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Tuesday, November 15. 2016
Annual re-post for Thanksgiving: The potato is a native American food, as American as turkey. Good for your soul. I suspect my Indian ancestors made their holiday mash with Moose or Elk milk and cream. This is my Mom's delicious Thanksgiving and Christmas recipe:
1. Boil potatoes (peeled or unpeeled - I prefer peeled) in water till they're tender (when you can stick a fork in and it comes right out).
Serve, if you must, with a side of steak, roast beef, turkey, pork chops, lamb chops, or roast chicken, and daintily drizzle a reduced jus of the meat on top of your potato piece de resistance.
Can make it the day before, and warm it up later.
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White bread and butter, topped with mashed potatoes and beef gravy was pretty good when I was a kid.
There were no seconds on roast beef in the cafeteria but I don't think anybody missed it.
May I also recommend a dash of olive oil, it gives it a certain smoothness. I prefer to use spring onions instead of chives for a litle extra bite.
The only other ingredient I'd add is to toss in a couple of garlic cloves in the water with the potatoes and mash them in. The slight hint of garlic adds depth to the flavor.
Yes, add the garlic... alternatively, you can saute the garlic in some of the butter then pour into the mashed potatoes (or as they say down here "creamed" potatoes). But also try this trick from the deep South. : ) Change the potato to red potatoes and change the sour cream to real mayonnaise and maybe less butter. Store bought mayo is fine, just not the salad dressing type. I'm not sure as to the amount... my truly Southern husband (I'm a transplant from out West) just spoons it in to taste... just like his mother and grandmother before him. Yum!
Oh, those wonderful mashed potatoes! What a mood elevator they are. When my husband would depart on another of his many lengthy trips away from home, and the house seemed dark and empty, the first night supper for me was always a mashed potato, replete with lots of butter, cream, and salt and pepper. By the time I had scarfed this down and my tummy was full, my viewpoint had stabilized enough so that I could anticipate his eventual return. Eventually.
So the mashed potato is the friend of Man. And Woman -- at least this Woman.
I prefer whole milk to sour cream and Russets to Yukon Gold (it is much harder to ruin Russet's by overcooking). If you are in a rush you can microwave the taters for ten minutes before cooking to take 20 minutes off the time. Also, DO NOT BOIL! You want to keep the taters just below boiling so it is much harder to turn them into second class mashers.
Serve with pork and sauerkraut, natch ... and cook that kraut on low for an hour until it is soft, flavorful, and smelly.
An excellent piece, sir. In Georgia, we pronounce the term 'jus' as "drippings".
It avoids having to reference things (shudder) French, and makes a fine dip for your cornbread as well!
Mashed potatoes are the ultimate comfort food, if you ask me. I use cream and lots of butter, some salt, pepper and garlic, too. My mouth is watering.
If it isn't a king Edward then it isn't a spud worth a damn...although maris or cara will do in a pinch.
"a single lump is the shameful sign of an incompetent wife"
haha, good one.
I found a google link for "King Edward" potatoes but I still don't know quite what they are. Other than the skin looks slightly red.
Garlic? Mayo? Chives? Onions? Olive oil? "King Edward" potatoes?
YOU PEOPLE ARE AN EMBARRASSMENT TO MASHED POTATO LOVERS EVERYWHERE!!
Salt, pepper, real butter are the only acceptable additions to good mashed potatoes.
Garlic - good lord - barbarians... :>)
I remember watching that english guy on tv making the "Perfect" mashed potato, he needed a ricer and special potatos, took a lot of work and butter.
My Filipina wife made some where she mashed them with a fork (we didn't have a masher) and some butter and cream, salt and pepper. Pretty good and smooth.
Simple food isn't difficult, add what you want, it only gets tastier.
I find sneaking in a little boiled turnip or parsnip into the mix pretty tasty, as well as some roasted sweet red bell pepper.
Ooooh, you mean "Rotmos" which is pronounced something like "Ruuuuuuut-a-moose" and in a singsong fashion, natch. The critical ratio taught by mormors (maternal grandmothers) to all Swedish girls is one turnip to three reasonably sized taters. Chicken broth is nice for the fluid. Never tell company that there is a turnip involved until AFTER they go on and on about the abject deliciosity of the mash.
My mother occasionally added a rutabaga to mashed potatoes. Don't know the ratio. It was tasty- I liked it more than standard mashed potatoes.
Instead of sour cream, a container of salmon flavor cream cheese. MMMMmmm!
I entertained a hospital-bound friend (lacking a computer) with all these comments. Now he's very, very, very hungry.
One suggestion: cut and soak potatoes several times in ice water to remove starch -- even dump ice cubes over them. They fluff better. All the other ingredients make me think there should be multiple mashed potato dishes on the table. Maybe just a mashed potato meal. Great gravy on the side (but that doesn't work well with the salmon cream cheese addition).
There has got to be room for a generous splash of buttermilk.
You want to kick up your potato's a notch, add some White Truffle Oil. OMG does that make them good.
Nah, I tried the white truffle oil, it only makes the potatoes smell like unwashed gym shorts.
I'm from the warm milk, salt, pepper and lots of butter school, beat but not over beat in a mix master. Also, from a peasant irish family, we favored the simple term "blood gravy" over au jus.
No matter how you make mashed potatoes; nothing beats making mashed potato "pancakes" the next day.
Just add a little flour (to bind, but not too much or the pancakes taste like raw flour, I usually add just one tablespoon), a couple of eggs (again, to bind the mixture), and some milk (to moisten the mixture if needed).
The "batter," really it is a mixture, should be of the consistency so that you can form flat pancakes with your hands just like you would make hamburgers.
You can, of course, doctor the mixture anyway you like. I prefer some chopped scallions and a very sharp (make that seriously sharp) chedder cheese.
Pan fry them in a little butter until light brown- no topping needed, but you could add a small dollop of sour cream.
I always make extra mashed potatoes just so that there are enough leftovers to make these. Also, I find that using Yukon Gold makes these better than any other kind of potato.
I love to make gnocchi with my leftover mashed potatoes. I make them by adding a half a stick of butter to gently boiling water, add a cup of white flour and stir vigorously until the flour is blended in well. Remove from the heat and cut in the mashed potatoes (which I reheat to about room temperature in the microwave) add one egg and roll into long ropes. Cut 1/4 inch dumplings out of each coil and indent with a fork. Saute in olive oil until golden brown. I tried boiling these, but they tend to disolve. However, sauteing them in olive oil or butter, especially clarified butter, creates a nice texture and flavor.
Add enough shredded cheddar (before you mix)to turn it yellow. I use all the other ingredients.
hmm, been ages since proper meshed potatoes. Don't think I've tasted any since they invented instant meshed potatoes:
heat half a liter of milk, add powder, stir to desired consistency, optionally add some margarine (no butter of course, that's "bad for you" and we couldn't afford it anyway when I was a kid).
And now they've gone one further, now only have to heat water in the microwave and add that to the powder.
The Official Maggie's Farm high fat, high carb, high cal Mashed Potatoes
I add an 8 oz package of cream cheese. Sometimes spinach. Throw it in a casserole, put it in the oven to get the top nice and crispy (little bit of breadcrumbs and parmesan cheese).
What's not to love about potatoes, no matter how you like them. No wonder the Irish left during the "Great Potato Famine".