8. Posted by R.L. on Sun, Nov 04, 2007, 11:08 am PST
Its great. I tried it. Except I found out it was really fattening. I weigh 98, after I weighed 100............... Yummmy though! Try it w/o any flavor, just cheese, bacon bits, it's yummy
16. Posted by antigen1966 on Mon, Nov 12, 2007, 12:58 pm PST
I bake the potatos - that way they're not so sticky. Cut in half length wise (save skins to fill with chili (veggie or not) & cheese another day), remove potato while it's still steaming hot. Add melted butter and hot cream, sour cream and/or ricotta and/or plain yogurt, grated cheddar, gruyere and romano cheeses, a bit of dried or dijon mustard, hot sauce (green and red), fresh cracked black pepper. Mix it all up but leave SOME lumps! Put in ovenproof dish, sprinkle with cheese, and bake until top is nicely browned. Next day for left overs, bring to room temp, mix in a couple eggs & enough flour to firm it back up, and drop by about 1/2 cup on a greased, medium-hot pan. let brown on one side (you can put corn, chopped veggies, fried onions, etc. on uncooked side) then flip and let that side get brown. Yum, Yum, Yum!!!
18. Posted by rehiscott on Tue, Nov 13, 2007, 5:51 am PST
18. too much work! Best potatoes: "reds" Use Pampered Chef potatoe masher. Add butter, a little Cheez Whiz, sour cream (maybe a little warm milk) pepper and paprika of top for looks and voila!! ... the best for us!
21. Posted by doyouquilt@sbcglobal.net on Wed, Nov 14, 2007, 12:57 pm PST
Are you kidding? That's enough for maybe 2 people. Use a dozen or more good Idaho bakers; add warm milk and a stick of melted butter, plus a little pepper/salt to taste. Stick in all in the biggest mixer bowl and let-er rip. They "mash" themselves while you make gravy.
22. Posted by robequs on Wed, Nov 14, 2007, 4:57 pm PST
Hey, I won't dispute the yukon gold potato, but what about the tried & true Idaho russet? Talk about "comfort food",; isn/t that what most of us grew up on?
23. Posted by robequs on Wed, Nov 14, 2007, 4:57 pm PST
Hey, I won't dispute the yukon gold potato, but what about the tried & true Idaho russet? Talk about "comfort food",; isn/t that what most of us grew up on?
24. Posted by Proverbs 31 Woman on Thu, Nov 15, 2007, 4:33 am PST
What's UP with the 2-3 potatoes?? Am I the only one eating at this Thanksgiving dinner? Yikes! I make 10 lbs at a time! I don't think a saute pand is gonna do it. The recipe sounds like just normal mashed taters, just use a different pan than usual and it become "gourmet"!!! Nice Try!
25. Posted by etreloar_cat on Thu, Nov 15, 2007, 2:16 pm PST
OK, here is the secret to the Ultimate mashed potato. Lots of salt, freshly ground pepper, butter..... and some sugar. That's right sugar. Not enough sugar that you it tastes surgary, but enough that you clearly sense it, ie, about 2 tablespoons for a for about 5 lbs.
26. Posted by hugo on Thu, Nov 15, 2007, 2:48 pm PST
i would just like to say putting nut brown butter into mashed potatoes may give it gud flavour but i would also like to add that mashed potatoes are supposed to taste of potato- not nut butter plus the nut butter is going to make the mash look like you just cooked the lot in a dirty pot where the little bits had come off and you were to pucking lazy to pick them out or use a clean pot or - dare i say it NOT put nut butter in at all- good mash = floury potato like rooster or desiree or yukon gold(as many as you want)-peel-cut all to same size-cook in salted cold water to a boil, lower to a simmer for approx 20mins,check if cooked with small knife,should be firmish and fall off knife under its own weight- drain well- you could if so desired put it back into pot and dry out for a few minutes on low stove or on a tray in low oven or not- then you push the potatoes through a potato ricer quickly while they are still hot and stay hot, then melt butter- lots- as much as your heart can take- i work on 1kg butter for 8-10kg peeled potato,in a bowl beat the potato adding the butter and season with salt to your own taste(take care the butter may have added salt and you may over season, i use a little ground white pepper, do not use black or white peppermill pepper- it doesnt get through the spud, it makes them look dirty and hurts your arm. thats it do it this way and do it quickly-forget the olive oil, if you want olive mash potato dont put butter at all just use olive oil- but why would you do that- thats what pasta is for!!!!Chef hugoB
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