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Posted by Roberta on October 2, 2009, 9:51 am
No recipe, unfortunately. It's what you do with older waxy potatoes.
My MIL scrubbed them and boiled in the skins until tender, then used a
3-prong potato fork to hold them while pulling the skins off. I peel
mine first because IMO the flavor is better, no burned fingers, and I
can use the boiling water for step 2: put the whole potatoes into your
serving dish and run a knife through them in all directions until you
have a bowlful of irregular chunks. Use the hot water to make instant
bouillon, whichever is your favorite. (Mine is organic veggie in
powder form, no MSG.) Pour enough bouillon over the potato chunks,
while stirring, to make a moist .....whatever you'd call it. Should
look partly mashed, with definite chunks, but please don't stir too
long, otherwise you get glue. Add chopped onion, salt and pepper to
taste, chopped fresh herbs (I use parsley and marjoram). Then add
vinegar (white prosecco or balsamic vinegar is delicious, red vinegar
tastes OK but will make it look weird) until it tastes .....right. For
a pot of potatoes, you only need about a tablespoon of vinegar. Finish
off with a generous amount of salad oil. MIL used corn oil, I prefer
olive. Serve warm, do not re-heat. You can eat it cold the next day,
but it doesn't really keep well.
The thing to serve with this is a platefull of little Nurnberg
sausages, accept no imitations! I guess that makes it the German
equivalent of bangers and mash. Or something.
Roberta in D
On Thu, 1 Oct 2009 08:01:01 -0700 (PDT), onetexsun
show/hide quoted text
>Ok Roberta, but could you at least give us a hint at what goes into
>Franconian warm potato salad? It sounds .... decadent and wonderful. I
>love German potato salad, the kind that you pour the hot bacon grease
>over just before taking to the table. It's warm and chunky and has
>just a tiny touch of vinegar. So tell us all about your MIL's potato
>salad, please..........
>Sunny
>it's cold this morning and potatoes sound really good
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Posted by EstelleUK on October 1, 2009, 5:03 pm
I have had mine for over 40 years and it gets used regularly, but not that
often by me. DH loves mashed spuds!so he does.Its still very strong and not
bent at all.lol
--
http://community.webshots.com/user/EstelleUK11
show/hide quoted text
> Many many men are fine, nay, excellent cooks.
> My husband is one of them.
> However he has some quirks.
> Aside from leaving food and things in the middle of the dirty dishes
> next to the sink, the one thing that I hate about when he cooks is his
> use of the mixer to mash potatos. It all but chokes me to try and eat
> them when they are done like that. Can you say overworked pasty goo?
> We have two potato mashers, and I really can't blame him for not using
> them I guess. One is an old style wooden one, only it is rounded at
> the end instead of flat, which makes it really hard to use. The other
> is one of those modern bent steel with slots sort of things, and it
> is way too bendy to be very useful.
> His idea of hand mashers are the zig zag ones, he thinks they are good
> because you can bend them back into shape when you are done.
> On my planet they shouldn't bend in the first place.
> The hand mixer died.
> He doesn't want to drag out the stand mixer for potatos, the pan
> wouldn't fit and taking it off the stand for something like that seems
> a bit extreme. So when we have boiled taters now, we have boiled
> taters. (Yay!) Which means there are sometimes left over potatos for a
> fry up! (G) If I can beat the rest of the house to them, "potatos and
> salt, and find no fault" means something here. I am lucky if I have
> any to work with when I boil them and leave them to cool for chips!
> We will of course be getting a new hand mixer.
> I am also thinking very very hard about spending $10 on a decent
> potato masher. The kind I know best are the ones that are sort of
> wannabe ricers, a steel plate with holes in it on a handle. DH is
> absolutely convinced that the plate will come away from the handle on
> those. My mom has been using the same one for over fifty years, if
> anybody can destroy a kitchen gadget in five minutes or less it is
> her. On the other hand new ones might not be as well made.
> I think I will take the risk, even though I will have to mail order.
> Besides, that kind of masher just rocks for juicing fruit to make
> jelly or wine.
> DH says if I want the tatos mashed by hand I can do it myself.
> I am willing to make the sacrifice if it meands no more library paste
> and gravy.
> NightMist
> --
> Legolas is my house elf
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Posted by Joanna on October 3, 2009, 11:36 am
That's funny. I don't like to eat potatoes unless they are mashed with
the hand mixer. I find them lighter and fluffier. I don't think my
mashed potatoes should have lumps in them. And that's what happens when
I try to use the hand masher.
One time at my dear MIL for supper something tasted funny about the
mashed potatoes. Kept eating them but commented that they tasted funny.
Then we realized she didn't put any garlic in the water. If I have fresh
garlic I put it in the water but remove before mashing. Or I'll use
garlic powder. There was nothing wrong with the potatoes they were just
plain and we all had a good laugh.
I have another friend that uses egg whites in her mashed potatoes. She
says is makes them lighter, fluffier and whiter. I do it once in a while
but not all the time.
Funny how are tastes are different sometimes.
Thanx
Joanna
NightMist wrote:
show/hide quoted text
> Many many men are fine, nay, excellent cooks.
> My husband is one of them.
> However he has some quirks.
> Aside from leaving food and things in the middle of the dirty dishes
> next to the sink, the one thing that I hate about when he cooks is his
> use of the mixer to mash potatos. It all but chokes me to try and eat
> them when they are done like that. Can you say overworked pasty goo?
> We have two potato mashers, and I really can't blame him for not using
> them I guess. One is an old style wooden one, only it is rounded at
> the end instead of flat, which makes it really hard to use. The other
> is one of those modern bent steel with slots sort of things, and it
> is way too bendy to be very useful.
> His idea of hand mashers are the zig zag ones, he thinks they are good
> because you can bend them back into shape when you are done.
> On my planet they shouldn't bend in the first place.
>
> The hand mixer died.
> He doesn't want to drag out the stand mixer for potatos, the pan
> wouldn't fit and taking it off the stand for something like that seems
> a bit extreme. So when we have boiled taters now, we have boiled
> taters. (Yay!) Which means there are sometimes left over potatos for a
> fry up! (G) If I can beat the rest of the house to them, "potatos and
> salt, and find no fault" means something here. I am lucky if I have
> any to work with when I boil them and leave them to cool for chips!
>
> We will of course be getting a new hand mixer.
> I am also thinking very very hard about spending $10 on a decent
> potato masher. The kind I know best are the ones that are sort of
> wannabe ricers, a steel plate with holes in it on a handle. DH is
> absolutely convinced that the plate will come away from the handle on
> those. My mom has been using the same one for over fifty years, if
> anybody can destroy a kitchen gadget in five minutes or less it is
> her. On the other hand new ones might not be as well made.
> I think I will take the risk, even though I will have to mail order.
> Besides, that kind of masher just rocks for juicing fruit to make
> jelly or wine.
>
> DH says if I want the tatos mashed by hand I can do it myself.
> I am willing to make the sacrifice if it meands no more library paste
> and gravy.
>
> NightMist
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>Franconian warm potato salad? It sounds .... decadent and wonderful. I
>love German potato salad, the kind that you pour the hot bacon grease
>over just before taking to the table. It's warm and chunky and has
>just a tiny touch of vinegar. So tell us all about your MIL's potato
>salad, please..........
>Sunny
>it's cold this morning and potatoes sound really good