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Old 11-26-2003, 11:33 PM   #1
ChosenWon
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Default Need suggestions on making good mashed potatos. Suggestions?

I usually get the premade kind but they were out. I know I suck, but doing it all by myself sucks too. I am the head chef, make that the ONLY chef tomorrow, what should I add? I think a little milk goes in there, but what about other spices and stuff? anybody?


edit: Oh and no fruit bowl references.
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Old 11-26-2003, 11:36 PM   #2
Brad Pittiful
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salt...butter/margerine...milk...pepper
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Old 11-26-2003, 11:37 PM   #3
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Milk, butter, pinch of salt.... then mix a tad bit of mayo when it's all whipped up
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Old 11-26-2003, 11:37 PM   #4
ChosenWon
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how much salt and pepper? to be honest I'm not much of a salt person although I know sometimes it makes the meal..... I hear ya on the butter and milk
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Old 11-26-2003, 11:38 PM   #5
WHTWRX
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Swansons (about 10 TV trays' worth serves 4)
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Old 11-26-2003, 11:38 PM   #6
ChosenWon
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mayo?!?! Really?
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Old 11-26-2003, 11:41 PM   #7
ChosenWon
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Quote:
Originally posted by WHTWRX
Swansons (about 10 TV trays' worth serves 4)


Is swansons really that good? Too funnya. My grandma would freak if I told her tv dinners had ANYTHING to do with thanksgiving dinner.
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Old 11-26-2003, 11:43 PM   #8
subyfanatic
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Quote:
Originally posted by ChosenWon
mayo?!?! Really?
Try it and then tell me.. just don't use that dressing type Mayo
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Old 11-26-2003, 11:43 PM   #9
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Old 11-26-2003, 11:43 PM   #10
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Quote:
Originally posted by ChosenWon
mayo?!?! Really?
um.....EW! Although I never tried it, but EW!

Use heavy cream instead of milk and butter instead of margrine.I couldn't give you exact amounts, nut not too much cream or you'll end up mushy. A little salt and pepper to taste.

You could do a web search.

-Bug-
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Old 11-26-2003, 11:44 PM   #11
subyfanatic
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Quote:
Originally posted by BugGirl
um.....EW! Although I never tried it, but EW!

Use heavy cream instead of milk and butter instead of margrine.I couldn't give you exact amounts, nut not too much cream or you'll end up mushy. A little salt and pepper to taste.

You could do a web search.

-Bug-
Again, a little Hellman's mayo... not a sloppy slab
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Old 11-26-2003, 11:46 PM   #12
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soy milk and yukon gold potatoes...
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Old 11-26-2003, 11:46 PM   #13
Paul Sakai
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I usually will take some salt, pepper, chives, and cream cheese (instead of milk) and mash them all together, maybe add some chicken/turkey stock for more flavor.
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Old 11-26-2003, 11:48 PM   #14
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You could use a little sour cream too. Also some garlic (mm mm good!)

My sister uses a mix of chicken broth and milk instead of straight milk. I'm a bit more of a purist than that.

DjB
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Old 11-26-2003, 11:50 PM   #15
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Chedder cheese, milk, garlic. Chedder mash pwns j00.


Full_Clip whoops out the stuffing.
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Old 11-26-2003, 11:51 PM   #16
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I favor the butter and milk approach, with optional crushed garlic and/or chopped fresh rosemary.
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Old 11-26-2003, 11:53 PM   #17
Brad Pittiful
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Quote:
Originally posted by ChosenWon
how much salt and pepper? to be honest I'm not much of a salt person although I know sometimes it makes the meal..... I hear ya on the butter and milk
always salt and pepper to taste...or dont even put any on them and let the guests salt and pepper to their taste...im not big on salt and usually dont put any in my mashed taters ...enjoy
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Old 11-26-2003, 11:56 PM   #18
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Old 11-26-2003, 11:56 PM   #19
Dolphin Overton
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i use red potatos(dan quail how do you speel? ). give it some garlic, cream, butter and some green onion and it's great. make sure to leave a little skin on the potatos for texture. And leave them a bit chunky.
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Old 11-26-2003, 11:57 PM   #20
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Quote:
Originally posted by teknisa
Butter, must have lots of butter. My grandma whips up some of the best mashed potatos i've ever had. Peel the potatos, cut them into chunks, boil the hell out of them, then, you whip them up with lots of butter, 2 whole sticks. add some salt to taste. And add milk to thickness...you dont want paste potatos, and you dont want soup. 2% or whole milk works best for creamyness, my grandma uses half and half. Even some Mrs. Dashes salt and seasonings will add some kick.
what she said!

dammit! i've said it once, i've said it 1000 times! we NEED a :drool: smiley!!
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Old 11-26-2003, 11:58 PM   #21
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Here's a recepe that we use... serves 12.

"Do ahead" mashed potatoes.

5lbs potatoes
2 tblspoons butter
1 teasopn of salt
1/4 teaspoon pepper
1 cup sour cream
1 (8oz) package cream cheese
1 teaspoon onion salt

Boil potatoes and mash with remaining ingredients. Place mixture in greased casserole. Dot with butter and cover. Refigerate. To serve, bake at 350 for 15 minutes. Remove cover and bake an additional 15 mintues.

Even though it says refigerate, you may be able to shorten the cooking time by a few mintues if you don't refigerate.
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Old 11-26-2003, 11:58 PM   #22
live311
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I second the Yukon Gold potatoes. If you're going to have gravy with the meal I would not recommend garlic or cheeses. I do recommend real butter and milk; or better yet, buttermilk. Add salt and pepper to taste. It will make the meal.
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Old 11-27-2003, 12:01 AM   #23
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Leave the skins on, fresh garlic, chives, ranch dressing, butter and your in heaven
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Old 11-27-2003, 12:01 AM   #24
ChosenWon
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Can't find the potato masher..... can you put potatos in the blender?
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Old 11-27-2003, 12:04 AM   #25
Brady
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blender?! i suppose you can. don't you have a mixer? that would be the way to go.
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