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Post by brownrexx on Nov 19, 2019 11:06:10 GMT -5
I grew up eating home made mashed potatoes and they were made of peeled white potatoes, butter, whole milk and a little bit of salt. mom used a hand held potato masher.
I have my grandmothers potato masher with the little square holes and I love using it for reasons of nostalgia but usually I boil my peeled and cut up white potatoes and then push them through a ricer. Easy and no lumps. Hubby actually liked the potato masher to make egg salad.
We add butter and whole milk but I usually forget the salt. I don't use much salt in anything and I tend not to think about it.
Many of the Thanksgiving mashed potato recipes that I am seeing add an entire block of cream cheese which seems like a lot of added fat to an already fat heavy meal. Maybe it tastes fabulous but I have never tried it.
Some add sour cream and some have garlic.
Do you make mashed potatoes for Thanksgiving and how do you like to make them?
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Post by paulf on Nov 19, 2019 12:41:21 GMT -5
Yes, mashed potatoes are a part of our traditional Thanksgiving meal. We like yellow potatoes rather than whites, but prepare them just as you stated. Our masher has five or six loops at the end of the handle. 1% milk and butter and some salt is added. I am in charge of making gravy from the turkey drippings along with milk and flour as thickening. I vote no on sour cream or garlic.
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Post by farmerjack41 on Nov 19, 2019 13:26:07 GMT -5
Make mashed potatoes several times a week, can't beatem. Milk and lots of butter in the fixing.
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Post by paquebot on Nov 19, 2019 14:29:02 GMT -5
Haven;t had mashed potatoes since last night. They were leftover boiled potatoes from the night before. Boiled with skins on and mashed the same way.
Martin
The truth is more important than the facts.
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Post by brownrexx on Nov 19, 2019 15:01:40 GMT -5
I just got a mashed potato recipe in my e-mail.
In addition to potatoes it contains cream cheese, sour cream, butter, milk and bacon and is topped with shredded cheddar cheese and baked in the oven.
It's not for me.
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Post by octave1 on Nov 19, 2019 15:13:28 GMT -5
I like simple mashed potatoes with almost no milk, just a little bit of butter, salt and pepper. Any more than 2 tablespoons of hot milk is too much for me. A nice addition to mashed potatoes is finely chopped fresh parsley, but that's almost an entirely different recipe, especially if some finely sliced scallions are also added.
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Post by september on Nov 19, 2019 15:20:01 GMT -5
I like my mashed potatoes plain, I don't want them to have other tastes that clash with the meat gravy. And I agree about no need for extra calories. But I can see where the fancied up potatoes might be ok when they are served with a plain meat like grilled steak or some kind of fish where there is no gravy.
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Post by pepperhead212 on Nov 19, 2019 17:06:36 GMT -5
I have never made many mashed potatoes, but when I do, I just mash them with skins on them, and add butter, and maybe some cream, if too stiff. I never ate much of the mashed potatoes at Thanksgiving - my carb fix was always the stuffing! Something I didn't get very often.
Something I serve with some stews and ragouts is a combination of half cooked potatoes and half cooked rutibagas, mashed together, with a bunch of butter. This, and Mom's favorite dish I'd make for her birthday dinners way back - Pork Ragout - were both Julia Child recipes. Simple, but oooooh so good!
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Post by mgulfcoastguy on Nov 19, 2019 18:05:48 GMT -5
We don’t do mashed white potatoes. Sometimes mashed sweet potatoes though.
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Post by pondgardener on Nov 19, 2019 18:15:05 GMT -5
brownrexx, I was looking around at some online recipes and came across the one linked below. I normally fire up the oven to 450˚ when I am spatchcocking the turkey and I may kick it up a few more degrees after cooking the turkey to try the recipe on Yukon Gold potatoes and/or sweet potatoes. melting potatoes
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Post by brownrexx on Nov 19, 2019 18:39:34 GMT -5
pondgardener , that is very similar to the roasted potatoes that I make but I just use olive oil and no broth. I cut my potato cubes into chunks and stir them around while roasting so that they get that nice brown, crispy outside.They are really good. For Thanksgiving I need mashed potatoes to hold up that yummy gravy that I will make from the turkey drippings but actually I like the stuffing with gravy better. I don't even care if I eat potatoes. I make them for everyone else. Tonight I experimented with the Instant Pot and I peeled 3 white potatoes and cut then in half. I put water in the bottom of the pot and cooked for 12 minutes under high pressure. Hubby usually does the mashing and he likes to use a ricer. He absolutely loved the IP potatoes. No cutting the potatoes into pieces and no boiling and draining. It also frees up the surface of the stove. We decided to do them in the IP for Thanksgiving.
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Post by brownrexx on Nov 20, 2019 7:58:55 GMT -5
I forgot about left over mashed potatoes. Mom always made potato cakes after turkey day. Use cold mashed potatoes from the refrigerator and they will stick together really well. Make into cakes and fry in butter until hot throughout. Don't turn them until the side gets a golden brown coating.
Yum, I only ever make these once a year and it always reminds me of my childhood.
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Post by Laura_in_FL on Nov 20, 2019 9:16:46 GMT -5
brownrexx, I was looking around at some online recipes and came across the one linked below. I normally fire up the oven to 450˚ when I am spatchcocking the turkey and I may kick it up a few more degrees after cooking the turkey to try the recipe on Yukon Gold potatoes and/or sweet potatoes. melting potatoes That recipe sounds fantastic, but doesn't the butter burn/smoke in a 500 degree oven?
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Post by pondgardener on Nov 20, 2019 10:00:38 GMT -5
Laura_in_FL, good question...looking at the recipe again, it maybe the combination with olive oil, which has a higher smoke point or using a flat pan or the amount of time the potatoes are being cooked before being flipped...I don't really know. When I try this out I will have a little more feedback...
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Post by bluelacedredhead on Nov 20, 2019 10:10:44 GMT -5
Yes, mashed potatoes are a part of our traditional Thanksgiving meal. We like yellow potatoes rather than whites, but prepare them just as you stated. Our masher has five or six loops at the end of the handle. 1% milk and butter and some salt is added. I am in charge of making gravy from the turkey drippings along with milk and flour as thickening. I vote no on sour cream or garlic. Paul, I have never heard of gravy being made with milk? Not saying it's wrong, just different!
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Post by bluelacedredhead on Nov 20, 2019 10:14:12 GMT -5
brownrexx, Due to Milk Allergies in our family, I no longer use dairy products in potatoes. Garlic and chicken broth make for great mashed potatoes IMO. I also make Scalloped Potatoes with Chicken Broth. Where Butter is required, I use Olive Oil or Vegan spread. Or I make mashed potatoes with Cashew Milk and Vegan spread, the only problem being, the leftovers go kinda gray.
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Post by paquebot on Nov 20, 2019 10:30:33 GMT -5
[/quote]Paul, I have never heard of gravy being made with milk? Not saying it's wrong, just different! [/quote]
At one time or another in my early life, I would have thought that all gravies would have milk in it. Some were even called milk gravy. Maybe due to dairy farming in the family. Still make it now and then with Half and Half.
Martin
The truth is more important than the facts.
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Post by september on Nov 20, 2019 12:57:53 GMT -5
I believe our meat gravies also always had milk in them, my mom used half'n'half a lot -- her mushroom gravy was to die for! And the white milk gravy was a standard with meatballs.
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Post by spike on Nov 20, 2019 13:09:29 GMT -5
I like a mixture of red, yukon gold and russets. I drain the potatoes, put them in a bowl with some butter, heavy cream and I use a hand mixer to whip them into delight!
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Post by brownrexx on Nov 20, 2019 13:34:57 GMT -5
I have heard of using milk in gravy but I use chicken broth, flour and drippings.
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Post by paquebot on Nov 20, 2019 15:14:44 GMT -5
When I report on what's for supper and gravy is included, I specify brown gravy. We don't have white gravy very often as brown goes better with our venison diet. White generally goes better with chicken. Doesn't matter as both are great.
Martin
The truth is more important than the facts.
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Post by ladymarmalade on Nov 20, 2019 17:17:05 GMT -5
My mashed potatoes are made by adding a few cloves of garlic to the cubed potatoes while they boil, then drain, mash with a hand masher and add salt, butter, black pepper, a dribble of whole milk and a scoop of sour cream. If I have fresh chives I snip those in as well. It's one of my favorite things! The way I make them they are nicely seasoned and can be eaten with no added butter or gravy- but when we add gravy they are even more amazing.
When you add cream cheese to mashed potatoes, the texture of them changes to something that can be successfully prepared and frozen ahead of time. I find that freezing mashed potatoes makes them wonky, but freezing mashed potatoes that have cream cheese added they taste as good as fresh. Still not my favorite though.
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Post by carolyn on Nov 22, 2019 11:22:57 GMT -5
mashed potatoes with sour cream and cream cheese, milk and butter are great for a gathering. they stay hot longer and stay creamy. we call them party potatoes. they puff up a bit in the oven get a little bit of a browned top but don't need gravy if there isn't a meat that needs gravy. meatloaf, baked chicken, etc... I don't ever notice a competition with the flavors of other food on the plate. they are rich potatoes but knowing that... how big of a serving must I take? a smaller one to make up the calorie difference. or take one less side dish that is one the table.
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Post by Deleted on Nov 22, 2019 16:56:36 GMT -5
I don/t want any mashed potatoes at Thanksgiving. I want the rich, celery, onion and bell pepper-laden corn meal dressing made with some of the turkey drippings. That and the turkey giblet gravy make my meal a success.
We eat mashed potatoes often. When younger brother married he complained that his wife did mot know how to make mashed potatoes. He mentioned this one day when they visited Mama. She told her daughter in law that after instant potatoes were marketed she never again peeled potatoes for her family of ten. We still kid the brother about this.
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Post by brownrexx on Nov 22, 2019 17:37:44 GMT -5
I actually LIKE instant potatoes but not for Thanksgiving. Those have to be the real ones!
In fact we hardly ever eat mashed potatoes except at Thanksgiving. We mostly like our potatoes baked or cut up and roasted in the oven with other veggies.
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Post by september on Nov 22, 2019 23:04:31 GMT -5
You used to be able to tell instant potatoes, but they have really improved them. At least those pouches of Idahoan brand where you only add 2 cups of water are hard to tell from the real thing. I don't care much for the flavored ones, but the herb & butter, the plain, and the baby reds are not bad. I keep a few in the cupboard for those times that I am in a hurry to get something on the table, cook a couple of brats and a salad.
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Post by paquebot on Nov 22, 2019 23:50:44 GMT -5
The processed dried potatoes now have a major place in America's cuisine. Since they were always done without skins, imagine having to peel enough to feed 30-40 in a feast. There will be mashed potatoes next Thursday and I am certain that they will have come from a box. And, they will no doubt taste just about as good as if they came from my garden.
Martin
The truth is more important than the facts.
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