I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
'em long enough. More lumps than I've ever seen; I've been mashing
potatoes fer over 60 yrs and I never seen the like!

OTOH, I can't recall a single instance when I was more annoyed by lumpy
mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!

nb

On Monday, September 24, 2018 at 9:15:37 PM UTC-5, notbob wrote:
>
> I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
> 'em long enough. More lumps than I've ever seen; I've been mashing
> potatoes fer over 60 yrs and I never seen the like!
>
> OTOH, I can't recall a single instance when I was more annoyed by lumpy
> mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>
> nb
>
Patience, patience!

On 9/24/2018 9:15 PM, notbob wrote:
>
> I made a whole bunch of 'em, tonight.Â* I cut 'em right, but didn't
> cook 'em long enough.Â* More lumps than I've ever seen; I've been
> mashing potatoes fer over 60 yrs and I never seen the like!
>
> OTOH, I can't recall a single instance when I was more annoyed by
> lumpy mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>
> nb

Â* 30 seconds in the nuke-oven ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Monday, September 24, 2018 at 9:15:37 PM UTC-5, notbob wrote:
> I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
> 'em long enough. More lumps than I've ever seen; I've been mashing
> potatoes fer over 60 yrs and I never seen the like!
>
> OTOH, I can't recall a single instance when I was more annoyed by lumpy
> mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>
> nb

More Butter.

John Kuthe...

"notbob" > wrote in message
...
>
> I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
> 'em long enough. More lumps than I've ever seen; I've been mashing
> potatoes fer over 60 yrs and I never seen the like!
>
> OTOH, I can't recall a single instance when I was more annoyed by lumpy
> mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>
> nb

This recipe says to mash until smooth. I left them lumpy. Was delish! Only
problem is if you have leftovers. You have to choose between eating it cold
or heating it and having cooked tomatoes.

https://www.realsimple.com/food-reci...omato-potatoes

On Mon, 24 Sep 2018 20:15:32 -0600, notbob > wrote:

>
>I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
>'em long enough. More lumps than I've ever seen; I've been mashing
>potatoes fer over 60 yrs and I never seen the like!
>
>OTOH, I can't recall a single instance when I was more annoyed by lumpy
>mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>
>nb

Nuker can be your friend to solve the problem quickly if that happens.

On Tue, 25 Sep 2018 07:43:20 -0300, wrote:

>On Mon, 24 Sep 2018 20:15:32 -0600, notbob > wrote:
>
>>
>>I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
>>'em long enough. More lumps than I've ever seen; I've been mashing
>>potatoes fer over 60 yrs and I never seen the like!
>>
>>OTOH, I can't recall a single instance when I was more annoyed by lumpy
>>mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>>
>>nb
>
>Nuker can be your friend to solve the problem quickly if that happens.

Nuker's a local Canadian politician?

On Tue, 25 Sep 2018 20:53:55 +1000, Druce >
wrote:

>On Tue, 25 Sep 2018 07:43:20 -0300, wrote:
>
>>On Mon, 24 Sep 2018 20:15:32 -0600, notbob > wrote:
>>
>>>
>>>I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
>>>'em long enough. More lumps than I've ever seen; I've been mashing
>>>potatoes fer over 60 yrs and I never seen the like!
>>>
>>>OTOH, I can't recall a single instance when I was more annoyed by lumpy
>>>mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>>>
>>>nb
>>
>>Nuker can be your friend to solve the problem quickly if that happens.
>
>Nuker's a local Canadian politician?

Nope, if you're going to take it as a political thing, try Rocket Man.

On 9/24/2018 10:15 PM, notbob wrote:
>
> I made a whole bunch of 'em, tonight.Â* I cut 'em right, but didn't cook
> 'em long enough.Â* More lumps than I've ever seen; I've been mashing
> potatoes fer over 60 yrs and I never seen the like!
>
> OTOH, I can't recall a single instance when I was more annoyed by lumpy
> mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!Â*
>
> nb

nb! Didn't you stick a fork in those potatoes to test for doneness
before mashing them? Tsk tsk.

Jill

On Monday, September 24, 2018 at 7:15:37 PM UTC-7, notbob wrote:
> I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
> 'em long enough. More lumps than I've ever seen; I've been mashing
> potatoes fer over 60 yrs and I never seen the like!
>
> OTOH, I can't recall a single instance when I was more annoyed by lumpy
> mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>
> nb

I actually don't mind lumpy mashed potatoes. I kinda like them.

"ImStillMags" > wrote in message
...
> On Monday, September 24, 2018 at 7:15:37 PM UTC-7, notbob wrote:
>> I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
>> 'em long enough. More lumps than I've ever seen; I've been mashing
>> potatoes fer over 60 yrs and I never seen the like!
>>
>> OTOH, I can't recall a single instance when I was more annoyed by lumpy
>> mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>>
>> nb
>
> I actually don't mind lumpy mashed potatoes. I kinda like them.


I do sometimes too.

Cheri

On Tuesday, September 25, 2018 at 12:33:53 PM UTC-4, ImStillMags wrote:
>
>
> I actually don't mind lumpy mashed potatoes. I kinda like them.


The lumps should be cauliflower.

Nothing wrong with lumps. Maybe some skin on reds smashed.

On Tue, 25 Sep 2018 ImStillMags wrote:
>On Monday, September 24, 2018 notbob wrote:
>>
>> I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
>> 'em long enough. More lumps than I've ever seen; I've been mashing
>> potatoes fer over 60 yrs and I never seen the like!
>>
>> OTOH, I can't recall a single instance when I was more annoyed by lumpy
>> mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>
>I actually don't mind lumpy mashed potatoes. I kinda like them.

I like lumpy mashed too, but from under mashing, not from under
cooking. Start otatoes in cold water so the inside cooks at the same
rate as the outside. I prefer to mash boiled potatoes on my plate
with a fork so I can control the lumpiness. I find that the lumps add
a more potatoey flavor as they're not diluted by the additions.

On Tuesday, September 25, 2018 at 2:26:05 PM UTC-5, Sheldon wrote:
>
> I prefer to mash boiled potatoes on my plate
> with a fork so I can control the lumpiness. I find that the lumps add
> a more potatoey flavor as they're not diluted by the additions.
>
I like my potatoes 'diluted' with butter and milk and of course a bit of
salt.

:-))

On Tue, 25 Sep 2018 12:37:07 -0700 (PDT), "
> wrote:

>On Tuesday, September 25, 2018 at 2:26:05 PM UTC-5, Sheldon wrote:
>>
>> I prefer to mash boiled potatoes on my plate
>> with a fork so I can control the lumpiness. I find that the lumps add
>> a more potatoey flavor as they're not diluted by the additions.
>>
>I like my potatoes 'diluted' with butter and milk and of course a bit of
>salt.

The lumps don't get diluted because they are lumps.

On 2018-09-25, jmcquown > wrote:

> nb! Didn't you stick a fork in those potatoes to test for doneness
> before mashing them? Tsk tsk.

Better yet, I took what I thought was the biggest piece, cooled it
under cold rnnning water, and actually bit into it. Seened cooked.
Apparently, I was wrong. 8|

nb

> I like my potatoes 'diluted' with butter and milk and of course a bit of
> salt.

I did that! Lotsa butter, half-n-half, and salt.

nb

On 25 Sep 2018 20:28:39 GMT, notbob > wrote:

>On 2018-09-25, jmcquown > wrote:
>
>> nb! Didn't you stick a fork in those potatoes to test for doneness
>> before mashing them? Tsk tsk.
>
>Better yet, I took what I thought was the biggest piece, cooled it
>under cold rnnning water, and actually bit into it. Seened cooked.
>Apparently, I was wrong. 8|
>
>nb

That's way more trouble than sticking a nice sharp nice into one to
test!

On Tuesday, September 25, 2018 at 4:43:22 PM UTC-5, wrote:
>
> On 25 Sep 2018 20:28:39 GMT, notbob > wrote:
>
> >Better yet, I took what I thought was the biggest piece, cooled it
> >under cold rnnning water, and actually bit into it. Seened cooked.
> >Apparently, I was wrong. 8|
> >
> >nb
>
> That's way more trouble than sticking a nice sharp nice into one to
> test!
>
Yeah, I gotta admit jabbing a few pieces of potato with a sharp knife or
a fork is how I test for doneness, too.

On 2018-09-25 12:33 PM, ImStillMags wrote:
> On Monday, September 24, 2018 at 7:15:37 PM UTC-7, notbob wrote:
>> I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
>> 'em long enough. More lumps than I've ever seen; I've been mashing
>> potatoes fer over 60 yrs and I never seen the like!
>>
>> OTOH, I can't recall a single instance when I was more annoyed by lumpy
>> mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>>
>> nb
>
> I actually don't mind lumpy mashed potatoes. I kinda like them.
>
Me too. If the potatoes are properly cooked they are better with lumps
than beaten creamy.

On Mon, 24 Sep 2018 20:15:32 -0600, notbob > wrote:

>
>I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
>'em long enough. More lumps than I've ever seen; I've been mashing
>potatoes fer over 60 yrs and I never seen the like!
>
>OTOH, I can't recall a single instance when I was more annoyed by lumpy
>mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>
>nb

If you are red potatoes, leave the skins on, mash roughly (lumps
allowed) add butter, milk and Horseradish. Excellent!

On Tue, 25 Sep 2018 15:26:01 -0400, wrote:

>On Tue, 25 Sep 2018 ImStillMags wrote:
>>On Monday, September 24, 2018 notbob wrote:
>>>
>>> I made a whole bunch of 'em, tonight. I cut 'em right, but didn't cook
>>> 'em long enough. More lumps than I've ever seen; I've been mashing
>>> potatoes fer over 60 yrs and I never seen the like!
>>>
>>> OTOH, I can't recall a single instance when I was more annoyed by lumpy
>>> mashed potatoes than I was by STARVING TO FREAKIN' DEATH!!
>>
>>I actually don't mind lumpy mashed potatoes. I kinda like them.
>
>I like lumpy mashed too, but from under mashing, not from under
>cooking. Start otatoes in cold water so the inside cooks at the same
>rate as the outside. I prefer to mash boiled potatoes on my plate
>with a fork so I can control the lumpiness. I find that the lumps add
>a more potatoey flavor as they're not diluted by the additions.

mashing on your plate is done with the pot roast potatoes and then
spilling pot liquor over them.

On 9/25/2018 3:37 PM, wrote:
> On Tuesday, September 25, 2018 at 2:26:05 PM UTC-5, Sheldon wrote:
>>
>> I prefer to mash boiled potatoes on my plate
>> with a fork so I can control the lumpiness. I find that the lumps add
>> a more potatoey flavor as they're not diluted by the additions.
>>
> I like my potatoes 'diluted' with butter and milk and of course a bit of
> salt.
>
> :-))
>
Yeah, otherwise they're just smashed potatoes, not mashed potatoes.

Jill

On Tue, 25 Sep 2018 15:10:49 -0700 (PDT), "
> wrote:

>On Tuesday, September 25, 2018 at 4:43:22 PM UTC-5, wrote:
>>
>> On 25 Sep 2018 20:28:39 GMT, notbob > wrote:
>>
>> >Better yet, I took what I thought was the biggest piece, cooled it
>> >under cold rnnning water, and actually bit into it. Seened cooked.
>> >Apparently, I was wrong. 8|
>> >
>> >nb
>>
>> That's way more trouble than sticking a nice sharp nice into one to
>> test!
>>
>Yeah, I gotta admit jabbing a few pieces of potato with a sharp knife or
>a fork is how I test for doneness, too.

I did a great typo there lol It must taste pretty off anyway after
being under the cold water.

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

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!

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.

On 9/25/2018 4:28 PM, notbob wrote:
> On 2018-09-25, jmcquown > wrote:
>
>> nb! Didn't you stick a fork in those potatoes to test for doneness
>> before mashing them? Tsk tsk.
>
> Better yet, I took what I thought was the biggest piece, cooled it
> under cold rnnning water, and actually bit into it. Seened cooked.
> Apparently, I was wrong. 8|
>
> nb
>
Not all potatoes are created equal. That one large piece you selected
and bit into wasn't representative of the whole batch. When I boil
potatoes for mashed I poke several of them with a fork to test for doneness.

You also didn't say what type of potato. I generally use russets for
mashed potatoes. A few lumps are acceptable (I don't want "whipped"
potatoes) but lumpy mashed potatoes due to being undercooked... doesn't
happen.

Better luck next time!

Jill

On 9/25/2018 4:16 PM, wrote:
> On Tue, 25 Sep 2018 12:37:07 -0700 (PDT), "
> > wrote:
>
>> On Tuesday, September 25, 2018 at 2:26:05 PM UTC-5, Sheldon wrote:
>>>
>>> I prefer to mash boiled potatoes on my plate
>>> with a fork so I can control the lumpiness. I find that the lumps add
>>> a more potatoey flavor as they're not diluted by the additions.
>>>
>> I like my potatoes 'diluted' with butter and milk and of course a bit of
>> salt.
>
> The lumps don't get diluted because they are lumps.
>
DUH. You're not making "mashed potatoes". You're smashing boiled
potatoes on your plate with a fork. Mashed potatoes include butter,
milk or cream, S&P and are mashed in the pot. Of course you know this.
You're just being a bit contrary.

Here's some more thread drift. Leftover mashed potatoes make great
potato pancakes.

Jill

On 9/26/2018 11:54 AM, U.S. Janet B. wrote:
> 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.
>
The type of potato absolutely makes a difference. nb didn't say what
type of potatoes he mashed. I generally use russets. They aren't ever
completely smooth nor do I bother to peel them. Just cut away any
'eyes'. I do make sure they are fork tender (not just one!) before I
add the butter and milk and mash them.

Jill

Pamela wrote:
>
> On 08:22 26 Sep 2018, U.S. Janet B. wrote:
>
> > 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!
> >
>
> I imagine horseradish would really go well. I'll be trying that one
> soon.

Probably a one time thing just like garlic mashed potatoes. I've
tried many and always go back to the good ol plain potatoes.
Spicy things can be a side, not in the potatoes.

Do you have a tater ricer?

On 9/26/2018 10:10 AM, jmcquown wrote:

> nb didn't say what
> type of potatoes he mashed.

It was a single potato, about 1 lb, and was "long and thin". It looked
like a Russet, but my buddy --who gave it to me-- swore it was a
Colorado potato. Colorado Russets?

It looked like a "thin" football. I cooked it like an Idaho Russet and
figured it was done.

nb

On Wednesday, September 26, 2018 at 1:45:33 PM UTC-4, notbob wrote:
> On 9/26/2018 10:10 AM, jmcquown wrote:
>
> > nb didn't say what
> > type of potatoes he mashed.
>
> It was a single potato, about 1 lb, and was "long and thin". It looked
> like a Russet, but my buddy --who gave it to me-- swore it was a
> Colorado potato. Colorado Russets?
>
> It looked like a "thin" football. I cooked it like an Idaho Russet and
> figured it was done.
>
> nb

I've seen "California long whites" that are shaped something like
a Russet, but are paler and definitely cook up like a waxy potato.

Cindy Hamilton

On Wed, 26 Sep 2018 20:00:03 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 26 Sep 2018 09:07:49a, jmcquown told us...
>
>> On 9/25/2018 4:16 PM, wrote:
>>> On Tue, 25 Sep 2018 12:37:07 -0700 (PDT),
>>> " > wrote:
>>>
>>>> On Tuesday, September 25, 2018 at 2:26:05 PM UTC-5, Sheldon
>>>> wrote:
>>>>>
>>>>> I prefer to mash boiled potatoes on my plate
>>>>> with a fork so I can control the lumpiness. I find that the
>>>>> lumps add a more potatoey flavor as they're not diluted by the
>>>>> additions.
>>>>>
>>>> I like my potatoes 'diluted' with butter and milk and of course
>>>> a bit of salt.
>>>
>>> The lumps don't get diluted because they are lumps.
>>>
>> DUH. You're not making "mashed potatoes". You're smashing boiled
>> potatoes on your plate with a fork. Mashed potatoes include
>> butter, milk or cream, S&P and are mashed in the pot. Of course
>> you know this. You're just being a bit contrary.
>>
>> Here's some more thread drift. Leftover mashed potatoes make
>> great potato pancakes.
>>
>> Jill
>>
>
>I love potato pancakes. My mother always used to add a bit of minced
>onion and finely minced parsley, also an egg and a bit of flour. I
>still make them that way, but I often leave out the parsley.

you make them with raw potatoes, right?

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.

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

On 9/26/2018 12:13 PM, Cindy Hamilton wrote:

> I've seen "California long whites" that are shaped something like
> a Russet, but are paler and definitely cook up like a waxy potato.

Sound precisely like my potato. That would explain a lot.

nb

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.

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.