I just made the best darn mashed potatoes I think I've ever had in my life. Ya'll got any special mashed potato recipes you wanna share?

Sorry folks....I meant: Philadelphia Cream Cheese

No.

But pure gum spirits of turpentine was an old folk medicine remedy for cancers and tumors before it was deemed a hazardous poison right around the time chemotherapy treatment was being made public.

I put garlic in almost everything I make.

cheers!

If I'm not mistaken, we actually know each other. You sent me, my mom and my brother a care package one time when she was diagnosed with colon cancer. You're always welcome to dinner anytime, C.

nutmeg

Thank you! I love potato salad, and I use the red potatoes for that, but I can't remember the last time I made mashed potatoes.

Right now I'm making macaroni salad for a friend's cookout tomorrow. I'll end up eating some tonight at 11pm. I know I shouldn't, but I love it! I add tuna.


It is almost 11 PM...and I have a fork!

Ah luvs me sum mashed taters! Mmmm mmm gud!!

Check your green karma. I don't have your email address anymore. I'll leave you mine!

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I Propose we start Calling them Smooshed Spuds.

Who's with me.

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If you’re an avocado lover, like me, just whip an avocado and sour cream in your mash potatoes next time - they are amazing!

I guess they don't want to get to know you again!

I just fry up some canned potatoes, already sliced and peeled in Lamb fat. For a little more musky flavor, if you collect your own morel mushrooms, after you dry them, grind them in a coffee grinder (one you don't use for coffee, unless you like some added coffee flavor) and put in a big salt shaker to use like pepper, (along with the obligatory salt and pepper). I like to fry them almost burnt, nice and golden crispy on the outside, heavily saturated with the lamb fat.

It is almost 11 PM...and I have a fork!


Just finished, and I'm testing it. I ate two bowls so far. Come on over! It's so good! :)



Last Edited by nutmeg on 07/29/2019 11:23 PM

I absolutely LOVE this idea!

WOW!

Sounds great!

Just finished, and I'm testing it. I ate two bowls so far. Come on over! It's so good! :)


Save some for me!

Cream cheese
Butter
Sour cream
A little whole milk or heavy cream.

Yes, that sounds good (I like cottage cheese and avo's better I think)! I have never added avo's but it seems kind of natural.

I've made this recipe twice so far. It is very, very good!

Okay, so tomorrow when I go home...it seems like I will be making mashed potatoes with their skins on, probably Yukon Gold, with butter, cottage cheese, a splash of milk and an avacado. Will report back.

A chef taught me to make them with garlic and coconut milk. If you haven't tried this it's very good. Steak with balsamic reduction goes nicely with this.

Last Edited by South Central on 07/29/2019 11:39 PM

I just want to say that the best potatoes ever are fresh dug from the garden then cooked the same day.

I don't know what happens in storage exactly, but something gets lost.

You can add mayo or sour cream to the finished product. Southern tricks.

The mash in this Bangers and Mash recipe is really good.

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I've never tried it with creme fraiche though, always substituted sour cream.

People claim you need a "ricer" but that is nonsense. Save your money.

Don't boil away your water and don't put too much in. Both are bad as you then have to oil water to finish and too much water and your mashed potatoes are thin. Yuck.

To me whole milk and real butter is absolutely essential. If they are cold when the potatoes are hot, well that makes no sense.

A plain old el cheapo mixer is how I make them. You can buy different attachments which is useful for various recipes. But honestly, a practiced cook does not need them.

Weak inspid gravy is horrible. You make a roux with heated flour and a dab of butter. You heat up some milk and add the roux to it. You whisk it. If not, it will be lumpy. If you foolishly heat milk and then try thickening it, it's liable to be lumpy.

You can cheatand make a delicious gravy with Better than Boullion. That inexpensive product means you can always make a savory sauce. And a savory sauce can dress up a inexpensive meal. Beside, that is soup and stew base too.

To make excellent doughnuts REQUIRES unsalted mashed potatoes. That secret ingredient and cardamom is why Krispy Kream doughnuts taste so good. I would spoil the counselors at summer camp. Those young people worked from 6am-10:30 pm and then took a break in the break room.

So I would sometimes make a batch of homemade doughnuts which delighted them.


Once you have a yeast doughnut recipe you like, with the unsalted mashed potatoes added, then you of course can serve them with various glazes (like chcolate), dusted with coffectioner's sugar (with cornstarch as that makes it tastes creamy), or with a filling like fresh raspberry. Lemon filling that is freshly made is very popular with ladies.

Fresh chives is a must!

I like plain American farmhouse mashed potatoes— made with milk or cream and butter, salt and pepper at the table and a milk gravy. Garnish with fried chicken, fresh garden peas, new little baby corn, some kind of hot white bread and apple pie with percolator coffee. That’s how we ate mashed potatoes.

I like leftovers Persian style— sautee onion in butter, marble through leftover potatoe, too with cinnamon and black pepper. and bake.

We threw some flour in the chicken frying pan and browned it then added milk little by little stirring and scraping. It wasn’t a homogenized smooth gravy. There were cracklins! Not lumps that exploded uncooked flour in your mouth or anything.

The very best part was to get a tiny cracklings, piece of chicken skin or chicken batter in the gravy on the potatoes!

The very best part was outdoor life and fresh air.