirring a little mustard in them. In your honour, I'll try the ketchup.
HollyDolly, I'm in your Dad's camp as far as mashed potatoes with skins.
And I haven't found any meat that doesn't go with mashed potatoes, especially
if you're hungry. Had a bacon sandwich with left-over mashed potatoes this morning.
Ztowanda, I also liked your two cents for gravy. Your words were worth over a
dollar to me.
Take Care,
Fieldthistle

RE: Mashed Potatoes-How Do You Like Them and etc. (HollyDolly)

Fri, 01 Sep 2006 11:20:14 GMT

We would use i think mainly reds or russets.The only thing my mom put in was salt,pper,milk and butter or margarine.Mash them with the potato masher.If there were a few little lumps,that was fine.My dad didn't care for mashed potatos with the skins in it.We went out to eat at various times,and he ecountered that at a couple of restaraunts.he ate them and said they tasted alright,but just didn't care for them that way.Momma also made baked stuffed potatoes which were good.
And I like meatloaf or potroast mainly with my mashed potatoes though baked porkchops are good too.

RE: Mashed Potatoes-How Do You Like Them and etc. (ztowanda)

Thu, 31 Aug 2006 23:57:45 GMT

How did I forget the kechup? I was in the hospital once for 6 weeks... and instant potatoes were served about 8 times a week... they wouldn't give me salt or butter... so I learned to eat them with kechup. Maybe one has to be on hospital rations to appreciate this... but it was as close to french fries as I could hope to get! Now, some 13 years later... I still strive to make enough mashed potatoes to have some left over... so that in the morning I can microwave them and douse them in kechup... my family thinks I am nuts!

RE: Mashed Potatoes-How Do You Like Them and etc. (ztowanda)

Thu, 31 Aug 2006 23:50:21 GMT

Is there really anything better than mashed potatoes? I'm glad to see someone mention the work involved in twice bakeds.. which I love.... it finally dawned on me to forget the baking all together and just put the goodies in a big pot of mashed potatoes. Sharp cheddar, bacon, butter and plenty of sour cream... altho Hidden Valley Ranch is also a good add.

I'd also like to put in my two cents for gravy. Fried chicken gravy is good.. but I don't do fried chicken (couldn't compete with my mother!!)... but I do have a good tip for good roast beef gravy... ok a couple... first is I like to sit my roast on a thick slice or two of onion... flavors the meat and the broth and keeps the meat from sticking to the pan. The other thing is I like to keep my roast covered until the last 30 minutes.. then uncover the meat, turn the oven from bake to broil... leaving the temp at 325... just till the meat gets a little crusty... then turn the meat crust side down for just a few minutes. This results in a darker, more roasty flavor in the broth.. which ultimately makes the gravy better. Then it's just a matter of thickening and serving! I use either flour or cornstarch, whichever is handy... mixed with a half cup of COLD water.. whisk it into the boiling broth... with the flour, make sure it's cooked long enough after it thickens so it doesn't taste flour-ee. Whew... better make some biscuits too... just in case your mashed potatoes don't soak up all the gravy on your plate!

RE: Mashed Potatoes-How Do You Like Them and etc. (ernieson)

Wed, 17 May 2006 15:58:30 GMT

Thank you!

By the way, I've never heard of the onion trick - I'll have to try it.

RE: Mashed Potatoes-How Do You Like Them and etc. (Scorereader)

Wed, 17 May 2006 15:23:10 GMT

Ernieson,
in a word...
Brilliant!

RE: Mashed Potatoes-How Do You Like Them and etc. (ernieson)

Wed, 17 May 2006 15:04:10 GMT

http://www.youtube.com/watch?v=WyyEc-GNDfQ&search=paul%20mccartney

If you watch this and not laugh - you are a better man than I.

RE: Mashed Potatoes-How Do You Like Them and etc. (curried bluebonnet)

Thu, 13 Apr 2006 00:28:44 GMT

I use russets or yukon golds and I do peel them, I've got picky young 'uns here. I do something weird I read about in a parenting magazine years ago--I add cauliflower when cooking the potatoes (and usually add several or more garlic cloves to the h2o when boiling). My 9 year old boy will eat "regular" mashed pot. fine, but when cooked this way he always has seconds, even thirds! Just got a ricer this year and love it, though family tradition dictates the mixer. My daddy mixes with creamed corn, which I love, too, and makes my family sick. We eat them several times a month--I do use butter, but fat free half and half instead of cream--still rich tasting. Love them with everything--usually beef roasts and chicken.

RE: Mashed Potatoes-How Do You Like Them and etc. (roossy90)

Fri, 10 Mar 2006 20:55:46 GMT

quote:
Originally posted by Jimeats

I couldn't possibly think about eating meatloaf with out mashed potatos unless it was a sandwich. Chow Jim

Even then, put the mashies on the sandwich!
Best of both worlds, but I like my bread toasted, then its not too mushy to eat.

RE: Mashed Potatoes-How Do You Like Them and etc. (dreamzpainter)

Fri, 10 Mar 2006 19:19:02 GMT

As I said before I prefer my mashed taters, just that, mashed. And only slightly, with butter, ketchup or brown gravy to perk them up, thats for BOILED. Lately I've been using baked potatoes (baked to many one night) Kind of like twice baked potato's, scoop out the "meat" of the baked spud, add buter, cheese, choppedNsweated onions, saltNpepper, nuke on medium 1-2 minutes then add warmed milk and mash.... heatNeat..... bottled blucheese dressing instead of chedder cheese also negates the need for milk..

RE: Mashed Potatoes-How Do You Like Them and etc. (Catracks)

Fri, 10 Mar 2006 18:35:12 GMT

1.Do you have a secret to good mashed potatoes?
No secret. It's a simple butter, milk, salt and pepper to taste thing.

Husband likes to add cheddar cheese. I like garlic sometimes. Bacon and cheese is cool.

2.What is your favorite combo to eat with mashed potatoes, because they need another food to be eaten with?
Chicken and pan gravy
Pork chops and pan gravy
Roast beef and gravy
Roast anything and gravy
Anything

3.What type of potato makes the best mashed potato?
White rose are sometimes better, but I usually just use russets.

4.My parents made potato cakes out of leftovers, what can or do you add to make potato cakes a little more zesty or spicy?
Cayenne pepper

RE: Mashed Potatoes-How Do You Like Them and etc. (PapaJoe8)

Fri, 10 Mar 2006 17:54:29 GMT

Man, all of this sounds great! So much to cook and soooo little time. It reminded me of sheperds pie... mashed potatoes, onoins, corn, green peas, ground beef, all baked together, yummmmm.
Joe

RE: Mashed Potatoes-How Do You Like Them and etc. (Big Butt BBQ)

Fri, 10 Mar 2006 12:24:47 GMT

This potato thing is making me hungry. I usually stick with russets or yukon golds. Cook the spuds till fork tender. Heat heavy cream and butter. Add salt & pepper,roasted garlic and a little grated Parmigiano Reggiano.
I then eat about half of my serving before mixing the corn or peas in the potato's.

RE: Mashed Potatoes-How Do You Like Them and etc. (marky)

Fri, 10 Mar 2006 12:18:43 GMT

i make smashed idaho potatoes skin on boiled with lots of garlic in the water. lots of chopped shallotts ground pepper butter little heavy cream and the key ingrediant is truffel oil. salt to taste splash of worstershire and parsley. try truffel oil once and you will never want them without it

RE: Mashed Potatoes-How Do You Like Them and etc. (shortchef)

Fri, 10 Mar 2006 11:39:54 GMT

I have learned to like big garlic/butter croutons mixed in with my hot mashed potatoes. Can't remember where I heard about it, but the crunchy-creamy combination just rocks. When I don't have any of my own croutons I use T. Marzetti's Large Cut Garlic and Butter ones.

And I have been known to have mashed potatoes with a hot dog. You are the first folks I have told about this, probably for good reason...

RE: Mashed Potatoes-How Do You Like Them and etc. (jmckee)

Fri, 10 Mar 2006 09:26:16 GMT

Little red potatoes -- with the good red color on the skin, none of the darker ones -- boiled whole, unpeeled. Drained, mashed with kosher salt, butter, and cream or half-&-half.

We permit ourselves this version about three times a year. Johanna Killeen of R.I.'s Al Forno tops them with gremolata, a blend of lemon zest, garlic, and parsley mixed together, which provides a nice counter to the richness of the potatoes.

Leftovers may be made into patties, floured and fried, although if you do this the next morning, you may want to eliminate fats entirely for a week or two.

RE: Mashed Potatoes-How Do You Like Them and etc. (Jimeats)

Fri, 10 Mar 2006 06:38:13 GMT

I couldn't possibly think about eating meatloaf with out mashed potatos unless it was a sandwich. Chow Jim

RE: Mashed Potatoes-How Do You Like Them and etc. (stevencarry)

Thu, 09 Mar 2006 23:12:06 GMT

Welcome Blueberri, I think you'll find if you ask too many (even good) questions less people focus.
Good luck though!
For an answer;
I will say #2 Is with Grilled Salmon and Asparagus

I also think mashed potatos are great alone

RE: Mashed Potatoes-How Do You Like Them and etc. (BlueberrieSwirl)

Thu, 09 Mar 2006 22:58:24 GMT

1.Do you have a secret to good mashed potatoes?

I must be a rare one in this (as per usual for me..hehe), but I like my mashed potatoes about the consistency of a well cooked baked potato. Just a bit of salt, more then a bit of pepper, butter, and enough milk to mash it. It always tasted 'fresher' that way, for me. Sour cream & chives, or cheddar can find their way into it too.

2.What is your favorite combo to eat with mashed potatoes, because they need another food to be eaten with?

I usually have mine with chicken (baked, fried, what have you), and a veggie on the side.

3.What type of potato makes the best mashed potato?

I've been dying to try a good russet potato, but for now I use the standard type you get in the grocery store in the big bags.

4.My parents made potato cakes out of leftovers, what can or do you add to make potato cakes a little more zesty or spicy?

The only recipe I got for them called for the usual, onions, peppers, spices.

RE: Mashed Potatoes-How Do You Like Them and etc. (bcohio)

Wed, 01 Feb 2006 13:09:32 GMT

quote:
Originally posted by Fieldthistle

Hello all,
The suggestions so far are great. Thank you. May sound strange, but I like to mix corn in with my mashed potatoes,(after, not during the making of the mashed potatoes). Also, have been known to put a dab of mustard in the mashed potatoes and stir it into it.
Take Care,
Fieldthistle

When I waa a kid and my mom made mashed potatoes and gravy I always insisted on my lava cone to hold the gravy, and a side of peas with a butterknife. Then you scoop up a blob of potatoes with the knife, dip in gravy, press down on peas to adhere, and then gobble it up.

RE: Mashed Potatoes-How Do You Like Them and etc. (bcohio)

Wed, 01 Feb 2006 11:35:19 GMT

My mom was an old farm girl and she passed on a recipe she got from her mom. It's the most popular thing I make for my kids - I do the cooking here at our house, Mr. Mom. The ingredients are very simple - Idaho potatoes, whole milk or even cream, real butter and salt. The whole trick is in the timing to achieve that slightly lumpy but rich SW Ohio via southern Ill. texture.

Try this some time: peel your potatoes, cut them into equal size chunks so they all finish cooking at the same time (important), and drop them in a pot with cold water to cover. Bring them up to a medium boil and cook say 15 minutes. Trick 1, to tell their doneness stick a fork in one of the pieces. If it sticks to the fork it needs a little more time. The chunks should crack open and fall off the fork like a baked potato. On the other hand, if they get too mushy so will the final mashed ones be. Drain and leave in pot off of fire. Cut pats of butter (I go by eye how much to put in but usually half milk and half butter) and add to the potatoes and let it melt. Add your milk to where you can just see where the fluid level is through the potatoes, maybe about an inch's worth in a tall saute pan, and add salt to taste. Trick 2, use an electric hand mixer set on medium and go around the pan with it 2 or 3 times, watching for that moment when everything is mixed well but still may have small lumps for texture. If you beat them too much it's like they emusify and turn into starchy paste. Yuck. Serve immediately with a slice of butter stuck in the top of each helping.

If it's not served with a slow-cooked all-day pot roast falling-apart tender (what I made last night) my 10 and 12 year old boys inhale chicken and noodles served in a bowl over a mound of the mashed potatoes. I save wing tips and other unused pieces of chicken to make broth, so I throw chicken breasts and the tips into a pot and let it simmer for hours until shreddable, then hand-shred and debone. Then I just throw the meat back in the broth, salt, and add egg noodles. The flour in the noodles thickens the broth by the time they're done.

RE: Mashed Potatoes-How Do You Like Them and etc. (enginecapt)

Sun, 22 Jan 2006 19:06:31 GMT

I'm a rice eater, not too enamored with mashed potatoes, but I'm told I make an great batch. I rice them by hand (Russets peeled) then add top cream, buttermilk, salt and pepper. They snarf them up. I will sometimes snip chives into the mix.

RE: Mashed Potatoes-How Do You Like Them and etc. (redtressed)

Tue, 17 Jan 2006 22:53:42 GMT

I use either russet or California Long Whites, bay leaf in the water as they boil, drain and remove bay leaf after done. Add heavy whipped cream, homemade or Amish butter, salt, sometimes some msg, and a dash of nutmeg. Mash those babies until they scream "UNCLE!" Serve with copious butter rivers and fresh grated black pepper and some gravy of choice on the side

Dr. Bob the cardiologist highly recommends this dish(and yes he has had mine before)

RE: Mashed Potatoes-How Do You Like Them and etc. (Fieldthistle)

Tue, 17 Jan 2006 10:13:32 GMT

Hello All,
Jimeats, you made me so hungry. I love breaded and fried chops with mashed potatoes. Wish my wife could
make a decent mashed potatoes. Cream cheese and chopped chives sounds so good with the taters. I bet your
doctor friend would love a bite or two. It sounds too good to be bad.
Take Care,
Fieldthistle

RE: Mashed Potatoes-How Do You Like Them and etc. (Jimeats)

Tue, 17 Jan 2006 08:46:00 GMT

Well now I figured out what I'm going to have with my breaded and fryed pork chops tonight. I always add some cream cheese and chopped chives to my mashed spuds along with the cream and milk, just like mainlinning all that fat what the hell. My doctor who is a friend and neighbor of mine calls me the bravest person he has ever met, someone who faces death every time I sit down at the dinner table. Chow Jim

RE: Mashed Potatoes-How Do You Like Them and etc. (dreamzpainter)

Tue, 06 Dec 2005 14:53:50 GMT

For Thanksgiving we did a bring a dish dinner, one of my youngest daughters dish was mashed potatoes. Her brother had requested she leave the skins on but make sure there were no lumps. Well she forgot the skins but there was surely no lumps. Here's her recipe.... 3pounds potatoes boiled in garlic and salt water then premashed, one pound of butter, 1cup sour cream, 2 cups heavy cream. whip with cakemixer.. They weren't exactly soup like but they did spread out on the plate and they DID taste great!

RE: Mashed Potatoes-How Do You Like Them and etc. (unalaskawoman)

Thu, 01 Dec 2005 23:58:10 GMT

Peels left on, boiled with garlic, drained, mashed with vegetable broth, roasted garlic, butter, and cream, and mashed only until lumpy not smooth

RE: Mashed Potatoes-How Do You Like Them and etc. (Kiowa1)

Wed, 16 Nov 2005 18:14:36 GMT

I swear by my potato ricer... no matter how they are prepped the ricer
makes the mashed... butter and gravy with mine, please...