On Wed, 26 Sep 2018 16:22:04 -0600, graham > wrote:

>On 2018-09-26 3:40 PM, U.S. Janet B. wrote:
>> On Wed, 26 Sep 2018 20:19:30 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>> On Wed 26 Sep 2018 01:16:25p, U.S. Janet B. told us...
>>>
>>>> On Wed, 26 Sep 2018 19:36:19 -0000 (UTC), Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> On Wed 26 Sep 2018 08:54:19a, U.S. Janet B. told us...
>>>>>
>>>>>> On Wed, 26 Sep 2018 14:24:10 -0000 (UTC), Wayne Boatwright
>>>>>> > wrote:
>>>>>>
>>>>>>> On Wed 26 Sep 2018 12:22:27a, U.S. Janet B. told us...
>>>>>>>
>>>>>>>> On Tue, 25 Sep 2018 20:15:11 -0600, notbob
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> On 9/25/2018 4:34 PM, U.S. Janet B. wrote:
>>>>>>>>>
>>>>>>>>>> .....red potatoes, leave the skins on, mash roughly (lumps
>>>>>>>>>> allowed) add butter, milk and Horseradish. Excellent!
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> Never thought of adding "Horseradish", which I love.
>>>>>>>>>
>>>>>>>>> nb
>>>>>>>>
>>>>>>>> search 'Horse radish mashed potato recipe'. Take your pick
>>>>>>>> and cook them up!
>>>>>>>
>>>>>>> Back to "lumpy" mashed potatoes... I've been making mashed
>>>>>>> potatoes for hearly 60 years and I hae to say that for most of
>>>>>>> those years I've never ended up with lumps unless it was on
>>>>>>> purpose. Sometimes I like the texture of some lumps and use a
>>>>>>> traditional potato masher. If I want really reamy smooth mashed
>>>>>>> potatoes I use either my food mill or my potato ricer. It takes
>>>>>>> much less effort and all it reuires is stirring the butter and
>>>>>>> cream or milk into the potatoes. The result os always silky
>>>>>>> smooth creamy potatoes.
>>>>>>>
>>>>>>> Oh, I like the idea of add horseradish. I've add some a few
>>>>>>> tmes and really enjoyed them.
>>>>>>
>>>>>> I do some lumps on purpose when I do boiled red potatoes. I
>>>>>> often leave some of the skin on the red potatoes, only cutting
>>>>>> out imperfect spots. It's the red potatoes that I do as
>>>>>> horseradish. To get smooth mashed potatoes I use russets or
>>>>>> Idaho style potatoes. The texture difference between the two
>>>>>> kinds of potatoes seem to dictate the results.
>>>>>>
>>>>>
>>>>> I love red potatoes with the skins and agree that some lumps seem
>>>>> the right thing for those. However, I rarely make them as David
>>>>> does not like potato skins in his potatos at all, so I only make a
>>>>> few for myself. I am going to try adding some horseradish to
>>>>> those, as he doesn' t like horseradish either. :-) Typically, how
>>>>> much horseradish for a givena amount of potatoes to you recommend?
>>>>>
>>>>> The russeet potatoes are always put through either the food mill
>>>>> or ricer, and I only add butter and cream, or milk if I don't have
>>>>> cream. I grind some black peppercorns in those most of the time.
>>>>> For some reason I've never acquired much of a taste for white
>>>>> pepper.
>>>>
>>>> horseradish to taste. I mash them, add butter and milk, maybe a
>>>> little more depending, and then add horseradish and salt, a little
>>>> more depending. It depends on how many potatoes how strong the
>>>> horseradish. I'm just looking for the flavor, the hmmmm, did you
>>>> put horseradish in here? Not enough to make your nose hurt and
>>>> eyes water.
>>>>
>>>
>>> Just a tad, then. :-)
>>
>> nod, nod
>>
>During "cold season", my grandmother would put an onion in to boil with
>the taters and then mash them together. My father (her s-i-l) hated the
>result.

have you tried it? My first thought was that it would be good and
then I re-considered. After all, garlic cloves are often boiled with
the potatoes. I just don't know on this one. I'll have to try it.