Mashed Potatoes

[RAAMONE]

everyone has a different recipe...mine

redskin potatoes...leave skin on
butter
milk
salt
lemon pepper
chive flavored cream cheese


and speaking of mashed potatoes i went out to an english pub the other night and they served guiness gravy on their fries...anyone have a recipe for this?

[ANC]

everyone has a different recipe...mine

redskin potatoes...leave skin on
butter
milk
salt
lemon pepper
chive flavored cream cheese


and speaking of mashed potatoes i went out to an english pub the other night and they served guiness gravy on their fries...anyone have a recipe for this?

Ingredients:
Cooked meat juices
1 tablespoon of flour
1 tablespoon of Brown sugar
300 ml Guinness
Chopped parsley

Method:


1. Add the brown sugar to the juices of the meat.

2. Pour in the Guinness, cover and simmer over a low heat. Allow to reduce, stiring occasionally.
3. Add flour a beat in, until mixture thickens.

4. Pepper to taste.

EDIT - Just clarifying that I found this recipe online and haven't tried it out yet.

[~Katja~]

Ingredients:
Cooked meat juices
1 tablespoon of flour
1 tablespoon of Brown sugar
300 ml Guinness
Chopped parsley

Method:


1. Add the brown sugar to the juices of the meat.

2. Pour in the Guinness, cover and simmer over a low heat. Allow to reduce, stiring occasionally.
3. Add flour a beat in, until mixture thickens.

4. Pepper to taste.


oooh, I'll have to try that. wonder if it will make bedtime easier for my kid as well ;)

[ANC]

Here's mine:

Russet Potatoes, skin on
Fresh garlic made into paste (using a little salt and the flat side of a chef's knife)
Butter
Half-Half
Gorgonzaola Cheese
Pepper

[Chip196]

I use:
One 8 OZ Package of Cream Cheese
Two Cups of Sour Cream
One Package of Powdered Onion Soup Mix

Another one I do is:
1 Head of Roasted Garlic
2 Cups Sour Cream
2 Cups Cheddar Cheese
Salt & Pepper to Taste

Both are for a large patch of potatoes (3-4 Pounds) and all measurements are approximate.

[King Hippos Bandaid]

keep it going,, my wife obsessed with Mashed Potatoes and will probably try each recipe


she make a kick ass Garlic and Wasabi Mashed

Ill see if she will give me the recipe

[~Katja~]

with all the cream cheese and heavy creams they all sound pretty heavy (yet yummy).
I used to work for a Jewish family and had to cook kosher. They wanted me to use soy milk instead of the heavy creams but it tasted nasty to me... I later started using chicken broth, spices and margarine to whip them all smooth and creamy and that was a much better choice, also a much lighter version....

[EddieMoscone]

Skin on is critical!

[Knowledged_one]

baking potatoes - skin on (or red potatoes)
mashed by hand not with an automatic mixer
Garlic
Butter
a bit of milk
salt
pepper

[~Katja~]

Skin on is critical!

I agree, I also like it less smooth... but when feeding kids they don't tend to buy into the skin and potato chunks deal.

[ANC]

Skin on is critical!

QFT - More gooder... and I can't stand peeling potatoes..it's win-win!

[midwestjeff]

Boil water.
Open package.
Pour in flakes.
Stir.
Allow to thicken upon standing.
Enjoy.

The velveeta ones are rockin'.

[Knowledged_one]

Boil water.
Open package.
Pour in flakes.
Stir.
Allow to thicken upon standing.
Enjoy.

The velveeta ones are rockin'.

NOw thats just plain lazy :tongue:

But one time i tried breading chicken breasts in the instant mashed potato flakes and it turned out really good

[ANC]

Boil water.
Open boxer shorts.
Pour in flakes.
Stir.
Allow to thicken upon standing.
Enjoy.

The velveeta ones are rockin'.

Fixed....

[angrymissy]

THE CLASSIC:

Potatoes/Cream/Butter/Salt/Pepper.

[Chigworthy]

Here's mine:

Russet Potatoes, skin on
Fresh garlic made into paste (using a little salt and the flat side of a chef's knife)
Butter
Half-Half
Gorgonzaola Cheese
Pepper

For the salt/garlic paste, find yourself a fist-sized, smooth, round rock (from a creekbed, beach, whatever). Keep it on a windowsill in the kitchen. It works really nice for mashing garlic cloves with salt.

[ANC]

For the salt/garlic paste, find yourself a fist-sized, smooth, round rock (from a creekbed, beach, whatever). Keep it on a windowsill in the kitchen. It works really nice for mashing garlic cloves with salt.

Good idea. I usually rough chop th garlic, sprinkle a little kosher salt and spread it down into a paste (like spackeling a wall).

[cougarjake13]

i love garlic mashed potatoes

[Chigworthy]

The aforementioned garlic-salt paste works great in marinades. One I use for wild salmon is based off of the recipe they use up in the King Salmon capital (read "former" capital as the Northern California King Salmon fishery is closed through 09' or longer, R.I.P.) for their annual salmon BBQ festival:

Garlic-salt paste
Fresh chopped basil
Soy sauce
Salt & pepper (adjust the amount of salt in relation to the amount of soy sauce used)
Lemon juice
White wine as a marinade base
Olive oil (The main purpose of olive oil in a marinade is to "stick" the marinade to the meat, so not a lot of oil is necessary)
Honey (This adds a nice "laquery" quality to the final product, just make sure not to overdo it and to mix it well. If the other marinade ingredients are too cold, the honey will remain clumpy. No one likes a hot marinade, though.)

If you don't have enough lemon juice, you can use a nice white wine vinegar or rice wine vinegar for the acid.

You can mix up the ingredients in either a freezer bag or a vessel suitable for marinating. Slap them salmon fillets in the marinade and treat accordingly.

(jauble, feel free to move this as I just realized it has little bearing on mashed potaters.)

[WhistlePig]

red potatoes with skin on
mash by hand
add lots o' butter
milk
salt
pepper
wasabi paste

mmmm!!!

[hunnerbun]

Potatoes (skin on also)
Couple of cloves of garlic in the cooking liquid, 1 more grated finely for mashing.
Low sodium beef or chicken broth for cooking.

When potatoes are cooked, drain but reserve the juice to use when mashing. Add butter and grated garlic clove and mash adding reserved liquid until desired consistency is reached. I also prefer a rougher textured mash so I am not obsessed with getting every little chunk out. The nice thing about cooking them in the broth is that they taste like they have gravy right in them.

[chili]

Here is a really great redeye gravy recipe. I love it over thick homemade mashed potatoes with lots of red skin mixed in. Great stuff. Also good with grits or biscuits.

- 4 strips bacon (1 slab of country ham is preferred, but I'm assuming y'all don't have access to that.)
- 1 tbsp White Lilly (finer grain) flour
- 1 cup black coffee
- 1 cup water
- salt and pepper to taste


1. Cook bacon until crisp, then set bacon aside and reserve drippings.
2. Stir flour into the drippings, whisking until light brown, 5 minutes or possibly a little more.
3.Pour coffee and water into the bacon drippings/flour, stirring constantly over low heat until mixture thickens up, about 10 minutes. Add whatever amount of salt and pepper you prefer.
4. Remove from heat.

[Jughead]

Always keep the heat up after they are done..Don't scorch just remove moisture....:smile: