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Thread: Proper Mashed Potatoes

  1. #1
    Sqwertz Guest

    Default Proper Mashed Potatoes

    OK, here's something I don't see often here, if at all.

    What is the proper way to cook the potatoes for making mashed
    potatoes? Boil or bake? Peel first or afterwards? If peeled, do you
    dice them before boiling to speed it up? If the potatoes are huge, do
    you at least halve them before boiling or baking? Can you mix russets
    with reds? Or maybe just use reds? (Because I have both right now)

    I think I've been peeling, halving, and boiling mine but I don't do
    them often. I usually load them up with other ingredients (cheese,
    roasted garlic, sour cream and chive, something like that) rather than
    serving plain.

    A former RFC'er just posted about adding sauteed onions to potatoes,
    and I've never tried something so simple but it looks like it would
    work well. This is what I'll do for TGDay.

    http://www.cdkitchen.com/recipes/rec...oes20610.shtml

    -sw

  2. #2
    Julie Bove Guest

    Default Re: Proper Mashed Potatoes


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > OK, here's something I don't see often here, if at all.
    >
    > What is the proper way to cook the potatoes for making mashed
    > potatoes? Boil or bake? Peel first or afterwards? If peeled, do you
    > dice them before boiling to speed it up? If the potatoes are huge, do
    > you at least halve them before boiling or baking? Can you mix russets
    > with reds? Or maybe just use reds? (Because I have both right now)
    >
    > I think I've been peeling, halving, and boiling mine but I don't do
    > them often. I usually load them up with other ingredients (cheese,
    > roasted garlic, sour cream and chive, something like that) rather than
    > serving plain.
    >
    > A former RFC'er just posted about adding sauteed onions to potatoes,
    > and I've never tried something so simple but it looks like it would
    > work well. This is what I'll do for TGDay.
    >
    > http://www.cdkitchen.com/recipes/rec...oes20610.shtml
    >
    > -sw


    I generally only peel Russets because I don't like the texture of the bits
    of peel when it is mashed in. I've found that with the Yukon Gold, the peel
    usually sticks to my masher when I mash so I get most of it out of there
    that way.

    I rarely dice unless I am in a super hurry to cook them. For Russets, I
    would usually cut in 6-8 pieces. Most other potatoes are smaller so usually
    4 pieces but really it depends on the size.

    I then boil them in well salted water.

    From there, the best way to enhance the potato flavor is to drain off most
    of the water, but reserve some of it. Then add a good sprinkling of
    powdered milk. Now I know some of you are cringing to read this, but I read
    of it in a very old cookbook and using that potato water really does enhance
    the flavor. Mash and add more of the liquid if need be. Also butter, and
    plenty of salt and pepper. I like the coarsely ground black pepper.

    For Thanksgiving I would keep the potatoes on the plain side, maybe just
    adding some chives, sliced green onion or parsley.

    But my all time favorite potato would have chopped raw onion, sharp cheddar
    cheese and bits of bacon in it.

    I have tried using the baked. That method is fine for something like the
    filling of pierogies. But to eat as a side dish, I prefer boiled.



  3. #3
    Robert Guest

    Default Re: Proper Mashed Potatoes


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > OK, here's something I don't see often here, if at all.
    >
    > What is the proper way to cook the potatoes for making mashed
    > potatoes? Boil or bake? Peel first or afterwards? If peeled, do you
    > dice them before boiling to speed it up? If the potatoes are huge, do
    > you at least halve them before boiling or baking? Can you mix russets
    > with reds? Or maybe just use reds? (Because I have both right now)
    >
    > I think I've been peeling, halving, and boiling mine but I don't do
    > them often. I usually load them up with other ingredients (cheese,
    > roasted garlic, sour cream and chive, something like that) rather than
    > serving plain.
    >
    > A former RFC'er just posted about adding sauteed onions to potatoes,
    > and I've never tried something so simple but it looks like it would
    > work well. This is what I'll do for TGDay.
    >
    > http://www.cdkitchen.com/recipes/rec...oes20610.shtml
    >
    > -sw


    Cut up into even pieces then boil. Put through a potato ricer pull skins out
    of ricer.


    Robert


  4. #4
    Cheryl Guest

    Default Re: Proper Mashed Potatoes

    On 11/19/2012 10:23 PM, Sqwertz wrote:
    > OK, here's something I don't see often here, if at all.
    >
    > What is the proper way to cook the potatoes for making mashed
    > potatoes? Boil or bake? Peel first or afterwards? If peeled, do you
    > dice them before boiling to speed it up? If the potatoes are huge, do
    > you at least halve them before boiling or baking? Can you mix russets
    > with reds? Or maybe just use reds? (Because I have both right now)


    Very good question. My shopping this week included a variety or just
    fancy name for some little red potatoes. "Red Creamery". I roasted a
    few for dinner last night and when fully cooked they were so creamy, and
    my first thought was they felt like mashed potatoes without the work.
    For mashed I always boil them. That said, I wouldn't use a luxurious
    creamy potato that was so great roasted, for mashed. Use russets.
    >
    > I think I've been peeling, halving, and boiling mine but I don't do
    > them often. I usually load them up with other ingredients (cheese,
    > roasted garlic, sour cream and chive, something like that) rather than
    > serving plain.
    >
    > A former RFC'er just posted about adding sauteed onions to potatoes,
    > and I've never tried something so simple but it looks like it would
    > work well. This is what I'll do for TGDay.
    >
    > http://www.cdkitchen.com/recipes/rec...oes20610.shtml
    >
    > -sw
    >



  5. #5
    Sqwertz Guest

    Default Re: Proper Mashed Potatoes

    On Tue, 20 Nov 2012 00:30:05 -0500, Robert wrote:

    > Cut up into even pieces then boil. Put through a potato ricer pull skins out
    > of ricer.


    I hadn't thought of using the ricer on unpeeled chunks. I must have
    used them unpeeled at some point because I remember pulling out the
    skins. That sure a lot easier than peeling hot potatoes.

    -sw

  6. #6
    Cheri Guest

    Default Re: Proper Mashed Potatoes

    "Julie Bove" <[email protected]> wrote in message
    news:k8eu2g$8qh$[email protected]..

    > From there, the best way to enhance the potato flavor is to drain off most
    > of the water, but reserve some of it. Then add a good sprinkling of
    > powdered milk. Now I know some of you are cringing to read this, but I
    > read of it in a very old cookbook and using that potato water really does
    > enhance the flavor. Mash and add more of the liquid if need be. Also
    > butter, and plenty of salt and pepper. I like the coarsely ground black
    > pepper.


    Doesn't everyone do that with the potato water? All of mine like the
    potatoes well scrubbed, diced and boiled with the skins on, then mashed with
    an old time hand masher, butter, cream, salt, and pepper.

    Cheri


  7. #7
    Julie Bove Guest

    Default Re: Proper Mashed Potatoes


    "Cheri" <[email protected]> wrote in message
    news:[email protected]..
    > "Julie Bove" <[email protected]> wrote in message
    > news:k8eu2g$8qh$[email protected]..
    >
    >> From there, the best way to enhance the potato flavor is to drain off
    >> most of the water, but reserve some of it. Then add a good sprinkling of
    >> powdered milk. Now I know some of you are cringing to read this, but I
    >> read of it in a very old cookbook and using that potato water really does
    >> enhance the flavor. Mash and add more of the liquid if need be. Also
    >> butter, and plenty of salt and pepper. I like the coarsely ground black
    >> pepper.

    >
    > Doesn't everyone do that with the potato water? All of mine like the
    > potatoes well scrubbed, diced and boiled with the skins on, then mashed
    > with an old time hand masher, butter, cream, salt, and pepper.
    >
    > Cheri


    No. Most recipes call for you to drain them then add hot milk or cream.
    That is the way I was taught to make them. And that's the way I always see
    the TV chefs make them.

    I once tried a Crock-pot recipe that got rave reviews but we didn't like it
    at all. The claim was that you could keep them warm for hours. Recipe
    involved cream, cream cheese and butter. They were very rich but only
    tasted of cream cheese and not potatoes.



  8. #8
    Roy Guest

    Default Re: Proper Mashed Potatoes

    On Monday, November 19, 2012 8:23:42 PM UTC-7, Sqwertz wrote:
    > OK, here's something I don't see often here, if at all.
    >
    >
    >
    > What is the proper way to cook the potatoes for making mashed
    >
    > potatoes? Boil or bake? Peel first or afterwards? If peeled, do you
    >
    > dice them before boiling to speed it up? If the potatoes are huge, do
    >
    > you at least halve them before boiling or baking? Can you mix russets
    >
    > with reds? Or maybe just use reds? (Because I have both right now)
    >
    >
    >
    > I think I've been peeling, halving, and boiling mine but I don't do
    >
    > them often. I usually load them up with other ingredients (cheese,
    >
    > roasted garlic, sour cream and chive, something like that) rather than
    >
    > serving plain.
    >
    >
    >
    > A former RFC'er just posted about adding sauteed onions to potatoes,
    >
    > and I've never tried something so simple but it looks like it would
    > work well. This is what I'll do for TGDay.
    >
    > http://www.cdkitchen.com/recipes/rec...oes20610.shtml
    >
    > -sw


    I'm afraid that you will never learn how to mash potatoes if you haven't
    learned by now. You should have learned that by watching your mother
    mash her potatoes. Of course we can understand your problem if you
    suffer from a learning disability.

  9. #9
    Julie Bove Guest

    Default Re: Proper Mashed Potatoes


    "Roy" <[email protected]> wrote in message
    news:[email protected]..
    > On Monday, November 19, 2012 8:23:42 PM UTC-7, Sqwertz wrote:
    >> OK, here's something I don't see often here, if at all.
    >>
    >>
    >>
    >> What is the proper way to cook the potatoes for making mashed
    >>
    >> potatoes? Boil or bake? Peel first or afterwards? If peeled, do you
    >>
    >> dice them before boiling to speed it up? If the potatoes are huge, do
    >>
    >> you at least halve them before boiling or baking? Can you mix russets
    >>
    >> with reds? Or maybe just use reds? (Because I have both right now)
    >>
    >>
    >>
    >> I think I've been peeling, halving, and boiling mine but I don't do
    >>
    >> them often. I usually load them up with other ingredients (cheese,
    >>
    >> roasted garlic, sour cream and chive, something like that) rather than
    >>
    >> serving plain.
    >>
    >>
    >>
    >> A former RFC'er just posted about adding sauteed onions to potatoes,
    >>
    >> and I've never tried something so simple but it looks like it would
    >> work well. This is what I'll do for TGDay.
    >>
    >> http://www.cdkitchen.com/recipes/rec...oes20610.shtml
    >>
    >> -sw

    >
    > I'm afraid that you will never learn how to mash potatoes if you haven't
    > learned by now. You should have learned that by watching your mother
    > mash her potatoes. Of course we can understand your problem if you
    > suffer from a learning disability.


    Just because our mother mashed potatoes doesn't necessarily mean that they
    did it the right way. I don't use most of my mother's cooking methods.



  10. #10
    Judy Haffner Guest

    Default Re: Proper Mashed Potatoes


    Cheri wrote:

    >Doesn't everyone do that with the potato
    > water? All of mine like the potatoes well
    > scrubbed, diced and boiled with the
    > skins on, then mashed with an old time
    > hand masher, butter, cream, salt, and
    > pepper.


    For mashed potatoes I prefer the Russets, peeled (before cooking) and
    cut up into quarters. I don't use salt in the water, and I drain out as
    much of the water as possible, and when serving with gravy (as on
    Thanksgiving) I prefer them just mashed with the hand masher, and like
    you, I use butter, salt, pepper and cream (I always use undiluted
    evaporated milk except when I have my dieting daughter for a meal, then
    I use low-fat milk, but just doesn't taste the same!).

    I do like garlic mashed and often do those for just us here at home, I
    also have several whipped potato casseroles I like, some with bacon,
    cheese, cream cheese, sour cream, onion, etc. and they are good, but
    prefer the good ol' plain mashed for a holiday meal with nice rich gravy
    spooned over them.

    Judy


  11. #11
    Judy Haffner Guest

    Default Re: Proper Mashed Potatoes


    Julie Bove wrote:

    >Just because our mother mashed
    > potatoes doesn't necessarily mean that
    > they did it the right way. I don't use
    > most of my mother's cooking methods.


    I learned all the "tricks of the trade" from my mother, including how to
    mash potatoes, and how to make perfect gravy, etc. She taught me so much
    with hand's-on training that I never could have learned from cookbooks,
    cooking shows, etc., and I have retained much of what she instilled in
    me.

    I joined a cooking 4-H Club when I was 9 and also had Home Ec for
    several years in school, but I learned the best methods and the most
    knowledge from my dear mama, who left us 6 years ago this month.

    Judy


  12. #12
    Julie Bove Guest

    Default Re: Proper Mashed Potatoes


    "Judy Haffner" <[email protected]> wrote in message
    news:[email protected]..
    >
    > Julie Bove wrote:
    >
    >>Just because our mother mashed
    >> potatoes doesn't necessarily mean that
    >> they did it the right way. I don't use
    >> most of my mother's cooking methods.

    >
    > I learned all the "tricks of the trade" from my mother, including how to
    > mash potatoes, and how to make perfect gravy, etc. She taught me so much
    > with hand's-on training that I never could have learned from cookbooks,
    > cooking shows, etc., and I have retained much of what she instilled in
    > me.


    I didn't! My mom hated to cook and doesn't know how to make all sorts of
    stuff. And some of what she did do, she did wrong.
    >
    > I joined a cooking 4-H Club when I was 9 and also had Home Ec for
    > several years in school, but I learned the best methods and the most
    > knowledge from my dear mama, who left us 6 years ago this month.


    I had Home Ec too. In it we were told not to buy Hamburger Helper, one of
    my mom's favorite foods.



  13. #13
    Jim Elbrecht Guest

    Default Re: Proper Mashed Potatoes

    On Mon, 19 Nov 2012 22:28:02 -0800, "Cheri" <[email protected]>
    wrote:

    >"Julie Bove" <[email protected]> wrote in message
    >news:k8eu2g$8qh$[email protected]..
    >
    >> From there, the best way to enhance the potato flavor is to drain off most
    >> of the water, but reserve some of it. Then add a good sprinkling of
    >> powdered milk. Now I know some of you are cringing to read this, but I
    >> read of it in a very old cookbook and using that potato water really does
    >> enhance the flavor. Mash and add more of the liquid if need be. Also
    >> butter, and plenty of salt and pepper. I like the coarsely ground black
    >> pepper.

    >
    >Doesn't everyone do that with the potato water? All of mine like the
    >potatoes well scrubbed, diced and boiled with the skins on, then mashed with
    >an old time hand masher, butter, cream, salt, and pepper.


    I reserve the water to use a bit to flavor/moisten the potatoes-- But
    what I really like it for is the water that I make bread and rolls
    with.

    I've never used powdered milk in my mashed potatoes. . . but I do add
    milk or cream, so I might go with more potato water and dry milk one
    day.

    Jim

  14. #14
    Andy Guest

    Default Re: Proper Mashed Potatoes

    Jim Elbrecht <[email protected]> wrote:

    > On Mon, 19 Nov 2012 22:28:02 -0800, "Cheri"
    > <[email protected]> wrote:
    >
    >>"Julie Bove" <[email protected]> wrote in message
    >>news:k8eu2g$8qh$[email protected]..
    >>
    >>> From there, the best way to enhance the potato flavor is
    >>> to drain off most of the water, but reserve some of it.
    >>> Then add a good sprinkling of powdered milk. Now I know
    >>> some of you are cringing to read this, but I read of it
    >>> in a very old cookbook and using that potato water really
    >>> does enhance the flavor. Mash and add more of the liquid
    >>> if need be. Also butter, and plenty of salt and pepper.
    >>> I like the coarsely ground black pepper.

    >>
    >>Doesn't everyone do that with the potato water? All of mine
    >>like the potatoes well scrubbed, diced and boiled with the
    >>skins on, then mashed with an old time hand masher, butter,
    >>cream, salt, and pepper.

    >
    > I reserve the water to use a bit to flavor/moisten the
    > potatoes-- But what I really like it for is the water that
    > I make bread and rolls with.
    >
    > I've never used powdered milk in my mashed potatoes. . .
    > but I do add milk or cream, so I might go with more potato
    > water and dry milk one day.
    >
    > Jim




    heh! Hey!! HEY!!!

    We reserve the right to judge "proper" mashed potatoes!!!

    Andy's Evil Twin

    Proper mashed potatoes need peas.!!! --Andy

    Oh, no they don't! I hate peas.

    Oh, Yes they do! They belong together!

    No they don't! You're just trying to scare me.

    They belong together! With turkey gravy!

    You're a liar!

    Am not!

    Are so!

    There's a pea in your potatoes!

    Is not!

    Is so. Give me your portion. I'll show you!

    MOM!!!


  15. #15
    Bryan Guest

    Default Re: Proper Mashed Potatoes

    On Nov 19, 9:40*pm, "Julie Bove" <julieb...@frontier.com> wrote:

    > *Then add a good sprinkling of powdered milk. *Now I know some of youare cringing to read this,
    > but I read of it in a very old cookbook


    What kind of trash keeps powdered milk in the house in the first
    place? Oh yeah.

    --Bryan


  16. #16
    Bryan Guest

    Default Re: Proper Mashed Potatoes

    On Nov 20, 2:00*am, jhaff...@webtv.net (Judy Haffner) wrote:
    > (I always use undiluted evaporated milk except when I have my dieting daughter for a meal, then
    > I use low-fat milk, but just doesn't taste the same!).
    >

    Dumb uses powdered milk. Dumber uses canned milk. Got it.

    > Judy


    --Bryan

  17. #17
    Pico Rico Guest

    Default Re: Proper Mashed Potatoes


    "Judy Haffner" <[email protected]> wrote in message
    news:[email protected]..
    >
    > Julie Bove wrote:
    >
    >>Just because our mother mashed
    >> potatoes doesn't necessarily mean that
    >> they did it the right way. I don't use
    >> most of my mother's cooking methods.

    >


    so it all began with you.



  18. #18
    Pico Rico Guest

    Default Re: Proper Mashed Potatoes


    "Judy Haffner" <[email protected]> wrote in message
    news:[email protected]..
    >
    > Cheri wrote:
    >
    >>Doesn't everyone do that with the potato
    >> water? All of mine like the potatoes well
    >> scrubbed, diced and boiled with the
    >> skins on, then mashed with an old time
    >> hand masher, butter, cream, salt, and
    >> pepper.

    >
    > For mashed potatoes I prefer the Russets, peeled (before cooking) and
    > cut up into quarters. I don't use salt in the water, and I drain out as
    > much of the water as possible,


    after draining, put the pot on the heat (careful not to scorch) and steam
    off more of the moisture. Then add cream and butter.



  19. #19
    Bryan Guest

    Default Re: Proper Mashed Potatoes

    On Nov 20, 2:22*am, "Julie Bove" <julieb...@frontier.com> wrote:
    > "Judy Haffner" <jhaff...@webtv.net> wrote in message
    >
    > news:[email protected]..
    >
    >
    >
    > > Julie Bove wrote:

    >
    > >>Just because our mother mashed
    > >> potatoes doesn't necessarily mean that
    > >> they did it the right way. I don't use
    > >> most of my mother's cooking methods.

    >
    > > I learned all the "tricks of the trade" from my mother, including how to
    > > mash potatoes, and how to make perfect gravy, etc. She taught me so much
    > > with hand's-on training that I never could have learned from cookbooks,
    > > cooking shows, etc., and I have retained much of what she instilled in
    > > me.

    >
    > I didn't! *My mom hated to cook and doesn't know how to make all sorts of
    > stuff. *And some of what she did do, she did wrong.
    >
    >
    >
    > > I joined a cooking 4-H Club when I was 9 and also had Home Ec for
    > > several years in school, but I learned the best methods and the most
    > > knowledge from my dear mama, who left us 6 years ago this month.

    >
    > I had Home Ec too. *In it we were told not to buy Hamburger Helper, oneof
    > my mom's favorite foods.


    Your mother was White trash, and the fruit didn't fall far from the
    tree.

    --Bryan

  20. #20
    Jim Elbrecht Guest

    Default Re: Proper Mashed Potatoes

    On Tue, 20 Nov 2012 05:37:38 -0800 (PST), Bryan
    <[email protected]> wrote:

    >On Nov 19, 9:40*pm, "Julie Bove" <julieb...@frontier.com> wrote:
    >
    >> *Then add a good sprinkling of powdered milk. *Now I know some of you are cringing to read this,
    >> but I read of it in a very old cookbook

    >
    >What kind of trash keeps powdered milk in the house in the first
    >place? Oh yeah.
    >


    I do-- I have a couple bread/roll recipes that call for it. It makes
    bread 'stronger'.

    Jim

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