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.