Mashed potatoes, sides and the perfect pie: NYT Dining and Wine in 60 seconds

11-17-2007 @11:17AM laura said... I always use a 1/2 brick of cream cheese to the potatoes, butter and milk.
Not a low cal dish but OH so cremy and delicious
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11-17-2007 @11:27AM tania said... i use idaho potatoes, peel rinse cut into even forths for even cooking. when done drain in collander, put back in pot, add a stick of butter or margarine,(real butter for special occasions)1/2 cup of sour cream (makes texture creamy,and flavorful)some milk, salt, and abot 1/2 cup of carnation evaporated milk gives it extra creaminess and flavor,whip with a hand held masher until creamy and fluffy (use your muscles girls)until ready to serve.
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11-17-2007 @12:02PM beads said... Thanks to all for great suggestions! For make ahead cooks on T-day, try Aunt Clara's Potato Casserole:
3# potatoes,cook and mash, in order add at room temp: 8 oz cream cheese in chuncks, 1/4 c butter, 1/2 c sour cream. Mix together and add: 2 eggs, 1/2 c milk, 1 tsp salt, dash pepper. Put in greased 9" casserole, cover and refrigerate. Bring dish to room temp, bake 350 35-45 min til hot. For garlic mashies, add into milk mixture 1/2 tsp galic powder + 1/4 c snipped chives.
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11-17-2007 @12:27PM tom said... i was born in denison , texas...3veryone we knew there put Kraft miracle Whip in the potato's.

makes them whiter and tastier.
to 5# of white 's add 1/2 stick of butter- 1/2 cup of whole or skim milk- and 1/2 cup of Miracle Whip.
and S & P.

i have had to increase to poundage of potato's every year since moving to yankee land.
they love it and at first thought it was gross to put in the salad dressing.

its worked for 60+ years now.
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11-17-2007 @12:25PM donna powell said... For creamy mashed potatoes,boil 5lbs. Idaho potatoes until soft,then peel outer skin. Next add 8 oz. sour cream,whole milk butter,and salt and pepper to taste.Make sure you add the correct ammount of milk to make them moist as you whip them with a mixer. A few small lumps left in gives them a good homemade taste too.(Don't overbeat).





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11-17-2007 @12:33PM Vivi said... I skip the potatoes entirely
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11-17-2007 @12:36PM Kim said... I started my own tradition a few years back. I make 2 kinds of mashed potatoes! I love the Yuckon Golds! I 1/4 them half peeled and half not, boil them to tender, drain them, and add my mix. In a 4 cup measuring cup, I mix milk, softened "real, unsalted" butter, a dash of garlic powder and 1/4 cup of hellmans mayo. I microwave that for about 15 seconds then mix it in with the potatoes. I use a masher because I like lumps! then I use a wisk to make them light and airy. That's the 1st kind.
The 2nd kind is ....blue! I grow my own potatoes. so when I plant them I always plant a few blue potatoes. The kids love them! Only instead of adding the garlic powder, I omit it. After I mix them up i sprinkle with cheddar/jack cheese! The cheese gets all melty and the kids eat 'em Up!
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11-17-2007 @12:42PM Linda said... what is the ratio of butter to milk?
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11-17-2007 @1:04PM Fran said... I use yukon Gold only for mashed potatoes ,they are so good ,they cost a little more but it is worth it.I cook mine in water no salt.I peel mine a day before and leave them in cold water in the fridge.After cooking remove water then add some salt and some butter and mash the potatoes, then add some milk, I use cold and then use the handmixer and then mash again,the are like clouds.My family always lets me make the mashedpotatoes,they say it is so fluffy and so good, they eat it my mashed potatoes like there is no tomorrow and I think they are only ok.lol I always think I make to much you can feet a army and there is never anything left.
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11-17-2007 @1:34PM jeanne said... I like the Yukon Gold potatoes for great rich flavor. To mash, I use butter, heavy cream, salt, course ground pepper, parsley flakes and my secret ingredient is a tablespoon or two of good olive oil. I just adds a smooth wonderful flavor!
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11-19-2007 @12:28AM mike ingrassia said... i use regular idaho baking potatoes,wash and place in boiling water,whole with skins on.,the potatoes won,t get water logged.pierce with a cake tester to see if potatoes are fairly soft,remove skin,add salt melted butter,warm milk,use a masher first,then use the elect.beater,until the mashed potatoes come smooth.
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11-17-2007 @2:01PM ME said... Yukon Gold potatoes! Boil potatoes with some garlic. Use ricer to make the smoothest mashed potatoes. Butter, milk, salt and white pepper.
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11-17-2007 @2:10PM Chuck said... Instead or heating up regular milk, save some of the hot water that the potatoes were boiled in. Then mix in 1 envelope of dry milk and as much of the hot water that you need. I think Yukon Gold are the best potatoes but they are more expensive. For me they are worth it, especially for holidays.
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11-17-2007 @2:51PM beads said... Except for one or two, all of these are for mashed WHITE potatoes. How about suggestions for mashed sweet potatoes; no sugar, the ones mixed with thyme or other herbs. Have had them at French restaurants but the chef will never tell his secrets. Someone out there with the magic?
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11-17-2007 @3:51PM Brandy said... I used Yukon Gold potatoes for the past two years and noticed NO difference. Not sure if it's just me or what, but I was really disappointed. This year I went back to regular Idaho potatoes.
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11-17-2007 @6:33PM Em said... All you need are some big white potatoes, then peel, chop and boil them until a fork can slide through them, drain them off and mash in about quarter stick of butter with a potato masher, no mixer, and just a splash of milk, and some sharp shredded cheese (you judge how much cheese, according to taste), continue to mash until potatoes are thick and creamy, and for the best effect, serve with some thick beef gravy :D
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11-21-2007 @3:03AM Linda said... Here's a recipe for you!

5 lbs potatoes
3-5 small or two large pealed purple top turnips
half and half
butter
salt and pepper to taste

Make mash potatoes as you usually do.
This takes regular mashed potatoes out of the ordinary!
Tastes great!


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