Mashed potatoes.

Which potatoes?

Peas in potatoes?

Andy

On Aug 3, 6:48*pm, Andy > wrote:
> Mashed potatoes.
>
> Which potatoes?
>
> Peas in potatoes?
>
> Andy

OK: Here we go! From the Mashed Potato Maven of the Midwest. I
prefer red potatoes. Some folks think they are too sticky, but I like
'em..When I make 'em in quantity, I use yukon gold. Peel and cut
medium potatoes into about 6 pieces each. Large potatoes into eight.
Not in 1" dice because they get too watery. Not too big because the
outsides get soggy before the insides are done. Rinse potatoes in
cold water. Put 'em in a big enough pot that you only need to fill it
half full. Throw in a handfull of salt and a few peeled cloves of
garlic. Bring to a boil and simmer until chunks can be broken with a
fork. Drain. Leave the garlic cloves where they are. Add a bunch o'
butter - real at room temp. (about a stick for 8 cups of cooked
potatoes) . Beat with hand held electric mixer until potatoes are
fairly smooth. Add enough warmed half & half or cream to make 'em
fluffy, not soupy. (start with 1/4 to 1/3 cup) Beat them until
they're evenly textured with a few small lumps (that's how you tell
they are scratch) Taste and season with salt and pepper (preferably
white pepper). Poke a hole in the middle and stick in a lump of
butter. Put two or three folded paper towels over the top pf the pan
and Put on the lid. They will hold for about 15 or 20 minutes and
stay hot on the burner you turned off.
Lynn in Fargo
Garlic is optional

"Andy" > wrote in message ...
> Mashed potatoes.
>
> Which potatoes?
>
> Peas in potatoes?
>
> Andy

Do you still stick the potato in your bathing suit to impress the girls?

On Aug 3, 7:32*pm, Lynn from Fargo Ografmorffig >
wrote:
> On Aug 3, 6:48*pm, Andy > wrote:
>
> > Mashed potatoes.
>
>*Beat them until
> they're evenly textured with a few small lumps (that's how you tell
> they are scratch) *Taste and season *with salt and pepper (preferably
> white pepper). *Poke a hole in the middle and stick in a lump of
> butter. *Put two or three folded paper towels over the top pf the pan
> and Put on the lid. *They will hold for about 15 or 20 minutes and
> stay hot on the burner you turned off.
> Lynn in Fargo
> Garlic is optional

>
>
I was going to ask what if your dinner guest don't care for the garlic
in their taters? And what if some detest lumpy potatoes no matter how
small the lumps?? I'll take a smooth, creamy, lump-free potato any
day over a lumpy dish. A lumpy potato dish tells me the cook couldn't
be bothered with creaming his/her potatoes properly.

"Ed Pawlowski" > wrote in message
...
>
> "Andy" > wrote in message
> ...
>> Mashed potatoes.
>>
>> Which potatoes?
>>
>> Peas in potatoes?
>>
>> Andy
>
> Do you still stick the potato in your bathing suit to impress the girls?

<snort>
You owe me a laptop keyboard

wrote:
> On Aug 3, 7:32 pm, Lynn from Fargo Ografmorffig >
> wrote:
>> On Aug 3, 6:48 pm, Andy > wrote:
>>
>>> Mashed potatoes.
>> Beat them until
>> they're evenly textured with a few small lumps (that's how you tell
>> they are scratch) Taste and season with salt and pepper (preferably
>> white pepper). Poke a hole in the middle and stick in a lump of
>> butter. Put two or three folded paper towels over the top pf the pan
>> and Put on the lid. They will hold for about 15 or 20 minutes and
>> stay hot on the burner you turned off.
>> Lynn in Fargo
>> Garlic is optional
>
>>
> I was going to ask what if your dinner guest don't care for the garlic
> in their taters? And what if some detest lumpy potatoes no matter how
> small the lumps?? I'll take a smooth, creamy, lump-free potato any
> day over a lumpy dish. A lumpy potato dish tells me the cook couldn't
> be bothered with creaming his/her potatoes properly.
>

I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
happen to like the texture changes.

Bob

On Aug 3, 10:09*pm, Bob Muncie > wrote:
> .
>
> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
> happen to like the texture changes.
>
> Bob
>
>
I'll eat them lumpy, but they certainly aren't a preference.

Ed Pawlowski schrieb:
> "Andy" > wrote in message ...
>> Mashed potatoes.
>>
>> Which potatoes?
>>
>> Peas in potatoes?
>>
>> Andy
>
> Do you still stick the potato in your bathing suit to impress the girls?
>
>
carrot or cucumber. that completes the set.

On Mon, 03 Aug 2009 18:48:15 -0500, Andy > wrote:

>Mashed potatoes.
>
>Which potatoes?

Use the "mealiest" potatoes you can find (IMO). Cook them through,
drain well and allow their heat to dry them. Proceed as usual.
>
>Peas in potatoes?
>
NO. What gave you that idea?


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

On Mon, 3 Aug 2009 17:32:21 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>OK: Here we go! From the Mashed Potato Maven of the Midwest. I
>prefer red potatoes. Some folks think they are too sticky, but I like
>'em..When I make 'em in quantity, I use yukon gold. Peel and cut
>medium potatoes into about 6 pieces each. Large potatoes into eight.
>Not in 1" dice because they get too watery. Not too big because the
>outsides get soggy before the insides are done. Rinse potatoes in
>cold water. Put 'em in a big enough pot that you only need to fill it
>half full. Throw in a handfull of salt and a few peeled cloves of
>garlic. Bring to a boil and simmer until chunks can be broken with a
>fork. Drain.

Allow the potatoes to sit uncovered for a "minute", until they dry
out.

>Leave the garlic cloves where they are. Add a bunch o'
>butter - real at room temp. (about a stick for 8 cups of cooked
>potatoes) .

I was with you up to the following...

>Beat with hand held electric mixer until potatoes are
>fairly smooth.

I've used hand mixers and I've used the zigzag type potato masher. A
potato masher does a much better job - and it's *quick*.

>Add enough warmed half & half or cream to make 'em
>fluffy, not soupy. (start with 1/4 to 1/3 cup)

Start with some potato water and stay on the side of too little cream,
adding literally drips at a time if needed.

> Beat them until
>they're evenly textured with a few small lumps (that's how you tell
>they are scratch)

Hopefully those lumps are from the garlic otherwise YUCK. In any
case, I think roasted garlic is better. It incorporates without
making lumps.

>Taste and season with salt and pepper (preferably
>white pepper). Poke a hole in the middle and stick in a lump of
>butter.

Butter is a good thing.

>Put two or three folded paper towels over the top pf the pan
>and Put on the lid. They will hold for about 15 or 20 minutes and
>stay hot on the burner you turned off.

You're making me want mashed potatoes.

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

On Mon, 3 Aug 2009 19:50:52 -0700 (PDT),
wrote:

>I was going to ask what if your dinner guest don't care for the garlic
>in their taters? And what if some detest lumpy potatoes no matter how
>small the lumps?? I'll take a smooth, creamy, lump-free potato any
>day over a lumpy dish. A lumpy potato dish tells me the cook couldn't
>be bothered with creaming his/her potatoes properly.

Thank you. I don't mind garlic, but I *hate* lumps.

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

On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
wrote:

>On Aug 3, 10:09*pm, Bob Muncie > wrote:
>> .
>>
>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
>> happen to like the texture changes.
>>
>> Bob
>>
>>
>I'll eat them lumpy, but they certainly aren't a preference.

some people were raised with lumpy potatoes.

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

On Mon, 3 Aug 2009 22:27:41 -0400, "Ed Pawlowski" >
wrote:

>
>"Andy" > wrote in message ...
>> Mashed potatoes.
>>
>> Which potatoes?
>>
>> Peas in potatoes?
>>
>> Andy
>
>Do you still stick the potato in your bathing suit to impress the girls?
>
No, he uses two peas.

<don't hurt me Andy!>

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

In article >,
Bob Muncie > wrote:

> wrote:
> > On Aug 3, 7:32 pm, Lynn from Fargo Ografmorffig >
> > wrote:
> >> On Aug 3, 6:48 pm, Andy > wrote:
> >>
> >>> Mashed potatoes.
> >> Beat them until
> >> they're evenly textured with a few small lumps (that's how you tell
> >> they are scratch) Taste and season with salt and pepper (preferably
> >> white pepper). Poke a hole in the middle and stick in a lump of
> >> butter. Put two or three folded paper towels over the top pf the pan
> >> and Put on the lid. They will hold for about 15 or 20 minutes and
> >> stay hot on the burner you turned off.
> >> Lynn in Fargo
> >> Garlic is optional
> >
> >>
> > I was going to ask what if your dinner guest don't care for the garlic
> > in their taters? And what if some detest lumpy potatoes no matter how
> > small the lumps?? I'll take a smooth, creamy, lump-free potato any
> > day over a lumpy dish. A lumpy potato dish tells me the cook couldn't
> > be bothered with creaming his/her potatoes properly.
> >
>
> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
> happen to like the texture changes.

And chunks of garlic are a plus for me also. I guess tastes just vary.

--
Dan Abel
Petaluma, California USA

sf wrote:
> On Mon, 03 Aug 2009 18:48:15 -0500, Andy > wrote:
>
>
>>Mashed potatoes.
>>
>>Which potatoes?
>
>
> Use the "mealiest" potatoes you can find (IMO). Cook them through,
> drain well and allow their heat to dry them. Proceed as usual.
>
>>Peas in potatoes?
>>
>
> NO. What gave you that idea?
>
>

I sometimes take the bigger idaho's and after baking them well rubbed
with salt, garlic and butter scoop out the insides mashed the potatoes
and return to the potato skin case with either well cooked prawns or
thin fillets of fish, scallops work well also then some of the potato
and then add a cheesy morney sauce.

One version of these stuffed potatoes was named after a famous
'courtesan' of the 1800's Pommes Otero after "Le belle Otero"

But for a big pot of mashed i like the new whites, they taste the
potatoiest to me.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

I love mashed potatoes. I'll eat them with lumps, no lumps, skin, no
skin, garlic, no garlic. Up until about age 33 I preferred them
without gravy or even extra butter. I usually make them bone-stock
plain, but I've made them with bacon, fried bits of finely chopped
potato and onion, chives or mustard.

Oh, and I use a hand masher. It was good enough for mom, so it's good
enough for me. Besides, how are you going to mash your potatoes if
the power goes out?

-J

On Mon 03 Aug 2009 10:20:04p, sf told us...

> On Mon, 3 Aug 2009 22:27:41 -0400, "Ed Pawlowski" >
> wrote:
>
>>
>>"Andy" > wrote in message news:Xns9C5CC910980B1CotD@
216.196.97.131...
>>> Mashed potatoes.
>>>
>>> Which potatoes?
>>>
>>> Peas in potatoes?
>>>
>>> Andy
>>
>>Do you still stick the potato in your bathing suit to impress the girls?
>>
> No, he uses two peas.

And an asparagus tip?

> <don't hurt me Andy!>
>



--
Wayne Boatwright
------------------------------------------------------------------------
I feel a recipe is only a theme, which an intelligent cook can play
each time with a variation. Madam Benoit

Andy wrote:

> Mashed potatoes.
> Which potatoes?

Yellow skin yellow meat, they are wonderful. I can't remember theyr name,
but they're the size of a man's fist, slightly oblung in shape, with a very
thin skin.
Boiled whole, then peeled and sliced in 0.4in slices, I dress them with EVO
oil, salt, freshly ground white pepper and a mix of minced garlic and finely
chopped parsley. They're delicious expecially in the summer.
I know this is not "mashed potatoes", but it's the most similar thing I eat.

> Peas in potatoes?

Mmmmmmmm... no
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco said...

>> Peas in potatoes?
>
> Mmmmmmmm... no


Actually it was the only way I'd eat them until centuries later!

Best,

Andy

On Aug 3, 7:48*pm, Andy > wrote:
> Mashed potatoes.
>
> Which potatoes?
>
> Peas in potatoes?
>
> Andy

YukeGold I like. A little milk, butter, aromat(swiss seasoning; kind
of msg laced though), nutmeg. A yolk of egg;(I use the whole egg).
Onions diced fine? Why not? Peas? In rice yes. Never had in pots.
Garlic? Never had that although it is very popular.

Bob Muncie wrote:

>> Yellow skin yellow meat, they are wonderful. I can't remember theyr
>> name, but they're the size of a man's fist, slightly oblung in
>> shape, with a very thin skin.

> Maybe you refer to Yukon Gold potatoes? There yellowish, fist sized,
> and a bit on the waxy side, but work in a number of different dishes.

Probably true, I googled for pictures of the yukon gold variety and they
have the exact same look.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Do I know you?? That's exactly how I make them and I'm from NJ..

sharkman

--
"Lynn from Fargo Ografmorffig" > wrote in message
...
On Aug 3, 6:48 pm, Andy > wrote:
> Mashed potatoes.
>
> Which potatoes?
>
> Peas in potatoes?
>
> Andy

OK: Here we go! From the Mashed Potato Maven of the Midwest. I
prefer red potatoes. Some folks think they are too sticky, but I like
'em..When I make 'em in quantity, I use yukon gold. Peel and cut
medium potatoes into about 6 pieces each. Large potatoes into eight.
Not in 1" dice because they get too watery. Not too big because the
outsides get soggy before the insides are done. Rinse potatoes in
cold water. Put 'em in a big enough pot that you only need to fill it
half full. Throw in a handfull of salt and a few peeled cloves of
garlic. Bring to a boil and simmer until chunks can be broken with a
fork. Drain. Leave the garlic cloves where they are. Add a bunch o'
butter - real at room temp. (about a stick for 8 cups of cooked
potatoes) . Beat with hand held electric mixer until potatoes are
fairly smooth. Add enough warmed half & half or cream to make 'em
fluffy, not soupy. (start with 1/4 to 1/3 cup) Beat them until
they're evenly textured with a few small lumps (that's how you tell
they are scratch) Taste and season with salt and pepper (preferably
white pepper). Poke a hole in the middle and stick in a lump of
butter. Put two or three folded paper towels over the top pf the pan
and Put on the lid. They will hold for about 15 or 20 minutes and
stay hot on the burner you turned off.
Lynn in Fargo
Garlic is optional

ViLco wrote:

> Bob Muncie wrote:
>
>>> Yellow skin yellow meat, they are wonderful. I can't remember theyr
>>> name, but they're the size of a man's fist, slightly oblung in
>>> shape, with a very thin skin.
>
>> Maybe you refer to Yukon Gold potatoes? There yellowish, fist sized,
>> and a bit on the waxy side, but work in a number of different dishes.
>
> Probably true

I do not think American potato varieties are widely available in
Italy... or are they?

The potatoes you have in mind are more likely to be Caesar or Charlotte,
or, less likely, Agata or Mona Lisa.

Victor

On Aug 4, 12:17*am, sf > wrote:
> > wrote:
(snippage) *
>
> I was with you up to the following...
>
> >Beat with hand held electric mixer until potatoes are
> >fairly smooth. *
>
> I've used hand mixers and I've used the zigzag type potato masher. * A
> potato masher does a much better job - and it's *quick*.
>
If you have issues with things like very short arms and deep pots or
too much strenuous physical activity (like COPD) the mixer is
mandatory.

> Hopefully those lumps are from the garlic otherwise YUCK. *In any
> case, I think roasted garlic is better. *It incorporates without
> making lumps.
>
The garlic NEVER lumps, or strings it just disappears into the mash
and leaves the lingering gentle taste and aroma of cooked garlic.

Lynn from Fargo
Living on a liquid diet (includes mashed potatoes, thank Alex!)

On Mon, 03 Aug 2009 22:19:00 -0700, sf wrote:

> On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
> wrote:
>
>>On Aug 3, 10:09*pm, Bob Muncie > wrote:
>>> .
>>>
>>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
>>> happen to like the texture changes.
>>>
>>> Bob
>>>
>>>
>>I'll eat them lumpy, but they certainly aren't a preference.
>
> some people were raised with lumpy potatoes.

that way no one notices if your gravy is lumpy, too.

your pal,
frank

On Mon, 03 Aug 2009 22:17:09 -0700, sf wrote:

> On Mon, 3 Aug 2009 17:32:21 -0700 (PDT), Lynn from Fargo Ografmorffig
> > wrote:
>
>>OK: Here we go! From the Mashed Potato Maven of the Midwest. I
>>prefer red potatoes. Some folks think they are too sticky, but I like
>>'em..When I make 'em in quantity, I use yukon gold. Peel and cut
>>medium potatoes into about 6 pieces each. Large potatoes into eight.
>>Not in 1" dice because they get too watery. Not too big because the
>>outsides get soggy before the insides are done. Rinse potatoes in
>>cold water. Put 'em in a big enough pot that you only need to fill it
>>half full. Throw in a handfull of salt and a few peeled cloves of
>>garlic. Bring to a boil and simmer until chunks can be broken with a
>>fork. Drain.
>
> Allow the potatoes to sit uncovered for a "minute", until they dry
> out.
>
>>Leave the garlic cloves where they are. Add a bunch o'
>>butter - real at room temp. (about a stick for 8 cups of cooked
>>potatoes) .
>
> I was with you up to the following...
>
>>Beat with hand held electric mixer until potatoes are
>>fairly smooth.
>
> I've used hand mixers and I've used the zigzag type potato masher. A
> potato masher does a much better job - and it's *quick*.
>

i was shopping for one of those a while back and was surprised that they
were 1) kind of hard to find, and 2) that many were pretty goddamned
expensive. i ended up paying three or four bucks for one, which seemed
reasonable (good cooks brand).

it has yet to be deployed, but i sleep better at night knowing it's in the
kitchen drawer in case of a potato emergency.

your pal,
blake

On Tue, 4 Aug 2009 12:28:18 -0400, blake murphy
> wrote:

>On Mon, 03 Aug 2009 22:19:00 -0700, sf wrote:
>
>> On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
>> wrote:
>>
>>>On Aug 3, 10:09*pm, Bob Muncie > wrote:
>>>> .
>>>>
>>>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
>>>> happen to like the texture changes.
>>>>
>>>> Bob
>>>>
>>>>
>>>I'll eat them lumpy, but they certainly aren't a preference.
>>
>> some people were raised with lumpy potatoes.
>
>that way no one notices if your gravy is lumpy, too.
>
That would be "chewy" gravy.

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

Bob Muncie wrote:
> wrote:
>> On Aug 3, 7:32 pm, Lynn from Fargo Ografmorffig >
>> wrote:
>>> On Aug 3, 6:48 pm, Andy > wrote:
>>>
>>>> Mashed potatoes.
>>> Beat them until
>>> they're evenly textured with a few small lumps (that's how you tell
>>> they are scratch) Taste and season with salt and pepper (preferably
>>> white pepper). Poke a hole in the middle and stick in a lump of
>>> butter. Put two or three folded paper towels over the top pf the pan
>>> and Put on the lid. They will hold for about 15 or 20 minutes and
>>> stay hot on the burner you turned off.
>>> Lynn in Fargo
>>> Garlic is optional
>>
>>>
>> I was going to ask what if your dinner guest don't care for the garlic
>> in their taters? And what if some detest lumpy potatoes no matter how
>> small the lumps?? I'll take a smooth, creamy, lump-free potato any
>> day over a lumpy dish. A lumpy potato dish tells me the cook couldn't
>> be bothered with creaming his/her potatoes properly.
>>
>
> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
> happen to like the texture changes.
>
> Bob

Me too, minimal processing with skin included tastes like real food. The
usual whipped potatoes are just too industrial/big box/school cafeteria
for me.

sf wrote:
> On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
> wrote:
>
>> On Aug 3, 10:09 pm, Bob Muncie > wrote:
>>> .
>>>
>>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
>>> happen to like the texture changes.
>>>
>>> Bob
>>>
>>>
>> I'll eat them lumpy, but they certainly aren't a preference.
>
> some people were raised with lumpy potatoes.
>

I was raised with the usual "whipped potatoes". I really like food that
has texture and prefer minimally mashed potatoes that also include the
skin.

On Tue, 4 Aug 2009 12:39:23 -0400, blake murphy
> wrote:

>i was shopping for one of those a while back and was surprised that they
>were 1) kind of hard to find, and 2) that many were pretty goddamned
>expensive. i ended up paying three or four bucks for one, which seemed
>reasonable (good cooks brand).

Hard to find, huh? I need to replace mine. I think it is at least 60
years old (got it from my mother who probably got it from hers), so
maybe it's older. The handle detaches now. That's the only problem.
I always think I've forgotten to look for a new one after I've gone
somewhere that sells kitchen utensils, but maybe it just hasn't been
there to jog my memory about replacing mine.
>
>it has yet to be deployed, but i sleep better at night knowing it's in the
>kitchen drawer in case of a potato emergency.

Were you a boy scout? You live by their motto.


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

sf said...

> Were you a boy scout? You live by their motto.



I'm cheerful, thrifty, brave, clean and reverent.

What else can I do? Horny??

Andy

Andy wrote:
> Mashed potatoes.
>
> Which potatoes?
>
> Peas in potatoes?
>
> Andy

Russets, of course!

Although reds are okay for garlic smashed potatoes.

But for traditional mashed like you put gravy on at
T-day they gotta be russets.

Are you say peas in mashed potatoes? No way.

But peas with other sorts of potatoes would be okay.
Say dice potatoes. You could add them to home fries.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

sf wrote:
> On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
> wrote:
>
>> On Aug 3, 10:09 pm, Bob Muncie > wrote:
>>> .
>>>
>>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
>>> happen to like the texture changes.
>>>
>>> Bob
>>>
>>>
>> I'll eat them lumpy, but they certainly aren't a preference.
>
> some people were raised with lumpy potatoes.
>

Lumps are okay in garlic smashed potatoes, but that's because
they're only roughly smashed, it's the way they're intended to be.
However regular mashed potatoes must have no lumps and be perfectly
smooth.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 04 Aug 2009 12:23:59 -0500, Andy > wrote:

>sf said...
>
>> Were you a boy scout? You live by their motto.
>
>
>
>I'm cheerful, thrifty, brave, clean and reverent.
>
>What else can I do? Horny??
>
Glad to hear you're clean. Clean is good. Are you clean in your
outdoor manners?

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

On Tue, 4 Aug 2009 12:39:23 -0400, blake murphy
> wrote:

>On Mon, 03 Aug 2009 22:17:09 -0700, sf wrote:

>> I've used hand mixers and I've used the zigzag type potato masher. A
>> potato masher does a much better job - and it's *quick*.
>>
>
>i was shopping for one of those a while back and was surprised that they
>were 1) kind of hard to find, and 2) that many were pretty goddamned
>expensive. i ended up paying three or four bucks for one, which seemed
>reasonable (good cooks brand).
>
>it has yet to be deployed, but i sleep better at night knowing it's in the
>kitchen drawer in case of a potato emergency.

Invest in a ricer. Not a metal one, but a plastic one with different
sized plates similar to what a meat grinder has. You boil the spuds,
rice them into a mixing bowl, add whatever you want (they "need"
nothing) and give a few swirls with a plastic spatula. Once I
discovered the magic of a ricer I've NEVER used a masher or a mixer.
Both produce inferior results. We double team them. I do the
pressing and Louise loads the bin. For just one or two people doing
it solo is a breeze. If you have garlic cloves in the spuds they rice
through the plates just like the spuds. This has come up here before
and someone said the ricer was too much work. That's not correct but
even if it was a better meal sometimes needs a bit of work. Once
you've got them riced and GENTLY mixed you can eat them as is or do
some pretty cool things with a pastry bag. With an egg wash they take
on a beautiful crust and are a wonderful presentation as well as
tasting devine. You can also use wet hands to form patties and do an
eggwash and panko coating and fry, deep fry, or bake for another great
side. When I do them I do extras for the freezer.

Whatever you do with them a ricer is better.

I wouldn't steer you wrong Blake.

Lou

Kate Connally said...

> Andy wrote:
>> Mashed potatoes.
>>
>> Which potatoes?
>>
>> Peas in potatoes?
>>
>> Andy
>
> Russets, of course!
>
> Although reds are okay for garlic smashed potatoes.
>
> But for traditional mashed like you put gravy on at
> T-day they gotta be russets.
>
> Are you say peas in mashed potatoes? No way.
>
> But peas with other sorts of potatoes would be okay.
> Say dice potatoes. You could add them to home fries.
>
> Kate


Kate,

Before I learned to love peas, mushing them into mashed potatoes was my
next to best method of eating peas. It became a habit.

I spent hours of punishment at the kitchen table as a kid, finishing my
plate.

Andy

sf said...

> On Tue, 04 Aug 2009 12:23:59 -0500, Andy > wrote:
>
>>sf said...
>>
>>> Were you a boy scout? You live by their motto.
>>
>>
>>
>>I'm cheerful, thrifty, brave, clean and reverent.
>>
>>What else can I do? Horny??
>>
> Glad to hear you're clean. Clean is good. Are you clean in your
> outdoor manners?


Why yes! Yes I am! ))

Andy

Are not!

Am so!

Tell that to Lynn

Lynn who?

Lynn, you know who!

Ya BUM!!!

....

On Tue, 04 Aug 2009 12:50:35 -0500, Lou Decruss
> wrote:

>This has come up here before and someone said the ricer was too much work.

That was probably me. I have both and prefer the masher. It's fast
and produces superior spuds with less elbow grease. Ricers are for
squishing undercooked potatoes.


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

On Tue, 04 Aug 2009 12:51:28 -0500, Andy > wrote:
>
>Before I learned to love peas, mushing them into mashed potatoes was my
>next to best method of eating peas. It became a habit.
>
>I spent hours of punishment at the kitchen table as a kid, finishing my
>plate.
>
Ah the good old days.... sitting for hours at the table staring at
peas. BTDT.


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

Kate Connally wrote:
> sf wrote:
>> On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
>> wrote:
>>
>>> On Aug 3, 10:09 pm, Bob Muncie > wrote:
>>>> .
>>>>
>>>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I
>>>> just
>>>> happen to like the texture changes.
>>>>
>>>> Bob
>>>>
>>>>
>>> I'll eat them lumpy, but they certainly aren't a preference.
>>
>> some people were raised with lumpy potatoes.
>
> Lumps are okay in garlic smashed potatoes, but that's because
> they're only roughly smashed, it's the way they're intended to be.
> However regular mashed potatoes must have no lumps and be perfectly
> smooth.
>
> Kate
>

<Sigh> No argument there. I do make "garlic smashed potatoes" most
often", but if making something traditionally served with "mashed"
potatoes such as turkey dinner, or meatloaf, I mash them smoothly upon
their head and shoulders. Thats so you can *really* tell how chewy or
lumpy my gravy is.

Bob