Thread: another stupid question that isn't really stupid, because therereally is no such thing as a stupid question

"Tommy Joe" <[email protected]> wrote in message
news:[email protected]...
>
> Tomorrow night I plan to make about 4 pounds of mashed potatos. I
> don't have a whipper or a blender or anything electric, just a ladle
> with holes in it, good enough for me. About a year ago I made a bunch
> of mashed taters using cream cheese instead of butter. I loved it. I
> used a bit of milk too. But I didn't like the way I had to work the
> cream cheese into the taters even after I'd cut it into smaller
> pieces. I was wondering if there's a way to melt cream cheese without
> screwing it up. I don't have a double boiler or anything like that.
> How about the micro wave. Any suggestions will be appreciated, even
> the sarcastic ones that typically follow my questions. Thanks now to
> all who respond.

Yes, you can melt it in the microwave. I'd probably use half power and stir
it every 30 seconds or so. Can also melt it in the crockpot if you have one
of those.

Tommy Joe wrote:

> Tomorrow night I plan to make about 4 pounds of mashed potatos. I
> don't have a whipper or a blender or anything electric, just a ladle
> with holes in it, good enough for me. About a year ago I made a bunch
> of mashed taters using cream cheese instead of butter. I loved it. I
> used a bit of milk too. But I didn't like the way I had to work the
> cream cheese into the taters even after I'd cut it into smaller
> pieces. I was wondering if there's a way to melt cream cheese without
> screwing it up. I don't have a double boiler or anything like that.
> How about the micro wave. Any suggestions will be appreciated, even
> the sarcastic ones that typically follow my questions. Thanks now to
> all who respond.
>
> TJ

Leave it our side of the refigerator for an hour or so to come to room
temperature.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

JL wrote:

>
> Leave it our side of the refigerator for an hour or so to come to room
> temperature.



Thanks to Julie and Mr. Littleshoes for their replies which I
believe are sufficient for me to get the pot boiling without
trepidation. I used the cream cheese before even though I can't say
I'm an experienced mashed potato maker. They were good though. Yes,
I will leave it out for an hour or so, or use the micro method. I'm
saying this now because I'm making them tonorrow and don't want anyone
else to waste their time with suggestions that will come too late, at
least for this outing. Thanks, you two.

TJ

If you have them cut up and put them in the pot with the potatoes as
soon as you drain the water off them, cream cheese should melt or
soften greatly on it's own. Put the lid back on for a few min.
Nan in DE

"Tommy Joe" <[email protected]> wrote in message
news:[email protected]...
>
>
> JL wrote:
>
>>
>> Leave it our side of the refigerator for an hour or so to come to room
>> temperature.
>
>
>
> Thanks to Julie and Mr. Littleshoes for their replies which I
> believe are sufficient for me to get the pot boiling without
> trepidation. I used the cream cheese before even though I can't say
> I'm an experienced mashed potato maker. They were good though. Yes,
> I will leave it out for an hour or so, or use the micro method. I'm
> saying this now because I'm making them tonorrow and don't want anyone
> else to waste their time with suggestions that will come too late, at
> least for this outing. Thanks, you two.
>
> TJ

Buy a masher, and you wont have to worry about melting the cream cheese. You
can just mash it with the taters and it will blend in fine.

Jon

Tommy Joe wrote:
> Tomorrow night I plan to make about 4 pounds of mashed potatos. I
> don't have a whipper or a blender or anything electric, just a ladle
> with holes in it, good enough for me. About a year ago I made a bunch
> of mashed taters using cream cheese instead of butter. I loved it. I
> used a bit of milk too. But I didn't like the way I had to work the
> cream cheese into the taters even after I'd cut it into smaller
> pieces. I was wondering if there's a way to melt cream cheese without
> screwing it up. I don't have a double boiler or anything like that.
> How about the micro wave. Any suggestions will be appreciated, even
> the sarcastic ones that typically follow my questions. Thanks now to
> all who respond.
>
> TJ


If you open the package of c.c. and let it sit on the counter while you
cook the potatoes it should be soft enough to mix in with a fork. IF
you make mashed potatoes often, you can find a masher at a thrift shop
for $1 or Target for less than $5. It works for other vegetables, too.

gloria p

gloria.p wrote:

>
> If you open the package of c.c. and let it sit on the counter while you
> cook the potatoes it should be soft enough to mix in with a fork. IF
> you make mashed potatoes often, you can find a masher at a thrift shop
> for $1 or Target for less than $5. It works for other vegetables, too.


Gloria, Jon, and Nan - thanks for all suggestions. I have a
masher, it works fine. It's just that last time I had to work it
pretty hard to get the cream cheese mixed in. Nothing brutal about
it, just thought there might be an easier way. I like the idea of
letting it thaw a bit beforehand. I even like the microwave idea, but
careful to keep an eye on it and the times short. Also neglected to
mention I also have an electric whipper that my brother's mom gave to
me (after she died), that I totally forgot about. I can even use that
after using the masher. I don't make mashed potatoes often and rarely
use butter on things. Not against it, even like it at times, but I
remember really enjoying the creamcheesed potatoes last time I made
them. Thanks again to all who responded, all very helpful, and
tonight when I get home from work, or should I say this morning as I
work nights, I will make the batch at that point, and if they don't
turn out right I will hold each and every last one of you personally
responsible. Thanks really.

TJ

Put the cc on a plate over the tatters when they are cooking .
Jerry


http://community.webtv.net/awoodbutc...oodWorkingPage

Jerry - OHIO wrote:
> Put the cc on a plate over the tatters when they are cooking .
> Jerry
>
>
> http://community.webtv.net/awoodbutc...oodWorkingPage



Thanks for that, all good suggestions. I made them tonight, not
bad, but a lot of tedium peeling. The cream cheese melted in quite
nicely from just sitting 20 minutes or however long it took me to peel
the taters and bring them to a boil for 8 minutes or however long it
took. I added a small bit of milk at the end. Thanks for your
suggestion. I made enough taters to last 6 days which is my style of
cooking or prepping as I live alone and don't like cooking every day.
I make pork or chicken ahead of time and put in the fridge. That goes
on the plate with some of the mashed potatoes and some fresh spinach
out of a bag that I microwave for half a minute to soften it up so it
takes up less space on the small place. Not bad, not bad at all - a
bit of crushed garlic and lemon with cayenne over the chicken slices
and then microed for about 3 minutes with nothing over-cooking, not
bad at all. Thanks again.

TJ

Tommy Joe <[email protected]> wrote:
> Tomorrow night I plan to make about 4 pounds of mashed potatos. I
> don't have a whipper or a blender or anything electric, just a ladle
> with holes in it,

Where does one acquire a ladle with holes in it? ;-)

On Mon, 30 Aug 2010 10:53:06 -0500, "Nunya Bidnits"
<[email protected]> wrote:

>
> Tommy Joe <[email protected]> wrote:
> > Tomorrow night I plan to make about 4 pounds of mashed potatos. I
> > don't have a whipper or a blender or anything electric, just a ladle
> > with holes in it,
>
> Where does one acquire a ladle with holes in it? ;-)
>
Good luck to anyone who wants to make four pounds of potatoes into
mashed without a potato masher and doesn't seem to be able to borrow
one. Make rice instead.

--

Never trust a dog to watch your food.

On Mon 30 Aug 2010 11:55:16a, sf told us...

> Good luck to anyone who wants to make four pounds of potatoes into
> mashed without a potato masher and doesn't seem to be able to borrow
> one. Make rice instead.

If they're floury potatoes, you can do a decent job of mashing them
with a sturdy whisk, but if the OP doesn't have a potato masher I doubt
they have the whisk either.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"Wayne Boatwright" <[email protected]> ha scritto nel messaggio
> On Mon 30 Aug 2010 11:55:16a, sf told us...
>
>> Good luck to anyone who wants to make four pounds of potatoes into>>
>> mashed without a potato masher and doesn't seem to be able to borrow
>> one. Make rice instead.
>
> If they're floury potatoes, you can do a decent job of mashing them > with
> a sturdy whisk, but if the OP doesn't have a potato masher I doubt
> they have the whisk either.

The bottom of a clean wine bottle works.

In article <[email protected]>,
"Giusi" <[email protected]> wrote:

> "Wayne Boatwright" <[email protected]> ha scritto nel messaggio
> > On Mon 30 Aug 2010 11:55:16a, sf told us...
> >
> >> Good luck to anyone who wants to make four pounds of potatoes into>>
> >> mashed without a potato masher and doesn't seem to be able to borrow
> >> one. Make rice instead.
> >
> > If they're floury potatoes, you can do a decent job of mashing them > with
> > a sturdy whisk, but if the OP doesn't have a potato masher I doubt
> > they have the whisk either.
>
> The bottom of a clean wine bottle works.

Nice. :-)

I think that some people forget about simplicity!

I've used a simple fork at work for beating eggs into scrambled for the
'wave.

At home I use a wire whisk.

The results are not significantly different.

A fork works fine for mashing potatoes if you are determined enough!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Mon, 30 Aug 2010 21:44:41 +0200, "Giusi" <[email protected]>
wrote:

>
> "Wayne Boatwright" <[email protected]> ha scritto nel messaggio
> > On Mon 30 Aug 2010 11:55:16a, sf told us...
> >
> >> Good luck to anyone who wants to make four pounds of potatoes into>>
> >> mashed without a potato masher and doesn't seem to be able to borrow
> >> one. Make rice instead.
> >
> > If they're floury potatoes, you can do a decent job of mashing them > with
> > a sturdy whisk, but if the OP doesn't have a potato masher I doubt
> > they have the whisk either.
>
> The bottom of a clean wine bottle works.
>
OK, you can squash them that way but how do you whip them up?

--

Never trust a dog to watch your food.

On Mon, 30 Aug 2010 15:21:05 -0500, Omelet <[email protected]>
wrote:

> A fork works fine for mashing potatoes if you are determined enough!

For FOUR pounds of potatoes? Good luck.

--

Never trust a dog to watch your food.

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.247...
> On Mon 30 Aug 2010 11:55:16a, sf told us...
>
>> Good luck to anyone who wants to make four pounds of potatoes into
>> mashed without a potato masher and doesn't seem to be able to borrow
>> one. Make rice instead.
>
> If they're floury potatoes, you can do a decent job of mashing them
> with a sturdy whisk, but if the OP doesn't have a potato masher I doubt
> they have the whisk either.

Just a minute there! I have an assortment of whisks but no potato masher!

Felice

On Mon, 30 Aug 2010 18:10:32 -0400, "Felice" <[email protected]>
wrote:

>
> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected] 5.247...
> > On Mon 30 Aug 2010 11:55:16a, sf told us...
> >
> >> Good luck to anyone who wants to make four pounds of potatoes into
> >> mashed without a potato masher and doesn't seem to be able to borrow
> >> one. Make rice instead.
> >
> > If they're floury potatoes, you can do a decent job of mashing them
> > with a sturdy whisk, but if the OP doesn't have a potato masher I doubt
> > they have the whisk either.
>
> Just a minute there! I have an assortment of whisks but no potato masher!
>
I only use russets for mashed potatoes and tried mashing them with a
whisk *once*. Didn't work for me.

--

Never trust a dog to watch your food.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 30 Aug 2010 18:10:32 -0400, "Felice" <[email protected]>
> wrote:


>> Just a minute there! I have an assortment of whisks but no potato masher!
>>

Same here. lol

> I only use russets for mashed potatoes and tried mashing them with a
> whisk *once*. Didn't work for me.

I did that today. I didn't know what to eat so I mashed up a tater with a
little milk (not lactose intolerant) with a fork, then when smooshed, I used
a whisk. A little chunkier than I like, but it was just to eat something
that didn't cause pain. So far ok. I even mowed the lawn for the first
time in months. I decided to try doing it rather than hire the teen I've
been using all summer.