Thread: crash baked potatoes

"sf" <[email protected]> wrote in message
news:[email protected]..
>
> I made them tonight. They were good, but simple as they appear,
> making them was a comedy of errors. Seems like some pointers were
> left out of the recipe.
>
> If you've actually made the Crash Baked Potatoes, what would you add
> to the instructions (something that seems intuitive, but apparently
> isn't - at least for me) to make the process easier/less messy?
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.



I made them just the other day. Drizzle a little olive oil on a baking
sheet, place the (boiled) small potatoes on it. Smash them a little with a
potato ricer, drizzle them with a little more oil. Sprinkle with herbs &
seasonings as desired. Bake at 450F for 20-25 minutes. Seems pretty
straightforward to me

Jill

On Thu, 13 Aug 2009 04:19:04 -0400, "jmcquown" <[email protected]>
wrote:

>"sf" <[email protected]> wrote in message

>> I made them tonight. They were good, but simple as they appear,
>> making them was a comedy of errors. Seems like some pointers were
>> left out of the recipe.
>>
>> If you've actually made the Crash Baked Potatoes, what would you add
>> to the instructions (something that seems intuitive, but apparently
>> isn't - at least for me) to make the process easier/less messy?

>I made them just the other day.
Seems pretty
>straightforward to me
>
>Jill

I just looked at the recipe, and it seems pretty straightforward to me
too.. Not that complicated.
I really can't imagine that any pointers were left out. It was pretty
explicit in the intructions..and the pictures were pretty self
explanatory.

Seems very easy to me.

What was so hard about it, sf?

Christine
--
http://nightstirrings.blogspot.com

On Wed 12 Aug 2009 11:24:58p, sf told us...

>
> I made them tonight. They were good, but simple as they appear,
> making them was a comedy of errors. Seems like some pointers were
> left out of the recipe.
>
> If you've actually made the Crash Baked Potatoes, what would you add
> to the instructions (something that seems intuitive, but apparently
> isn't - at least for me) to make the process easier/less messy?

I haven't made them yet, but plan to. Having read the recipe several times,
I can't see any potential problems. What problems did you have?

--
Wayne Boatwright
------------------------------------------------------------------------
You can say this for ready mixes the next generation isn't going
to have any trouble making pies exactly like mother used to make.
Earl Wilson

On Thu, 13 Aug 2009 04:19:04 -0400, jmcquown wrote:

> I made them just the other day. Drizzle a little olive oil on a baking
> sheet, place the (boiled) small potatoes on it. Smash them a little with a
> potato ricer, drizzle them with a little more oil. Sprinkle with herbs &
> seasonings as desired. Bake at 450F for 20-25 minutes. Seems pretty
> straightforward to me

My intuition tell me that the smashing with a potato ricer is very
unnecessary. You could use a fork, large spoon, cutting board, or
or even the heel of your hand. No sense dirtying up the ricer if
you're not going to use like it was intended. And it would not
smash any better than any of the above.

-sw

On Thu, 13 Aug 2009 04:19:04 -0400, "jmcquown" <[email protected]>
wrote:

>"sf" <[email protected]> wrote in message
>news:[email protected]. .
>>
>> I made them tonight. They were good, but simple as they appear,
>> making them was a comedy of errors. Seems like some pointers were
>> left out of the recipe.
>>
>> If you've actually made the Crash Baked Potatoes, what would you add
>> to the instructions (something that seems intuitive, but apparently
>> isn't - at least for me) to make the process easier/less messy?
>>
>
>I made them just the other day. Drizzle a little olive oil on a baking
>sheet, place the (boiled) small potatoes on it. Smash them a little with a
>potato ricer, drizzle them with a little more oil. Sprinkle with herbs &
>seasonings as desired. Bake at 450F for 20-25 minutes. Seems pretty
>straightforward to me
>
What kind of potatoes did you use and how did you keep them from
sticking to the masher?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> What kind of potatoes did you use and how did you keep them from
> sticking to the masher?

A-HA! I think I know the problem: When I made them, I just crushed them
slightly with the heel of my hand. The peel was barely broken on top, so
there was little to no sticking. It sounds like you might have crushed them
too much.

Bob

On Thu, 13 Aug 2009 02:35:15 -0600, Christine Dabney
<[email protected]> wrote:

>What was so hard about it, sf?

OK, this recipe seemed so simple that even a child could do it - so I
decided I'd make them with dear grandson.

First of all - I used new potatoes (the red ones) that had been cooked
for 20 minutes, so they were done perfectly. That wasn't an issue.

I oiled the pan as per recipe. He put the masher on the whole potato
and it looked like he had it on squarely, but as soon as he applied
pressure the darn thing scooted across the baking sheet. We retrieved
it and tried again. This time it virtually exploded. There was
potato everywhere! That was my cue to score the rest of them first.
Potato stuck to the masher every time and I needed to physically
reform each potato.

In the end, they turned out tasty and looked almost exactly like the
picture (everyone wants them again) but my experience didn't mimic
what I saw in the recipe and what other have said here - so there must
be some reading between the lines type things I didn't think about
doing.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 13 Aug 2009 11:53:59 GMT, Wayne Boatwright
<[email protected]> wrote:

>On Wed 12 Aug 2009 11:24:58p, sf told us...
>
>>
>> I made them tonight. They were good, but simple as they appear,
>> making them was a comedy of errors. Seems like some pointers were
>> left out of the recipe.
>>
>> If you've actually made the Crash Baked Potatoes, what would you add
>> to the instructions (something that seems intuitive, but apparently
>> isn't - at least for me) to make the process easier/less messy?
>
>I haven't made them yet, but plan to. Having read the recipe several times,
>I can't see any potential problems. What problems did you have?

The worst part was potato sticking to the masher. I had to scrape it
off and rebuild the potatoes to look like the photo. Maybe I
shouldn't have used new potatoes.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu 13 Aug 2009 05:47:22a, sf told us...

> On Thu, 13 Aug 2009 11:53:59 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>>On Wed 12 Aug 2009 11:24:58p, sf told us...
>>
>>>
>>> I made them tonight. They were good, but simple as they appear,
>>> making them was a comedy of errors. Seems like some pointers were
>>> left out of the recipe.
>>>
>>> If you've actually made the Crash Baked Potatoes, what would you add
>>> to the instructions (something that seems intuitive, but apparently
>>> isn't - at least for me) to make the process easier/less messy?
>>
>>I haven't made them yet, but plan to. Having read the recipe several
>>times, I can't see any potential problems. What problems did you have?
>
> The worst part was potato sticking to the masher. I had to scrape it
> off and rebuild the potatoes to look like the photo. Maybe I
> shouldn't have used new potatoes.

I didn't think of that as being a potential problem, but it might depend on
what kind of potato masher you have. Another option might be to crush them
with the bottom of a glass, then rough them up a bit with a couple of
forks.

--
Wayne Boatwright
------------------------------------------------------------------------
Food without wine is a corpse; wine without food is a ghost; united
and well mitched they are as body and soul, living partners. Andre
Simon

On Thu, 13 Aug 2009 05:36:58 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>sf wrote:
>
>> What kind of potatoes did you use and how did you keep them from
>> sticking to the masher?
>
>A-HA! I think I know the problem: When I made them, I just crushed them
>slightly with the heel of my hand. The peel was barely broken on top, so
>there was little to no sticking. It sounds like you might have crushed them
>too much.
>
I tried to follow the recipe... which said to use a potato masher and
went more and more shallow each time. Next time, I'll use your
method. I think GS will like that way too. Thanks!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf <[email protected]> wrote in
news:[email protected] on Aug Thu 2009 am

> On Thu, 13 Aug 2009 11:53:59 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>>On Wed 12 Aug 2009 11:24:58p, sf told us...
>>
>>>
>>> I made them tonight. They were good, but simple as they appear,
>>> making them was a comedy of errors. Seems like some pointers were
>>> left out of the recipe.
>>>
>>> If you've actually made the Crash Baked Potatoes, what would you add
>>> to the instructions (something that seems intuitive, but apparently
>>> isn't - at least for me) to make the process easier/less messy?
>>
>>I haven't made them yet, but plan to. Having read the recipe several
>>times, I can't see any potential problems. What problems did you
>>have?
>
> The worst part was potato sticking to the masher. I had to scrape it
> off and rebuild the potatoes to look like the photo. Maybe I
> shouldn't have used new potatoes.
>

Put potatoes in a bowl, crush them...put results in baking dish.

--
Is that your nose, or are you eatting a banana? -Alan

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 13 Aug 2009 04:19:04 -0400, "jmcquown" <[email protected]>
> wrote:
>
>>"sf" <[email protected]> wrote in message
>>news:[email protected] ..
>>>
>>> I made them tonight. They were good, but simple as they appear,
>>> making them was a comedy of errors. Seems like some pointers were
>>> left out of the recipe.
>>>
>>> If you've actually made the Crash Baked Potatoes, what would you add
>>> to the instructions (something that seems intuitive, but apparently
>>> isn't - at least for me) to make the process easier/less messy?
>>>
>>
>>I made them just the other day. Drizzle a little olive oil on a baking
>>sheet, place the (boiled) small potatoes on it. Smash them a little with
>>a
>>potato ricer, drizzle them with a little more oil. Sprinkle with herbs &
>>seasonings as desired. Bake at 450F for 20-25 minutes. Seems pretty
>>straightforward to me
>>
> What kind of potatoes did you use and how did you keep them from
> sticking to the masher?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.



I used small red (new) potatoes like you did. I guess I didn't smash then
as hard as you did A little bit of potato stuck to the ricer but not
much to make any difference. (They also didn't go shooting off the baking
sheet so maybe I used a little less oil.)

Jill

On 2009-08-13, sf <[email protected]> wrote:
>
> I made them tonight. They were good, but simple as they appear,
> making them was a comedy of errors. Seems like some pointers were
> left out of the recipe.
>
> If you've actually made the Crash Baked Potatoes, what would you add
> to the instructions (something that seems intuitive, but apparently
> isn't - at least for me) to make the process easier/less messy?

How could I possibly know, seeing as you have neglected to INCLUDE THE
RICIPE!!!

nb

On Thu, 13 Aug 2009 12:57:20 GMT, Wayne Boatwright
<[email protected]> wrote:

>On Thu 13 Aug 2009 05:47:22a, sf told us...
>
>> On Thu, 13 Aug 2009 11:53:59 GMT, Wayne Boatwright
>> <[email protected]> wrote:
>>
>>>On Wed 12 Aug 2009 11:24:58p, sf told us...
>>>
>>>>
>>>> I made them tonight. They were good, but simple as they appear,
>>>> making them was a comedy of errors. Seems like some pointers were
>>>> left out of the recipe.
>>>>
>>>> If you've actually made the Crash Baked Potatoes, what would you add
>>>> to the instructions (something that seems intuitive, but apparently
>>>> isn't - at least for me) to make the process easier/less messy?
>>>
>>>I haven't made them yet, but plan to. Having read the recipe several
>>>times, I can't see any potential problems. What problems did you have?
>>
>> The worst part was potato sticking to the masher. I had to scrape it
>> off and rebuild the potatoes to look like the photo. Maybe I
>> shouldn't have used new potatoes.
>
>I didn't think of that as being a potential problem, but it might depend on
>what kind of potato masher you have.

I used the wavy, zig zag kind - just like the picture showed.

>Another option might be to crush them
>with the bottom of a glass, then rough them up a bit with a couple of
>forks.

In chat, boli suggested oiling the masher. That's what I meant by
something intuitive - not part of the instructions. It never occurred
to me to oil it.

Also, I think Bob is right. Now that I look at what she did again, it
looks like she barely mashed the potatoes with the masher and probably
tore them open with her hands... something else not mentioned.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 13 Aug 2009 13:53:11 GMT, notbob <[email protected]> wrote:

>On 2009-08-13, sf <[email protected]> wrote:
>>
>> I made them tonight. They were good, but simple as they appear,
>> making them was a comedy of errors. Seems like some pointers were
>> left out of the recipe.
>>
>> If you've actually made the Crash Baked Potatoes, what would you add
>> to the instructions (something that seems intuitive, but apparently
>> isn't - at least for me) to make the process easier/less messy?
>
>How could I possibly know, seeing as you have neglected to INCLUDE THE
>RICIPE!!!
>
On purpose - please reread what I wrote. I asked for comments from
people who have MADE it. If you want to see the recipe, google "crash
hot potatoes" and click on Pioneer Woman's link.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> I made them tonight. They were good, but simple as they appear,
> making them was a comedy of errors. Seems like some pointers were
> left out of the recipe.
>
> If you've actually made the Crash Baked Potatoes, what would you add
> to the instructions (something that seems intuitive, but apparently
> isn't - at least for me) to make the process easier/less messy?
>
>
I never had a problem making them. I used a pastry brush to brush oil
all over them after smashing them. Is that what you're looking for?

sf wrote:

> What kind of potatoes did you use and how did you keep them from
> sticking to the masher?
>
I have used both red and Yukon gold potatoes.
Sticking wasn't an issue or a minimum one.

On 2009-08-13, Goomba <[email protected]> wrote:
> sf wrote:
>
>> What kind of potatoes did you use and how did you keep them from
>> sticking to the masher?
>>
> I have used both red and Yukon gold potatoes.
> Sticking wasn't an issue or a minimum one.

Yeah. Cooking them completely pretty much eliminates that problem.

nb

On Aug 13, 8:14*am, Goomba <Goomb...@comcast.net> wrote:
> sf wrote:
> > What kind of potatoes did you use and how did you keep them from
> > sticking to the masher?
>
> I have used both red and Yukon gold potatoes.
> Sticking wasn't an issue or a minimum one.

Sticking was a MAJOR issue for me. Maybe I need to buy a new masher.
How far did you go (a quarter, a third) and did you tear them open
with your hands?