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How do you cook flavoured mash?
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EC
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Joined: 08 Jun 2007
Posts: 9314
Location: Weird, New Jersey

PostPosted: Tue Jul 24, 2007 7:48 am    Post subject: Reply with quote

I vary between using a masher and whipping them, depends on the mood. I whip more often than mash though.

I add:

Salt
Fresh cracked black pepper (a good amount)
Butter
Light cream
Sour cream(sometimes)
Dash of onion powder
Roasted Garlic (sometimes, depending on mood)
1 or 2 slices of American cheese, depending on the quantity of potatoes. (this doesn't make them "cheesy" but it does add just a little flavor and creaminess, definitely try it)
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EC
Elite BakeSpacer


Joined: 08 Jun 2007
Posts: 9314
Location: Weird, New Jersey

PostPosted: Tue Jul 24, 2007 7:49 am    Post subject: Reply with quote

Motherof2Boys wrote:
I always use a electric mixer. My mom started doing it and I just followed along. Maybe it's called being lazy, but I don't care it gets the job done!! Laughing

I've added sour cream, shredded cheese, cream cheese, butter, salt & pepper to sort of make a twice baked potatoe without the baked potatoe. Put in greased casserole at 350 for 20 minutes, top with cheese allow to melt and serve. My kids love it.

Jen


My kind of mashies, Jen!
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Herr Hexenmeister
Capo di tutti Capi


Joined: 22 May 2007
Posts: 846
Location: Portland, Oregon...till February.

PostPosted: Tue Jul 24, 2007 5:06 pm    Post subject: Reply with quote

I like to zest mine up in Autumn by making Mashed Pumpkin Potatoes, yum.

As for mashing methods, hand masher all the way baby! Gotta have a nice distribution of lumps in them potatoes.

Here's a nicely sculptural example.

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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6186
Location: Central PA

PostPosted: Tue Jul 24, 2007 6:22 pm    Post subject: Reply with quote

Ohhhhh that is awesome looking. Wouldn't want to toss that in a drawer.
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Qui
Capo di tutti Capi


Joined: 08 Aug 2007
Posts: 2744
Location: Gainesville, FL

PostPosted: Thu Aug 09, 2007 11:35 am    Post subject: Reply with quote

Dutch Whipped Potatoes
4 - 6 servings

6 Med potatoes peeled and quartered
1 Med apple (Braeburn-Fuji or Winesap)
peeled and cubed
1 small (approx. 2" ) Turnip - peeled and diced or grated
1 small onion - peeled and diced or grated
2 bay leaves

1 T
3 T butter
4 T milk or cream

1/3 C minced fresh parsley
salt and pepper to taste

Cook potaoes, apples, turnips, onion and bay in salted water till tender. - Drain and return to hot pan. Melt butter into milk/cream over low heat - do not boil. Using mixer, whip potatoes with milk/butter.
When fluffy, add salt and pepper to taste...whip to incorporate. Fold in parsley and serve.
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Cooks&Company
Commis Chef


Joined: 12 Jul 2007
Posts: 28
Location: Tampa, FL

PostPosted: Fri Aug 24, 2007 5:54 am    Post subject: Reply with quote

I think mashed potatoes are kind of boring by themselves, too.

I mix in:
Cream Cheese
Sour Cream
Little mayo
Irish butter
roasted garlic
fresh chive flowers
and a little, little bit of white truffle oil.

Soooooo goood. The potatoe really just becomes a way to eat all of the above at one time.
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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6186
Location: Central PA

PostPosted: Fri Aug 24, 2007 10:59 am    Post subject: Reply with quote

OOohhh now those would be my kind of mashed potatoes! I grow my own chives, and know that the pretty little purple flower is edible, but have never been brave enough to use it other than for decorating a dish. Silly me.
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Qui
Capo di tutti Capi


Joined: 08 Aug 2007
Posts: 2744
Location: Gainesville, FL

PostPosted: Fri Aug 24, 2007 11:08 am    Post subject: Reply with quote

I've found that with potatoes and pasta, if you put a lot of flavor in the water that you boil them in, you get a subtle flavor in the finished product...


I always start with salt and bay...then adapt to what's the main course...

I use hunan chilis, garlic, herbs, spices, broths, teas....

Pat
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