OT Potatos - Page 5

Posted by Dr. Zachary Smith on October 1, 2009, 8:47 am

wrote:
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.

Yup, that's what mine is (note: I said "mine" and not "ours"). It was
my mom's.
At least 60 years old and still smashin' em. Handle is a little
different; I couldn't
guess as to comparison - it'd take another 60 years (or until the new
style fails).

It depends on how ya like yer spuds. The above smasher leaves em a
little lumpy,
but some folks like a little lumpy. I've used mixers too, but it can
really strain
the cheap-os.

OTOH, as much as I like em smashed, we only have em that way a couple
times
a year 'cuz the fat/cholesterol police sez so. (Yes, I know - it's
not the taters - it's
what you put ON em...) As carboholic as I've become, we hardly ever
have *any*
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Wow, an exhaustion ramble! I haven't done *that* in a while...

Doc

Posted by Nann on September 30, 2009, 10:41 pm

I have recently read two treatises on mashed potatoes. One is an
essay in an excellent anthology by Mark Kurlansky, "The Food of a
Younger Land." Among many reviews:
http://www.slate.com/id/2219170/
The essay was written in the 1930's by a woman who had very decided
opinions about mashed potatoes. It's a hoot.

The second is in "Mouth Wide Open" by the wonderful food writer John
Thorne.
Here 'tis, courtesy of Google Books: http://tinyurl.com/y9bqpqu

At our house we scrub the taters well, cut them into chunks, boil
them, drain the water, and use a potato masher. We do not add milk.
We do not whip them. I like a little butter; DH likes salt & pepper.
We have been known to boil chunked carrots with the taters and mash
them together. We call that a smush, and the result is tasty indeed.

Nann
in northeasternmost Illinois
who has enjoyed the four episodes of Ken Burns' "National Parks" while
stitching this week....one more evening to go....

Posted by julie on September 30, 2009, 11:10 pm

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Carrots in mashed potatoes are very good, we also sometimes add mashed
cauliflower. Very tasty.
Julie in SFBA

Posted by Edna Pearl on September 30, 2009, 11:11 pm

Awesome!

And wow, Google Books is really good. I've been using the Guggenheim
Project for years, but this is my first gliimpse of Google Books. Free
books on line: one of the highest and best uses of Internet technology. As
is RCTQ :-) And recipes. For mashed potatoes. Here's the recipe I made
tonight (which is pure sin, including the sour-cream sin and the bacon sin.
I am absolved by virtue of the fact that I invited my SO's dad over for
dinner, so I did it all for him. Yeah right.):

Twice-Baked Mashed Potatoes

2-1/2 lbs. medium potatoes, peeled
1 cup sour cream
1/4 cup milk
2 tbsp. butter, melted
1-1/2 cups (6 oz.) shredded cheddar cheese, divided
½ cup chopped onion
5 strips bacon, cooked and crumbled
½ tsp. salt
1/8 tsp. pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup
cheese. Stir in the onion, bacon, salt, and pepper. Spoon into a greased
2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350
degrees for 30-35 minutes, or until heated through. Yield: 6 servings.

ep

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Posted by Michelle G. on October 1, 2009, 4:11 am

This recipe sounds good, I'll have to try it!
I always use the mixer. Sometimes the potatoes themselves have a gooey
texture and are a mess, but, normally I always have good luck with my mashed
potatoes. I add lots of real butter, some milk, salt, and pepper, and my
secret ingredient, a large dollop of evaporated milk, not too much.
Everyone seems to love them.
Michelle G.
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