Thread: Mash potatoes

In article
<[email protected]>,
James <[email protected]> wrote:

> I've been boiling potatoes and then pelling off the skins. They come
> off easily but are a bit hot for my fingers. Still I rather do that
> than pelling before cooking.
>
> So far I just mash and add butter.
>
> Any suggestions?

There are a million and one recipes for spuds.
Have you googled for that yet?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Sat, 7 Mar 2009 17:44:21 -0800 (PST), James <j006[email protected]>
wrote:

>I've been boiling potatoes and then pelling off the skins. They come
>off easily but are a bit hot for my fingers. Still I rather do that
>than pelling before cooking.
>
>So far I just mash and add butter.
>
>Any suggestions?

I made some last night with milk, sour cream, butter, salt, and white
pepper. They were fabulous! I'm currently re-heating the leftovers
in the oven, with cheddar cheese on top.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat, 07 Mar 2009 19:45:33 -0600, Omelet <[email protected]>
wrote:

>In article
><[email protected]>,
> James <[email protected]> wrote:
>
>> I've been boiling potatoes and then pelling off the skins. They come
>> off easily but are a bit hot for my fingers. Still I rather do that
>> than pelling before cooking.
>>
>> So far I just mash and add butter.
>>
>> Any suggestions?
>
>There are a million and one recipes for spuds.
>Have you googled for that yet?

Roasted garlic mashed with the taters can be good, especially if you
cream them up with -- erm -- cream.

I like my mashed spuds with a little horseradish sometimes, but you
don't want to add horseradish if they're too hot because the allyl
isothoicyanate (the hot stuff in horseradish) is so volatile it'll
oxidize and/or dissipate before it has a chance to make the spuds glow
in that yummy horseradish manner if they're too hot when you mix them
in.

The same goes for wasabi, which has spiked mashers in my house on
occasion. The kick comes from the same volatile chemical.

Bacon crumbled on top of regular mashers or horseradish spuds would
please me, at least.

Getting them creamy and adding minced green onion and butter and
baking it all in a casserole with some good cheese on top would be
good, too. As would mashing gorgonzola and green onions into the
taters.

Once, when I had some leftover mashers, I made patties out of them,
put a dollop of sauteed minced mushrooms on the patties, formed the
patties into little mushroom-filled balls, rolled tater balls in panko
crumbs and fried them golden brown. I thought I'd made it up, but was
told here on rfc that I'd approximated some sort of Russian potato
fried ball thingy I'd never heard of.

The thing that hath been, it is that which shall be; and that which is
done is that which shall be done: and there is no new thing under the
sun.

Except when there is.

Strong aromatics do nice things with mashed potatoes since the spuds
offer a mostly bland palette upon which you can compose a flavor
profile. The softness of the mashed potato texture invites
contrasting textures (crunchy, for example, as with fried bacon and/or
raw green onion -- two different ways of being crunchy). So I'd
hazard that mashed potatoes with butter and cream dolloped Belgian
endive leaves would taste right fine and offer a pleasing contrast of
textures. Add some bacon crumbles or blue cheese, and you further
develop the interaction of textures and flavors.

Or do the above (sans bacon and blue cheese) and sprinkle with
parmisano-reggiano and broil for a few moments till the cheese browns
and the leaves begin to heat through.

Now I'm wondering about frying up some minced andouille and mixing it
with mashed spuds in a bitter herb wrapper like radicchio. And what
about lemon juice and herbs de Provence with butter?

Don't forget salt and pepper.
--

modom

James wrote:
> I've been boiling potatoes and then pelling off the skins. They come
> off easily but are a bit hot for my fingers. Still I rather do that
> than pelling before cooking.
>
> So far I just mash and add butter.
>
> Any suggestions?

Have you tried using a ricer? The skins stay in the ricer and the mashed
potatoes have a very nice consistency. No burned fingers.

--
Janet Wilder
Way-the-heck-south-Texas

On Sat, 07 Mar 2009 22:22:16 -0600, Janet Wilder
<[email protected]> wrote:

>James wrote:
>> I've been boiling potatoes and then pelling off the skins. They come
>> off easily but are a bit hot for my fingers. Still I rather do that
>> than pelling before cooking.
>>
>> So far I just mash and add butter.
>>
>> Any suggestions?
>
>Have you tried using a ricer? The skins stay in the ricer and the mashed
>potatoes have a very nice consistency. No burned fingers.

Do they make those in an electric version yet? They must! I have too
many things ending in -itis in my arms to use a regular ricer.

Carol

--
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"modom (palindrome guy)" <[email protected]> wrote in
news:[email protected]:

> On Sat, 07 Mar 2009 19:45:33 -0600, Omelet <[email protected]>
> wrote:
>
>>In article
>><[email protected]>,
>> James <[email protected]> wrote:
>>
>>> I've been boiling potatoes and then pelling off the skins. They come
>>> off easily but are a bit hot for my fingers. Still I rather do that
>>> than pelling before cooking.
>>>
>>> So far I just mash and add butter.
>>>
>>> Any suggestions?
>>
>>There are a million and one recipes for spuds.
>>Have you googled for that yet?
>
> Roasted garlic mashed with the taters can be good, especially if you
> cream them up with -- erm -- cream.


My favourite!!


>
> I like my mashed spuds with a little horseradish sometimes, but you
> don't want to add horseradish if they're too hot because the allyl
> isothoicyanate (the hot stuff in horseradish) is so volatile it'll
> oxidize and/or dissipate before it has a chance to make the spuds glow
> in that yummy horseradish manner if they're too hot when you mix them
> in.
>
> The same goes for wasabi, which has spiked mashers in my house on
> occasion. The kick comes from the same volatile chemical.
>


Hmmmmmmmmmm, I have powdered wasabi in the fridge, might try that next
time.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Sat 07 Mar 2009 09:27:27p, Damsel in dis Dress told us...

> On Sat, 07 Mar 2009 22:22:16 -0600, Janet Wilder
> <[email protected]> wrote:
>
>>James wrote:
>>> I've been boiling potatoes and then pelling off the skins. They come
>>> off easily but are a bit hot for my fingers. Still I rather do that
>>> than pelling before cooking.
>>>
>>> So far I just mash and add butter.
>>>
>>> Any suggestions?
>>
>>Have you tried using a ricer? The skins stay in the ricer and the mashed
>>potatoes have a very nice consistency. No burned fingers.
>
> Do they make those in an electric version yet? They must! I have too
> many things ending in -itis in my arms to use a regular ricer.
>
> Carol
>

My aunt used to use a china cap (peformated, not mesh)with a fitted conical
wooden pusher. Far less strength and energy required.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Sun, 08 Mar 2009 04:38:50 GMT, Wayne Boatwright
<[email protected]> wrote:

>On Sat 07 Mar 2009 09:27:27p, Damsel in dis Dress told us...
>
>> On Sat, 07 Mar 2009 22:22:16 -0600, Janet Wilder
>> <[email protected]> wrote:
>>
>>>Have you tried using a ricer? The skins stay in the ricer and the mashed
>>>potatoes have a very nice consistency. No burned fingers.
>>
>> Do they make those in an electric version yet? They must! I have too
>> many things ending in -itis in my arms to use a regular ricer.
>
>My aunt used to use a china cap (peformated, not mesh)with a fitted conical
>wooden pusher. Far less strength and energy required.

Oh, those jellty-making cones? I used to have one. Got lost in one
of our moves.

Carol

--
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On Sat 07 Mar 2009 09:50:18p, Damsel in dis Dress told us...

> On Sun, 08 Mar 2009 04:38:50 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>>On Sat 07 Mar 2009 09:27:27p, Damsel in dis Dress told us...
>>
>>> On Sat, 07 Mar 2009 22:22:16 -0600, Janet Wilder
>>> <[email protected]> wrote:
>>>
>>>>Have you tried using a ricer? The skins stay in the ricer and the
>>>>mashed potatoes have a very nice consistency. No burned fingers.
>>>
>>> Do they make those in an electric version yet? They must! I have too
>>> many things ending in -itis in my arms to use a regular ricer.
>>
>>My aunt used to use a china cap (peformated, not mesh)with a fitted
>>conical wooden pusher. Far less strength and energy required.
>
> Oh, those jellty-making cones? I used to have one. Got lost in one
> of our moves.
>
> Carol
>

Yep, that's pretty much the kind. It sat in a 3-legged stand.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Damsel in dis Dress <[email protected]> wrote in
news:[email protected]:

> On Sun, 08 Mar 2009 04:38:50 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>>On Sat 07 Mar 2009 09:27:27p, Damsel in dis Dress told us...
>>
>>> On Sat, 07 Mar 2009 22:22:16 -0600, Janet Wilder
>>> <[email protected]> wrote:
>>>
>>>>Have you tried using a ricer? The skins stay in the ricer and the
>>>>mashed potatoes have a very nice consistency. No burned fingers.
>>>
>>> Do they make those in an electric version yet? They must! I have
>>> too many things ending in -itis in my arms to use a regular ricer.
>>
>>My aunt used to use a china cap (peformated, not mesh)with a fitted
>>conical wooden pusher. Far less strength and energy required.
>
> Oh, those jellty-making cones? I used to have one. Got lost in one
> of our moves.
>
> Carol
>

There is always the manual food mill...you turns the crank and stuff is
forced thru a mesh/screen and into a bowl (you supply the bowl). Better
ones come with several mesh/screen sizes. It purees berries leaving the
seeds behind, does mash spuds leaving the skins behind...makes baby food.
It has a mess of aplications.

Mostly I use mine when making ice cream and frozen yogurt to puree the
berries and remove the seeds for a smoother base; that is seedless.

It was rated as second choice for mashing spuds...first choice was a ricer.
Rating was on texture..the lowly potato masher came in last.

--

The beet goes on -Alan

modom (palindrome guy) wrote:
> On Sat, 07 Mar 2009 19:45:33 -0600, Omelet <[email protected]>
> wrote:
>
>
>>In article
>><[email protected]>,
>>James <[email protected]> wrote:
>>
>>
>>>I've been boiling potatoes and then pelling off the skins. They come
>>>off easily but are a bit hot for my fingers. Still I rather do that
>>>than pelling before cooking.
>>>
>>>So far I just mash and add butter.
>>>
>>>Any suggestions?
>>
>>There are a million and one recipes for spuds.
>>Have you googled for that yet?
>
>
> Roasted garlic mashed with the taters can be good, especially if you
> cream them up with -- erm -- cream.

Or just toss the peeled cloves in with the potatoes to boil, mash with
the potatoes & add the butter & i like buttermilk rather than cream.

Of course, IMO, one has to have a good beef gravy with mashed potatoes.
for which i will pan fry some English de-boned rib meat, just for the
pan juices it produces with which to make the gravy.

As the rib meat has to be braised for a couple of hours to be fork
tender i will set them aside after sautŽing them and braise them the
next day.
--
JL

Janet Wilder wrote:
> James wrote:
>
>> I've been boiling potatoes and then pelling off the skins. They come
>> off easily but are a bit hot for my fingers. Still I rather do that
>> than pelling before cooking.
>>
>> So far I just mash and add butter.
>>
>> Any suggestions?
>
>
> Have you tried using a ricer? The skins stay in the ricer and the mashed
> potatoes have a very nice consistency. No burned fingers.
>

Or wash well and mash after boiling with skin on, while its not
noticeable with the new white potatoes, and i think is good even with
the new red potatoes, i find even russets or Idaho's ok with their skins
left on.
--
JL

On Sun, 08 Mar 2009 05:34:44 GMT, hahabogus <[email protected]> wrote:

>There is always the manual food mill...you turns the crank and stuff is
>forced thru a mesh/screen and into a bowl (you supply the bowl). Better
>ones come with several mesh/screen sizes. It purees berries leaving the
>seeds behind, does mash spuds leaving the skins behind...makes baby food.
>It has a mess of aplications.
>
>Mostly I use mine when making ice cream and frozen yogurt to puree the
>berries and remove the seeds for a smoother base; that is seedless.
>
>It was rated as second choice for mashing spuds...first choice was a ricer.
>Rating was on texture..the lowly potato masher came in last.

Crash prefers whipped potatoes, so that's how I usually do them. Last
night, I mashed them, though. Yeah, the texture left something to be
desired.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Carol wrote:

> Crash prefers whipped potatoes, so that's how I usually do them. Last
> night, I mashed them, though. Yeah, the texture left something to be
> desired.

It's a shame your sound card isn't working ...

Addicted to Spuds

http://www.youtube.com/watch?v=3uXv9...eature=related

--Lin

On Sat 07 Mar 2009 11:42:35p, Damsel in dis Dress told us...

> On Sun, 08 Mar 2009 05:34:44 GMT, hahabogus <[email protected]> wrote:
>
>>There is always the manual food mill...you turns the crank and stuff is
>>forced thru a mesh/screen and into a bowl (you supply the bowl). Better
>>ones come with several mesh/screen sizes. It purees berries leaving the
>>seeds behind, does mash spuds leaving the skins behind...makes baby
>>food. It has a mess of aplications.
>>
>>Mostly I use mine when making ice cream and frozen yogurt to puree the
>>berries and remove the seeds for a smoother base; that is seedless.
>>
>>It was rated as second choice for mashing spuds...first choice was a
>>ricer. Rating was on texture..the lowly potato masher came in last.
>
> Crash prefers whipped potatoes, so that's how I usually do them. Last
> night, I mashed them, though. Yeah, the texture left something to be
> desired.
>
> Carol
>

I haven't used a potato masher in years, since my favorite one broke. I
peel and cube potatoes before cooking, drain and shake dry the potatoes
cubes over heat. I use an old hand mixer on low speed to whip them, whilst
adding either cream or buttermilk and butter. I call them "mashed". :-)
Neither David nor I like lumpy potatotes. Occasionally I use a ricer.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright wrote:

> I haven't used a potato masher in years, since my favorite one broke. I
> peel and cube potatoes before cooking, drain and shake dry the potatoes
> cubes over heat. I use an old hand mixer on low speed to whip them, whilst
> adding either cream or buttermilk and butter. I call them "mashed". :-)
> Neither David nor I like lumpy potatotes. Occasionally I use a ricer.

I uses a hand mixer as well. They are creamy, smooth, fluffy goodness!
Bob certainly doesn't complain.

--Lin (Bob does like using the ricer and I don't)

Lin wrote:

> (Bob does like using the ricer and I don't)

Using a ricer means not having to peel potatoes.

Bob

In article <[email protected]>,
hahabogus <[email protected]> wrote:

> Damsel in dis Dress <[email protected]> wrote in
> news:[email protected]:
>
> > On Sun, 08 Mar 2009 04:38:50 GMT, Wayne Boatwright
> > <[email protected]> wrote:
> >
> >>On Sat 07 Mar 2009 09:27:27p, Damsel in dis Dress told us...
> >>
> >>> On Sat, 07 Mar 2009 22:22:16 -0600, Janet Wilder
> >>> <[email protected]> wrote:
> >>>
> >>>>Have you tried using a ricer? The skins stay in the ricer and the
> >>>>mashed potatoes have a very nice consistency. No burned fingers.
> >>>
> >>> Do they make those in an electric version yet? They must! I have
> >>> too many things ending in -itis in my arms to use a regular ricer.
> >>
> >>My aunt used to use a china cap (peformated, not mesh)with a fitted
> >>conical wooden pusher. Far less strength and energy required.
> >
> > Oh, those jellty-making cones? I used to have one. Got lost in one
> > of our moves.
> >
> > Carol
> >
>
> There is always the manual food mill...you turns the crank and stuff is
> forced thru a mesh/screen and into a bowl (you supply the bowl). Better
> ones come with several mesh/screen sizes. It purees berries leaving the
> seeds behind, does mash spuds leaving the skins behind...makes baby food.
> It has a mess of aplications.
>
> Mostly I use mine when making ice cream and frozen yogurt to puree the
> berries and remove the seeds for a smoother base; that is seedless.
>
> It was rated as second choice for mashing spuds...first choice was a ricer.
> Rating was on texture..the lowly potato masher came in last.

I just us a wand blender.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article <565d9$49b36afe$453e8ce6$[email protected]>,
Lin <[email protected]> wrote:

> Carol wrote:
>
> > Crash prefers whipped potatoes, so that's how I usually do them. Last
> > night, I mashed them, though. Yeah, the texture left something to be
> > desired.
>
> It's a shame your sound card isn't working ...
>
> Addicted to Spuds
>
> http://www.youtube.com/watch?v=3uXv9...eature=related
>
> --Lin

<lol>

That is one thing I have promised myself when I hit my goal weight...

A baked potato from "Outback"!!!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama