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Reply #58: I mash mine with garlic and onions.. [View All]

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WCGreen Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-27-08 09:29 PM
Response to Reply #40
58. I mash mine with garlic and onions..
Yukon Gold is the best...
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  -Mashed potatoes help please - everyone know how to make them, right? HopeLives  Nov-27-08 05:45 AM   #0 
  - Don't put sour cream or cream cheese in the potatoes.  JVS   Nov-27-08 05:48 AM   #1 
  - Really? But sour cream is good on baked potatoes. Is the  HopeLives   Nov-27-08 05:51 AM   #3 
     - I don't like the taste of it and it's really annoying when you go to thanksgiving and can't eat...  JVS   Nov-27-08 05:56 AM   #4 
     - Stick with milk or cream, sour cream is a little acidic and can leave the potatoes a little "tangy".  peruban   Nov-27-08 07:26 AM   #17 
  - Use a masher  MissHoneychurch   Nov-27-08 05:50 AM   #2 
  - that's what I was gonna say  tigereye   Nov-27-08 10:22 AM   #46 
  - Sounds like you might be overcooking the potatoes or adding too much liquid  leftyclimber   Nov-27-08 05:58 AM   #5 
  - I agree I have found that overcooking does this to mine. nt  OhioBlues   Nov-27-08 08:50 AM   #32 
  - agree on Yukon Gold, best mashed potatoes ever, and I also leave skins on.  yellowdogintexas   Nov-27-08 09:40 AM   #40 
     - we always use Yukon golds...  tigereye   Nov-27-08 10:22 AM   #47 
     - I mash mine with garlic and onions..  WCGreen   Nov-27-08 09:29 PM   #58 
  - Why would you use a mixer?  crispini   Nov-27-08 06:05 AM   #6 
  - I thought the mixer would aid air and make them light and fluffy  HopeLives   Nov-27-08 07:07 AM   #14 
     - Because cream can froth, but potatoes are an entirely different animal.  peruban   Nov-27-08 07:29 AM   #20 
     - I use a mixer, as does my mother. We are Idaho people.  Frank Cannon   Nov-27-08 08:20 AM   #28 
        - More importantly, Frank's from the potato-growing part of Idaho  jmowreader   Nov-27-08 09:19 AM   #38 
           - Ha ha. I haven't seen a box of instant mash around here for a while.  Frank Cannon   Nov-27-08 08:05 PM   #53 
  - Do you want the Alton Brown version?  AngryAmish   Nov-27-08 06:37 AM   #7 
  - I think you need some cream or half+half in there  FKA MNChimpH8R   Nov-27-08 06:53 AM   #8 
  - Basic Mashed Tater from Tyler Florence  TommyO   Nov-27-08 06:55 AM   #9 
  - Keep it simple.  SeattleGirl   Nov-27-08 06:56 AM   #10 
  - I use sour cream in mine. Plus milk and butter, sometimes some parmesean cheese.  alphafemale   Nov-27-08 07:02 AM   #11 
  - Good thought on the lemon juice, alpha  FKA MNChimpH8R   Nov-27-08 07:14 AM   #15 
  - I actually started doing it because I thought it might keep the taters from turning brown/gray.  alphafemale   Nov-27-08 07:28 AM   #19 
  - OMG - I boil them for at least 40 minutes - maybe I am making  HopeLives   Nov-27-08 08:48 AM   #31 
     - If you use a heavy gauge steel pot and leave the lid on...  alphafemale   Nov-27-08 09:20 AM   #39 
  - I was going to make 2 batches one traditional and one experimental  HopeLives   Nov-27-08 07:04 AM   #12 
  - instant is better than homemade  ccharles000   Nov-27-08 07:05 AM   #13 
  - Gasp!  geomon666   Nov-27-08 07:35 AM   #23 
  - Thats right Geo I'm a rebel.  ccharles000   Nov-27-08 07:46 AM   #25 
     - I'd hardly classify that as rebelious.  peruban   Nov-27-08 10:51 AM   #49 
  - In your opinion, maybe.  peruban   Nov-27-08 09:54 AM   #42 
  - You shouldn't use a mixer. Mashers are the right tool for the job.  peruban   Nov-27-08 07:24 AM   #16 
  - I hate lumps  ccharles000   Nov-27-08 07:28 AM   #18 
     - Then mash them up better.  peruban   Nov-27-08 07:31 AM   #21 
     - we just buy instant  ccharles000   Nov-27-08 07:35 AM   #22 
        - Ahhh, the benefits of instant, dehydrated foods.  peruban   Nov-27-08 08:01 AM   #26 
     - Then definitely use a mixer.  redqueen   Nov-27-08 08:30 AM   #30 
  - try evaporated milk instead of sweet milk  Bertha Venation   Nov-27-08 07:43 AM   #24 
  - I just follow the instructions on the box. They seem to turn out okay.  mycritters2   Nov-27-08 08:15 AM   #27 
  - I have no idea how much butter i put in...  redqueen   Nov-27-08 08:26 AM   #29 
  - Hey, this is the democratic underground....  WCGreen   Nov-27-08 08:56 AM   #33 
  - Don't use a mixer.  LiberalEsto   Nov-27-08 08:57 AM   #34 
  - Thanks for the amounts, that is helpful. I don't think that I add more  HopeLives   Nov-27-08 09:02 AM   #35 
  - It really DOES matter what kind of potatoes you use.  Heidi   Nov-27-08 09:10 AM   #36 
  - I'm generally stingy with butter, but some things need it to coalesce properly  DarkTirade   Nov-27-08 09:15 AM   #37 
  - Garlic salt, sour cream, cream cheese,  nclib   Nov-27-08 09:53 AM   #41 
  - The variety of potato matters, but nix the mixer.  Gormy Cuss   Nov-27-08 09:56 AM   #43 
  - Sounds like you are overwhipping them  Rabrrrrrr   Nov-27-08 10:04 AM   #44 
  - I use a mixer, just don't over do it.  Kali   Nov-27-08 10:19 AM   #45 
  - The directions are usually on the back of the box  doc03   Nov-27-08 10:34 AM   #48 
  - I once worked at a hotel that put anchovies or anchovy paste in their mashed  applegrove   Nov-27-08 06:22 PM   #50 
  - Aw, man. When I saw 50 responses, I was expecting a flamewar.  flvegan   Nov-27-08 06:27 PM   #51 
  - Yeah, I was kind of disappointed  KitchenWitch   Nov-27-08 08:32 PM   #55 
  - Not to sound like a smart ass...even though I normally am a smart ass...but  Jamastiene   Nov-27-08 08:02 PM   #52 
  - Sorry to be late to the discussion but have to add my 2 cents.  merh   Nov-27-08 08:20 PM   #54 
  - I made some today and they turned out great.  distantearlywarning   Nov-27-08 09:18 PM   #56 
  - You may have cooked the potato to long...  WCGreen   Nov-27-08 09:28 PM   #57 
  - It all depends on how you like them...  Amerigo Vespucci   Nov-27-08 09:39 PM   #59 

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